iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken and Scallion Skewers

Ingredients:
Vegetable oil for brushing
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
3 tablespoons sake or dry Sherry
2 teaspoons sugar
3 bunches large scallions
1 lb skinless boneless chicken thighs (about 3), cut into 1-inch pieces
12 (8-inch) wooden skewers

Instructions:
Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.
Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
Preheat broiler. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.
Sweet Rice-Flour and Coconut Cake

Ingredients:
3 cups mochiko* (sweet rice flour; 1 lb)
2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 (14-oz) cans unsweetened coconut milk (not low-fat)
5 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
Watermelon with Fennel Salt

Ingredients:
1 tablespoon fennel seeds
2 teaspoons kosher salt
12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon
6 lime wedges

Instructions:
Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.
Strawberries with Marsala

Ingredients:
2 lb strawberries (2 qt), trimmed, halved if large
1/4 cup sugar
1/4 cup sweet Marsala wine

Instructions:
Toss together strawberries, sugar, and Marsala until sugar is dissolved.
Let macerate at room temperature, tossing occasionally, 30 minutes before serving.
Guanabana Sorbet with Mango Lime Coulis

Ingredients:
1 1/2 cups sugar
1 3/4 cups water
2 (14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)
1 1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed
3 tablespoons fresh lime juice, or to taste
1/2 teaspoon finely grated fresh lime zest
Garnish: lime zest
an ice cream maker

Instructions:
Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.
Mint Julep Pineapple

Ingredients:
2 tablespoons bourbon or blended whiskey
1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves
1 tablespoon sugar
1 medium pineapple (2 lb; labeled "extra sweet")

Instructions:
Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.
Passion-Fruit Nieve

Ingredients:
3 cups passion-fruit nectar (24 fl oz), chilled
2/3 cup light corn syrup
2 tablespoons fresh lime juice
an ice cream maker

Instructions:
Stir together all ingredients and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
Coconut Macaroons

Ingredients:
Butter and flour for preparing baking sheet and foil, 1 flour, 1 large egg white, 1 tablespoon sugar, 1/4 teaspoon vanilla, 1/8 teaspoon almond extract, 3/4 cup sweetened flaked coconut

Instructions:
Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
Avocado Gelato

Ingredients:
2 cups whole milk
3/4 cup sugar
3 (4- by 1-inch) strips fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1 1/4 lb total)
1 (500-mg) vitamin C tablet, crushed to a powder
an ice cream maker

Instructions:
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.
Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
Butter Cookies with Dulce de Leche

Ingredients:
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup cornstarch
3/4 to 1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup granulated sugar
2 large egg yolks
1 tablespoon Pisco or regular brandy
1/4 teaspoon vanilla
About 1/4 cup dulce de leche*
Confectioners sugar for dusting
a 1 1/2-inch round cookie cutter

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.
Green Olive Pimiento Relish

Ingredients:
1 1/2 cups pimiento-stuffed green olives (7 oz), drained, patted dry, and finely chopped
2 garlic cloves, minced
1 cup chopped fresh cilantro
5 tablespoons extra-virgin olive oil
1 teaspoon whole-grain Dijon mustard

Instructions:
Stir together all ingredients and let stand 30 minutes to allow flavors to develop.
Carrot Pachadi

Ingredients:
1 1/2 cups plain whole-milk yogurt, 1 lb carrots, 1 tablespoon vegetable oil, 1 teaspoon black mustard seeds, 8 fresh curry leaves, 1 cup finely chopped red onion, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1/4 cup chopped fresh cilantro, a food processor fitted with shredding disk

Instructions:
Drain yogurt in a large fine-mesh sieve set over a bowl about 30 minutes. Meanwhile, finely shred carrots using food processor.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds and cook, covered, until they make popping sounds, about 15 seconds. Add curry leaves and cook, stirring constantly, until fragrant, about 3 seconds. Add carrots, onion, cumin, salt, and cayenne and cook over moderate heat, stirring frequently, until carrots are crisp-tender, 2 to 3 minutes. Transfer to a shallow bowl and cool about 30 minutes. Stir in yogurt and cilantro.
Sauteed Escarole

Ingredients:
4 lb escarole (about 4 heads), cored and coarsely chopped
1/4 cup extra-virgin olive oil plus additional for drizzling
5 garlic cloves, thinly sliced
1/2 teaspoon dried hot red pepper flakes
1 (2-oz) can anchovy fillets in olive oil
drained
patted dry
and chopped

Instructions:
Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
Spoon onto a platter and drizzle with oil to taste.
Succotash

Ingredients:
3 tablespoons unsalted butter
1 bunch scallions, chopped
1 (10-oz) package frozen baby lima beans or frozen shelled edamame (soybeans; 2 cups), thawed
1 (10-oz) package frozen corn kernels (2 cups), thawed
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 cup heavy cream

Instructions:
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened, about 2 minutes. Add beans and cook, stirring occasionally, 5 minutes. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes. Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.
Warm Peanut Salad

Ingredients:
1 lb raw peanuts in shell, shelled (1 3/4 cups)
1 Turkish or 1/2 California bay leaf
2 medium tomatoes, seeded and chopped
1 cup chopped fresh cilantro (from 2 bunches)
2 fresh small green Thai or serrano chiles (about 2 inches long), minced
2 tablespoons fresh lemon juice
3/4 teaspoon fine sea salt

Instructions:
To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl.
Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.) Drain well.
When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl. Add drained peanuts and stir to combine.
Basmati Rice

Ingredients:
2 cups basmati rice (14 oz)
2 tablespoons unsalted butter
3 1/3 cups water
1 teaspoon salt

Instructions:
Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
Grilled Oyster Mushrooms

Ingredients:
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 teaspoons red-wine vinegar
6 tablespoons olive oil
2 lb large oyster mushrooms, stems trimmed
1/2 teaspoon coarse sea salt (preferably Sicilian)
a perforated grill sheet

Instructions:
Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.
Yuca Fries with Chipotle Mayonnaise

Ingredients:
2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)
About 6 cups vegetable oil
1/2 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chiles in adobo, or sauce from can
a deep-fat thermometer

Instructions:
Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
Preheat oven to 200°F.
Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.
Belgian Fries with Sauce Andalouse

Ingredients:
1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons finely chopped onion
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon fresh lemon juice
1/4 teaspoon salt
4 to 6 cups vegetable oil for deep-frying
3 lb russet (baking) potatoes (5 or 6)
a deep-fat thermometer

Instructions:
Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.
Heat 2 inches of oil slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F.
While oil is heating, peel potatoes, then cut lengthwise into 1/3-inch-thick sticks and submerge in a large bowl of ice and cold water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.
When oil is ready, increase heat to moderately high and fry potatoes in 4 batches, turning, until just cooked through but still white, about 3 minutes. (Return oil to 300°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 minutes.
Reheat oil over moderately high heat until thermometer registers 375°F. Fry potatoes again in 4 batches, turning, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer as fried with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately, with sauce for dipping.
Grilled White Cheese With Oregano Oil

Ingredients:
1/2 lb Haloumi cheese, cut into 12 rectangular blocks
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, crumbled
6 (6- to 8-inch) wooden skewers

Instructions:
Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.
Stir together oil and oregano in a 13- by 9-inch shallow dish.
While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.
Add cheese skewers to oregano oil and turn to coat.
Veal Involtini

Ingredients:
4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
2 lb veal cutlets (no more than 1/4 inch thick)
1/2 cup chopped fresh flat-leaf parsley
5 garlic cloves, minced
4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups)
1 1/4 cups olive oil
1 teaspoon black pepper
1 large white onion, cut into 8 wedges and layers separated
7 (10- to 12-inch) metal skewers

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.
Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.
Remove veal and onion from skewers and serve immediately.
Broiled Steak with Horseradish Cream

Ingredients:
1 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 cup sour cream
2 tablespoons drained bottled horseradish

Instructions:
Preheat broiler. Oil rack of a broiler pan.
Pat steak dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Broil steak on rack of broiler pan 3 inches from heat 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
Stir together sour cream, horseradish, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl and serve with steak.
Egg Roulade Stuffed with Turkey Sausage, Mushrooms, and Spinach

Ingredients:
1 tablespoon olive oil plus additional for brushing baking pan and parchment paper
1/2 lb turkey sausage, casings discarded (if necessary) and sausage coarsely crumbled
2 large garlic cloves, chopped
4 scallions, chopped
1/2 lb fresh shiitake mushrooms, stems discarded and caps chopped
1/2 lb fresh cremini mushrooms, trimmed and chopped
1/4 teaspoon black pepper
3/4 teaspoon salt
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/4 cup water
2 large whole eggs
4 large egg whites
2 tablespoons fat-free (skim) milk
1 oz finely grated Parmigiano-Reggiano (about 1/3 cup)
3 oz Gruyère, coarsely grated (1 cup)
a 19- by 13-inch sheet of parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil.
Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes. Transfer to a bowl and keep warm, covered.
Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes. Add mushrooms, pepper, and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes. Add sausage and spinach to skillet and sauté, stirring, 3 minutes. Transfer half of spinach mixture to a food processor and add water, then blend until finely chopped. Return to skillet, stirring to combine, and keep warm, covered.
Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy.
Pour egg mixture into baking pan and bake until firm, about 10 minutes. Remove from oven and leave oven on.
Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère. Bake just until cheese melts, about 5 minutes.
Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers.
Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas. Trim ends and gently cut into 8 slices with a serrated knife.