iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Korova Cookies

Ingredients:
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (5 1/2 ounces; 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (150 grams) bittersweet chocolate
chopped into small bits

Instructions:
1. Sift the flour, cocoa, and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that's just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
2. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.) Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
3. Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.
4. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
5. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature—it's your call. Repeat with the second sheet of cookies.
Pork Chops with Apples

Ingredients:
4 medium pork chops (you can substitute veal chops if you prefer)
4 whole cloves
1/2 cup dry white wine or vermouth
4 celery leaves
2 bay leaves
4 celery stalks, washed and finely diced
1 tablespoon butter
2 apples, cored and coarsely sliced
1 tablespoon brown sugar
4 ounces Swiss or Jarlsberg cheese
coarsely grated

Instructions:
1. Preheat the oven to 375 degrees. Butter a baking pan and place the pork chops in it.
2. Press a clove into each chop. Add the white wine, celery leaves, and bay leaves and put the pan in the preheated oven. Bake the chops for 30 minutes.
3. While the pork chops are baking, in a frying pan sauté the diced celery in the butter or 5 minutes, and then add the sliced apples and sprinkle with the brown sugar.
Continue cooking over very low heat for 10 minutes, or until the apples are tender but not mushy.
4. Finish the pork chops by removing the bay and celery leaves and sprinkling the cheese over the top of each chop; baste and then broil for a few minutes to brown the top.
Tofu Triangles in Creamy Nut Buttter Sauce with Scallions

Ingredients:
1 carton firm tofu, drained, 2 tablespoons peanut or sesame oil, for frying, 2 scallions including the greens, thinly sliced on the diagonal, 1 tablespoon toasted white or black sesame seeds, 1/4 cup regular soy sauce, 1 tablespoon tamari, 1/4 cup sesame paste, peanut butter, or cashew butter, 2 tablespoons rice wine vinegar, 2 tablespoons white or light brown sugar, 1/2 teaspoon red pepper flakes or chili oil, 2 scallions, finely chopped, 1/3 cup water or stock, Pinch salt

Instructions:
1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.
Cane Syrup Pecan Pie

Ingredients:
one 9-inch pie shell, 1/3 cup butter, 1/2 teaspoon salt, 1 cup pure cane syrup, 1 cup brown sugar, 3 eggs, beaten, 1 teaspoon vanilla extract, 2 1/2 tablespoons rum or bourbon, 1/2 cup chopped pecans, 1 cup pecan halves

Instructions:
Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes. Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step). Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth. Add the chopped pecans and pulse a few times until well mixed. Pour the filling into the pie shell and arrange the pecan halves over the top.
Bake for 50 minutes. Cool on a pie rack until well set before slicing.
Napa Valley Basil-Smoked Burgers

Ingredients:
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large basil sprigs, moistened with water, for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 basil sprigs, for serving
2/3 cup mayonnaise
2 tablespoons prepared basil pesto

Instructions:
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
3. To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
4. When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
5. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.
Stuffed Trout

Ingredients:
2 tablespoons olive oil
1/4 cup coarsely chopped mushrooms
2 tablespoons chopped green pepper
2 tablespoons chopped red pepper
1 teaspoon seeded and minced jalapeño
1/4 cup chopped red onion
1/4 cup celery (optional)
Salt
Freshly milled black pepper
4 ounces lump crabmeat
4 dressed rainbow trout
Old Bay Seasoning
Fresh lemon juice
Chopped fresh parsley

Instructions:
Preheat the oven to 425°F.
Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
Remove from the heat and cool for 15 minutes.
Season with salt and pepper to taste.
Stir in the crabmeat. Set the mixture aside.
Fan open the trout and sprinkle with the Old Bay Seasoning.
Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
Grape and Almond Frangipane Tart

Ingredients:
Pastry dough
1 cup whole blanched almonds, toasted and cooled completely
1/2 cup sugar, divided
1/4 cup all-purpose flour
1/8 teaspoon salt
3/4 stick unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups seedless red grapes (3/4 pound), halved
1/3 cup sliced almonds (preferably with skin)
Confectioners sugar for dusting
"Equipment: an 11- by 8-inch rectangular tart pan with a removable bottom (see cooks note
below); pie weights or dried beans"

Instructions:
Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.
Ma'amoul (Nut-filled Cookies)

Ingredients:
2 1/2 cups unbleached all-purpose flour
1/2 cup semolina flour
10 ounces (2 1/2 sticks) pareve margarine or 1 pound (2 sticks) butter
2 teaspoons vegetable oil
1/4-1/2 cup water
"Confectioners sugar", 1 1/2 cups roughly ground walnuts
1 teaspoon cinnamon
1/2 cup sugar

Instructions:
1. For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Add the water gradually, pulsing until a soft dough is formed. Cover and set aside for 10–15 minutes in the refrigerator.
2. For the filling, combine the walnuts with the cinnamon and sugar.
3. Preheat the oven to 350 degrees.
4. Either use the ma'amoul mold described above or take a piece of dough about the size of a walnut. Roll it into a ball and hollow out the center. Inside, place a heaping teaspoon of walnut filling. With your hands, mold the dough closed.
Continue with the rest of the dough.
5. Place the cookies on an ungreased cookie sheet. With the tines of a fork or tweezers with a serrated edge, make designs on the top of each cookie, being sure not to penetrate the crust.
6. Bake in the oven for about 30 minutes. Do not brown; the cookies should look white. Cool. When hard, roll in confectioners' sugar.
Stir-Fried Noodles with Fresh and Baked Tofu

Ingredients:
2 tablespoons soy sauce, 2 tablespoons tamari, 3 tablespoons hoisin or oyster sauce, 1/4 cup stock or water, 1 tablespoon rice wine or sherry, 2 teaspoons sugar, 1/4 cup coarsely chopped cilantro plus long, pretty sprigs for garnish, One 8- to 10-ounce package Chinese wide-cut egg noodles, 1 carton firm tofu, drained and cut into large cubes, 2 1/2 tablespoons roasted peanut oil, 1 heaping tablespoon chopped ginger, 1 heaping tablespoon chopped garlic, 1 jalapeño chile, seeded and diced, 2 chunks baked tofu, thinly sliced, 1 onion, thinly sliced, 6 shiitake mushrooms, stems discarded, thinly sliced, 1 large broccoli, the head cut into florets, the stem peeled and sliced, 1 red or yellow bell pepper, cut into narrow strips, then halved, 2 carrots, peeled and thinly sliced, Salt, 4 ounces snow peas, trimmed, 1 bunch scallions, including the firm greens, cut into 1-inch lengths

Instructions:
1. Mix the sauce ingredients together and set aside.
2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.
Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad

Ingredients:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper
Pinch of sumac (optional)

Instructions:
Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.
Sautéed Green Beans and Brussels Sprouts with Chile and Mint

Ingredients:
1 pound green beans, trimmed, 3 tablespoons olive oil, 1/4 teaspoon hot red pepper flakes, 1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick, 1/3 cup water, 1 teaspoon dried mint

Instructions:
Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.
Chocolate and Zucchini Cake

Ingredients:
1/2 cup (1 stick) unsalted butter at room temperature, or 1/2 cup extra virgin olive oil, plus 1 pat butter or teaspoon olive oil for greasing
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (packed) light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini (keep the remaining 1/2 zucchini for optional garnish)
1 cup good-quality bittersweet chocolate chips
"Confectioners sugar or melted bittersweet chocolate (optional)"

Instructions:
1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon—don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
5. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.
Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.
Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).
Zamosc Gefilte Fish

Ingredients:
3 pounds carp (meat)
1 1/2 pounds whitefish, pickerel, or rockfish (meat)
1 1/2 pounds yellow pike or buffel (meat)
6 onions
2 tablespoons salt, or to taste
6 eggs
3 tablespoons sugar
1 /2–1 cup matzah meal
3/4 cup water
1 teaspoon almond extract or 1/4 cup ground almonds (optional)
1 1/4 teaspoons pepper
Horseradish (bottled or fresh)
4 stalks celery, cut in 4-inch slices
3 onions, sliced
6 carrots, sliced on the bias
8 cups water, or enough to cover bones with 1 inch to spare (use less rather than more)
Bones of fish (and heads, if desired)
1 tablespoon salt
1/2 tablespoon freshly ground pepper
1 tablespoon sugar

Instructions:
1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish.
2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock.
3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter.
After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package.
4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.
Blisters on My Sisters

Ingredients:
6 corn tortillas, warmed
2 cups cooked white rice
1 cup Cuban Black Bean Soup, or canned black bean soup or black beans, drained
2 roma tomatoes (fresh or from a can of San Marzano tomatoes), chopped
Minced jalapeño or chipotle peppers
2 extra-large eggs
2 big handfuls of arugula

Instructions:
Heat the tortillas on the griddle or in whatever way you like to heat tortillas.
In a sauté pan over medium heat, combine the rice,soup, tomatoes, and jalapeño peppers.
Mush it all up together.
Meanwhile, cook the eggs sunny-side up.
To serve, put 1 handful of arugula in the bottom of two plates.
Put the tortillas side by side on top of the arugula, and the rice-beans mixture on top of the tortillas, dividing it evenly.
Carefully slide the sunnies on top of that, and serve.
Deborah Madison's Roasted Squash, Pear, and Ginger Soup

Ingredients:
One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed, 3 ripe but firm pears, any variety, quartered, seeds and stems removed, 1 chunk fresh ginger, about 2 inches long, thinly sliced, Sunflower seed or olive oil for the squash, Sea salt, 2 tablespoons butter or sunflower seed oil, 1 onion, thinly sliced, 1/2 cup crème fraîche or sour cream, optional

Instructions:
1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.
2. To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes.
3. Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraîche.
Smoked Bluefish Pate

Ingredients:
1 pound smoked bluefish fillets
8 ounces cream cheese
1/4 cup butter
2 tablespoons Cognac
3 tablespoons minced onion
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
Salt
Freshly milled black pepper
Chopped toasted walnuts or hazelnuts (optional)

Instructions:
Puree the bluefish, cream cheese, butter, and Cognac in a food processor. Add the onion, Worcestershire sauce, and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste.
Pack into a serving dish and sprinkle with the nuts, if using.