iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Lobster Paella

Ingredients:
1/2 cup olive oil
3/4 pound Spanish chorizo, sliced into 1/2"-thick rounds
6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only
1 tablespoon smoked paprika
2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra)
1/4 teaspoon saffron threads
7 cups hot seafood or chicken stock
1 1/2 teaspoon kosher salt
3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked
2 cups shelled peas or frozen peas
1/2 cup finely chopped fresh flat-leaf parsley
3 halved lemons
Ingredient Info: Spanish chorizo; smoked paprika; saffron; and bomba
Valencia
or calasparra rice-as well as paella-making equipment-can be ordered from latienda.com.

Instructions:
Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put a 16"-18" paella pan on grill grate; heat 1/2 cup olive oil. Add 3/4 lb. Spanish chorizo, sliced into 1/2"-thick rounds, and 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only; cook until golden, 3-4 minutes.
Add 1 tablespoon smoked paprika and 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra); cook, stirring often, until rice is coated, 2 minutes. Add 1/4 teaspoon saffron threads to 7 cups hot seafood or chicken stock. Add stock to pan and season to taste with kosher salt; stir to distribute ingredients. Let cook, undisturbed, until stock simmers and rice begins to absorb liquid, about 10 minutes. Rotate pan every 2-3 minutes to cook evenly.
Arrange 3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked, over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from charcoal chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.
Scatter 2 cups shelled peas or frozen peas, thawed, on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing rice to absorb all of the liquid, so that a crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.
Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with 1/2 cup finely chopped fresh flat-leaf parsley and serve with 3 halved lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate.
Prosecco-Raspberry Gelée

Ingredients:
2 cups (9 ounces) fresh raspberries
3/4 cup plus 2 tablespoons. sugar, divided
2 tablespoons fresh lemon juice, divided
1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
3 1/2 teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
3/4 teaspoon orange-flower water (optional)
Ingredient info: Orange-flower water
a flavoring extract
is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores and Middle Eastern markets.

Instructions:
Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill gelée until firm, about 3 hours. DO AHEAD: Gelées can be made up to 2 days ahead. Cover and keep chilled.
D.I.Y. Steak Sauce

Ingredients:
1 head of garlic, halved horizontally
1/2 small onion, cut into 3/4" rounds
2 Fresno chiles or 1/2 red bell pepper
1/2 teaspoon vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1 tablespoon (packed) dark brown sugar
1 teaspoon porcini powder
Ingredient info: Porcini powder is available at better supermarkets and from olivenation.com

Instructions:
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Drizzle garlic, onion slices, and chiles with oil; turn to coat. Season with salt and pepper. Grill, turning often, until golden brown and softened, about 12 minutes for garlic and 8 minutes for onion and chiles. Let cool slightly. Pop garlic cloves out of skins and reserve. Peel, stem, and seed chiles. Purée garlic, onion, chiles, Worcestershire sauce, and all remaining ingredients in a blender until smooth. Strain.
Chimichurri Marinade

Ingredients:
1/2 cup red wine vinegar, 1 teaspoon kosher salt plus more, 3-4 garlic cloves, thinly sliced or minced, 1 shallot, finely chopped, 1 Fresno chile or red jalapeño, finely chopped, 2 cups minced fresh cilantro, 1 cup minced fresh flat-leaf parsley, 1/3 cup finely chopped fresh oregano, 3/4 cup extra-virgin olive oil

Instructions:
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
Spoon reserved sauce over the grilled meat.
French Toast BLT with Roasted Garlic Vinaigrette

Ingredients:
12 thick slices smoked bacon
2 cups heavy cream
5 large eggs
coarse salt and freshly ground black pepper
6 slices challah bread, at least 1 inch thick
2 tbsp canola oil
2 1/2 cups grated Gruyère cheese
12 slices ripe tomatoes (about 3 small)
6 cups arugula, cleaned
Roasted-Garlic Vinaigrette

Instructions:
Preheat the oven to 350°F. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.
Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.
Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.
Honeydew, Cantaloupe and Prosciutto Salad

Ingredients:
Vegetable oil cooking spray
2 slices prosciutto, fat trimmed from edges
1 tablespoon 2 percent plain Greek yogurt
1 tablespoon reduced-fat mayonnaise
2 teaspoons honey
Zest and juice of 1 lemon
1/4 teaspoon freshly ground black pepper
1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls
1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls
1/4 cup fresh basil
torn or thinly sliced

Instructions:
Heat oven to 400°F. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yogurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.
Chicken and Cheese Sliders

Ingredients:
Vegetable oil cooking spray
1 green bell pepper, chopped
1/2 medium red onion, chopped
2 cloves garlic, chopped
1 bone-in skinless chicken breast (about 6 ounces)
1/2 cup store-bought barbecue sauce
1/4 can (7 ounces) chipotle peppers in adobo sauce
8 small whole-wheat buns (such as Pepperidge Farm Wheat Sliders)
1/2 cup grated aged cheddar
8 cherry tomatoes, sliced
2 cups sprouts (such as arugula or broccoli)

Instructions:
Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.
Mini Chocolate Cakewiches

Ingredients:
1/2 cup reduced-fat cream cheese, at room temperature, "2 tablespoons confectioners sugar", 1/2 cup nonfat plain Greek yogurt, 1/2 teaspoon vanilla extract, Vegetable oil cooking spray, 3/4 cup unbleached all-purpose flour, 1/4 cup unsweetened cocoa powder, plus more for dusting, 1/2 teaspoon baking soda, 1/2 cup granulated sugar, 3 tablespoons unsalted butter, 1 egg white, 1/2 cup skim milk, divided

Instructions:
Beat cream cheese and confectioners' sugar in a bowl with an electric mixer on high until smooth. Add yogurt and vanilla; beat until well combined. Coat 3 baking sheets with cooking spray. Heat oven to 400°F. Whisk flour, cocoa powder and baking soda in a second bowl. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is thick and pale yellow. Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup milk. Spoon batter into a large resealable bag; squeeze batter into a corner of the bag and clip 1/4 inch off corner to make a piping bag. Squeeze 16 lines of batter, 4 inches long and 1 inch apart, onto each baking sheet. Bake until centers spring back to the touch, 5 to 7 minutes. Cool on a wire rack. Spread half the cakes with cream cheese filling; top with a second cake to make sandwiches and dust with cocoa powder, if desired. Serve immediately, or store in the refrigerator for up to 3 days.
Eggplant Fritters with Honey

Ingredients:
2 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or other aromatic runny honey

Instructions:
Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
Qatayef

Ingredients:
1 teaspoon sugar, 1/2 teaspoon active dry yeast, 1 1/4 cups warm water, 2 1/2 cups whole-wheat flour, 1/2 cup all-purpose flour, 1/8 teaspoon salt, Vegetable oil for frying, 1 cup chopped walnuts, 1 cup goat cheese, 2 tablespoons honey, 1 tablespoon orange-blossom water, 1 cup sugar, 1/4 cup water, 3/4 cup light corn syrup, 1/2 teaspoon ground cinnamon, 2 tablespoons orange-blossom water

Instructions:
Stir the sugar and yeast into the warm water. Let sit for 10 minutes, until foamy. Combine the whole-wheat flour, all-purpose flour, and salt. Add the yeast mixture, mix well, and let sit in a warm place for 30 minutes.
Combine the walnuts, goat cheese, honey, and orange-blossom water.
Combine the sugar and water in a saucepan over medium heat, and heat, stirring, until the sugar is dissolved. Add the corn syrup and cinnamon and continue to cook, stirring, until thickened, 7 to 10 minutes. Remove from the heat and stir in the orange-blossom water.
Butter a large griddle, and set it over low heat. Fill a frying pan with 1 inch of oil, and set it over medium heat. Line plates with paper towels for draining the fried cakes.
Drop a small piece of bread into the oil; when it browns, the oil is ready for frying. Pour the batter onto the buttered griddle in 4- to 5-inch round cakes. When bubbles form in the tops of the cakes, transfer the cakes to a plate (do not flip them). Spread 1 1/2 tablespoons of the walnut-cheese filling on each cake, on the uncooked side. Fold the cake in half and press the edges together to seal.
Drop the cakes into the hot oil in the frying pan. Fry the cakes for 15 to 20 seconds, or until golden on one side, then flip them and cook until the other side is golden. Drain on paper towels.
Transfer the cakes to serving plates, and serve with the syrup.
Palestinian Coconut Qatayef Replace the goat cheese with unsweetened shredded coconut and the orange-blossom water with lemon juice.
Seafood Paella

Ingredients:
1 large onion, finely chopped
5 tablespoons olive oil
2 garlic cloves, crushed to a paste or finely chopped
2 tomatoes, peeled and chopped
1/2 teaspoon sugar
Salt
1 teaspoon pimentón dulce (or sweet paprika)
A good pinch of saffron threads
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
3 cups fish or chicken stock, plus more if needed
1 cup dry white wine
12 jumbo shrimp in their shells
16 mussels
scrubbed and debearded

Instructions:
Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
Arrange the mussels on top of the paella.
Almond Cake

Ingredients:
1/2 pound (1 3/4 cups) blanched whole almonds
6 large eggs, separated
1 1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
"Confectioners sugar for dusting"

Instructions:
Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
Cinnamon-Scented Breakfast Quinoa

Ingredients:
1 cup quinoa (all red or a mix of red, white, or black)
1 1/2 cups water
2 cinnamon sticks
1/4 teaspoon salt
Broken or chopped walnuts
pure maple syrup or honey
milk
and flaky sea salt such as Maldon

Instructions:
Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.
Drain washed quinoa well in a large fine-mesh sieve.
Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.
Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.
Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.
Jalebi

Ingredients:
1 1/2 teaspoons active dry yeast, 1 tablespoon plus 2/3 cup water, 1 1/2 cups maida flour, 2 teaspoons Bengal gram flour, 1 1/2 tablespoons ghee, melted, 1 1/2 teaspoons sugar, 1 teaspoon lemon juice, 4 drops yellow food coloring, 2 cups ghee for frying, melted, 1 3/4 cups lime-saffron syrup

Instructions:
Dissolve the yeast in 1 tablespoon of the water and let sit for just 10 minutes, and no longer. In a large bowl, combine the maida flour and Bengal gram flour. Add the yeast, melted ghee, sugar, lemon juice, yellow food coloring, and remaining 2/3 cup water and mix until there are no more lumps.
Melt enough ghee in a heavy-bottomed pot to fill it 1 inch deep. Line plates with paper towels for draining the fried cakes. Pour the lime-saffron syrup into a saucepan over low heat, to keep it warm. Fit a pastry bag with a small writing tip, and pour the batter into the bag.
Squeeze 2-inch round whorls of batter into the hot ghee, working closely from the center out. Fry until golden brown on the bottom, then flip to fry on the other side until it's golden brown. Remove the jalebis from the oil and set on paper towels to drain. Transfer the hot cakes to the lime-saffron syrup and let soak for a minute or two.
Serve the jalebis warm in small bowls with syrup. Or you can remove the jalebis from the syrup and set on a rack to dry for 3 to 4 hours, until the syrup has formed a hard shell.
Indian Spice Jalebi Add 1/2 teaspoon ground cardamom to the batter and 3 whole cloves to the syrup.
Peanut Butter Banana Ice Cream

Ingredients:
2 tablespoons unsalted butter
2 ripe bananas, cut into 1/2-inch slices
1/4 cup granulated sugar
3/4 cup whole milk
1/2 cup commercial peanut butter (not homemade or natural)
1 1/4 cups heavy whipping cream, divided
2 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

Instructions:
Heat the butter in a skillet over medium heat. Add the bananas, and sprinkle the bananas with the sugar. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the bananas are soft.
Combine the bananas, milk, and peanut butter in a food processor fitted with the steel blade or in a blender, and purée until smooth.
Transfer the mixture to a saucepan and stir in 3/4 cup of the cream. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla in a small bowl, and stir until smooth and both of the powders have dissolved.
Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Tin Roof Ice Cream

Ingredients:
3/4 cup (180 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
1 1/2 cups (375 ml) heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 teaspoon vanilla extract
3/4 cup Chocolate-Covered Peanuts
Fudge Ripple

Instructions:
Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces.
Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.