iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Thai Shrimp Halibut Curry

Ingredients:
3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-inch dice
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil

Instructions:
Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Grilled Chicken with Almond and Garlic Sauce

Ingredients:
9 ounces dried large white beans, such as lima beans
1/2 cup ground almonds
2 garlic cloves
1 tablespoon white wine vinegar
Scant 1/2 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon cold-pressed flaxseed oil
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 spring chickens (poussins), (about 2 pounds each)
Juice of 1 lemon
3 tablespoons olive oil
1/2 teaspoon dried oregano
3 tablespoons dry white wine
2 garlic cloves, finely chopped
1 onion, finely chopped
Salt and pepper
2 tablespoons chopped fresh herbs, such as parsley, thyme, or oregano
Lemon wedges
to serve

Instructions:
1. For the sauce, soak the beans in a generous amount of water overnight.
2. Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible. Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator.
3. Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste. Spread the paste over the chicken and massage it into the meat. Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight.
4. The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches. Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 1/2 hours. Drain well.
5. Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste. Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce. Add the flaxseed oil and season with salt and pepper. Set aside.
6. Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.
7. Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes. Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear.
8. Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges.
Pecan Waffles with Sautéed Bananas and Cinnamon Honey

Ingredients:
2 cups unsalted raw pecans
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing the waffle iron
1/4 cup honey
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
Pinch of salt
1 tablespoon unsalted butter
1 teaspoon coconut oil or vegetable oil
3 very ripe bananas, sliced
1 cup honey
1 tablespoon ground cinnamon

Instructions:
Preheat a waffle iron according to the manufacturer's directions. Preheat the oven to 200°F.
In a food processor, pulverize the pecans until finely ground. Add the eggs, butter, honey, vanilla, baking soda, and salt, and blend well.
Grease the waffle iron using a partially wrapped stick of cold butter. Hold the butter by its wrapped end and rub the other end all over the waffle iron's cooking surface. Add 1/4 cup batter and cook for a few minutes, until golden brown. Set right on the oven rack to crisp up and keep warm while you cook more.
Melt the butter with the oil in a sauté pan over medium heat. Add the bananas and cook for about 6 minutes, turning once, until golden brown. Set aside.
Mix the honey and cinnamon until well blended.
Place the waffles on warmed plates, top with the bananas, honey, and serve.
Johnny Iuzzini's Chocolate Soup

Ingredients:
8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
1 cup (7 g) Cocoa Puffs
4 cups (960 g) milk
4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder
9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped
2/3 cup heavy cream
1/2 cup Devon cream (available at gourmet markets and specialty stores)
1/2 cup milk
plus additional if needed

Instructions:
Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.
Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.
Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.
Turkey Sweet Potato Shepherd's Pie

Ingredients:
2 tablespoons EVOO (extra-virgin olive oil)
2 pounds ground turkey or chopped leftover turkey
Salt and pepper
2 teaspoons poultry seasoning
2 1/2 pounds sweet potatoes, peeled and cubed
1 onion, peeled
2 carrots, peeled
4 celery stalks from the heart, chopped
4 tablespoons (1/2 stick) butter
2 tablespoons all-purpose flour
2 cups turkey or chicken stock
A few dashes of Worcestershire sauce
1 (10-ounce) box frozen peas
1 very ripe banana, sliced
A few dashes of hot sauce
2 cups shredded sharp yellow cheddar cheese

Instructions:
Preheat the oven to 425°F.
In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.
Grate the onion and carrots directly into the skillet with the turkey. Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.
Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning.
Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese.
Prime Rib Roast

Ingredients:
15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup finely grated orange zest (from 2 to 3 oranges)
1 three-rib prime rib of beef (about 7 pounds)
trimmed and frenched

Instructions:
Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450°F.
Cook beef for 30 minutes, then reduce temperature to 350°F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115°F to 120°F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.
Spicy Tomato Sauce from Giada de Laurentiis's Everyday Italian

Ingredients:
3 tablespoons extra-virgin olive oil, 1 small onion, minced, 2 garlic cloves, minced, 1/2 cup pitted black olives, coarsely chopped, 2 tablespoons drained capers, rinsed, 1/2 teaspoon sea salt, plus more to taste, Generous pinch of dried crushed red pepper flakes, 1 28-ounce can crushed Italian tomatoes

Instructions:
In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Blueberriest Muffins

Ingredients:
3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter melted
3 large eggs
3/4 cup milk
Grated zest and juice of 1 lemon
2 1/2 cups fresh or frozen blueberries (see Note)

Instructions:
Preheat the oven to 375 degrees.
Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately
Lake Charles Dirty Rice

Ingredients:
2 tablespoons canola oil
4 ounces ground pork
1/2 cup chicken livers (about 4 ounces), pureed
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 1/2 cups chicken broth
1 small onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and finely chopped
1 tablespoon dried oregano
3 cups cooked rice
1/2 bunch scallions (white and green parts), chopped
2 tablespoons chopped parsley

Instructions:
Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through.
Smoked Ham, Roasted Radicchio, And Cheese Panini

Ingredients:
1 head radicchio, cut through the core into 8 wedges, 1/4 cup extra virgin olive oil, Kosher salt and freshly ground black pepper, Four 1/2-inch slices ciabatta or other good crusty bread, 6 thin slices smoked ham, 2 to 3 ounces assertive cheese, such as Gorgonzola or Camembert, crumbled or thinly sliced

Instructions:
Heat the oven to 350°F. Lay the wedges of radicchio on a small sheet pan and drizzle with about 2 tablespoons of the olive oil. Season with salt and pepper and cover the pan with aluminum foil. (Covering the pan allows the radicchio to steam and roast at the same time.) Cook until very tender and lightly browned, about 30 minutes. (The radicchio can be roasted a day ahead.)
Heat a panini or sandwich grill until hot (400°F to 450°F). If you don't have a panini grill, heat a grill pan or ¬cast-¬iron pan over ¬medium--low heat. Pat the radicchio dry, if need be, and cut away any tough core. Make two sandwiches, layering the ham, cheese, and radicchio. (You may not use all of the radicchio.)
Brush the outsides of the sandwiches with olive oil and grill in the press for 9 to 10 minutes; you want to crisp and brown the bread and melt the cheese a bit, but the meat need not be excessively hot. If using a pan, weight the sandwiches down with another heavy pan set on top. Cook for 2 to 3 minutes on each side, watching them carefully and adjusting the heat as needed. Cut and serve.
Emergency Ginerator

Ingredients:
1 1/2 ounces gin
1 1/2 ounces Ginger-Infused Simple Syrup (see below.)
1 1/2 ounces freshly squeezed lime juice
"4 dashes orange bitters, such as Fees or Regans", 4 ounces (1/2 cup) club soda
Spiral of a lime peel
1 1/2 cups sugar
8 ounces (1 cup) water
3 3-inch pieces of fresh ginger
peeled and cut into 1/2-inch chunks (approximately 3/4 cup)

Instructions:
Pour the gin, syrup, and lime juice into a shaker filled with ice; add the bitters. Shake well (until condensation forms on the entire shaker). Strain the mixture over fresh ice into a tall glass, top with club soda, and garnish with a lime peel.
Place the sugar, water, and ginger chunks in a small saucepan over medium heat. Bring to a simmer, lower the heat, and simmer gently for 10 minutes, stirring occasionally. Cool; strain into a glass jar with an airtight lid. The syrup will keep for 2 weeks in the refrigerator.
Almond-Apricot Chicken with Mint Pesto

Ingredients:
4 boneless, skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)
3 cups lightly packed fresh mint
1/4 cup sliced almonds
1/2 cup extra-virgin olive oil
Coarse salt

Instructions:
1. Preheat the oven to 375°F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
4. Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.
1. In a food processor, combine the mint and almonds; process until finely chopped.
2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.
Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy

Ingredients:
9 baby bok choy, halved lengthwise
3/4 cup sushi rice
Grapeseed or canola oil spray
2 tablespoons sliced scallions (white and green parts)
1 teaspoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoons mirin
Pinch of kosher salt
Pinch of freshly ground black pepper
1/2 cup low-sodium soy sauce
3/4 cup fresh orange juice (from 3 oranges)
1/4 cup mirin
1 teaspoon minced peeled fresh ginger
1/2 teaspoon cornstarch
6 (4-ounce) skinless black cod fillets, each 1 inch thick
1/4 teaspoon freshly ground black pepper
Grapeseed or canola oil spray
1/2 cup thinly sliced scallions (white and light green parts), for serving
1 tablespoon sesame seeds
toasted
for serving

Instructions:
Bring a large pot of water to a rapid boil. Prepare a bowl of ice water. Add the bok choy to the boiling water and cook for 30 seconds. Drain the bok choy and immediately transfer it to the ice water for 2 minutes to cool. Drain the bok choy and set aside on a clean kitchen towel to soak up excess moisture.
Prepare the sticky rice cakes. Put the rice in a large bowl and cover with cold water. Use your hand to swish the rice around a few times. Drain and repeat until the water in the bowl is clear; you may need to rinse it several times.
Put the rice in a small, heavy-bottomed saucepan and add water to cover by 1 inch. Cover the pan; for best results, do not uncover the pan at any time during cooking. Bring to a boil over medium-high heat, 4 to 5 minutes; you will be able to tell the water is boiling by the large amount of steam pouring out from under the lid. Reduce the heat to low and simmer, covered, for 10 minutes. Remove the pan from the heat and let stand, covered, for 15 minutes.
Spray a small sauté pan with grapeseed oil and heat over medium heat. Add the scallions, garlic, and ginger and cook, stirring, until just softened and fragrant, about 30 seconds. Fold the scallion mixture into the warm, cooked rice along with the vinegar, mirin, salt, and pepper.
Line a platter or baking sheet with parchment paper sprayed with oil or with waxed paper. Have a separate bowl of water ready. Dip your hands into the water and scoop up 1/4 cup rice. Form it into a tightly packed cake about 2 inches thick and place the cake on the platter. Repeat with the remaining rice to form five more cakes. Set aside in the refrigerator.
Meanwhile, in a small saucepan, combine the soy sauce, orange juice, mirin, and ginger. Bring to a boil and reduce the heat to low. Simmer just until reduced by half, 30 to 40 minutes. In a small dish, mix the cornstarch and 1 teaspoon water and stir this slurry into the simmering sauce. Simmer 30 seconds and remove the pan from the heat.
Herb-Grilled Salmon with Fresh Tomato-Orange Chutney

Ingredients:
Safflower oil or canola oil, for oiling the grill
1 russet potato, halved, for rubbing on the grill
One 3-pound boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds)
Juice of 1 orange
2 tablespoons olive oil
6 fresh basil leaves
3 or 4 sprigs fresh dill
Salt and freshly ground black pepper to taste
2 cups Fresh Tomato-Orange Chutney (recipe follows)
Fresh herb leaves, for garnish
1/2 pint yellow pear tomatoes or cherry tomatoes, cut in half
1/2 pint red grape tomatoes or cherry tomatoes, cut in half
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 large navel oranges
4 scallions, trimmed and minced
2 tablespoons peeled, grated fresh ginger
Grated zest and juice of 1 lemon
1 jalapeño, seeded and minced
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1 teaspoon cracked mixed peppercorns
5 or 6 fresh basil leaves, cut into very thin strips (chiffonade)
Salt and freshly ground black pepper to taste

Instructions:
Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)
Place the salmon on a piece of heavy-duty aluminum foil, skin side down. Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.
Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.
Turn the salmon over and place it skin side down on the foil. Pour the remaining orange juice over the salmon. Put the salmon in the foil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note:The fish will continue to cook as it rests.) Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.
Remove the skin and discard. Transfer the fish to a platter or serve portions on individual plates. Serve immediately, topped with chutney and fresh herb leaves.
Preheat the oven to 400 degrees.
Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly. Spread in a single layer on a baking pan and place in the oven to roast about 30minutes. Remove from the oven and set aside.
Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard. Cut the oranges into sections and add them to the bowl with the zest.
Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.