iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Glazed Apple Lattice Coffee Cake

Ingredients:
2 tablespoons warm water (105°F to 115°F)
1 package active dry yeast
1/2 cup whole milk
6 tablespoons sugar
5 tablespoons unsalted butter, diced, room temperature
1 teaspoon salt
2 large egg yolks
1 teaspoon finely grated orange peel
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 to 2 1/4 cups all purpose flour
2 tablespoons (1/4 stick) unsalted butter
6 tablespoons (packed) golden brown sugar
1 1/4 pounds Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices
1 teaspoon finely grated orange peel
1 teaspoon finely grated lemon peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Nonstick vegetable oil spray
1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers
1 1/2 cups powdered sugar
2 tablespoons (or more) orange juice

Instructions:
Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.
Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle. Sprinkle cookie crumbs in 4-inch-wide strip down center, leaving 1/2-inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.
Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.
Sweet Potato and Sausage Soup

Ingredients:
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

Instructions:
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
Sweet Potato Flan

Ingredients:
1 large red-skinned sweet potato (yam; about 12 ounces)
1 cup sugar, divided
2 tablespoons water
1 cup half and half
4 large eggs
1/2 cup whipping cream
1/4 teaspoon salt
2 tablespoons tawny Port

Instructions:
Preheat oven to 350°F. Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato. Cool. Cut potato in half and scoop flesh into mini processor; puree until smooth. Measure 1 cup puree (reserve any remaining puree for another use). Maintain oven temperature.
Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel into 8-inch-diameter metal cake pan, leaving about 2 tablespoons caramel in saucepan. Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides.
Add half and half to remaining caramel in saucepan. Stir over medium-low heat until caramel dissolves. Whisk eggs in medium bowl until frothy. Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar. Gradually whisk in hot half and half mixture. Strain into same saucepan. Stir over medium heat 1 minute. Remove from heat; whisk in Port. Pour custard into prepared cake pan.
Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until just set in center, about 1 hour. Remove flan from water. Chill until cold, about 5 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds. Wipe dry. Invert onto rimmed plate, scraping caramel in pan over flan.
Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa

Ingredients:
2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes
1 cup finely diced seeded red bell pepper (about 1 large)
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeo chiles (about 2 medium)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped fresh cilantro
3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter, divided
2 tablespoons extra-virgin olive oil, divided
2/3 cup low-salt chicken broth
2/3 cup pear nectar
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice

Instructions:
Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.
Pear Croustade with Lemon Pastry and Almonds

Ingredients:
1 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices
1/4 cup (or more) whipping cream
1 pound firm but ripe Bartlett pears, peeled, cored, thinly sliced
1 pound firm but ripe Bosc pears, peeled, cored, thinly sliced
5 tablespoons sugar
1 tablespoon plus 2 teaspoons all purpose flour
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1/4 teaspoon (generous) ground nutmeg
Whipping cream (for brushing)
2 tablespoons sliced almonds
Vanilla ice cream (optional)

Instructions:
Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Drizzle 1/4 cup cream over; toss with fork until moist clumps form, adding more cream by teaspoonfuls as needed if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
Preheat oven to 400°F. Mix all pears, sugar, flour, lemon juice, lemon peel, and nutmeg in large bowl to coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.
Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve croustade warm or at room temperature with vanilla ice cream, if desired.
Walnut-Orange Cake

Ingredients:
Nonstick olive oil spray, 1 1/2 cups chopped walnuts, 1 cup all purpose flour, 1 tablespoon baking powder, 4 large eggs, 1 1/2 cups sugar, 1/2 cup fresh orange juice, 1 tablespoon finely grated orange peel, 1/2 cup olive oil, Powdered sugar

Instructions:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.
Roasted Halibut with Walnut Crust

Ingredients:
Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)*
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 8-ounce halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Lemon wedges

Instructions:
Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.
*Available in the Asian foods section of some supermarkets and at Asian markets.
Penne with Broccoli Rabe, Walnuts, and Pecorino

Ingredients:
1/4 cup olive oil
2 1/2 cups chopped leeks (white and pale green parts only; about 2 large)
2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped
4 garlic cloves, peeled
3/4 cup vegetable broth
1/3 cup crme frache or whipping cream
1 tablespoon finely grated lemon peel
1 cup grated Pecorino Romano cheese, divided
1 pound penne
1 1/2 cups walnut halves
toasted

Instructions:
Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.
Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed. Divide pasta among bowls. Serve, passing remaining cheese separately.
*An Italian leafy green vegetable with scattered clusters of tiny, broccoli-like florets; available at some supermarkets and at specialty foods stores.
Endive and Asiago Salad

Ingredients:
6 tablespoons olive oil
4 1/2 tablespoons fresh lemon juice
6 heads of Belgian endive, cut into 1-inch pieces
6 cups (loosely packed) arugula
3 green onions, chopped
1 1/2 cups grated Asiago cheese (about 3 1/2 ounces)

Instructions:
Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place endive, arugula, green onions, and cheese in large bowl. Pour dressing over; toss. Season with salt and pepper.
Pumpkin-Turkey "Ghoulash" with Caraway Noodles

Ingredients:
2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces
1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 large onions, chopped (about 3 cups)
2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces
4 cups low-salt chicken broth
1 14 1/2-ounce can pure pumpkin
4 garlic cloves, chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided
1 1/2 pounds egg noodles
5 tablespoons butter
1 tablespoon caraway seeds
Sour cream

Instructions:
Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.
Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.
Fruit Juice "Gummies"

Ingredients:
"1 cup fruit juice (pure juice-not a fruit-flavored drink) or nectar
such as Goya
Motts
or Kerns
chilled or at room temperature"
1 1/4-ounce package gelatin

Instructions:
1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
Fruit and Spice Bonbons

Ingredients:
"Each version makes 20 bonbons. To chop the fruit, use a heavy chefs knife or a food processor set on pulse.", 2 cups finely chopped dried apricots
1/4 teaspoon allspice
1/8 teaspoon ginger
3/4 teaspoon cinnamon
2 cups finely chopped dried red plums or prunes
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 cups finely chopped dried figs, stems removed first
1 tablespoon honey
1 tablespoon unsweetened cocoa
1/2 teaspoon cinnamon
1/4 cup crystal sugar
maple sugar
or unsweetened cocoa; or 1/4 cup ground chopped pecans
walnuts
or almonds

Instructions:
1. Mix the dried fruit and spices with your hands until well combined.
2. Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. Repeat until the entire mixture has been used.
3. Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups. Serve or store airtight at room temperature for up to a week.
Lemon Cupcakes

Ingredients:
1 box of your favorite cake mix, 3 sticks unsalted butter, at room temperature, 25 ounces lemon curd, "1 pound confectioners sugar, sifted", 1 to 2 tablespoons milk, A selection of colored sugars

Instructions:
1. Preheat oven to 325°F. Line a 12-hole muffin tin with 12 paper cupcake cases. Prepare the cake batter according to the package directions.
2. Fill each cupcake case with batter up to just below the rim of the paper. Cover and refrigerate the remaining cake batter. Bake the cupcakes until a toothpick inserted into the center of a cupcake comes out clean, about 25 to 35 minutes. Remove and let cool in the tin for 10 minutes, then lift the cakes out of the tray and place on a cake rack to cool completely.
3. Repeat steps 1 and 2 with the remaining cake batter.
4. Meanwhile, using an electric mixer, beat the butter with 4 tablespoons of the lemon curd until smooth. Gradually add the sugar and continue beating until the mixture becomes a thick, creamy, spreadable frosting. Add more lemon curd to taste, if desired. If the frosting becomes too thick, gradually add the milk, beating between each addition, until the desired consistency is achieved.
5. Slice the top from each cupcake, cutting just above the rim of the paper case. Scoop out about 1 teaspoon of cake crumbs from the center of each cupcake and replace them with 11/2teaspoons of lemon curd. Place the top back on each cupcake, sticking it back together with the lemon curd. Spread the top of each cupcake with some frosting and dust with the colored sugars. Allow the frosting to set for at least 20 minutes before serving.
Raspberry and Rosé Petal Punch

Ingredients:
2 (32-ounce) bottles no-sugar-added raspberry-and-apple juice, chilled
2 quarts soda water, chilled
1 cup rose-petal syrup
"About 36 ice cubes (about three trays worth)", 2 pints fresh raspberries
A few edible flowers
like roses or violets
for decoration

Instructions:
1. Pour the juice and soda water into a large punch bowl.
2. Gradually stir in the syrup, tasting regularly until you reach the desired sweetness and fragrance. Refrigerate until it's time to serve.
3. Just before serving, stir in the ice and scatter the raspberries and flowers over the top.
Fish-and-Chips

Ingredients:
6 large russet potatoes
Vegetable oil, for deep-frying
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon freshly ground black pepper, plus more for seasoning
3 large eggs, lightly beaten
3 (12-ounce) cans soda water
1 to 2 cups rice flour
6 cod fillets
sliced diagonally into 1/2-inch-wide strips

Instructions:
1. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.
2. In a deep-sided pot, heat 3 inches of oil to 325°F. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.
3. Remove the chips with a large slotted spoon and set them aside on paper towels.
4. Increase heat until the oil reaches a temperature of 375°F. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, pepper, and eggs. Pour in the soda water and whisk until the batter is smooth. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.
5. Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper. Serve with the Aioli and Mignonette Dipping Sauce .
Fava Beans and Pancetta

Ingredients:
4 tablespoons extra-virgin olive oil
4 ounces pancetta or unsmoked bacon, diced
2 garlic cloves, minced
2 cups shelled and peeled fresh fava beans
Kosher salt and freshly ground black pepper to taste
8 slices country bread, toasted
4 ounces pecorino cheese
shaved or grated (optional)

Instructions:
1. Heat half the olive oil in a large sauté pan over medium heat. Add the pancetta and garlic and sauté until fragrant, about 5 minutes.
2. Add the favas, season with the salt and pepper, and cook until the beans are tender, 6 to 8 minutes.
3. Meanwhile, drizzle the remaining olive oil over the bread slices and toast in a 450°F oven for 5 to 6 minutes.
4. With the back of a fork, mash the beans in the pan until the mixture is chunky.
5. Spread the beans on the toasts and top with the pecorino, if desired.
Tandoori Chicken

Ingredients:
1 pint nonfat plain yogurt, 1/2 cup white vinegar, 1/2 cup heavy cream, 4 garlic cloves, mashed, 1 1/2 tablespoons ground cumin, 1 tablespoon garam masala, 1 tablespoon salt, 1/2 cup Hungarian paprika, 1 2-inch piece ginger, grated, 1/2 cup olive oil, 2 tablespoons black pepper, 3 tablespoons tomato paste, 4 quartered chickens or the equivalent, cut into pieces

Instructions:
1. Mix together all the ingredients but the chicken in a large bowl. Divide the mixture between two resealable plastic bags. Make 4 or 5 deep slits in each piece of chicken and place the pieces in the bags. Coat the chicken well and marinate it overnight in the refrigerator.
2. Preheat oven to 500°F. Remove the chicken from the bags and blot it with paper towels to remove excess marinade. Place it in a roasting pan and roast for about 20 minutes, then turn the pieces over and roast for another 10 minutes, or until done.
3. Serve with white rice, along with naan bread, saag paneer, and samosas (all available frozen at Kalustyan's; frozen samosas are also sold at ethnicfoodsco.com). Fry the samosas according to the package directions on the morning of the party, then reheat them at 350°F for 6 to 8 minutes before serving. They taste best with mango or coriander chutney (available at Kalustyan's).
Mango Lassi

Ingredients:
3/4 cup peeled and chopped mango, 3/4 cup low-fat yogurt, 3 tablespoons sugar, 1/4 cup milk, 1/2 teaspoon lemon juice, 1/4 cup mango sorbet, 9 to 10 ice cubes

Instructions:
Purée the mango with the yogurt and sugar in a blender. Add the milk, lemon juice, and sorbet and blend until smooth. Add 1/3 cup cold water and the ice and blend to the desired consistency. Pour into a tall glass or two small glasses. Serve with a straw.