iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Penang Fried Rice Noodles

Ingredients:
1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
2 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten with a pinch of salt
1/2 pound peeled and deveined large shrimp
1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
"3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks Notes), sausage thinly sliced crosswise", 2 large garlic cloves, finely chopped
1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
Lime wedges for serving
A 14-inch wok
preferably flat-bottomed
or a 12-inch heavy skillet

Instructions:
Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
Stir together soy sauce and water, then reserve.
Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
Remove pan from heat and stir in eggs. Serve immediately.
Rosemary-Brined, Buttermilk Fried Chicken

Ingredients:
1 small onion, thinly sliced, 4 garlic cloves, smashed with the flat side of a knife, 1 teaspoon vegetable oil, Kosher salt, 5 or 6 branches rosemary, each 4 to 5 inches/10 to 12 centimeters long, 4 1/2 cups/1 liter water, 1 lemon, quartered, 8 chicken legs, drumsticks and thighs separated, 8 chicken wings, wing tips removed, 3 cups/420 grams all-purpose/plain flour, 3 tablespoons freshly ground black pepper, 2 tablespoons paprika, 2 tablespoons fine sea salt, 2 teaspoons cayenne pepper, 2 tablespoons baking powder, 2 cups/480 milliliters buttermilk, Oil for deep-frying

Instructions:
In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.
Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.
Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can't wait to start cooking it.
Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack.
Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving.
Simple Syrup

Ingredients:
1 1/2 pounds (3 1/3 cups) superfine sugar
2 cups water

Instructions:
Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle.
Using a funnel, pour the sugar into a quart bottle. Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air. Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved.
Store in the refrigerator. It will firm up when cold, so allow to return to room temperature before using. The syrup will keep for 4 days, refrigerated.
Triple-Cooked Chips

Ingredients:
1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Sea salt

Instructions:
Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.
Sautéed Fillet of Skate with Caramelized Apples and Chicken Liver

Ingredients:
4 1/2 tablespoons butter
1 onion, finely diced
3 tablespoons brandy
3/4 cup chicken stock
1/2 teaspoon salt
Black pepper to taste
2 1/2 tablespoons neutral-flavored vegetable oil
1 1/2 tablespoons butter
1 1/2 cup finely diced Granny Smith apples
2 1/2 tablespoons sugar
Pinch of salt
4 tablespoons neutral-flavored vegetable oil
1 tablespoon butter
6 ounces chicken livers, finely diced
4 (5 1/2-ounce) fillets skate
Salt and black pepper to taste
Wondra flour
1 lemon, halved
1 tablespoon chopped fresh chives

Instructions:
Heat a saucepan over high heat. Add 3 tablespoons of the butter and swirl. Add the onion and lower the heat to medium. Cook, stirring occasionally, until golden brown. Add the brandy, then the stock, and bring to a boil. Cook until reduced by one third, then swirl in the remaining 1 1/2 tablespoons butter. Season with the salt and pepper and keep warm.
Heat a sauté pan over high heat and add the oil. When just smoking, add the butter and apples and sauté for about a minute. Add the sugar and salt and cook until caramelized. Remove to a warm plate.
Heat two large sauté pans over high heat. Add 1 tablespoon oil and the butter to one pan and 3 tablespoons oil to the other. On a plate, season the livers and skate with salt and pepper and dust lightly with Wondra. When the oil in the pans is smoking, add the livers to the pan with the butter and the skate, whitest side down, to the other pan. Lower the heat to medium-high and cook until golden brown. Turn the skate and finish cooking on the other side. Squeeze lemon juice over the fish.
Pour some sauce in the center of a serving plate, followed by the skate. Top with the chicken livers, apples, and chives.
Chana Masala

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 to 2 teaspoons garam masala or good-quality curry powder
1/2 teaspoon turmeric
2 teaspoons grated fresh or jarred ginger
2 large tomatoes, diced
1 tablespoon lemon juice
1/4 cup minced fresh cilantro, or to taste
Salt to taste
Hot cooked grain (rice
quinoa
or couscous)
optional

Instructions:
1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.
Gin Punch

Ingredients:
Decorative ice block
6 navel oranges, cut into quarter-wheels
6 lemons, cut into half-wheels
3 limes, cut into wheels
1 pint fresh raspberries
1 pineapple, cut into 1-inch cubes
1 (750 ml) bottle Plymouth gin
1 3/4 cups freshly squeezed lemon juice
1 1/4 cups simple syrup
1/2 cup orgeat or almond syrup
1 cup Massenez crème de framboise
3 cups water
1 (750 ml) bottle Perrier-Jouët Grand Brut champagne

Instructions:
Prepare the decorative ice block, allowing a few hours for freezing.
Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.
Painful Punch

Ingredients:
3 whole nutmeg pods
3 tablespoons whole allspice berries
3 (3-inch) cinnamon sticks, broken into pieces
2 quarts orange juice
2 quarts pineapple juice
12 (750 ml) bottles Spanish red wine
1 (750 ml) bottle VSOP Cognac
1 (750 ml) bottle Myers dark rum
1 to 5 cups simple syrup to taste
10 oranges
sliced into wedges

Instructions:
PLACE the nutmeg pods in a cloth napkin and break them into pieces with a hammer or other blunt object. Combine the nutmeg, allspice, and cinnamon in a large stainless steel saucepan over medium heat. Follow the instructions on page 20 to toast the spices until aromatic, about 5 minutes. Add the juices and bring the mixture to a boil. Reduce the heat to low and simmer until the mixture is reduced by one-third, about 30 minutes. Remove the pot from the heat and strain the liquid through a fine-mesh strainer or chinois into a container large enough to hold all of the punch. Discard the spices.
Add the wine, Cognac, and rum, and stir well. Add the simple syrup 1 cup at a time until the tannins are tamed. Add the orange slices, cover the container, and place in the refrigerator to chill. To serve, transfer the mixture to a large glass punch bowl with a ladle. Serve the ice on the side.
Uncle Angelo's Egg Nog

Ingredients:
6 eggs, separated, 3/4 cup sugar, 1 quart milk, 1 pint cream, 6 ounces bourbon, 6 ounces spiced rum, 1 whole nutmeg, for grating

Instructions:
Beat the egg yolks well until they turn light in color, adding 1/2 cup of the sugar as you beat. Add the milk, cream, and liquor. Then beat the egg whites with the remaining sugar until they peak. Fold the whites into the mixture. Grate the fresh nutmeg over the drink.
Witch's Finger Bread Sticks with Maple Mustard Dip

Ingredients:
1 1/2 cups warm water (105°F to 115°F)
1 tablespoon sugar
1 (1/4-ounce) package active dry yeast
4 cups all-purpose flour
1 1/2 teaspoons salt
10 drops green food coloring
48 sliced almonds or peanut halves
8 drops red food coloring, diluted with 1/4 teaspoon water
1 large egg beaten with 1 tablespoon water (egg wash)
1/2 tablespoon pretzel salt or coarse sea salt
1/2 cup mayonnaise
1/2 cup coarse-grain Dijon mustard
1 tablespoon maple syrup or mild honey
Special equpment: Stand mixer with paddle attachment and dough hook; 1 or 2 small paintbrushes

Instructions:
Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
Beat in 1 cup of flour on low speed until combined.
Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
Repeat forming and baking in batches with remaining dough.
Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.
"Candy Corn" Frozen Citrus Cream Pops

Ingredients:
2 (14-ounce) cans sweetened condensed milk
1 teaspoon grated fresh lemon zest
1/3 cup plus 2 tablespoons fresh lemon juice (from 2 juicy lemons), divided
"36 drops yellow food coloring, divided (see Cooks Notes)", 1 teaspoon grated fresh orange zest
1/4 cup fresh orange juice (from two small oranges)
"9 drops red food coloring (see Cooks Notes)", 1 cup chilled heavy cream
Special equpment: 12 (3-ounce) frozen pop molds; 12 wooden frozen pop sticks
if using molds that require them

Instructions:
Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
If using a multiple-pop mold, partially submerge up to 1/4 inch from top of mold in a large bowl or sink of room-temperature water for 30 seconds. Remove mold from water, then remove cover and pull out pops.
If using individual molds, run hot water over them for about 5 seconds, then let stand 30 seconds and remove cover.
In either case, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
Megan's Pecan Pralines

Ingredients:
3 cups sugar
1 cup plus 2 tablespoons evaporated milk
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 cups (about 8 ounces) pecans, coarsely chopped
pastry brush; 2 large baking sheets; wax paper; candy thermometer

Instructions:
Line 2 large baking sheets with wax paper.
In a large heavy pot, stir together the sugar and 1 cup evaporated milk. Attach a candy thermometer to the pot and place it over moderately low heat. Cook, stirring occasionally—use a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot—until the sugar is dissolved, 2 to 3 minutes. Raise the heat to moderate and cook the mixture, undisturbed, until the thermometer registers 238°F (soft-ball stage), 12 to 15 minutes. Remove the pan from the heat and let the mixture cool, undisturbed, until the thermometer registers 220°F, about 6 minutes.
Using a wooden spoon, stir in the vanilla and butter. Continue stirring until the mixture is creamy and thick, 1 to 2 minutes. Stir in the pecan pieces. Working quickly, use a wooden spoon to scoop up heaping tablespoons of the praline mixture and a small metal spoon to scrape the mixture onto the prepared baking sheets, leaving about 1 inch between pralines. If the mixture starts to crystallize and harden, add 1 to 2 tablespoons evaporated milk and place over low heat, stirring, until the mixture softens then continue dropping on prepared baking sheets. Let the pralines harden at room temperature. DO AHEAD: Pralines can be made ahead, wrapped individually in waxed paper, and stored in an airtight container in a cool place, up to 1 week.
Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

Ingredients:
3/4 cup dried cherries
1/2 cup dry red wine
3 tablespoons rendered chicken fat (schmaltz) or olive oil
1 large yellow onion, cut into small dice
1 tablespoon fresh thyme or marjoram leaves, minced
2 tablespoons red wine vinegar
1/4 cup rendered chicken fat (schmaltz) or olive oil
2 pounds raw chicken livers, cleaned and trimmed of excess fat
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 heads red or white endive
Zest of 2 oranges

Instructions:
In a small bowl, combine the cherries and red wine and let sit until the cherries have softened a bit, at least one hour and up to overnight.
In a medium sauté pan over moderately low heat, warm the chicken fat or olive oil. Add the onion and sauté, stirring occasionally, until golden brown and caramelized, about 40 minutes. Increase the heat to moderately high, add the thyme or marjoram, 1 tablespoon red wine vinegar, the cherries, and the wine they soaked in. Cook until most of the liquid has evaporated, 3 to 4 minutes. Add the remaining tablespoon red wine vinegar and season with salt and pepper. Set aside to cool. DO AHEAD: The cherry marmalade can be made ahead and stored, in an airtight container in the refrigerator, up to 3 days.
Arrange a rack about 6 inches from the flame of a broiler. Place the broiler pan or a baking sheet on the rack and preheat the broiler.
If using chicken fat, in a small saucepan over low heat warm the fat until melted. In a large bowl, toss together the livers, about 2 tablespoons melted chicken fat or the olive oil, salt, and pepper. Arrange the livers, in a single layer, on the preheated broiler pan or baking sheet and broil for 2 minutes. Flip the livers and continue broiling until tender when pressed and pale brown in color, about 1 minute more. Transfer the livers to a cutting board and let cool.
Once the livers are cool enough to handle, coarsely chop them, making sure to leave them chunky. Transfer to a large bowl, drizzle with the remaining 2 tablespoons warmed chicken fat or olive oil, and gently toss to combine. Season with salt and pepper.
Separate the endive leaves and arrange on a platter. Fill each endive leaf with about 2 tablespoons pâté, top with a dollop of cherry marmalade, and finish with a sprinkle of orange zest. Serve immediately.
Siobhan's Thumbprint Cookies

Ingredients:
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup jam such as raspberry, strawberry, or apricot
"Confectioners sugar for dusting"
2 large baking sheets; parchment paper; small pestle

Instructions:
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.