ademchaoua/GeneralTextCorpus huggingface dataset:
Pumpkin Butter
 Pumpkin, spice, and everything nice…this pumpkin butter is what fall dreams are made of. Ingredients 1 (15 oz) can 100% pure pumpkin ½ cup apple cider or apple juice ⅔ cup (packed) light brown sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground ginger Heaping ⅛ teaspoon salt 1 (15 oz) can 100% pure pumpkin ½ cup apple cider or apple juice ⅔ cup (packed) light brown sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground ginger Heaping ⅛ teaspoon salt Instructions Combine the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt in a medium, heavy saucepan. Bring to a boil over med-high heat (because the mixture is so thick, it will be more like an active sputter). Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the pumpkin butter doesn't stick to the bottom, until thickened, about 20 minutes. Let cool completely, then transfer to a jar and refrigerate until ready to serve. Make-Ahead/Freezer-Friendly Instructions: Pumpkin butter will keep in a covered container in the refrigerator for up to two weeks, or frozen for up to 3 months. Note: If doubling or tripling the recipe, the cook time will be a bit longer, about 30 minutes. Combine the pumpkin, apple cider (or juice), brown sugar, cinnamon, cloves, ginger, and salt in a medium, heavy saucepan. Bring to a boil over med-high heat (because the mixture is so thick, it will be more like an active sputter). Reduce the heat to low and simmer, covered with the lid just slightly ajar, stirring occasionally so the pumpkin butter doesn't stick to the bottom, until thickened, about 20 minutes. Let cool completely, then transfer to a jar and refrigerate until ready to serve. Make-Ahead/Freezer-Friendly Instructions: Pumpkin butter will keep in a covered container in the refrigerator for up to two weeks, or frozen for up to 3 months. Note: If doubling or tripling the recipe, the cook time will be a bit longer, about 30 minutes. Nutrition Information Powered by Per serving (32 servings) Serving size: 2 tablespoons Calories: 18 Fat: 0 g Saturated fat: 0 g Carbohydrates: 5 g Sugar: 4 g Fiber: 0 g Protein: 0 g Sodium: 11 mg Cholesterol: 0 mg Per serving (32 servings) Serving size: 2 tablespoons Calories: 18 Fat: 0 g Saturated fat: 0 g Carbohydrates: 5 g Sugar: 4 g Fiber: 0 g Protein: 0 g Sodium: 11 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.
Oreo Cookie Crust
 Whip up this super-simple, two-ingredient Oreo pie crust, and in just 15 minutes, you’ll have a deliciously crisp, chocolatey base ready for all your favorite chilled pies! Ingredients 24 Oreo cookies 5 tablespoons unsalted butter, melted 24 Oreo cookies 5 tablespoons unsalted butter, melted Instructions Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling. Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling. Nutrition Information Powered by Per serving (10 servings) Calories: 185 Fat: 11 g Saturated fat: 5 g Carbohydrates: 20 g Sugar: 12 g Fiber: 1 g Protein: 2 g Sodium: 113 mg Cholesterol: 15 mg Per serving (10 servings) Calories: 185 Fat: 11 g Saturated fat: 5 g Carbohydrates: 20 g Sugar: 12 g Fiber: 1 g Protein: 2 g Sodium: 113 mg Cholesterol: 15 mg
How To Make Hard-Boiled Eggs
 Perfect hard-boiled eggs, every time! With firm whites and creamy yolks, this foolproof method ensures your eggs are cooked just right, without the dreaded green ring. Ingredients Instructions Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Make Ahead: Eggs can be cooked and peeled 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. Store in an airtight container in the refrigerator. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the eggshell easier to remove. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Make Ahead: Eggs can be cooked and peeled 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. Store in an airtight container in the refrigerator. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the eggshell easier to remove. Nutrition Information Powered by Serving size: 1 egg Calories: 61 Fat: 4 g Saturated fat: 1 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 5 g Serving size: 1 egg Calories: 61 Fat: 4 g Saturated fat: 1 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 5 g
BLT Salad with Chicken
 If you love BLTs but crave something lighter without sacrificing flavor, this BLT salad with grilled chicken hits the spot. It’s all the goodness of your favorite sandwich in a satisfying salad. Ingredients 8 cups (packed) cut romaine lettuce, from two large hearts ½ to ¾ cup vinaigrette, to taste 8 slices cooked bacon 1 heaping cup bite-sized cooked chicken (grilled, rotisserie, leftover, or store-bought) 1 cup grape tomatoes, halved ½ cup shredded Cheddar cheese 8 cups (packed) cut romaine lettuce, from two large hearts ½ to ¾ cup vinaigrette, to taste 8 slices cooked bacon 1 heaping cup bite-sized cooked chicken (grilled, rotisserie, leftover, or store-bought) 1 cup grape tomatoes, halved ½ cup shredded Cheddar cheese Instructions Put the lettuce in a large bowl, pour about ½ cup of the vinaigrette onto the lettuce, and toss well. Taste and add a few more tablespoons of vinaigrette, if desired. Add the remaining ingredients and toss gently to combine. Alternatively, spread the lettuce on a large serving platter and arrange the bacon, chicken, tomatoes, and cheese in diagonal rows on top. Serve the salad with the remaining dressing on the side. Put the lettuce in a large bowl, pour about ½ cup of the vinaigrette onto the lettuce, and toss well. Taste and add a few more tablespoons of vinaigrette, if desired. Add the remaining ingredients and toss gently to combine. Alternatively, spread the lettuce on a large serving platter and arrange the bacon, chicken, tomatoes, and cheese in diagonal rows on top. Serve the salad with the remaining dressing on the side. Nutrition Information Powered by Per serving (2 servings) Calories: 735 Fat: 60 g Saturated fat: 17 g Carbohydrates: 12 g Sugar: 6 g Fiber: 5 g Protein: 39 g Sodium: 966 mg Cholesterol: 115 mg Per serving (2 servings) Calories: 735 Fat: 60 g Saturated fat: 17 g Carbohydrates: 12 g Sugar: 6 g Fiber: 5 g Protein: 39 g Sodium: 966 mg Cholesterol: 115 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.
Vietnamese Shredded Chicken Salad
 Salad as a meal? Yes, please! This quick and easy Vietnamese shredded chicken salad is packed with bright, spicy Southeast Asian flavors. Ingredients For the Salad 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken 4 cups shredded napa cabbage 4 scallions, thinly sliced 1 cup grated or matchstick carrots 1 red bell pepper, sliced into bite-sized pieces ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ½ cup chopped peanuts 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken 4 cups shredded napa cabbage 4 scallions, thinly sliced 1 cup grated or matchstick carrots 1 red bell pepper, sliced into bite-sized pieces ½ cup roughly chopped fresh mint ½ cup roughly chopped fresh cilantro ½ cup chopped peanuts For the Dressing ¼ cup fresh lime juice, from about 3 limes 2 teaspoons Sriracha sauce 3 cloves garlic, minced 2 tablespoons sugar 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam) 3 tablespoons vegetable oil ¼ cup fresh lime juice, from about 3 limes 2 teaspoons Sriracha sauce 3 cloves garlic, minced 2 tablespoons sugar 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam) 3 tablespoons vegetable oil Instructions In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold. In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold. Nutrition Information Powered by Per serving (4 servings) Calories: 417 Fat: 30g Saturated fat: 5g Carbohydrates: 20g Sugar: 12g Fiber: 5g Protein: 20g Sodium: 1169mg Cholesterol: 50mg Per serving (4 servings) Calories: 417 Fat: 30g Saturated fat: 5g Carbohydrates: 20g Sugar: 12g Fiber: 5g Protein: 20g Sodium: 1169mg Cholesterol: 50mg 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.
Garlicky Roasted Broccoli
 Roasted broccoli with garlic, parmesan, and lemon—easy to make, hard to stop eating! Ingredients 2 pounds broccoli crowns (be sure they are dry) 3 tablespoons extra virgin olive oil 3 garlic cloves, minced ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¾ teaspoon sugar 3 tablespoons freshly grated Parmigiano Reggiano Lemon wedge (optional) 2 pounds broccoli crowns (be sure they are dry) 3 tablespoons extra virgin olive oil 3 garlic cloves, minced ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¾ teaspoon sugar 3 tablespoons freshly grated Parmigiano Reggiano Lemon wedge (optional) Instructions Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet. Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano Reggiano over the broccoli. Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over top. Sprinkle with the remaining cheese and serve. Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks. In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet. Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots. Sprinkle 2 tablespoons of the grated Parmigiano Reggiano over the broccoli. Taste and adjust seasoning if necessary. Transfer to a serving dish and gently squeeze 1 to 2 teaspoons of lemon over top. Sprinkle with the remaining cheese and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 200 Fat: 13 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 5 g Fiber: 6 g Protein: 9 g Sodium: 524 mg Cholesterol: 5 mg Per serving (4 servings) Calories: 200 Fat: 13 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 5 g Fiber: 6 g Protein: 9 g Sodium: 524 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.
Roasted Cauliflower
 Caramelized roasted cauliflower is almost too good to be good for you. Ingredients 1 medium head cauliflower (about 2½ pounds), cut into florets about 1½" wide* 3 tablespoons extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 tablespoons freshly grated pecorino Romano cheese (or Parmigiano Reggiano) 1 medium head cauliflower (about 2½ pounds), cut into florets about 1½" wide* 3 tablespoons extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 3 tablespoons freshly grated pecorino Romano cheese (or Parmigiano Reggiano) Instructions Preheat the oven to 450°F and set a rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet. (Alternatively, toss the cauliflower with the oil and seasoning directly on the baking sheet using a rubber spatula.) Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, about 20 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, reduce the oven temperature to 425°F.) Sprinkle with the grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and serve hot or room temperature. *Dry the cauliflower florets well with a kitchen towel after washing, as too much moisture will prevent them from browning. Preheat the oven to 450°F and set a rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet. (Alternatively, toss the cauliflower with the oil and seasoning directly on the baking sheet using a rubber spatula.) Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, about 20 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, reduce the oven temperature to 425°F.) Sprinkle with the grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and serve hot or room temperature. *Dry the cauliflower florets well with a kitchen towel after washing, as too much moisture will prevent them from browning. Nutrition Information Powered by Per serving (4 servings) Calories: 151 Fat: 5 g Saturated fat: 1 g Carbohydrates: 8 g Sugar: 5 g Fiber: 2 g Protein: 1 g Sodium: 199 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 151 Fat: 5 g Saturated fat: 1 g Carbohydrates: 8 g Sugar: 5 g Fiber: 2 g Protein: 1 g Sodium: 199 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.
Spicy Relish
 Hot Dog Relish My all-time favorite cookout condiment, this spicy relish is delicious slathered on hot dogs, burgers, sausages and more. Ingredients 1 cup Heinz chili sauce ¾ cup sweet relish ¾ teaspoon hot sauce, such as Tabasco, plus more to taste 1 cup Heinz chili sauce ¾ cup sweet relish ¾ teaspoon hot sauce, such as Tabasco, plus more to taste Instructions In a small bowl, mix together the chili sauce, relish, and hot sauce. Taste and add more hot sauce, if desired. Store in a covered container in the refrigerator for up to a few weeks. In a small bowl, mix together the chili sauce, relish, and hot sauce. Taste and add more hot sauce, if desired. Store in a covered container in the refrigerator for up to a few weeks. Nutrition Information Powered by Per serving (14 servings) Serving size: 2 tablespoons Calories: 37 Fat: 0 g Saturated fat: 0 g Carbohydrates: 8 g Sugar: 6 g Fiber: 1 g Protein: 1 g Sodium: 374 mg Cholesterol: 0 mg Per serving (14 servings) Serving size: 2 tablespoons Calories: 37 Fat: 0 g Saturated fat: 0 g Carbohydrates: 8 g Sugar: 6 g Fiber: 1 g Protein: 1 g Sodium: 374 mg Cholesterol: 0 mg
Caramelized Peppers & Onions
 Turn ordinary dinners into something special with this easy sautéed peppers and onions recipe. Ingredients 2 tablespoons extra virgin olive oil 1 large yellow onion, peeled and sliced into ¼-inch strips 4 bell peppers, stemmed, seeded and cut into ¼-inch strips ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 teaspoons balsamic vinegar 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme) 2 tablespoons extra virgin olive oil 1 large yellow onion, peeled and sliced into ¼-inch strips 4 bell peppers, stemmed, seeded and cut into ¼-inch strips ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 teaspoons balsamic vinegar 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme) Instructions Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary. Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature. Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary. Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature. Nutrition Information Powered by Per serving (4 servings) Calories: 108 Fat: 7 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 298 mg Cholesterol: 9 mg Per serving (4 servings) Calories: 108 Fat: 7 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 298 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.