iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Soy-Glazed Beef Burger

Ingredients:
2 teaspoons canola or other mild vegetable oil, 1 small yellow onion, finely minced, 2 tablespoons saké, 1 1/4 pounds ground round, 1/2 cup panko or 2 slices day-old white bread, lightly toasted and crumbled, 2 tablespoons beaten egg, 2 teaspoons dark miso, preferably Sendai miso, 2 tablespoons sugar, 1 tablespoon hot water, 3 tablespoons soy sauce

Instructions:
Heat 1 teaspoon of the oil in a skillet over medium-low heat. Add the onion and sauté for about 2 minutes, or until wilted and slightly aromatic but not browned. Add 1 tablespoon of the saké and deglaze the pan, scraping up any browned bits. Remove the pan from the heat and allow the onion to cool to room temperature.
In a bowl, combine the beef, panko, and egg. Add the miso and the cooled onion and knead with your hands to ensure even distribution. The Japanese will often gather the meat mixture, lift it, and throw it back with force into the bowl, repeating this action 4 or 5 times — a bit like baseball practice. Although the mixture will be fairly soft, the pitching ensures the meat mass will hold together. Divide the meat mixture into 4 equal portions, and shape each portion into an oval patty about 4 inches long, 2 1/2 inches wide, and 3/4 inch thick.
Add the remaining 1 teaspoon oil to the same skillet you used to sauté the onion and place over medium heat. When hot, add the patties and sear on the first side until browned, about 1 minute. Flip and sear the second side, pressing to flatten. The surface may crack a bit, but this is of no concern. Lower the heat, add the remaining 1 tablespoon saké, cover, and cook for 5 to 6 minutes for medium-rare. To check for doneness, press the meat with your fingertip or the back of a spoon. It should feel fairly firm. Then, poke a patty with a toothpick. The juices should run slightly pink. For a well-done burger, cook, covered, for 8 to 10 minutes. When pressed, the meat will feel very firm and juices will run clear.
In a small bowl, combine the sugar and hot water and stir to dissolve the sugar. Add the soy sauce and stir again to mix thoroughly. Return the skillet to high heat and pour the soy mixture into it, scraping the bowl with a rubber spatula to make sure all the sugar is added. Shake the skillet to coat the beef patties, and flip them once after a minute to make sure they are evenly glazed.
Serve the burgers hot, spooning any extra sauce on top.
Shrimp Salad Rolls

Ingredients:
4 lb large shrimp in shell (21 to 25 per lb)
1 1/2 cups mayonnaise
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh tarragon, or to taste
3/4 teaspoon salt
3/4 teaspoon black pepper
2 cups chopped celery
12 hot dog rolls (preferably top-split)

Instructions:
Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.
Leek and Celery Pie

Ingredients:
4 cups all-purpose flour plus additional for dusting
2 teaspoons salt
3/4 cup water
1/2 cup whole-milk yogurt (preferably Greek)
3/4 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
5 large celery ribs, finely chopped (about 3 cups)
1 teaspoon salt
1 cup chopped fresh mint
2/3 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh dill
1/4 lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)
1 1/2 oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167)
1/4 teaspoon black pepper
3 large eggs
a 17- by 12-inch shallow heavy baking pan (1 inch deep)

Instructions:
Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.
Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.
Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.
Put oven rack in middle position and preheat oven to 375°F.
Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.
Brush baking pan with 2 tablespoons oil.
Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.
Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).
Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.
Double Chocolate Raspberry Cake

Ingredients:
1 box chocolate cake mix, 3 eggs, 1/2 cup vegetable oil, 1/3 cup water, 6 ounces semisweet chocolate chips, Chocolate Frosting, 1/4 cup raspberry jam, 2 fresh raspberries

Instructions:
Preheat oven to 350° F. Spray two 8-inch round cake pans with cooking spray. In a large bowl, combine the cake mix, eggs, oil, and water and beat with an electric mixer for about 2 minutes, until smooth and creamy.
Using a rubber spatula or spoon, fold the chocolate chips into the cake batter. Divide batter evenly between two cake pans and bake for 30 minutes, or until a toothpick or cake tester placed in the center of the cakes comes out clean. Remove from oven and allow to cool in their pans. When cool, turn one cake out, round side down, on a flat serving platter or cake pedestal covered with two pieces of waxed paper, slightly overlapping in the center. To make flat on top, slice the rounded side off both layers before stacking.
Apply a thin layer of chocolate frosting to the top of the first layer, followed by a layer of raspberry jam. Dot approximately 1/4 cup of fresh raspberries on top of the jam, leaving spaces between berries. Carefully place the second layer of chocolate cake, rounded side up, or if top has been removed, bottom side up, gently aligning the two layers together. With an offset spatula or knife, spread a thin layer of frosting around the sides and top of the cake and add extra frosting until the sides are covered and smooth. Frost the top of the cake until covered and smooth. Finish the top and sides of the cake with the remaining raspberries.
Vietnamese Dipping Sauce

Ingredients:
3 Thai bird chilies or 1 serrano chili, or to taste
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish (optional)

Instructions:
Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.
Crispy Spring Rolls (Cha Gio)

Ingredients:
1 ounce dried bean thread noodles, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pieces with a scissors (about 2/3 cup)
1 tablespoon dried tree ear mushrooms, soaked in hot water for 30 minutes, drained, and stems trimmed and chopped with a scissors
2/3 cup finely minced yellow onion
2 carrots, grated
3 green onions, thinly sliced
2 eggs
2 tablespoons fish sauce
1/2 tablespoon minced garlic
1/4 teaspoon salt
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/2 pound ground chicken
1/2 pound ground pork
2 tablespoons cornstarch
1/3 cup water
15 thin spring roll wrappers such as Menlo brand
Oil for frying
Table Salad
Vietnamese Dipping Sauce

Instructions:
Combine the bean thread noodles, mushrooms, onion, carrots, and green onions in a mixing bowl. Set aside.
Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.
Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the "glue" to seal the edges of the wrapper.
Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the two pointed ends of the wrapper in and roll to enclose. Dab a little cornstarch mixture along the edges (do not use too much "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.
To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce and table salad .
To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up. Then dip in Vietnamese dipping sauce.
Bobotie

Ingredients:
minced lamb or beef, or a mixture of the two
butter, vegetable oil
2 onions, chopped
2 ml (1/2 teaspoon) crushed garlic
15 ml (1 tablespoon) curry powder
5 ml (1 teaspoon) ground turmeric
2 slices bread, crumbled
60 ml (1/4 cup) milk
finely grated rind and juice of 1/2 small lemon
1 egg
5 ml (1 teaspoon) salt, milled black pepper
100 g (3 ounces) dried apricots, chopped
1 Granny Smith apple peeled, cored and chopped
60 ml (1/4 cup) sultanas (golden raisins)
50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
6 lemon, orange, or bay leaves
250 ml (1 cup) milk
2 eggs
2 ml (1/2 teaspoon) salt

Instructions:
Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.
Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .
Hot Toddy

Ingredients:
1 oz (2 tablespoons) bourbon
1 tablespoon mild honey
2 teaspoons fresh lemon juice
1/4 cup boiling-hot water

Instructions:
Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.
Tipsy Turtle Bark

Ingredients:
2 cups pecan halves
1 cup (about 24) caramel candies, such as Kraft, unwrapped
1 tablespoon rum, bourbon, or whisky (see tip, below)
1 1/2 teaspoons heavy cream
1/4 teaspoon salt
1 pound high-quality semisweet chocolate
finely chopped

Instructions:
Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.
In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.
In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.
Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.
Chop finished bark into irregular 1 1/2-inch chunks.
Store airtight at room temperature up to one month.
French 75

Ingredients:
1 tablespoon fresh lemon juice, 1 tablespoon powdered sugar, 2 ounces gin, 3 ounces plus 1 tablespoon chilled Champagne, lemon peel for garnish

Instructions:
In cocktail shaker, combine lemon juice, sugar, gin, and ice cubes and shake to chill. Strain cocktail into Champagne flute and top off with Champagne. (Alternatively, Colin Field suggests serving drink over ice in tumbler.) Garnish with lemon peel and serve.
Easy-Does-It Granola

Ingredients:
1 cup walnut halves
1 cup whole almonds, with skins
8 cups old-fashioned rolled oats
2 sticks (1/2 pound) unsalted butter, melted
1/3 cup honey, at room temperature
1/2 teaspoon salt
1 1/4 cup salted, roasted green pumpkin seeds (see tip, below)
1 cup dried currants
1 cup chopped dates
3/4 cup chopped dried strawberries or dried sour cherries

Instructions:
Preheat oven to 375°F. Line 2 large shallow baking sheets with foil. Place walnuts and almonds on one sheet and toast until golden brown, about 10 minutes. Let cool, then coarsely chop and set aside.
Reduce oven temperature to 300°F. Divide oats between baking sheets. In medium bowl, melt butter in microwave. Stir in honey and salt. Drizzle mixture onto oats and stir well with rubber spatula.
Spread oats in even layer and bake, stirring once and switching positions of pans halfway through, until golden, about 30 minutes (mixture will crisp as it cools). Transfer to large bowl, cool, add remaining ingredients, and toss well.
Store airtight at room temperature up to one month.
Southwest Pita Crisps

Ingredients:
1/2 cup vegetable oil
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne
Twelve 10-inch pita breads
8 ounces extra-sharp yellow Cheddar
shredded (3 cups loosely packed)

Instructions:
Arrange oven racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large shallow baking sheets with foil.
In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).
Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.
Repeat process with remaining pitas. Store airtight at room temperature up to one month.
Pisco Sour

Ingredients:
1 egg white
2 1/2 ounces Pisco Capel (see note)
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
Angostura Bitters (see note
below)

Instructions:
In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.
Vanilla Hot Chocolate Mix

Ingredients:
4 cups granulated sugar
1/2 vanilla bean, split crosswise (see tips, below)
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder
preferably Dutch process (see tips
below)

Instructions:
Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
Store mix airtight at room temperature for up to six months.
For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows.
Mike Romanoff

Ingredients:
2 ounces vodka, 1 teaspoon Cointreau, 1 teaspoon apricot liqueur, 1 tablespoon plus 1 teaspoon fresh lime juice

Instructions:
In cocktail shaker filled with ice, combine vodka, Cointreau, apricot liqueur, and lime juice. Cover, shake vigorously, and strain into cocktail glass.
Tom and Jerry

Ingredients:
2 large eggs, separated, 2 1/2 tablespoons sugar, 1 cup plus 1 tablespoon Jamaican rum, 1 1/2 teaspoons vanilla extract, Small pinch ground allspice, Small pinch ground cloves, Large pinch ground cinnamon, 2 2/3 cups whole milk, 1 teaspoon freshly grated whole nutmeg or ground nutmeg

Instructions:
In small mixing bowl, whisk yolks briefly. Add sugar, 1 tablespoon rum, vanilla extract, allspice, cloves, and cinnamon, and whisk again. Set aside. Using electric mixer, beat egg whites in another large bowl until stiff and glossy. Fold whites into yolk mixture, and set aside.
In medium saucepan over low heat, bring milk to simmer and remove from heat. While milk is warming, briefly stir egg batter, then add 1 1/2 tablespoons to mug. Slowly add 4 tablespoons of remaining rum, stirring constantly to prevent curdling. Fill mug with hot milk, stir, sprinkle with nutmeg, and serve.
Apricot Pear Cordials

Ingredients:
1 1/2 pounds rock candy (see tip, below)
1 1/2 pounds dried pears and/or apricots
2 liters vodka

Instructions:
Divide rock candy among containers. Add fruit and cover with vodka. Seal containers tightly and let stand for 6 weeks, preferably in a cool, dark place. Serve as an after-dinner drink or drizzle over ice cream.
The Sidecar

Ingredients:
3/4 ounces Cointreau, 3/4 ounces brandy, 3/4 ounces lemon juice

Instructions:
In mixing glass or shaker filled with ice, combine Cointreau, brandy, and lemon juice, and shake vigorously. Wet rim of a 3- to 4-ounce cocktail glass and place on a lightly sugared plate. Strain liquor into the glass and serve.
Mint Julep

Ingredients:
1 scant ounce minted simple syrup
2 cups crushed ice
2 ounces bourbon (such as Woodford Reserve)
Fresh mint sprig
for garnish

Instructions:
To highball glass or silver Julep cup, add minted simple syrup, then 1 cup crushed ice, bourbon, and splash of water. Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.
Brandy Alexander

Ingredients:
2 ounces brandy, 1/2 ounce dark crème de cacao, 1/2 ounce heavy cream, Whole nutmeg

Instructions:
Combine brandy, crème de cacao, and heavy cream in a mixing glass with ice and shake vigorously. Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.
Mexican Turtle Chocolate Mink

Ingredients:
2 tablespoons unsalted butter, cut into pieces, plus additional for greasing ramekins
3 ounces bittersweet chocolate (not unsweetened), chopped
1 large egg, separated
Pinch of salt
1/8 teaspoon ground cinnamon
1 tablespoon sugar
5 tablespoons plus 1/4 cup cajeta (Mexican caramel)
4 tablespoons toasted chopped pecans

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 oven-safe bowls or ramekins.
Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk, salt, and ground cinnamon until combined. Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks. Whisk about one fourth of white into chocolate mixture to lighten, then fold remaining white gently but thoroughly.
Divide batter between bowls or ramekins. Cover each bowl with small squares of foil and crimp foil tightly around rim. Place a baking dish in oven and pour hot water (easiest with a teakettle) into dish. Carefully place ramekins into baking dish. Make sure foil is above water. Bake until puddings are set, about 30 minutes. The desserts will be slightly gooey to the touch.
Transfer bowls to a rack and cool puddings, uncovered, about 1 hour. Just before serving, unmold puddings into serving bowls or onto a plate. First, unmold desserts by taking a knife and running it along the edge of the ramekin. Second, place ramekins into a bowl with hot water for about 15 seconds. Turn ramekin upside down and tap bottom. Top each pudding serving with 2 tablespoons of cajeta and 2 tablespoons of chopped pecans that have been toasted.