iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Gingersnap Lemon Ice Cream Sandwiches

Ingredients:
1 1/2 cups whole milk
3 cups heavy (whipping) cream
Zest stripped from 2 lemons
1 cup sugar
6 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
4 ounces (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
3 tablespoons molasses

Instructions:
Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
Beat the butter, 1/4 cup of the granulated sugar, and the brown sugar together until smooth. Stir in the egg. Mix in the molasses. Stir in the dry ingredients in 2 additions. Refrigerate the dough until very firm, at least 3 hours.
Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
Preheat the oven to 350°F. Line 3 baking pans with parchment paper. Cut the dough into 1/2-inch-thick slices. There should be at least 24 cookies. Put the remaining 1/4 cup granulated sugar in a bowl. Coat the cookies with the sugar. Place the cookies 2 1/2 inches apart on the prepared pans. Bake the cookies until set and no longer wet looking, 10 to 12 minutes. They will be puffy when you take them out of the oven and will sink as they cool.
Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.
Chocolate-Peanut Butter Terrine with Sugared Peanuts

Ingredients:
11 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter
6 tablespoons creamy peanut butter
4 large egg yolks
1/4 cup granulated sugar
1 3/4 cups heavy whipping cream
4 ounces bittersweet chocolate, finely chopped
2 1/2 ounces (5 tablespoons) unsalted butter
2 teaspoons light corn syrup
1 large egg white
6 tablespoons granulated sugar
1 1/2 cups (7 1/2 ounces) unsalted peanuts

Instructions:
Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.
In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.
In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.
Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.
Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.
Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.
Smoked Stuffed Chile Poppers

Ingredients:
8 ounces cream cheese or Neufchâtel cheese, at room temperature
1/2 cup shredded sharp cheddar cheese
12 large jalapeño chiles (green, red, or both), cored and seeded
1 empty cardboard egg carton, lid removed, or a metal jalapeño popper rack
12 pecan halves, toasted (see Note)
8 ounces thin-sliced smoked bacon
1/2 cup wood chips
soaked in water and drained
or 1 cup dry wood chips for a gas grill

Instructions:
1. To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jalapeños in the egg carton. Push a pecan half into each pepper. Wrap a half strip of bacon around each jalapeño and secure with a toothpick.
2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.
4. Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.
Butt in a Bag

Ingredients:
3 tablespoons freshly ground black pepper
1 teaspoon fine sea salt
One 5-pound (or more) bone-in pork shoulder
2 cups wood chips, soaked in water and drained
Barbecue sauce of your choice (optional)

Instructions:
1. Mix the pepper and salt together and rub it on all surfaces of the pork. Set aside while you build the fire.
2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. Oil the grill grate.
3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals. Place the butt on the indirect side of the grill across from the coals. Increase the temperature to 350°F by opening the bottom vents on your grill. When the smoke starts to rise, close the lid. Place a candy thermometer in the lid vent. Smoke for 30 to 45 minutes to get the bark started.
4. Reduce the temperature by closing the vents until you're at 225°F to 250°F. Smoke the pork for 4 hours. Place the butt in a brown paper grocery bag large enough to hold it, fold the ends over to close it, and return it to the same place in the smoker, opposite the fire. Add more briquets if necessary, and close the lid. Continue smoking for 2 to 4 more hours or until tender. Check for tenderness by pulling a piece of meat off and tasting it. The mark of a shoulder done to perfection is when you can remove the blade bone by pulling it out with your hand.
5. When the shoulder is done, set it aside in a pan to rest for 30 minutes, then move it to a cutting board. Serve it Southern-style pulled (stringy portions torn off by hand), Kansas City-style thick sliced, or the-hell-with-it chopped. Some barbecuers like to mix in a little tangy barbecue sauce as they're chopping and combining the meat on a platter, especially if the pork is still a little fatty.
Smoke-Baked Barbecue Chile Pie

Ingredients:
1 frozen prepared deep-dish pie crust
8 ounces fire-roasted mild Hatch or other chile peppers, seeded and sliced into strips of varying size (see Note)
8 ounces shredded cheddar-Monterey Jack cheese blend
1/4 cup chopped Texas sweet or Vidalia onions
1/2 teaspoon olive oil
4 large eggs, beaten
1/4 cup wood chips, soaked in water and drained, or 1/2 cup dry wood chips for a gas grill
8 ounces hickory- or maple-smoked bacon
cooked until crisp and chopped

Instructions:
1. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
2. Line the bottom and sides of the pie crust with the chile pepper strips, reserving a few to garnish the top of the pie. Top with the cheese, spreading it out evenly over the bottom of the crust.
3. In a small sauté pan over medium heat, sauté the onions in the olive oil until softened, about 3 minutes. In a medium-size bowl, combine the eggs and onion, then pour the mixture over the cheese. Arrange the reserved chile pepper strips on the top of the pie.
4. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the pie on the indirect side of the grill. When the smoke starts to rise, close the lid.
5. Smoke bake the pie at 350°F for 40 to 45 minutes or until the crust has browned, the filling has set, and the pie has a mild, smoky aroma. Sprinkle with the bacon before serving.
Pimiento Cheeseburgers

Ingredients:
1 small white onion, grated
8 ounces sharp Cheddar cheese, grated
4 ounces mild Cheddar cheese, grated
"1/2 cup good-quality mayonnaise (I prefer Dukes or JFG®)", One 2-ounce jar diced pimientos, drained
Freshly ground black pepper
2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
Kosher salt
6 hamburger buns, preferably onion flavored
Pickled jalapeño chile slices

Instructions:
1. In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need additional mayonnaise to make it creamy, add a little bit at a time. Grind copious amounts of black pepper and stir that into the cheese mixture.
2. Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.
3. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
4. Place the burgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. During the last 2 minutes of cooking time, add the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a platter, set a burger on each bun bottom, add pickled jalapeños on top of the pimiento cheese, and serve.
Quick Paella

Ingredients:
3/4 pound cooked chorizo or linguiça sausage, cut into chunks
4 tablespoons olive oil
1 1-pound bag saffron rice (such as Vigo)
1 9-ounce package frozen artichoke hearts, thawed and drained
1 8-ounce jar roasted red peppers, drained and sliced
2 cups chicken or fish broth, or wine
1 pound large shrimp, peeled
1 cup frozen peas
defrosted

Instructions:
1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.
2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.
3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
4 Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.
Planked Salmon with Coconut Rice

Ingredients:
1 cedar plank for cooking (available at Whole Foods)
1/3 cup maple syrup
1 teaspoon Dijon mustard
2 teaspoons soy sauce
Juice of 1 large lime
1 1/2-pound salmon filet
1 cup chicken broth
1 cup canned light coconut milk
1 cup jasmine rice
Salt to taste

Instructions:
1 Soak the plank in water for 4 hours. Put it on a baking sheet.
2 Preheat oven to 500°F.
3 In a bowl, combine the syrup, mustard, soy sauce, and lime juice. Add the fish; let it marinate for 10 minutes.
4 In a saucepan, bring the broth and coco­nut milk to a boil.
5 Stir in the rice. Reduce heat, cover, and simmer until the liquid is absorbed, 20 minutes.
6 Lay the fish on the plank, skin side down. Sprinkle it with salt; drizzle it with marinade.
7 Bake until the thickest part is still springy, 12 to 15 minutes.
Fried Rice

Ingredients:
3 tablespoons canola oil
2 eggs, beaten
1 bunch scallions, roughly chopped
1 cup leftover pork, chicken, or beef, diced
1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
4 cups cold cooked white or brown rice
4 tablespoons soy sauce
Salt and pepper to taste

Instructions:
1. In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. 6 Season with the salt and pepper and serve, with extra soy sauce on the side.
Mexican Ceviche Tacos

Ingredients:
1 1/4 pounds very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into 1/2-inch cubes
Fine sea salt
Freshly ground black pepper
3 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 cup chopped seeded tomatoes
3/4 cup chopped red onion
2 tablespoons sliced pickled jalapeño chiles from jar plus 1 tablespoon liquid from jar
1 tablespoon olive oil
1/2 large head of romaine lettuce, very thinly sliced crosswise (3 to 4 cups)
1 large avocado, peeled, pitted, diced
3 tablespoons chopped fresh cilantro
12 purchased crisp taco shells
Purchased salsa

Instructions:
Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.
Pepper-Grilled Steak with Chopped Summer Salad

Ingredients:
2 large garlic cloves, pressed
1 3/4 teaspoons coarsely ground black pepper
1 1/4 teaspoons coarse kosher salt
1 2-pound 1 1/2-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
1/2 cup (generous) diced red onion
1/2 cup crumbled feta cheese
3 tablespoons chopped pitted Kalamata olives
1 1/2 tablespoons extra-virgin olive oil
1 jalapeño chile
seeded
finely chopped (about 4 teaspoons)

Instructions:
Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.
Roasted Peaches with Amaretti Crumble

Ingredients:
5 amaretti cookies (Italian macaroons; about 3/4 ounce total)*
3 tablespoons whole natural almonds
2 tablespoons unbleached all purpose flour
1 1/2 tablespoons sugar
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, pitted
Vanilla ice cream

Instructions:
Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
Available at some supermarkets and at Italian markets.
Campfire Potatoes

Ingredients:
16 medium Yukon Gold potatoes (about 2 inches in diameter), halved
3 tablespoons coarse kosher salt
2 tablespoons extra-virgin olive oil
4 unpeeled large garlic cloves, smashed
1 teaspoon chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary leaves

Instructions:
Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Sprinkle with 3 tablespoons coarse salt. Bring to boil, then reduce to simmer. Cook potatoes until tender, about 10 minutes. Drain. Return to saucepan. Add remaining ingredients to potatoes; toss to coat. Cool.
Arrange four 12-inch squares aluminum foil on work surface. Divide potato mixture among foil squares and place 1 garlic clove atop potatoes on each square. Crimp to seal. Store packets at room temperature up to 2 hours or in refrigerator up to 2 days.
Prepare barbecue (medium-high heat). Place potato packets on grill and cook until heated through and sizzling, turning occasionally, about 15 minutes. Transfer packets to serving plate and pierce foil with grill fork to release steam. Open packets carefully (hot steam will be released).
Grilled Chicken Breasts with Honeydew Salsa

Ingredients:
1 1/3 cups finely diced peeled seeded honeydew or other melon, 1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves, 1/4 cup finely diced red onion, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 2 teaspoons finely grated lime peel, 1 teaspoon finely chopped seeded serrano chile, Nonstick vegetable oil spray, 4 boneless chicken breast halves with skin

Instructions:
Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.
Grilled Cheese and Tomato Stacks

Ingredients:
1 teaspoon extra-virgin olive oil, 1 teaspoon finely chopped fresh mint, 1/4 teaspoon ground cumin, 1/2 pound Halloumi cheese,* cut into 1/4-inch-thick slices, 16 white or whole wheat mini pitas, 2 ripe medium tomatoes, cored, halved, cut into 1/4-inch-thick slices, Sea salt

Instructions:
Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend. Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Prepare barbecue (medium-high heat). Grill pitas until warm and grill marks appear, about 1 minute per side; transfer to serving plate. Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
Available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.
Summer Tomato and Bell Pepper Soup

Ingredients:
2 1/4 cups tomato juice
1 1/3 cups finely chopped tomatoes (about 11 ounces)
1/2 cup (generous) finely chopped roasted red bell peppers from jar
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon prepared white horseradish
1 garlic clove, pressed
Generous dash of hot pepper sauce
Fine sea salt
4 1/3-inch-thick rounds soft fresh goat cheese
6 grape tomatoes, cut in half
2 tablespoons thinly sliced fresh basil
Additional extra-virgin olive oil (for drizzling)

Instructions:
Combine first 8 ingredients in large bowl; whisk to blend. Season soup to taste with sea salt and freshly ground black pepper. Cover and refrigerate until well chilled and flavors blend, at least 2 hours. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Ladle soup into 4 bowls. Top each with 1 goat cheese round and 3 grape tomato halves. Sprinkle with freshly ground black pepper and basil. Drizzle with oil and serve.