ademchaoua/GeneralTextCorpus huggingface dataset:
Chicken en croûte recipe
 These individual puff pastry parcels make an impressive dinner party dish. Serve with buttery mashed potato and a tomato relish. 225g/8oz buffalo mozzarella, chopped12 fresh basil leaves, shredded20 sun-blush tomatoes, chopped4 x chicken breasts4 pieces puff pastry, 15cm/6in square, 3mm/⅛in thick1 egg, beaten 225g/8oz buffalo mozzarella, chopped 12 fresh basil leaves, shredded 20 sun-blush tomatoes, chopped 4 x chicken breasts 4 pieces puff pastry, 15cm/6in square, 3mm/⅛in thick 1 egg, beaten Method Preheat the oven to 200C/400F/Gas 6.Mix the mozzarella, basil and sun-blush tomatoes together in a bowl.Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture.Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels.Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix the mozzarella, basil and sun-blush tomatoes together in a bowl. Mix the mozzarella, basil and sun-blush tomatoes together in a bowl. Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture. Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture. Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels. Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels. Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown. Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown.
Roasted broccoli recipe
 By Brian Turner From Ready Steady Cook Shopping list Ingredients 1 medium head of broccoli, broken up into florets1 tbsp olive oil 1 medium head of broccoli, broken up into florets 1 tbsp olive oil Method Preheat the oven to 220C/425F/Gas 7.Heat an ovenproof griddle pan until smoking hot. Place the broccoli into the pan and drizzle with the oil.Grill for two minutes on each side then transfer to the oven for five minutes, until cooked through. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Heat an ovenproof griddle pan until smoking hot. Place the broccoli into the pan and drizzle with the oil. Heat an ovenproof griddle pan until smoking hot. Place the broccoli into the pan and drizzle with the oil. Grill for two minutes on each side then transfer to the oven for five minutes, until cooked through. Grill for two minutes on each side then transfer to the oven for five minutes, until cooked through. Related recipes Courgette and broccoli quiche. By James Martin broccoli recipes (239) Kids’ cheese and vegetable frittata. By Jo Ingleby broccoli recipes (239) Low-FODMAP chicken and vegetable satay noodles By Priya Tew broccoli recipes (239)
Roasted spiced pineapple recipe
 25g/1oz butter2 tbsp caster sugar½ lemon, juice½ medium pineapple, peeled, cored and quarteredpinch of cinnamon¼ tsp powdered gingerwhipped cream, to serve 25g/1oz butter 2 tbsp caster sugar ½ lemon, juice ½ medium pineapple, peeled, cored and quartered pinch of cinnamon ¼ tsp powdered ginger whipped cream, to serve Method Preheat the oven to 220C/425F/Gas 7.Melt the butter, sugar and lemon juice together in an ovenproof frying pan over a medium heat. Add the pineapple chunks, stirring well to coat.Add the cinnamon and ginger, and place into the oven for 5-10 minutes until the pineapple has softened and browned.To serve, place the pineapple in a bowl and add a dollop of cream. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Melt the butter, sugar and lemon juice together in an ovenproof frying pan over a medium heat. Add the pineapple chunks, stirring well to coat. Melt the butter, sugar and lemon juice together in an ovenproof frying pan over a medium heat. Add the pineapple chunks, stirring well to coat. Add the cinnamon and ginger, and place into the oven for 5-10 minutes until the pineapple has softened and browned. Add the cinnamon and ginger, and place into the oven for 5-10 minutes until the pineapple has softened and browned. To serve, place the pineapple in a bowl and add a dollop of cream. To serve, place the pineapple in a bowl and add a dollop of cream.
Roasted sweet pepper stuffed with couscous and feta recipe
 1 red pepper, cut in half lengthways and seeds removed 1 red pepper, cut in half lengthways and seeds removed 150g/5oz couscous200ml/7fl oz hot vegetable stock1 lemon, juice only5 tbsp olive oil100g/3½oz raisinshandful fresh coriander, chopped85g/3oz crumbled feta cheese 150g/5oz couscous 200ml/7fl oz hot vegetable stock 1 lemon, juice only 5 tbsp olive oil 100g/3½oz raisins handful fresh coriander, chopped 85g/3oz crumbled feta cheese Method Preheat the oven to 200C/400F/Gas 6.Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften.Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.Remove the plate and fluff the couscous up with a fork. Add the lemon juice and olive oil and season well.Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften. Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften. Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes. Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes. Remove the plate and fluff the couscous up with a fork. Remove the plate and fluff the couscous up with a fork. Add the lemon juice and olive oil and season well. Add the lemon juice and olive oil and season well. Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold. Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold.
Spaghetti with meatballs recipe
 These are authentic meatballs in a thick, rich sauce. Cook the spaghetti the Italian way, in well-salted water. 600g/1lb 5oz spaghetti250g/8¾oz minced beef1 egg100g/3½oz "00" or strong flour600g/1lb 5oz tinned, chopped tomatoes1 medium onion, finely sliced1 red chilli, finely slicedsmall glass of red wine90ml/3¼fl oz olive oilhandful of flatleaf parsley, finely chopped100g/3½oz pecorino cheesesalt to taste 600g/1lb 5oz spaghetti 250g/8¾oz minced beef 1 egg 100g/3½oz "00" or strong flour 600g/1lb 5oz tinned, chopped tomatoes 1 medium onion, finely sliced 1 red chilli, finely sliced small glass of red wine 90ml/3¼fl oz olive oil handful of flatleaf parsley, finely chopped 100g/3½oz pecorino cheese salt to taste Method In a large bowl, mix the minced beef, egg and parsley together. Season to taste.Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.In a frying pan, gently sauté the onions and chilli in the olive oil until soft.Add the meatballs and gently fry until golden brown.Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.Mix well and serve with freshly grated pecorino. In a large bowl, mix the minced beef, egg and parsley together. Season to taste. In a large bowl, mix the minced beef, egg and parsley together. Season to taste. Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture. Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture. In a frying pan, gently sauté the onions and chilli in the olive oil until soft. In a frying pan, gently sauté the onions and chilli in the olive oil until soft. Add the meatballs and gently fry until golden brown. Add the meatballs and gently fry until golden brown. Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes. Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes. In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce. In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce. Mix well and serve with freshly grated pecorino. Mix well and serve with freshly grated pecorino.
Chicken with chorizo recipe
 1 tbsp olive oil½ onion, peeled and diced½ chicken breast, cut into bite-sized cubes55g/2oz chorizo, sliced1 tsp paprika50ml/2fl oz double cream 1 tbsp olive oil ½ onion, peeled and diced ½ chicken breast, cut into bite-sized cubes 55g/2oz chorizo, sliced 1 tsp paprika 50ml/2fl oz double cream 200g/8oz freshly cooked rice100g/4oz peas, cooked1 tbsp vegetable oil 200g/8oz freshly cooked rice 100g/4oz peas, cooked 1 tbsp vegetable oil Method Heat the oven to 220C/425F/Gas 7.Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften. Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir.Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through.Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl. To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside. Heat the oven to 220C/425F/Gas 7. Heat the oven to 220C/425F/Gas 7. Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften. Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften. Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir. Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir. Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through. Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through. Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl. Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl. To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside. To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside.
Hotwater pastry recipe
 Shopping list Ingredients 225g/8oz plain flourpinch of salt1 egg, beaten100ml/3½fl oz water80g/3oz lard 225g/8oz plain flour pinch of salt 1 egg, beaten 100ml/3½fl oz water 80g/3oz lard Method Put the flour, salt and egg into a bowl and roughly mix together.Put the water and lard in a small saucepan and heat together until it reaches boiling point.Stir into the flour mixture and bring into a ball. Wrap in clingfilm and rest at room temperature for 5 minutes before moulding into your pie dish or mould.The pastry will harden as it cools. Put the flour, salt and egg into a bowl and roughly mix together. Put the flour, salt and egg into a bowl and roughly mix together. Put the water and lard in a small saucepan and heat together until it reaches boiling point. Put the water and lard in a small saucepan and heat together until it reaches boiling point. Stir into the flour mixture and bring into a ball. Wrap in clingfilm and rest at room temperature for 5 minutes before moulding into your pie dish or mould. Stir into the flour mixture and bring into a ball. Wrap in clingfilm and rest at room temperature for 5 minutes before moulding into your pie dish or mould. The pastry will harden as it cools. The pastry will harden as it cools.
Recipes - Once Upon a Chef
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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 Most Popular How To & Resources 1 2 3 4 5 6 7 8 9 10 1 1 2 2 3 3 4 4 5 5 6 6 7 7 8 8 9 9 10 10 22 Quick and Easy Recipes in 30 Minutes (or less) Latest How To & Resources Load more
About Once Upon a Chef | Jenn Segal
Welcome Hi, I’m Jennifer Segal, and welcome to Once Upon a Chef! Here, I share tested and perfected recipes that make everyday cooking enjoyable and stress-free. The name Once Upon a Chef reflects my past life as a professionally-trained chef and my years working in the restaurant industry. When I started a family, I traded in the tall hat, white coat, and long hours for the joys (and challenges!) of home cooking. As I cooked for my own family, I discovered a new passion for creating delicious, approachable recipes that bring joy to everyday meals, and that’s how Once Upon a Chef was born. What began with a small readership—mostly my mom, sister, friends, and neighbors—has since grown into a vibrant community of home cooks with millions of visitors each month. What You’ll Find Here The recipes on this site reflect my life: as a mom, I need easy meals that the whole family will enjoy, but the chef in me needs to eat too! I share everything you need to succeed in the kitchen: foolproof recipes; detailed step-by-step photos; ingredient, equipment, and pairing recommendations; pro tips from my years in the restaurant business; and video tutorials. You’ll also find an active comment section with each recipe where I personally answer your cooking questions. FAQs Do you have professional training? Yes, I’m a graduate of L’Academie de Cuisine. I also worked in both the front and back of the house in the restaurant industry before starting a family and this website. If you’d like to know more about my journey from professional cook to recipe developer, you can read my story here. Do you have any cookbooks? Yes! You can read more about them on my cookbook page. Where do you get your recipes? I develop most of my own recipes. Occasionally, I adapt recipes from other sources or share favorites from my cookbook collection. Every recipe on this site has been tested multiple times and perfected in my home kitchen. How can I subscribe to Once Upon a Chef? Easy! Submit your email in the subscription box below, and you’ll receive my newsletter with new and seasonal recipes twice a week. Bonus: It’s free! How can I contact you? For specific recipe questions, leave a comment on the recipe post. For general inquiries, use the contact form at the bottom of each page or email me directly at jennifer@onceuponachef.com. I do my best to respond within a day or two. Do you teach cooking classes? Sorry, at present, I do not. Can I republish your recipes on my blog? Sure! Please just provide proper attribution and link back to the original recipe.
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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 Most Popular Dairy-Free Recipes 1 2 3 4 5 6 7 8 9 10 1 1 2 2 3 3 4 4 5 5 6 6 7 7 8 8 9 9 10 10 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Dairy-Free Recipes Load more
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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 Recipes Explore over 1,200 tested and perfected recipes. Browse by Category 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Recipes Load previous Fettuccine Alfredo Homemade Pasta Steel Cut Oats Taco Soup Espresso Martini Simple Syrup Hot Chocolate Mulled Wine Palmiers Homemade Cinnamon Rolls Vanilla Buttercream Frosting Baklava Latkes Chicken Cordon Bleu Moussaka Snowball Cookies Almond Cookies Chicken Cacciatore Meatloaf (Family-Style or Mini Loaves) It’s Pasta Night! 14 Easy Pasta Recipes Pork Tenderloin with Mustard Glaze Churro Cupcakes Homemade Eggnog 18 Decadent Christmas Desserts Easy Chicken Noodle Soup Hearty Lentil Soup Chocolate Mousse Panna Cotta Marble Cake Chocolate Bundt Cake Fettuccine Alfredo Fettuccine Alfredo Homemade Pasta Homemade Pasta Steel Cut Oats Steel Cut Oats Taco Soup Taco Soup Espresso Martini Espresso Martini Simple Syrup Simple Syrup Hot Chocolate Hot Chocolate Mulled Wine Mulled Wine Palmiers Palmiers Homemade Cinnamon Rolls Homemade Cinnamon Rolls Vanilla Buttercream Frosting Vanilla Buttercream Frosting Baklava Baklava Latkes Latkes Chicken Cordon Bleu Chicken Cordon Bleu Moussaka Moussaka Snowball Cookies Snowball Cookies Almond Cookies Almond Cookies Chicken Cacciatore Chicken Cacciatore Meatloaf (Family-Style or Mini Loaves) Meatloaf (Family-Style or Mini Loaves) It’s Pasta Night! 14 Easy Pasta Recipes It’s Pasta Night! 14 Easy Pasta Recipes Pork Tenderloin with Mustard Glaze Pork Tenderloin with Mustard Glaze Churro Cupcakes Churro Cupcakes Homemade Eggnog Homemade Eggnog 18 Decadent Christmas Desserts 18 Decadent Christmas Desserts Easy Chicken Noodle Soup Easy Chicken Noodle Soup Hearty Lentil Soup Hearty Lentil Soup Chocolate Mousse Chocolate Mousse Panna Cotta Panna Cotta Marble Cake Marble Cake Chocolate Bundt Cake Chocolate Bundt Cake Load more
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