iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Brain Cupcakes

Ingredients:
Pink or white paper cupcake liners, 1 recipe batter for Red Velvet Cupcakes, 1 recipe Vanilla Butter Cream Frosting, Red and black food coloring, Pastry bag and large round tip

Instructions:
1. Line cupcake tins with the liners. Fill the cupcake liners two-thirds full with the batter and bake the cupcakes as directed in the recipe .
2. Mix a drop of red and black food coloring into the frosting to make it a pinkish gray brain color.
3. Using the pastry bag, pipe the frosting in a squiggly pile on half of each cupcake top (brains have two hemispheres, you know). Now pipe the frosting in a squiggly pile on the other half of the cupcake top.
Moroccan Raw Carrot Salad

Ingredients:
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste)
1 tablespoon minced green chilies
or 1/4 to 1/2 teaspoon cayenne (optional)

Instructions:
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
Tarantula Cookies

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies

Instructions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
6. Bake until cookies start to brown around edges, about 7-10 minutes.
7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!
Southwestern-Style Baby Back Ribs

Ingredients:
1 tablespoon dried thyme, 1 tablespoon granulated garlic, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1 tablespoon paprika, 1 tablespoon chili powder, 1 teaspoon dried rosemary, 1 teaspoon salt, 1 teaspoon ground black pepper, 3 racks baby back ribs, about 5 pounds, 3 cups barbecue sauce

Instructions:
In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
Serve the ribs hot, accompanied by more sauce.
Gingerbread Skeletons

Ingredients:
1/2 cup sugar, 1/2 cup butter, 1/2 cup molasses, 1/4 cup water, 2 1/2 cups flour, sifted, 3/4 teaspoon salt, 1/4 teaspoon nutmeg, 1/2 teaspoon baking soda, 3/4 teaspoon ginger, 1/8 teaspoon allspice, Animal and gingerbread people cookie cutters, 1 tube white decorating icing with small tip

Instructions:
1. In a large mixing bowl, cream the sugar and butter together. Add molasses and water.
2. In a separate bowl, mix the flour, salt, nutmeg, baking soda, ginger, and allspice. Gradually add the dry mixture to the wet and blend until the dough holds together.
3. Cover and chill for 2-3 hours.
4. Preheat the oven to 375°F.
5. Roll out dough 1/4" thick on a lightly floured surface.
6. Cut into shapes with cookie cutters and transfer to cookie sheet.
7. Bake for 10-12 minutes. Remove from the oven and let cool on baking sheets or cooling racks.
8. Using the white decorating icing, decorate the cookies with "bones" so that they resemble skeletons.
Eyeball Cupcakes

Ingredients:
White paper cupcake liners, 1 recipe batter for, 1 recipe Vanilla Butter Cream Frosting, Red food coloring, Pastry bag and small round tip, Small black jelly beans, Round candies with hole in the middle

Instructions:
1. Line cupcake tins with the liners. Fill the tins two-thirds full with the batter and bake the cupcakes as directed in the recipe .
2. Frost the cupcakes, reserving some of the frosting. Pile the frosting up a little in the center to make a sort of domed shape, more like an eyeball. To make the surface smooth, dip a butter or frosting/palette knife in hot water and smooth it over the top of the frosting.
3. Tint the remaining frosting bright red with the food coloring. Using the pastry bag, pipe the red frosting on the tops of the cupcake in vein patterns. Make the veins radiate from the center of the cupcake to make the bloodshot quality more realistic. Cut the jelly beans in half. Place a jelly bean half into the circle of the round candy. Now you have and iris and a pupil. Place this in the center of a cupcake. Continue with the rest of the eyeballs.
White Cupcakes

Ingredients:
3 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cups unsalted butter, softened, 1 3/4 cups sugar, 2 eggs, 1 1/4 cups whole milk, 1 teaspoon vanilla extract

Instructions:
1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
2. Sift the flour, baking powder, and salt together in a medium bowl.
3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
4. Add the eggs one at a time, and beat well after each addition.
5. In a small bowl, combine the milk and vanilla.
6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
Stir-Fried Garlic Lettuce

Ingredients:
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon soy sauce
3/4 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
5 medium garlic cloves, smashed and peeled
1 pound hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces
1 teaspoon sesame oil (see note)

Instructions:
Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.
Roasted Potatoes with Garlic, Lemon, and Oregano

Ingredients:
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes, 1/2 cup olive oil, 4 garlic cloves, minced, 1 1/2 teaspoons dried oregano, crumbled, 1 teaspoon salt, Freshly ground black pepper, 1/2 cup beef stock or chicken stock, 1/3 cup freshly squeezed lemon juice, 2-3 tablespoons chopped fresh oregano

Instructions:
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Easter Lamb Soup

Ingredients:
Head, neck, some intestines, and liver of a young lamb or 3 pounds lamb bones, 2 large onions, halved, Sea salt, 1/2 cup olive oil, 2 cups finely chopped scallions, 1 small chili pepper, minced, or freshly ground pepper to taste, 1 1/2 cups chopped fresh dill, 2 eggs, Juice of 1 1/2-2 lemons

Instructions:
Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times.
Cut the intestines into several pieces and wash thoroughly under running water. If you like, slice them open so you can wash them more easily. In a separate pan, bring some salted water to a boil and add the intestines. Blanch for 2 minutes, then remove with a skimmer and discard the water. Chop the intestines finely. You don't need more than 1 cup of chopped intestines.
The head and neck are done when the meat falls from the bones. Remove them from the pot. Using a sharp knife, cut open the head and separate the meat from the bones. Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions. Let the stock cool and remove the fat. (Up to this point, the preparations can be made a day ahead. You can refrigerate the meat and the stock, making it easier to skim off the fat.)
To finish the soup, wash the liver well and cut it into small cubes. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using. Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon. Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Taste and add more pepper and salt if needed.
Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling. Taste and add more lemon juice if needed. Sprinkle with the rest of the dill, and serve immediately.
NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup.
If you hate the taste of boiled lamb, you can make an equally tasty magiritsa with chicken livers and chicken stock. There is even a meatless magiritsa. Sauté the scallions and dill, adding a few chopped leaves of romaine lettuce. Pour in water or stock and simmer for 10 to 15 minutes. Make the egg and lemon mixture as described above and serve.
My Favorite Falafel

Ingredients:
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread

Instructions:
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.
The Cabbage Soup Diet

Ingredients:
1 head green cabbage, finely shredded or chopped, 2 large onions, chopped, 16 to 28 ounces canned tomatoes, chopped with juices, 2 green bell peppers, seeded and chopped, 4 celery stalks with leaves, chopped, 6 carrots, peeled and sliced, 1/2 pound green beans, stem ends snapped, sliced on the diagonal, Black pepper to taste, Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme, Balsamic vinegar or lemon or lime juice, Minced fresh herbs, Chopped green onions

Instructions:
Prep all the ingredients as directed in the recipe list.
Put all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs.
This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.
Reuben Sandwich

Ingredients:
2 slices rye bread or pumpernickel
2 teaspoons butter, at room temperature
"2 tablespoons Reubens Russian Dressing", 1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
1/4 pound thinly sliced corned beef

Instructions:
Butter each slice of bread evenly to the edges on one side.
Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
Serve immediately.
Salmon Gravlax Tartare on Crisp Potato Slices

Ingredients:
1 tablespoon juniper berries, chopped
2 teaspoons dried dill
3 tablespoons sugar
4 tablespoons kosher salt (if you only have table salt, 3 tablespoons plus 1 teaspoon would be the correct equivalent)
5 ounces center-cut fresh salmon, skinned, pin-boned, and cut into tiny dice
2 tablespoons Gravlax Cure
1 teaspoon extra-virgin olive oil
1 tablespoon snipped chives
1/8 teaspoon grated orange zest
1/8 teaspoon freshly ground black pepper
1 bunch dill, minced, for decoration
10 small round potatoes (red or white), cut into 1/8-inch circular slices (discarding rounded ends)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions:
Mix all the ingredients together in a small bowl. You can make the cure in advance and it will keep, stored in an airtight jar out of the sunlight, for up to 6 months.
In a medium bowl, mix the salmon with 2 tablespoons of the Gravlax Cure and then add the olive oil, snipped chives, orange zest, and pepper. Cover and refrigerate overnight, or for at least 6 hours. Serve topped with a scattering of freshly minced dill on a Crisp Potato Slice or an English cucumber slice.
Strew some more minced dill on the plate or tray that you're using to pass the hors d'oeuvres — then the Crisp Potato Slices won't skid around and the cucumber will be easier to pick up.
Position a rack in the top third of the oven and preheat to 350°F.
Arrange the potatoes in a single layer on a baking sheet; brush each slice with oil, then turn them and brush the other side. Sprinkle with salt and pepper and bake for 10 minutes, then turn slices and bake for another 5 minutes. Remove all crisp slices with a spatula and continue cooking any slices that look like they need more time. Cool on a rack, then use immediately or store in an airtight container for up to 2 days.
Sweetened Whipped Cream

Ingredients:
1 cup heavy cream, "2 tablespoons confectioners sugar", 1/2 teaspoon vanilla extract

Instructions:
Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
My Never-Ever-Fail Chocolate Fudge

Ingredients:
12 oz bittersweet or semisweet chocolate, finely chopped, 2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional, 10 tbsps unsalted butter, at room temperature, 1 tbsp pure vanilla extract, 20 large marshmallows, 4 cups sugar, 2 5-oz cans evaporated milk

Instructions:
Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.
Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.
Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
Basic Oven-Baked Marinated Tempeh

Ingredients:
2 tablespoons tamari or shoyu soy sauce
1 1/2 tablespoons vinegar (white, cider, balsamic, rice, red- or white-wine — whatever you have on hand or goes with the flavors of whatever your end-use recipe is)
1 teaspoon Pickapeppa (optional but good) (see tip, below)
Any combination of the seasonings (see note; optional)
1 tempeh cake (8 ounces), cut in the size or shape appropriate to use
Cooking spray

Instructions:
1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
• 1 to 3 cloves garlic, pressed
• 1 to 2 teaspoons peeled grated ginger
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 1 to 2 teaspoons honey
• 1 teaspoon ground coriander
• 1 to 2 teaspoons toasted sesame oil
• 1/2 to 1 teaspoon Tabasco or other hot sauce
• 1 tablespoon ketchup or tomato paste
Old-Fashioned Raspberry Jam

Ingredients:
4 cups (1 liter) granulated sugar
4 cups (1 liter) raspberries

Instructions:
1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.