ademchaoua/GeneralTextCorpus huggingface dataset:
Golden Gazpacho
 This golden gazpacho is cool and silky with a hint of spice—perfect for hot days and easy lunches. Ingredients 6 cups yellow cherry tomatoes (you'll need about 3 pints) ½ cup fresh bread crumbs or panko 2 tablespoons sherry vinegar or white wine vinegar 6 tablespoons extra virgin olive oil ¼ teaspoon turmeric ¼ teaspoon curry powder 2½ teaspoons salt 1 cup cold water 6 chives, finely minced 1 red bell pepper, seeded, ribs removed and minced Freshly ground black pepper, to taste 6 cups yellow cherry tomatoes (you'll need about 3 pints) ½ cup fresh bread crumbs or panko 2 tablespoons sherry vinegar or white wine vinegar 6 tablespoons extra virgin olive oil ¼ teaspoon turmeric ¼ teaspoon curry powder 2½ teaspoons salt 1 cup cold water 6 chives, finely minced 1 red bell pepper, seeded, ribs removed and minced Freshly ground black pepper, to taste Other Optional Condiment Suggestions Grated hard-boiled egg Bits of ham or prosciutto Crabmeat Minced Melon Croutons Grated hard-boiled egg Bits of ham or prosciutto Crabmeat Minced Melon Croutons Instructions Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth. Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving. Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth. Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving. Nutrition Information Powered by Per serving (4 servings) Calories: 285 Fat: 22g Saturated fat: 3g Carbohydrates: 21g Sugar: 8g Fiber: 4g Protein: 4g Sodium: 1568mg Cholesterol: 0mg Per serving (4 servings) Calories: 285 Fat: 22g Saturated fat: 3g Carbohydrates: 21g Sugar: 8g Fiber: 4g Protein: 4g Sodium: 1568mg Cholesterol: 0mg
Tartar Sauce
 A quick blend of mayo, pickles, capers, and lemon creates a bright, briny sauce that’s a natural with seafood. Ingredients 1 cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons capers, drained and chopped 1½ tablespoons minced shallots (from 1 small shallot) 2 teaspoons fresh lemon juice (from 1 lemon) 2 tablespoons sweet pickle relish ¾ teaspoon Worcestershire sauce ½ teaspoon Dijon mustard ¼ teaspoon freshly ground black pepper 1 cup mayonnaise, best quality such as Hellmann's or Duke's 2 tablespoons capers, drained and chopped 1½ tablespoons minced shallots (from 1 small shallot) 2 teaspoons fresh lemon juice (from 1 lemon) 2 tablespoons sweet pickle relish ¾ teaspoon Worcestershire sauce ½ teaspoon Dijon mustard ¼ teaspoon freshly ground black pepper Instructions In a medium bowl, whisk together the mayonnaise, capers, shallots, lemon juice, relish, Worcestershire sauce, mustard, and pepper. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve. Make-Ahead Instructions: The tartar sauce will keep in a covered container in the refrigerator for up to 1 week. In a medium bowl, whisk together the mayonnaise, capers, shallots, lemon juice, relish, Worcestershire sauce, mustard, and pepper. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve. Make-Ahead Instructions: The tartar sauce will keep in a covered container in the refrigerator for up to 1 week. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 165 Fat: 18 g Saturated fat: 3 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 205 mg Cholesterol: 9 mg Serving size: 2 tablespoons Calories: 165 Fat: 18 g Saturated fat: 3 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 205 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.
Smoked Salmon Dip
 This easy smoked salmon dip works just as well on a brunch table as it does with cocktails and snacks. Ingredients 1 cup (8 ounces) cream cheese ¼ cup sour cream ¼ cup mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons capers, drained ¼ teaspoon Tasbasco 4 ounces smoked salmon, roughly chopped 2 tablespoons fresh chopped dill 2 tablespoons fresh chopped chives Salt, to taste Bagel chips or crackers, for serving 1 cup (8 ounces) cream cheese ¼ cup sour cream ¼ cup mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons capers, drained ¼ teaspoon Tasbasco 4 ounces smoked salmon, roughly chopped 2 tablespoons fresh chopped dill 2 tablespoons fresh chopped chives Salt, to taste Bagel chips or crackers, for serving Instructions Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels. Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop. Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels. Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop. Nutrition Information Powered by Per serving (10 servings) Serving size: 3 tablespoons Calories: 144 Fat: 14 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 4 g Sodium: 237 mg Cholesterol: 33 mg Per serving (10 servings) Serving size: 3 tablespoons Calories: 144 Fat: 14 g Saturated fat: 6 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 4 g Sodium: 237 mg Cholesterol: 33 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.
Swedish Archives - 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 Swedish Recipes 1 Swedish Meatballs 2 Nutty Jam Thumbprints 3 10 Marvelous Meatball Recipes To Make Everyone Happy 1 Swedish Meatballs 1 Swedish Meatballs 2 Nutty Jam Thumbprints 2 Nutty Jam Thumbprints 3 10 Marvelous Meatball Recipes To Make Everyone Happy 3 10 Marvelous Meatball Recipes To Make Everyone Happy 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Swedish Recipes Swedish Meatballs 10 Marvelous Meatball Recipes To Make Everyone Happy Nutty Jam Thumbprints Swedish Meatballs Swedish Meatballs 10 Marvelous Meatball Recipes To Make Everyone Happy 10 Marvelous Meatball Recipes To Make Everyone Happy Nutty Jam Thumbprints Nutty Jam Thumbprints
Curried Roasted Carrots
 Sweet and spicy, these curried roasted carrots taste like vegetable candy. Ingredients 2 pounds medium carrots, peeled and sliced into thirds on the diagonal 3 tablespoons extra virgin olive oil 1 tablespoon curry powder ½ teaspoon kosher salt 1 tablespoon honey, or to taste 2 pounds medium carrots, peeled and sliced into thirds on the diagonal 3 tablespoons extra virgin olive oil 1 tablespoon curry powder ½ teaspoon kosher salt 1 tablespoon honey, or to taste Instructions Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired. Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired. Nutrition Information Powered by Per serving (6 servings) Calories: 136 Fat: 7g Saturated fat: 1g Carbohydrates: 33g Sugar: 10g Fiber: 5g Protein: 4g Sodium: 299mg Cholesterol: 0mg Per serving (6 servings) Calories: 136 Fat: 7g Saturated fat: 1g Carbohydrates: 33g Sugar: 10g Fiber: 5g Protein: 4g Sodium: 299mg 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.
Sweet & Tangy Citrus Slaw
 This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe’s. Ingredients 6 cups shredded red cabbage 3 cups shredded carrots ¼ cup finely chopped shallots, from 1 to 2 shallots 1 clove garlic, minced ½ cup coarsely chopped fresh cilantro (parsley may be substituted) Zest and juice from 1 orange (about 1 teaspoon zest and ¼ cup juice) ¼ cup fresh lime juice, from 2 limes ⅓ cup vegetable oil 1½ tablespoons sugar or honey 1 teaspoon salt ½ teaspoon freshly ground black pepper 6 cups shredded red cabbage 3 cups shredded carrots ¼ cup finely chopped shallots, from 1 to 2 shallots 1 clove garlic, minced ½ cup coarsely chopped fresh cilantro (parsley may be substituted) Zest and juice from 1 orange (about 1 teaspoon zest and ¼ cup juice) ¼ cup fresh lime juice, from 2 limes ⅓ cup vegetable oil 1½ tablespoons sugar or honey 1 teaspoon salt ½ teaspoon freshly ground black pepper Instructions Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey). Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey). Nutrition Information Powered by Per serving (8 servings) Calories: 135 Fat: 9 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 8 g Fiber: 3 g Protein: 1 g Sodium: 307 mg Cholesterol: 0 mg Per serving (8 servings) Calories: 135 Fat: 9 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 8 g Fiber: 3 g Protein: 1 g Sodium: 307 mg Cholesterol: 0 mg
Dutch Baby
 Start your day off right with a Dutch baby—a big, puffy, German-style pancake baked in a sizzling-hot buttered skillet. Ingredients 3 large eggs ½ cup all-purpose flour, spooned into measuring cup and leveled-off ½ cup milk 1 tablespoon maple syrup, plus more for serving ¼ teaspoon salt ½ teaspoon vanilla extract 3 tablespoons unsalted butter Confectioners' sugar, for serving (optional) Fresh berries, for serving (optional) 3 large eggs ½ cup all-purpose flour, spooned into measuring cup and leveled-off ½ cup milk 1 tablespoon maple syrup, plus more for serving ¼ teaspoon salt ½ teaspoon vanilla extract 3 tablespoons unsalted butter Confectioners' sugar, for serving (optional) Fresh berries, for serving (optional) Instructions Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes. In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds. Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup. Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes. In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds. Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup. Nutrition Information Powered by Per serving (4 servings) Calories: 220 Fat: 13 g Saturated fat: 7 g Carbohydrates: 17 g Sugar: 5 g Fiber: 0 g Protein: 7 g Sodium: 214 mg Cholesterol: 165 mg Per serving (4 servings) Calories: 220 Fat: 13 g Saturated fat: 7 g Carbohydrates: 17 g Sugar: 5 g Fiber: 0 g Protein: 7 g Sodium: 214 mg Cholesterol: 165 mg
Boozy Caramel French Toast Casserole
 This boozy French toast casserole with a caramel bottom makes the perfect company-for-brunch dish. Ingredients 1 stick (½ cup) unsalted butter, plus more for greasing the pan ¾ cup packed light brown sugar 2 tablespoons light corn syrup 1⅓ lbs brioche (you'll likely need two loaves but you won't use it all) 5 large eggs 1½ cups half-and-half 1 teaspoon vanilla extract 3 tablespoons Grand Marnier 1 teaspoon orange zest ¼ teaspoon salt 1 stick (½ cup) unsalted butter, plus more for greasing the pan ¾ cup packed light brown sugar 2 tablespoons light corn syrup 1⅓ lbs brioche (you'll likely need two loaves but you won't use it all) 5 large eggs 1½ cups half-and-half 1 teaspoon vanilla extract 3 tablespoons Grand Marnier 1 teaspoon orange zest ¼ teaspoon salt Instructions Grease a 9 x 13-inch baking dish with butter. In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan. Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered. In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight. Preheat the oven to 350°F and set an oven rack in the middle position. Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot. Grease a 9 x 13-inch baking dish with butter. In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan. Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered. In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight. Preheat the oven to 350°F and set an oven rack in the middle position. Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot. Nutrition Information Powered by Per serving (6 servings) Calories: 705 Fat: 32 g Saturated fat: 17 g Carbohydrates: 84 g Sugar: 37 g Fiber: 2 g Protein: 17 g Sodium: 578 mg Cholesterol: 269 mg Per serving (6 servings) Calories: 705 Fat: 32 g Saturated fat: 17 g Carbohydrates: 84 g Sugar: 37 g Fiber: 2 g Protein: 17 g Sodium: 578 mg Cholesterol: 269 mg
Schmear
 Schmear is a Yiddish word that refers to a spread that goes on a bagel. This one has just 3 ingredients, and it will take your bagel brunch up a notch. Ingredients 8 oz full-fat cream cheese, softened 2 tablespoons sour cream or crème fraiche 1⁄2 teaspoon fresh lemon juice 8 oz full-fat cream cheese, softened 2 tablespoons sour cream or crème fraiche 1⁄2 teaspoon fresh lemon juice Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream, and lemon juice, increasing the speed as the ingredients combine, until fluffy, lightened, and spreadable, just 1 to 2 minutes. Alternatively, use a medium mixing bowl and a stiff spoon to combine and then stir and whip vigorously to aerate and lighten the mixture. Pack the schmear into a ramekin or two, cover, and chill until ready to serve. It will keep for 1 week in the refrigerator. Chive Cheese Variation: To the schmear, stir in 1⁄2 tsp fresh lemon juice, 1⁄4 cup finely chopped fresh chives, and 1⁄4 tsp freshly ground black pepper. It will keep for about 2 days in the refrigerator before its oniony flavor becomes overwhelming. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream, and lemon juice, increasing the speed as the ingredients combine, until fluffy, lightened, and spreadable, just 1 to 2 minutes. Alternatively, use a medium mixing bowl and a stiff spoon to combine and then stir and whip vigorously to aerate and lighten the mixture. Pack the schmear into a ramekin or two, cover, and chill until ready to serve. It will keep for 1 week in the refrigerator. Chive Cheese Variation: To the schmear, stir in 1⁄2 tsp fresh lemon juice, 1⁄4 cup finely chopped fresh chives, and 1⁄4 tsp freshly ground black pepper. It will keep for about 2 days in the refrigerator before its oniony flavor becomes overwhelming. Nutrition Information Powered by Per serving (9 servings) Serving size: 1 oz Calories: 91 Fat: 30 g Saturated fat: 10 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 10 g Sodium: 500 mg Cholesterol: 50 mg Per serving (9 servings) Serving size: 1 oz Calories: 91 Fat: 30 g Saturated fat: 10 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 10 g Sodium: 500 mg Cholesterol: 50 mg