iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Herb-and-Spice Southern Fried Chicken

Ingredients:
2 frying chickens, weighing no more than 3 pounds each, cut up for frying
2 tablespoons chopped garlic (about 8 large cloves)
4 cups buttermilk or plain all natural yogurt, stirred until smooth
3 cups unbleached all-purpose flour
Lard or peanut oil, for frying
1/2 teaspoon ground cayenne pepper
1 teaspoon freshly ground cumin
1/2 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon paprika
1 teaspoon freshly milled black pepper
1 teaspoon ground ginger
2 teaspoons crumbled dried basil
2 teaspoons bay leaves ground to a powder (use a spice mill or blender)
2 teaspoons crumbled dried oregano
2 teaspoons crumbled dried sage
2 teaspoons crumbled dried thyme
1 teaspoon salt

Instructions:
One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.
Two: If you plan to serve the chicken hot, preheat the oven to 150°F. Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375°E (hot but not smoking).
Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365°F about 15 to 20 minutes, turning the chicken once, if necessary.
Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.
Homemade Flour Tortillas

Ingredients:
2 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, 1/3 cup vegetable shortening, 1/3 cup hot water, or as necessary

Instructions:
1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a soft dough forms.
2. Divide the dough into 16 pieces and shape each into a ball (these are called testales). On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle.
3. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately.
For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly.
Mashed Sweet Potatoes with Banana and Brown Sugar

Ingredients:
8 sweet potatoes or large yams, each about 10 ounces
About 3 tablespoons kosher salt, plus additional as needed
1 banana, with a 2-inch slit cut into the peel
8 tablespoons (4 ounces) unsalted butter
2 cups heavy cream
1 cinnamon stick
1/4 cup firmly packed light brown sugar
1 teaspoon finely ground fresh black pepper
plus additional as needed

Instructions:
1. Wash each of the potatoes well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil.
2. Place directly on hot coals and cook for about 20 minutes, or cook in a 350°F barbecue for about 50 minutes, or until tender when pierced with a paring knife. At the same time, cook the banana in the peel until blackened, about 15 minutes.
3. Carefully take the potatoes out of the foil and scoop the flesh out from the skin into a large bowl. Cover with foil. Scoop the flesh out of the banana into a separate bowl.
Increase temperature to high.
4. Place a small roasting pan or deep baking dish with high sides that can take the direct flame (a 13 x 9-inch baking dish with a 15-cup capacity is ideal) over the heat and let heat up for 5 minutes.
Add the butter and let melt. Add the cream, cinnamon stick, brown sugar, potatoes, banana, 1 teaspoon of salt, and 1 teaspoon of pepper. Using a potato masher, mash the potatoes and banana, and stir to combine.
Season to taste with additional salt and pepper as needed.
German Potato Salad

Ingredients:
4 slices bacon
1/2 cup apple cider vinegar diluted with 1/4 cup water
3 tablespoons to 1/4 cup sugar (to taste)
6 medium-size cooked potatoes, diced
3 onions, diced
Fresh parsley (optional)

Instructions:
Boil diced potatoes in lightly salted water until fork-tender. Drain and set aside in a bowl. Cut bacon into small pieces and brown lightly in frying pan over medium heat. Add onions and cook until bacon is browned and onions are golden, about 5 minutes. Mix 3 tablespoons sugar in diluted vinegar and taste; add more sugar if you like a sweeter dressing. Add vinegar and sugar to pan and stir until liquid is heated. Add mixture to diced potatoes and toss gently. Garnish with a few leaves of chopped parsley, if desired, and serve warm.
Chard and Onion Omelet (Trouchia)

Ingredients:
3 tablespoons olive oil, 1 large red or white onion, quartered and thinly sliced crosswise, 1 bunch chard, leaves only, chopped, Salt and freshly milled pepper, 1 garlic clove, 6 to 8 eggs, lightly beaten, 2 tablespoons chopped parsley, 2 tablespoons chopped basil, 2 teaspoons chopped thyme, 1 cup grated Gruyère, 2 tablespoons freshly grated Parmesan

Instructions:
Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.
Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.
Ceviche Marinated Scallops

Ingredients:
1 pound perfectly fresh sea scallops or a mixture of fish, cut into 1/4-inch dice
1/2 cup minced bell pepper
1 teaspoon minced lime zest
1/4 cup fresh lime juice
Salt to taste
Cayenne to taste
Chopped fresh cilantro leaves for garnish

Instructions:
1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes.
2. Taste, adjust the seasoning, and serve, garnished with the cilantro.
Cranberry Buckle with Vanilla Crumb

Ingredients:
1 tablespoon unsalted butter, at room temperature, for pan
1 cup Vanilla Crumb
1 3/4 cups (8 3/4 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
Zest of 1 orange
2 eggs
1 tablespoon pure vanilla extract
1/2 cup (5 ounces) sour cream
2 cups (8 ounces) cranberries
fresh or frozen

Instructions:
Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, and salt together in a bowl.
Using a handheld mixer with beaters or a stand mixer withthe paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.
Cornmeal Tamales

Ingredients:
3 pounds ground beef, 1 1/2 teaspoons ground cumin, 1 tablespoon garlic powder, 1 1/2 teaspoons cayenne pepper, 1 teaspoon ground black pepper, 1 tablespoon salt, 1 1/2 teaspoons onion powder, 1/4 cup chili powder, 4 tablespoons sugar, 1/2 cup yellow cornmeal, Two 8-ounce cans tomato sauce, 36 pieces parchment or wax paper cut into 5-inch squares, 4 cups yellow cornmeal mixed with 2 teaspoons salt

Instructions:
Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed
Chicken Cordon Bleu - Supremes de Volaille Cordon Bleu

Ingredients:
2 whole boneless chicken breasts, skinned, split into halves, and trimmed, 2 ounces thinly sliced uncooked country ham or prosciutto, 4 ounces Gruyère cheese, Dijon mustard, 1/4 cup all-purpose flour, 1 large egg, 1 1/2 cups dry bread crumbs, Peanut oil, for frying

Instructions:
One: Wash the chicken and pat dry. Place the chicken breasts skinned side up on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) wooden mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
Two: Cut the ham and cheese into thin slices 1/2 inch wide and 2 inches long. Break the egg into a shallow bowl and beat until smooth. Spread the crumbs on a second shallow bowl. Spread the flour on a dinner plate.
Three: Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each breast with a little mustard (don't use too much or the mustard will overpower the other flavors). Stack 2 slices of cheese and a slice of ham (2 if they are very thin) in the center of each breast. Fold over the small side of the breast, then fold each end up, like an envelope, and finally fold over the large side. Make sure that the filling is completely encased. Roll the chicken first in the flour, shake off the excess, and dip each breast in the egg, allowing the excess to flow back into the bowl. Lay it in the crumbs. Roll it carefully so that it doesn't open up (crumbs should not get inside the folds or they won't stay closed when it cooks), patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set. (You may make them several hours or even a day ahead up to this point. Cover and refrigerate, but take them out at least half an hour before cooking.)
Four: Fill a deep Dutch oven, or a deep-fat fryer with enough peanut oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, maintaining a temperature of 365°F, about 4 to 5 minutes.
Five: Drain well and serve at once.
Classic Manhattan Clam Chowder

Ingredients:
48 cherrystone clams
A little bottled clam juice (if necessary)
Quarter pound bacon, cut into quarter-inch dice
1 large onion, peeled and cut into quarter-inch dice
1 celery stalk, cut into quarter-inch dice
1 carrot, cut into quarter-inch dice
2 medium russet potatoes, peeled and cut into half-inch cubes
28-ounce can plum tomatoes, drained and coarsely chopped
2 teaspoons fresh thyme leaves

Instructions:
1. Wash the clams well under cold running water in colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat.
2. When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes. Remove remaining clams, reserve, discard any clams that have not opened.
3. Pour the clam juice through a fine strainer and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam brother, add some bottled clam juice or water to make 6 cups total.
4. Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
5. Add the onion, celery, and carrot to the pan and cook until soft, about 10 minutes. Add potatoes, and cook mixture for 10 minutes more. Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat.
6. While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low. Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned. Remove and allow to sit for 5 minutes. Serve in warm bowls.
Curried Scallops with Tomatoes

Ingredients:
3 medium ripe tomatoes, 1 tablespoon peanut or vegetable oil, 1 1/2 to 2 pounds large sea scallops, Salt and freshly ground black pepper, 2 tablespoons curry powder, or to taste, 1/2 cup heavy cream, sour cream, or yogurt, optional, Juice of 1 lime, 1/2 cup washed, dried, and chopped fresh cilantro

Instructions:
1.Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.
2. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it—;it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you're using it (if you are using yogurt, lower the heat immediately; it must not boil).
3. Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.
SINCE YOU'RE USING a large quantity of curry powder here, it should not be super-hot. (This is obviously a matter of taste, but I prefer a mild, sweet curry.) The powder itself must be fairly fine; if it is too coarse, the resulting crust will be gritty rather than crisp.
DREDGE THE SCALLOPS lightly in the curry, not as heavily as you would in flour.
KEEP THE SCALLOPS rare; they're at their best that way, and perfectly safe, as long as they're fresh.
Brussels Sprouts for People Who Think They Hate Brussels Sprouts

Ingredients:
1 pound Brussels sprouts, 1 teaspoon salt, 2 tablespoons extra virgin olive oil, 1 teaspoon hot red pepper flakes, or to taste, 5 cloves garlic, finely minced, 1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated, 1/2 cup freshly grated Parmesan cheese

Instructions:
Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.
Butter Cookies

Ingredients:
1 1/2 sticks butter at room temperature
1 1/2 cups flour
3/4 teaspoon baking soda
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
A pinch of salt
1/2 cup chopped walnuts (optional)

Instructions:
In a medium-sized bowl, mix together flour, baking soda, and salt. In a separate bowl, beat egg, sugar, and vanilla; then add butter to egg and sugar mixture and beat until light and fluffy. Add to dry ingredients and mix until blended. At this point you may also add 1/2 cup of coarsely chopped walnuts.
Divide cookie dough into two parts and roll in wax paper. Freeze overnight, or at least 4 hours. With a serrated knife, carefully cut frozen dough into slices about 1/4 inch thick. Bake on cookie sheet for 10 to 12 minutes at 350 degrees. Makes about 2 dozen cookies.
Chile-Garlic Shrimp

Ingredients:
2 tablespoons extra-virgin olive oil (preferably Spanish)
10 cloves garlic, thinly sliced
2 pounds large shrimp, shelled and deveined
2 dried red chiles (plus more for garnish, if desired)
2 teaspoons brandy
2 tablespoons chopped fresh parsley

Instructions:
Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.
Caramelized Bread Pudding with Chocolate and Cinnamon

Ingredients:
2 tablespoons unsalted butter, softened
4 or 5 slices brioche, or good quality white bread (I like Pepperidge Farm), 1/4 inch thick, crusts removed
3 extra-large eggs
2 extra-large egg yolks
1/4 cup brown sugar
1 1/2 cups heavy cream
1 1/4 cups whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup chopped bittersweet chocolate
1 tablespoon granulated sugar
for caramelizing the top

Instructions:
Preheat the oven to 350°F.
Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
Let the bread pudding cool at least 10 minutes.
If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don’t have a torch, but be careful not to curdle the custard underneath.
Serve the bread pudding from the baking dish at the table, using a big spoon.
Sangria Blanca

Ingredients:
10 green grapes, halved
4 fresh strawberries, hulled and sliced
1 peach, pitted and sliced
1 bottle (750 milliliters) Cava (or dry sparkling wine)
1 1/2 cups white grape juice
1/2 cup Licor 43 (found at liquor stores)
2 sprigs fresh mint

Instructions:
Fill a large glass pitcher halfway with ice; add fruit. Tilt pitcher and pour Cava very slowly down side (to preserve bubbles). Add juice and liquor; stir gently. Stir in mint.
Piquillo Peppers Stuffed with Goat Cheese

Ingredients:
2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
3 ounces lowfat soft goat cheese
Olive oil cooking spray
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme

Instructions:
Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
Vegetable "Spaghetti"

Ingredients:
2 pounds carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon white vinegar
1/4 teaspoon sea salt
8 teaspoons shelled raw pistachios
1 large beet (about 8 ounces), cooked, peeled and diced
1/2 cup nonfat Greek-style yogurt
64 fresh raspberries
16 leaves mint
16 leaves cilantro

Instructions:
Bring a large pot of salted water to a boil. Fill a bowl halfway with ice and water. Slice carrots with a spiral cutter into long, thin spirals (or julienne them). Then cut each curl crosswise to make 3-inch-long sections. Blanch carrots in hot water for about 10 seconds. Remove and plunge into ice water. Drain and set aside. Whisk oil, orange juice and vinegar in a bowl. Add salt and mix well. Set aside. Toast pistachios in a small pan until fragrant. Chop into pieces. Blend diced beets in a blender until smooth; set aside. Toss carrots with dressing. Divide carrots among 8 small plates. Spoon 1 tablespoon yogurt onto each plate, next to each mound of carrots, then spoon 1 tablespoon beet puree on top of yogurt. Divide raspberries and pistachios among plates. Garnish with mint and cilantro.
Avocado with Savory Tomato Sorbet and Chips

Ingredients:
4 large ripe tomatoes, chopped
3/4 cup tomato juice
1/4 cup plus 1/2 teaspoon olive oil, divided
Juice of 1 lime
1 teaspoon hot sauce (preferably Tabasco)
1/2 teaspoon sea salt, divided
1 small onion, diced
2 ripe avocados
Olive oil cooking spray
1 small lime, peeled, membranes removed from segments, and segments diced
8 baked corn chips, crushed
12 leaves cilantro
roughly chopped

Instructions:
Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining 1/4 cup oil in a medium saucepan over medium heat. Cook onion until tender, about 10 minutes. Reduce heat to low; cook 10 minutes more. Remove from heat; cool to room temperature. Blend in a blender until smooth. Strain through a fine-mesh sieve; discard solids. Set aside. Slice avocado thinly and divide among 8 small plates, fanning out slices to form a flat surface. Coat avocado with cooking spray; cover with plastic wrap until needed (to prevent oxidation). Place diced lime on and around avocado. Sprinkle with remaining 1/4 teaspoon salt. Place 1 scoop sorbet on top of avocado slices; drizzle with 1 teaspoon onion oil. Divide chips among plates; sprinkle with black pepper. Garnish with cilantro.