iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

Ingredients:
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

Instructions:
Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.
Bon Ton-Style Fried Chicken

Ingredients:
1 qt water
2 tablespoons salt
2 teaspoons cayenne
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 pounds total)
About 12 cups vegetable oil
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper

Instructions:
Whisk together all marinade ingredients in a large bowl.
Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don’t have that wide a pot, you can fry the chicken in two batches.)
Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.
Borscht

Ingredients:
10 cups canned beef broth, 1 1-pound meaty cross-cut bone-in beef shank slice, 1 large onion, quartered, 4 large beets, peeled, chopped, 4 medium carrots, peeled, chopped, 1 12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces, 2 cups thinly sliced savoy cabbage, 3/4 cup chopped fresh dill, 3 tablespoons red wine vinegar, 1 cup plain nonfat yogurt

Instructions:
Bring 6 cups broth, beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to 1 day.
Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill.
Fish Soup with Tomatoes and Red Pepper-Garlic Sauce

Ingredients:
2 tablespoons extra-virgin olive oil, 1 medium onion, finely chopped, 1 fennel bulb, coarsely chopped, 8 cups fish stock or bottled clam juice, 1 cup chopped fresh Italian parsley, 2 3-inch-long strips orange peel, 3 pounds ripe tomatoes, peeled, coarsely chopped, 1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds, 1 large red-skinned potato, quartered, 1 large pinch of saffron threads, 2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces, 1 red bell pepper, 6 tablespoons extra-virgin olive oil, 3 garlic cloves, 1 French-bread baguette, cut into 1/4-inch-thick rounds

Instructions:
Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.
Mocha Tartlets

Ingredients:
2 large egg yolks
2 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch
3/4 cup whole milk
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 tablespoon Tía Maria or other coffee liqueur
1/2 tablespoon unsalted butter, softened
1 teaspoon instant-espresso powder
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 large egg, lightly beaten
1/2 teaspoon vanilla
Special equipment: 24 small (2 7/8- to 1 1/2-inch) sandbakkel or petit four molds; a pastry bag fitted with 1/2-inch star tip (optional)

Instructions:
Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
Preheat oven to 350°F.
Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
Fill pastry bag with custard and pipe decoratively into shells.
Lobsters with Tarragon Vermouth Sauce

Ingredients:
6 qt water
3 tablespoons fine sea salt
4 (1 1/4- to 1 1/2-lb) live lobsters
1 stick (1/2 cup) unsalted butter
3 tablespoons dry vermouth
1 tablespoon tarragon white-wine vinegar
3 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons chopped fresh tarragon

Instructions:
Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
Melt butter and cool until just warm.
Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.
Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.
Pasta with Spicy Sun-Dried-Tomato Cream Sauce

Ingredients:
1 tablespoon olive oil, 4 large garlic cloves, finely chopped, 1 cup chopped drained oil-packed sun-dried tomatoes, 1 cup whipping cream, 1 7.25-ounce jar roasted red peppers, drained, chopped, 1/2 teaspoon dried crushed red pepper, 1 cup chopped fresh basil leaves, 1 pound penne pasta, 1 cup freshly grated Parmesan cheese

Instructions:
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
Grilled Ratatouille Salad with Feta Cheese

Ingredients:
1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds, 1 zucchini, quartered lengthwise, 1 red bell pepper, cut lengthwise into 6 strips, 1 medium onion, cut into 1/2 inch thick rounds, 3 tablespoons purchased garlic-flavored olive oil, 2 to 3 teaspoons balsamic vinegar, 2/3 cup crumbled feta cheese, 2 tablespoons slivered fresh basil

Instructions:
Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.
Pumpkin Pie Brûlée

Ingredients:
Flaky Pie Crust Dough, 1 15-ounce can pure pumpkin, 3/4 cup plus 4 tablespoons sugar, 3 large eggs, 1 1/4 cups whipping cream, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, Pinch of ground cloves, 1/4 teaspoon salt

Instructions:
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F.
Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.
Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.
Creamed Corn Gratin with Fried Onion Rings and Bacon

Ingredients:
1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Instructions:
Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.
Rice Pudding with Raisins and Cinnamon

Ingredients:
6 cups water
2 cups long-grain white rice
6 2x1/2-inch strips lemon peel (yellow part only)
1/2 teaspoon salt
5 cups (or more) whole milk
1 cup sweetened condensed milk
1 cup evaporated milk
2 canela or cinnamon sticks
2 vanilla beans, split lengthwise in half
3/4 cup brown raisins or golden raisins
2 tablespoons sugar
Ground cinnamon
Grated peel from 1 lemon
Additional canela sticks or cinnamon sticks (optional)

Instructions:
Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel.
Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes.
Spoon pudding into bowls. Sprinkle with ground cinnamon and grated lemon peel. Garnish with canela sticks, if desired.
Onion, Cheese, and Bacon Tart

Ingredients:
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese

Instructions:
Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
Ginger-Hoisin Beef and Scallions on Crispy Noodle Cakes

Ingredients:
1/4 pound rice noodles (rice vermicelli)
8 thin scallions
2 tablespoons grated peeled fresh gingerroot
about 1/2 cup vegetable oil
a 1-pound piece beef tenderloin
1/4 cup fresh lime juice
1/4 cup hoisin sauce
2 tablespoons soy sauce (preferably Kikkoman)

Instructions:
Fill a 4-quart kettle three fourths full with water and bring to a boil. Cook noodles in boiling water until tender, about 3 minutes, and drain in a colander. Finely chop white and pale-green parts of scallions, reserving dark-green parts. In a bowl toss noodles with chopped scallions and 1 tablespoon each of gingerroot and oil until combined well.
To cook noodle "cakes," in a large nonstick skillet heat enough oil to cover bottom of skillet over moderate heat until hot but not smoking. Drop some noodles by heaping tablespoons (see note, beginning of recipe), evenly spaced, into skillet and with a fork spread to form 1 1/2 inch circles. Cook noodle cakes until golden and crisp, about 2 minutes on each side. With tongs transfer noodle cakes as cooked to paper towels to drain. Make more noodle cakes in same manner, adding more oil to skillet as needed. Noodle cakes may be made 1 day ahead and kept in an airtight container at room temperature.
Pat tenderloin dry and halve lengthwise. Cut each piece in half lengthwise to form 2 long strips (4 long strips total). In a bowl whisk together lime juice, hoisin and soy sauces, and remaining tablespoon gingerroot. Put beef and hoisin mixture into a sealable heavy-duty plastic bag. Marinate beef, covered and chilled, turning bag over once or twice, at least 1 hour and up to 6.
Preheat oven to 450°F.
Remove beef from bag and transfer marinade to a small saucepan. Simmer marinade 2 minutes and cool completely. Ginger-hoisin sauce keeps, covered and chilled, 1 day.
In a heavy skillet heat 1/2 tablespoon oil over moderately high heat until just smoking and brown beef on all sides, about 3 minutes total for each piece. Transfer beef to a small shallow roasting pan and cook in middle of oven 10 to 12 minutes for medium-rare. Transfer beef to a cutting board and let stand 20 minutes. Beef may be cooked 1 day ahead and chilled, covered.
While beef is standing, cut reserved scallion greens into 1 1/2-inch-long thin julienne strips. Chill scallion greens, wrapped in a dampened paper towel, at least 10 minutes and, in a sealable plastic bag, up to 1 day.
Cut beef into 1/4-inch-thick slices and top each noodle cake with 1 slice. Top beef slices with about 1/4 teaspoon sauce and a few scallion greens.
Pumpkin-Pecan Pie with Whiskey Butter Sauce

Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey

Instructions:
Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Combine all the ingredients thoroughly in a medium bowl; set aside.
Combine all the ingredients thoroughly in a medium bowl; set aside.
Preheat the oven to 325°F. Grease an 8-inch springform cake pan.
Roll out the dough on a lightly floured work surface to 3/16 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in the greased cake pan. Press firmly in place and trim the edges. Chill for 15 minutes.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce.
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.