iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lisa Loeb's Peanut Butter and Jelly Cookies

Ingredients:
2 sticks (1 cup) unsalted butter, softened
1 cup (packed) dark brown sugar
3/4 cup creamy natural peanut butter
1 large egg
3 cups whole-wheat flour
1/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon whole milk
"1/2 cup all-fruit jam (such as St. Dalfours Four Fruits)"

Instructions:
Using an electric mixer, beat butter and sugar at high speed until light and fluffy, about 2 minutes. Add peanut butter and beat until thoroughly incorporated, about 30 seconds. Scrape down bowl, add the egg, and beat until smooth, about 20 seconds.
In a large bowl, whisk together flour, salt, and baking powder. Add dry ingredients to butter-sugar mixture and beat at low speed until just combined, about 1 minute. Scrape down bowl, then add milk and beat at low speed until just combined, about 30 seconds.
Gather and press dough together, then divide into 2 equal pieces. Using a sheet of waxed paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Wrap logs tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days. (Dough can be made ahead and frozen in an airtight bag for up to 6 months).
Preheat oven to 400°F and lightly butter 2 large baking sheets.
Cut each log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on prepared baking sheets. Top each cookie with a 1/2-teaspoon dollop of jam.
Bake cookies until edges are lightly browned and centers are set, about 10 minutes. Cool on sheets 2 minutes, then transfer to a rack to cool completely. (Cookies will keep, stored in a covered container at room temperature, up to 2 days.)
Herbed Bean Salad

Ingredients:
1 1/2 pounds tender green beans, stem ends snapped, 1 1/2 pounds tender wax beans, stem ends snapped, 2 tablespoons finely minced shallots, 1/4 cup extra-virgin olive oil, Salt and pepper, to taste, 2 tablebspoons red-wine vinegar, 1/2 cup torn fresh basil leaves

Instructions:
1. Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Drain again and pat dry. Place in a large bowl.
2. Toss with the shallots and oil. Season with salt and pepper.
3. Just before serving, toss beans with the vinegar. Toss with the basil. Serve.
Farmstand Gazpacho

Ingredients:
2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce

Instructions:
1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.
Michelada

Ingredients:
1/4 teaspoon piquin pepper
1/4 teaspoon salsa picante
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1 (12-ounce) can Mexican lager, chilled
Garnish: lime wedge

Instructions:
In tall beer glass, stir together pepper sauce, salsa, lime juice, salt, and lager. Garnish with lime and serve immediately.
Farfalle Salad

Ingredients:
1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
1 medium-sized red onion, diced (1/4 inch)
1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
3 scallions, thinly sliced
1/2 cup chopped pitted black olives
1 tablespoon olive oil
1 pound farfalle pasta
1 cup prepared pesto
1/4 cup freshly grated Parmesan cheese

Instructions:
1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.
Charred Heirloom Tomatoes with Fresh Herbs

Ingredients:
4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
2 tablespoons fresh oregano leaves, divided
2 tablespoons fresh thyme leaves, divided
5 tablespoons (about) extra-virgin olive oil
divided

Instructions:
Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.
Grilled Tuna with Provençal Vegetables and Easy Aioli

Ingredients:
Nonstick vegetable oil spray
4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
2 zucchini, quartered lengthwise
1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
4 tablespoons (about) olive oil
2 cups assorted cherry tomatoes, halved
2 teaspoons herbes de Provence*
1 garlic clove, minced
Easy Aioli

Instructions:
Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Limoncello Gelato

Ingredients:
2 cups heavy whipping cream, 1/2 cup whole milk, 1/4 cup buttermilk, 1/4 cup mascarpone cheese*, 4 coffee beans, 1 teaspoon finely grated lemon peel, 1 vanilla bean, split lengthwise, 4 large egg yolks, 1/2 cup sugar, 2 tablespoons fresh lemon juice, 1/4 cup limoncello or other lemon liqueur plus additional for serving

Instructions:
Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes.
Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup limoncello. Chill custard until cold, stirring occasionally, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. S coop gelato into glasses. Drizzle with additional limoncello and serve. * An Italian cream cheese; sold at many supermarkets and at Italian markets.
Spiced Up, Oven-Fried Chicken

Ingredients:
4 cups crushed plain cornflakes (from 8 cups whole cornflakes)
1 tablespoon smoked paprika, to taste
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 eggs
1/2 cup milk
3 chickens (3 to 3 1/2 pounds each), cut into 8 pieces each
2 tablespoon chopped fresh parsley
for garnish

Instructions:
1. Preheat the oven to 350°F. Line two baking sheets with aluminum foil or spray with nonstick cooking spray.
2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
3. Lightly beat eggs with the milk in a bowl.
4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces.
5. Bake, in batches, for 1 hour or until golden brown and cooked through.
6. To serve, arrange the chicken on a large platter and sprinkle with parsley.
Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus

Ingredients:
1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed
4 large garlic cloves; 3 chopped, 1 sliced
2 teaspoons finely grated lemon peel
20 fresh sage leaves (about), divided
4 ounces thinly sliced pancetta (Italian bacon)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Caramelized Lemon Jus

Instructions:
Open lamb, boned side up, like book. Trim most sinew and fat, being careful not to cut any holes in meat. Make one 3/4-to 1-inch-deep full-length cut in each thick portion of lamb (do not cut through to work surface). Cover lamb with sheet of plastic wrap. Using rolling pin, pound to even 1- to 1 1/2-inch thickness (lamb will be about 8x19 inches).
Peel off plastic wrap. Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel. Top with 15 sage leaves, spaced evenly apart. Cover with pancetta. Starting at 1 long side, fold lamb in half. Tie lamb tightly at 2-inch intervals into long roll. Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit. Sprinkle lamb with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Whisk lemon juice and oil in medium bowl; season with salt and pepper. Brush mixture all over lamb and let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). Place lamb on grill and sear on all sides. Continue to grill until thermometer inserted into thickest part registers 130°F for rare, turning and brushing occasionally with lemon juice mixture, about 45 minutes. Transfer to cutting board. Let rest 10 minutes.
Cut lamb into 1/2-inch-thick slices. Serve with Caramelized Lemon Jus.
Fresh Stonefruit Chutney

Ingredients:
2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*

Instructions:
Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.
Gazpacho Salsa

Ingredients:
6 tablespoons extra-virgin olive oil (preferably Spanish)
2 tablespoons Sherry wine vinegar or red wine vinegar
3 garlic cloves, minced
1 tablespoon smoked paprika
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes
1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup)
3/4 cup coarsely chopped pitted Kalamata olives
1/2 red bell pepper, cut into 1/4-inch cubes
1/2 yellow bell pepper, cut into 1/4-inch cubes
1/2 cup finely chopped red onion
3 tablespoons chopped fresh Italian parsley

Instructions:
Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.
Lemon-Lime, Corn, and Jalapeño Relish

Ingredients:
2 limes
1 lemon
1 cup fresh corn kernels (cut from 2 small ears)
4 jalapeño chiles, seeded, finely chopped (scant 1/2 cup)
3/4 cup extra-virgin olive oil
3/4 teaspoon (or more) coarse kosher salt

Instructions:
Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only). Cut peel into 1 x 1/8-inch strips. Place in medium bowl. Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice. Add to bowl with peel. Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavors to blend. Season to taste with more coarse salt, if desired. DO AHEAD: Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.
Honey-Spiced Almonds

Ingredients:
2 tablespoons olive oil, 6 cups whole, blanched almonds, 1/3 cup honey, 2 teaspoons smoked paprika, 2 teaspoons cinnamon, 2 teaspoons cumin, 2 teaspoons cayenne, 2 tablespoons salt, 4 tablespoons sesame seeds

Instructions:
1. Preheat oven to 300 degrees.
2. Heat a large sauté pan on high, and add olive oil. Add almonds to pan, toast for 1 minute stirring often, and reduce heat to low. Continue to stir until the almonds are light golden brown, 6-7 minutes. Add honey and spices, salt and sesame seeds and stir to coat evenly.
3. Spread nuts out evenly on to a large sheet tray and place in the oven until honey is dry, 10-15 minutes. Allow nuts to cool before serving.
Jumbo Shrimp Marsala Housewife-Style (Gamberoni alla Casalinga Siciliana)

Ingredients:
1/4 cup extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
1 rib celery with leaves, cut into 1/2-inch pieces
4 medium plum tomatoes, roughly chopped
1 tablespoon pine nuts
1 tablespoon currants
2 tablespoons small capers, rinsed and drained
1 cup dry marsala
1/2 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
1 bay leaf, preferably fresh
2 pounds jumbo (U-12) shrimp, pealed and de veined
Salt and freshly ground black pepper

Instructions:
1. In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.
2. Remove the pan from heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.
3. Serve warm, or allow to cool to room temperature.
Eel With Olives, Chiles, and Capers (Anguilla Livernese)

Ingredients:
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 gaeta olives
1 teaspoon hot red pepper flakes
2 pounds eel, (from the sea or river), skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces
Salt and freshly ground black pepper
2 tablespoons chopped fennel fronds

Instructions:
1. Preheat the oven to 450°F.
2. In a large sauce pan, combine the tomato sauce, red wine, caper berries, olives, and red pepper flakes and bring to a boil over medium heat.
3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish.
4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter, sprinkle with the chopped fennel, and serve immediately.
Linguine with Clams (Linguine con le Vongole)

Ingredients:
3 tablespoons kosher or coarse sea salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley
coarsely chopped

Instructions:
In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
Christmas Honey Fritters (Struffoli)

Ingredients:
3 1/2 cups all-purpose flour, 5 large eggs, 1 large egg yolk, Grated zest of 2 lemons, Juice of 1 lemon, Grated zest of 1 orange, 1/2 teaspoon salt, 1 tablespoon limoncello or grand Marnier, 4 cups extra-virgin olive oil, for deep-frying, 2 cups honey, "Confectioners sugar, for dusting"

Instructions:
1. In a large bowl, combine the flour, eggs, yolk, half the lemon zest, the orange zest, salt, and limoncello. Stir with a wooden spoon to mix well, then knead into a firm dough, 8 to 10 minutes. Cover and allow to rest in the refrigerator for 30 minutes.
2. Cut the dough into golf ball-sized pieces. One at a time, roll each one into a 1/2-inch-thick rope, and cut into 1/2-inch-long pieces, and roll each piece into a ball. Place in a floured tray.
3. In a large deep pot, heat the oil to 375°F. Working in batches to avoid crowding the pan, fry the balls until dark golden brown, using a slotted spoon to turn them often; they will puff up while cooking. As they finish, transfer them to a tray lined with paper towels, to drain.
4. When all of the struffoli are cooked, combine the honey, lemon juice, and the remaining lemon zest in a wide 6-to 8-quart pot until quite warm (about 150°F) and substantially thinner. Add the struffoli and stir carefully until well coated. Remove from the heat and allow to cool for 5 minutes in the pot, stirring frequently.
5. Pour out the stroffoli onto a large serving tray in the form of a pyramid or a ring. Sprinkle with confectioners' sugar and serve.
Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)

Ingredients:
2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
2 tablespoons salt-packed capers*
7 tablespoons extra-virgin olive oil
1 medium onion, finely diced (about 1 1/2 cups)
4 1/2 teaspoons red pepper flakes
1 (28-ounce) can whole San Marzano tomatoes in juice
1 teaspoon kosher or coarse sea salt
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup plus 1 tablespoon fresh mint
coarsely chopped

Instructions:
In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.
Zucchini Blossom Frittata

Ingredients:
20 zucchini blossoms, stems removed (about 3 ounces)
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/2 teaspoon salt
"1/2 teaspoon piment dEspelette or", 1/4 teaspoon cayenne pepper
7 large eggs, whisked to blend
1 tablespoon coarsely chopped fresh Italian parsley

Instructions:
Gently rinse and dry zucchini blossoms. Preheat broiler.
Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion; reduce heat to medium and sauté until soft, about 4 minutes. Add blossoms and sauté just until wilted, turning often, about 1 minute. Sprinkle with salt and piment d'Espelette.
Spread blossoms in skillet in single layer; increase heat to medium-high. Add eggs and cook until beginning to set around edges, lifting frittata with heatproof rubber spatula and allowing eggs to flow underneath. Continue cooking until eggs are softly set, about 5 minutes. Transfer skillet to broiler; broil until top of frittata is set, 1 minute. Slide frittata onto platter. Sprinkle with parsley.
Turkey Burgers With Tomato Jam, Olives, and Feta

Ingredients:
1 pound ground turkey
2/3 cup finely chopped red onion
1/3 cup (about 2 ounces) crumbled feta cheese plus additional for topping
3 tablespoons coarsely chopped pitted Kalamata olives (about 6), plus additional for topping
1 1/2 teaspoons olive oil plus additional for brushing
1 small garlic clove, pressed
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon (generous) coarse kosher salt
1/2 teaspoon (generous) black pepper
4 crusty rolls, halved horizontally
Tomato Jam

Instructions:
Prepare barbecue (medium-high heat). Brush grill rack with oil.
Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.