iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken Wings Five Ways

Ingredients:
9 to 9 1/2 pounds chicken wings (about 36 large)
3 tablespoons vegetable oil plus additional for grilling
Sauces to toss (see below)
Sriracha Buffalo Sauce
Lemon Pepper Garlic Vinaigrette
Balsamic Hoisin Sauce
Spicy Coconut Curry Sauce
Smoked Paprika Vinaigrette

Instructions:
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure below.
Cut off tips from chicken wings with kitchen shears or a large heavy knife (save to make chicken stock), then halve wings at joint. Pat dry, then toss with 3 tablespoons oil and 1 teaspoon each of salt and pepper in a large bowl.
Oil grill rack, then grill wings in batches (covered only if using gas grill), turning occasionally, until cooked through, 10 to 15 minutes per batch. Toss wings in a bowl with your choice of sauce. Transfer to a platter and serve.
Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows: HOT: 1 to 2 seconds MEDIUM HOT: 3 to 4 seconds LOW: 5 to 6 seconds
Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
Sriracha Buffalo Sauce

Ingredients:
1 1/2 sticks (12 tablespoons) unsalted butter
"1/2 cup sriracha (Asian chile sauce) or hot pepper sauce such as Franks Red Hot sauce"
1/4 cup white-wine vinegar

Instructions:
Heat butter, sriracha, vinegar, and 1/4 teaspoon salt in a small saucepan over medium heat, stirring, until butter is melted.
Spicy Coconut Curry Sauce

Ingredients:
3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Instructions:
Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.
Link Family Crawfish Boil

Ingredients:
2 pounds salt
8 medium onions, quartered
10 lemons, halved
6 heads of garlic, halved horizontally
"1 (4 1/2-pound) bag Louisiana crawfish, shrimp, and crab boil, or an equal amount of Donnies Spice Mix", 3 pounds small red potatoes
8 ears of corn, shucked and cut into thirds
40 pounds medium crawfish

Instructions:
Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil until tender when pierced with a knife, approximately 15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander. Drain well, then spread the corn and potatoes on a table lined with paper. Return the water to a boil, then add the crawfish, and bring back to a boil once more. Immediately turn off the heat and allow the crawfish to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain the crawfish and serve alongside the vegetables with plenty of napkins and cold beer.
My Boudin

Ingredients:
2 pounds boneless pork shoulder, cut into 1-inch cubes
1/2 pound pork liver, cut into 1-inch cubes
1 small onion, chopped
2 celery stalks, chopped
1 medium poblano chile, stemmed, seeded, and chopped
3 medium jalapeño peppers, stemmed, seeded, and chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped fresh parsley
1 cup chopped scallions (green and white parts)
4 to 6 feet of sausage casings (optional)
rinsed

Instructions:
Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator. Place the marinated mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring the mixture to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
Remove the pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (You can also chop with a knife if you don't have a meat grinder, which is what I usually do anyway.)
Place the ground meat in a large bowl. Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and the reserved cooking liquid. Stir vigorously for 5 minutes. When the boudin-rice mixture is first combined, it looks very wet and it's pretty spicy. Don't worry; after poaching, the rice absorbs the excess moisture and much of the spice. The wet texture and extra spice ensure that your final boudin will be moist and full of flavor.
At this point you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, you can use the mixture as a stuffing for chicken, or roll it into "boudin balls," dredge in bread crumbs, and fry in hot oil until golden brown.
Chocolate Yummy

Ingredients:
3 ounces pecans, toasted
3 tablespoons granulated sugar
1/2 cup (1 stick) butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
3 1/2 ounces dark chocolate, coarsely chopped
1 ounce milk chocolate, coarsely chopped
1 tablespoon butter
1/4 teaspoon vanilla extract
Pinch of salt
1 pound cream cheese
"1/2 cup plus 2 tablespoons confectioners sugar", 2 cups heavy cream
Chocolate shavings
for garnish

Instructions:
Place the pecans and sugar in a food processor and pulse together for 30 seconds.
In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.
Preheat the oven to 325°F.
Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.
Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.
In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.
In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.
Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.
Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

Ingredients:
"1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast", 4 ounces diced pancetta
2 pounds grape tomatoes
Salt
Freshly ground black pepper
6 large garlic cloves, finely chopped
2/3 cup pitted kalamata olives, quartered lengthwise (3 ounces)
1 1/2 cups water, divided
1 1/4 cups panko (Japanese bread crumbs)
5 tablespoons extra-virgin olive oil, divided
5 tablespoons Dijon mustard
2 tablespoons finely chopped fresh rosemary
1/4 cup finely chopped flat-leaf parsley
Special equpment: Kitchen string; large (18- by 13-inch) rimmed baking sheet; large heavy roasting pan; instant-read thermometer

Instructions:
Heat oven to 500°F with rack in middle.
Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
Cook pancetta in a large rimmed baking sheet in oven, stirring once, until fat is rendered and pancetta is crisp, 4 to 8 minutes. Transfer pancetta with a slotted spoon to a bowl.
Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes.
Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes.
Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits.
Lower oven temperature to 350°F.
Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl.
Stir together mustard and rosemary in a small bowl.
Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat.
Set roasting pan over 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs. Pat lightly to adhere.
Roast tenderloin until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes. Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
Set roasting pan over 2 burners and add remaining 1 cup water. Bring to a boil, scraping up brown bits, then stir in tomato mixture and parsley.
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture.
Raspberry-Almond Linzer Cookies

Ingredients:
1/2 cup whole natural almonds (with skins)
Buttery Sugar Cookie dough recipe with adjustments and additions
1/2 teaspoon ground cinnamon
2/3 cup seedless raspberry jam or red currant jelly
"Confectioners sugar for dusting"
Wax paper; parchment paper; 2 large baking sheets; 3-inch and 1-inch fluted round cookie cutters

Instructions:
Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
Spread almonds on a small rimmed baking sheet and bake until fragrantly toasty and nuts are golden on the inside (cut one open). Turn off oven. Cool almonds completely (you can speed this up by putting them in the freezer for 10 to 15 minutes).
Grind nuts with 1/2 cup of flour from cookie recipe in a food processor until finely ground, then transfer to a medium bowl. Whisk in remaining 1 1/2 cups flour from recipe and whisk in cinnamon.
Follow the rest of the Buttery Sugar Cookie dough recipe to make the Linzer dough. Divide dough in half, and wrap each half in wax paper, shaping each half into a flattened rectangle, then store each in a resealable plastic bag. Chill dough until firm, at least 2 hours.
Heat oven again to 350°F with rack in middle. Line baking sheets with parchment paper.
While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to 1/8 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
Peel back top sheet of wax paper and cut out as many 3-inch cookies with cutter as possible. Then cut 1-inch openings in the center of half the cookies. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill the dough in freezer or chill in refrigerator again on a baking sheet.)
Gather, reroll, and chill scraps to form more cookies.
Freeze or chill cut-out cookies on baking sheet until firm before baking.
Bake cookies, one sheet at time, until edges are golden, 6 to 9 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies with a metal spatula to a rack to cool completely.
Repeat with remaining piece of dough. (Cool sheets and use fresh parchment for subsequent batches.)
Spread about 1 teaspoon jam on all the solid round cookies (without holes). Lightly dust rings (cookies with holes) with confectioners' sugar using a wire-mesh sieve.
Set rings over jam to form sandwiches.
French Onion Bites

Ingredients:
36 thin (1/4-inch) slices of baguette (from 1 baguette)
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large onions, chopped (about 4 cups)
1 garlic clove, lightly crushed
1 small bay leaf
1 sprig fresh thyme
1/4 cup white wine
1 1/2 cups finely shredded Gruyere (using a microplane
about 3 ounces)

Instructions:
Preheat oven to 375°F with rack in middle.
Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool.
Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
Preheat broiler.
Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).
Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce

Ingredients:
"1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast", Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens
Kitchen string; large heavy roasting pan; instant-read thermometer

Instructions:
Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
Heat oven to 350°F with rack in middle.
Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
Potted Crab

Ingredients:
1 pound frozen Alaskan king crab legs (about 2), thawed
8 tablespoons (1/2 cup) unsalted butter, melted
1 1/2 tablespoons medium-dry Sherry
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 tablespoon finely chopped chives
1/2 to 1 teaspoon lemon juice (to taste)
toasted baguette slices

Instructions:
Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.
Pulse remaining crab in a food processor to finely chop (do not over process).
Add to bowl with remaining ingredients and stir well. Season with salt to taste.
Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
Chill at least 2 hours. Bring to room temperature before serving.
Buttery Sugar Cookies

Ingredients:
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
"1 cup coarse sanding sugar (see Cooks Note)"
Wax paper; 2 large baking sheets; parchment paper

Instructions:
Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Pink Champagne Punch

Ingredients:
1 1/4 cups water
1/4 cup sugar
2 (4-inch long) strips lemon zest
1 cup chilled bottled pomegranate juice
3 tablespoons fresh lemon juice
1 750 milliliter bottle chilled pink sparkling wine or champagne
lemon twists

Instructions:
Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne.
Chocolate Peppermint Stars

Ingredients:
Buttery Sugar Cookie dough recipe with an addition and adjustments
2/3 cup unsweetened cocoa powder
"1 cup coarsely crushed small red and white candy canes (see Cooks Notes)"
"4 ounces good bittersweet (60% cacao) chocolate
melted (see Cooks Notes)"
Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)

Instructions:
Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
Gather, reroll, and chill scraps to form more cookies.
Freeze or chill cut-out cookies on baking sheet until firm before baking.
Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.
Let cookies stand at room temperature until the chocolate has set, about 1 hour.
Caramel Cheesecake Bites

Ingredients:
Buttery Sugar Cookie dough recipe
"20 ounces jarred or canned dulce de leche at room temperature (see Cooks Notes)", 2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
A 13- by 9-inch baking pan; small offset metal spatula (optional but so helpful); disposable pastry bag (optional)

Instructions:
Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
Stir dulce de leche well, then spread 1 1/4 cups of it—there will be some left over—evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
Cool completely in pan on a rack, then chill until cold, about 3 hours.
With aid of foil overhang, lift cheesecake confection from pan.
Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.