iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Pork Chops with Sweet Lemongrass Marinade

Ingredients:
3/4 cup sugar, 1/4 cup plus 1 tablespoon fish sauce, 1 lemongrass stalk, finely chopped, 1 1/2 tablespoons minced garlic, 2 tablespoons minced shallot, 1 Thai chile, stemmed and finely chopped, 1/4 teaspoon freshly ground black pepper, 3 bone-in center cut pork chops, each about 12 ounces and 1 inch thick

Instructions:
1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.
Steamed Whole Fish with Ginger, Scallions, and Soy

Ingredients:
1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Instructions:
1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
Mini Shrimp Rolls

Ingredients:
Kosher salt
1 pound medium shrimp, shelled, deveined
1/4 cup plus 1 tablespoons mayonnaise
1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
1 tablespoon finely chopped fresh chives
1 tablespoon grapeseed oil
2 teaspoons fresh lemon juice
2 teaspoons prepared horseradish
Freshly ground black pepper
24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"; such as Martin\s potato rolls or King\s Hawaiian)
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup celery leaves or crushed potato chips

Instructions:
Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.
Spinach with Chickpeas and Fried Eggs

Ingredients:
3 tablespoons olive oil, divided, plus more
4 medium garlic cloves, thinly sliced, divided
8 cups spinach, coarsely chopped
Kosher salt, freshly ground pepper
1 cup chopped onion
1 teaspoon cumin seeds
1/4 teaspoon smoked paprika
2 15-ounce cans chickpeas, rinsed
5 canned whole tomatoes, crushed
3 cups (or more) vegetable broth
4 large eggs
Ingredient info: Smoked paprika is available at most supermarkets.

Instructions:
Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
Spoon chickpea stew into bowls and top each with a fried egg.
Chicken in Garlic-Almond Sauce

Ingredients:
4 tablespoons olive oil, divided
1/2 cup slivered almonds
2 cups 1/2" cubes crustless white bread
4 garlic cloves
2 cups low-sodium chicken broth
2/3 cup dry Sherry or white wine
1/2 teaspoon freshly ground black pepper plus more for seasoning
1/2 teaspoon saffron threads (optional)
Kosher salt
4 chicken legs (thigh and drumstick)
1 onion, minced
1 tablespoon chopped flat-leaf parsley

Instructions:
Heat 3 tablespoons olive oil in a large heavy pot over medium heat. Add almonds and stir until golden brown, about 3 minutes; transfer to paper towels. Place 1/3 cup almonds in a blender or food processor. Set aside remaining almonds for garnish. Add bread cubes and garlic to same pot. Cook, stirring frequently, until bread is golden brown and crisp, 4-5 minutes. Using a slotted spoon, transfer to blender. Add broth, Sherry, 1/2 teaspoon pepper, saffron, if using, and a large pinch of salt; process until almost smooth. Set aside.
Heat remaining 1 tablespoon olive oil in same pot over medium-high heat. Season chicken with salt and pepper. Add to pot and cook, turning down heat if needed to prevent burning, until chicken is golden brown on all sides, about 12 minutes total (this step is just to brown the skin). Transfer chicken to a plate.
Add onion to pot; cook, stirring often, until onion is caramelized around edges, about 6 minutes. Add sauce and chicken to pot, pushing down chicken to submerge. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until chicken is just cooked through, about 20 minutes. Season to taste with salt and pepper.
Divide chicken and sauce among bowls. Garnish each serving with reserved almonds and chopped parsley.
Roasted Red Pepper Soup Shots

Ingredients:
16-ounce jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 cup extra-virgin olive oil, parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg

Instructions:
Purée one 16-ounce jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 1/4 cup extra-virgin olive oil. Season to taste with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
Divide soup among small cups or shot glasses. Garnish with parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.
Mint Chip Ice Cream Cake

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
11 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
1/4 cup vegetable oil
1 teaspoon vanilla extract
6 pints (packed) mint chocolate chip ice cream, softened in refrigerator for 20 minutes
2 cups coarsely crushed chocolate wafer cookies or Oreos
2 1/2 teaspoons unflavored gelatin
4 cups chilled heavy cream
1 cup powdered sugar
Green food coloring
Colored sprinkles

Instructions:
Preheat oven to 350°F. Coat a large rimmed baking sheet (17x13x1") with nonstick spray. Line bottom with a large sheet of parchment paper.
Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1-2 minutes. Increase speed to high; add cream of tartar. With mixer running, gradually add sugar. Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8-10 minutes.
Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top.
Bake until cake is light golden brown and springs back slightly when pressed, 16-19 minutes. Transfer to a wire rack and let cool in pan for 15 minutes. Invert cake onto rack; peel off paper and let cool completely.
Using a serrated knife, halve cake crosswise into 2 smaller rectangles. Cover and freeze at least 1 hour or up to 5 days ahead.
Place 1 cake rectangle on a large platter or cake stand. Spread 1/2 cup ice cream evenly over cake. Sprinkle crushed cookies evenly over. Spread remaining ice cream over, being careful to keep cookie layer evenly intact. Top with remaining cake rectangle, pressing slightly to adhere. Using an offset spatula, smooth sides of cake. Freeze until ice cream is firm, about 2 hours.
Place 2 tablespoons cold water into a small heatproof glass or metal bowl. Sprinkle gelatin over; let soften, about 10 minutes.
Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
Place chilled cream in a large bowl. Using an electric mixer, beat cream while gradually adding melted gelatin. Beat until soft peaks form. Add powdered sugar and continue to beat until medium peaks form and whipped cream is soft and pillowy (not stiff or grainy). Add green food coloring to achieve a light mint-green hue, 8-10 drops; fold to blend.
Using an offset spatula, spread whipped cream over entire cake, creating dramatic swirls on top. Scatter sprinkles over. Freeze until cream is set, at least 1 hour. DO AHEAD: Cake can be made 2 days ahead. Keep frozen.
Pistachio-Crusted Scallops

Ingredients:
2 tablespoon unsalted butter
2 tablespoons unsalted, shelled raw natural pistachios
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
8 large sea scallops (side muscle removed)
kosher salt
freshly ground black pepper
1 teaspoon grapeseed oil

Instructions:
Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, and 1 tablespoon chopped fresh thyme. Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon grapeseed oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.
Philadelphia Fish House Punch

Ingredients:
2 cups sliced fresh (or frozen, thawed) peaches
12 thyme sprigs
1 1/4 cups sugar
1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate)
2 cups Cognac
1 1/2 cups fresh lemon juice
1 cup peach liqueur (such as Bols)

Instructions:
Arrange 2 cups sliced fresh (or frozen, thawed) peaches and 12 thyme sprigs along the bottom of a 10-12-cup Bundt pan. Fill pan with cold water and freeze to make an ice ring. Combine 1 1/4 cups sugar and 1 1/4 cups water in a jar; cover and shake to dissolve to make simple syrup. DO AHEAD: Ice ring and simple syrup can be made 2 weeks ahead. Keep ice ring frozen. Chill simple syrup. Pour simple syrup into a large wide container or a punch bowl. Add 1 liter (4 1/4 cups) Jamaican gold rum (such as Appleton Estate), 2 cups Cognac, 1 1/2 cups fresh lemon juice, and 1 cup peach liqueur (such as Bols). Cover and chill for at least 2 hours or overnight. Add 6 cups cold water to punch; stir gently to blend. Remove ice ring from Bundt pan and float, rounded side up, in punch. Ladle into glasses filled with ice.
Pasta with Pistachio Pesto

Ingredients:
1 1/2 cups unsalted, shelled roasted natural pistachios
1 cup chopped tomato
2 cloves garlic
a handful of fresh mint leaves
a handful of Parmesan, freshly grated
a pinch of crushed red pepper flakes
a pinch of freshly ground black pepper
2 tablespoons olive oil (or more)
1 pound freshly cooked pasta

Instructions:
Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.
Spiced Pistachios

Ingredients:
5 large egg whites, 1/2 cup sugar, 1 teaspoon thyme leaves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, 4 dashes of Angostura bitters, 1 pound unsalted, shelled raw natural pistachios, vegetable oil

Instructions:
Preheat oven to 350°F. Whisk 5 large egg whites, 1/2 cup sugar, 1 teaspoon thyme leaves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 4 dashes of Angostura bitters in a medium bowl to blend. Fold in 1 pound unsalted, shelled raw natural pistachios. Spread out on a rimmed baking sheet brushed with vegetable oil. Bake, stirring every 10 minutes, until golden brown and beginning to crisp, 30-35 minutes. Let cool on sheet on a wire rack (nuts will crisp as they cool).
Garlic Shrimp and White Beans

Ingredients:
6 tablespoons olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de árbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato (about 8 ounces)
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
2 15-ounce cans white beans (such as cannellini), rinsed, drained
1 cup low-sodium chicken broth
1 pound medium shrimp
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley
Grilled bread (optional)
Ingredient info: Dried chiles de árbol are available at Latin markets
specialty foods stores
and some supermarkets.

Instructions:
Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
Combine remaining 2 garlic cloves, 2 tablespoons oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.
Treviso Salad with Orange Vinaigrette and Manchego

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil, 1/4 cup fresh orange juice, 4 teaspoons honey, 4 teaspoons red wine vinegar, Kosher salt, freshly ground pepper, 1 pound Treviso, cut through the core into thin wedges, 1/2 cup toasted chopped walnuts, 1 4-ounce wedge Manchego cheese, 1/4 cup coarsely chopped flat-leaf parsley, 1 teaspoon finely grated orange zest

Instructions:
Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.
Butternut Squash Tart with Fried Sage

Ingredients:
1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
1 large egg beaten with 1 teaspoon water
12 1/8"-thick rounds peeled butternut squash
kosher salt
1/4 cup honey
1 thinly sliced Fresno, jalapeño, or red Thai chile
3 tablespoons olive oil
12 fresh sage leaves
1/4 cup shaved Parmesan
black pepper

Instructions:
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10" square (just enough to even out). Transfer to prepared sheet.
Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8"-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2" border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.
Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25-30 minutes longer.
Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.
Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.
Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.
Seared Steak Lettuce Cups

Ingredients:
1/4 cup finely chopped English hothouse or Persian cucumber
1/4 cup thinly sliced scallions
1 1/2 tablespoons fresh lime juice
1 teaspoon finely grated peeled ginger
1/2 teaspoon kosher salt, plus more
1 (8-oz) flank steak
1/4 teaspoon chili powder
16 small crunchy inner leaves of butter lettuce, romaine, or endive
2 tablespoons chopped salted roasted peanuts
2 tablespoons thinly sliced fresh mint leaves
Asian sweet chili sauce is available at Asian markets
many supermarkets
and amazon.com.

Instructions:
Combine cucumber, scallions, lime juice, and ginger in a medium bowl. Season to taste with kosher salt and set aside.
Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season steak with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
Arrange lettuce leaves on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1" pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired.
Divide steak salad among lettuce cups; garnish with peanuts and mint leaves. Drizzle with Asian sweet chili sauce.
Crunchy Sake Pickles

Ingredients:
2 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes
1 1/2 tablespoons kosher salt
8 thinly sliced shiso or large basil leaves
1 red Fresno chile or jalapeño cut into 1/2" rings
3 tablespoons sake
2 tablespoons seasoned rice vinegar
2 teaspoons sesame seeds
1 teaspoon finely grated peeled ginger

Instructions:
Toss 2 pounds mixed vegetables, such as 4x1/2" spears of English hothouse or Persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes, with 1 1/2 tablespoons kosher salt in a large wide nonreactive bowl. Press plastic wrap on surface of vegetables. Place a small plate over, then weigh down with two 28-ounce cans (such as canned tomatoes). Let stand at room temperature for 2 hours.
Remove cans, plate, and plastic wrap; transfer vegetables to a colander. Rinse well with cold water. Transfer drained vegetables to a large bowl. Add 8 thinly sliced shiso or large basil leaves, 1 red Fresno chile or jalapeño cut into 1/2" rings, 3 tablespoons sake, 2 tablespoons seasoned rice vinegar, 2 teaspoons sesame seeds, and 1 teaspoon finely grated peeled ginger. Toss to coat; cover and refrigerate, tossing occasionally, for at least 1 hour. DO AHEAD: Pickles can be made 1 week ahead. Keep chilled, tossing occasionally.
To serve, use a slotted spoon to transfer vegetables from pickling liquid to large mugs, mason jars, or bowls.