iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Aquavit Spritzer

Ingredients:
1 tablespoon raw sugar
3/4 cup berry preserves, preferably lingonberry
4 cups soda water (32 ounces)
2 cups aquavit or vodka
8 lemon twists

Instructions:
Combine sugar and 1 tablespoon hot water in a pitcher. Stir to dissolve. Add preserves. Using a wooden spoon, stir to loosen preserves and mix with simple syrup. Gently stir in soda water and aquavit.
Fill tumblers with ice. Divide aquavit spritzer equally among glasses and garnish each with a lemon twist.
Apricot Crumble Parfait

Ingredients:
1 cup dried California apricots, coarsely chopped
2 tablespoons sugar
1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/4 cup plus 2 tablespoons (packed) light brown sugar
3 tablespoons chilled unsalted butter, cut into small pieces
1/8 teaspoon kosher salt
Pinch of cinnamon
2 pints vanilla bean ice cream

Instructions:
Cook apricots, sugar, and 1 cup water in a small heavy saucepan over low heat, stirring occasionally, until apricots are plump, soft, and just beginning to break down, about 30 minutes. Transfer compote to a small bowl and let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
Preheat oven to 350°F. Combine all ingredients in a large bowl. Rub mixture with your fingertips until butter is completely incorporated and mixture resembles wet sand. Spread out on a rimmed baking sheet.
Bake, stirring occasionally, until golden brown, 15-17 minutes. Let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Scoop 2 tablespoons ice cream into each small jar or sturdy glass. Spoon 1 tablespoon apricot compote over ice cream and top with 1 tablespoon crumble. Repeat with remaining ingredients for 6 layers total. Freeze for 30 minutes to set.
Pico de Gallo

Ingredients:
1/2 medium white onion, diced
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño (optional)
Kosher salt

Instructions:
Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.
Basmati Rice with Summer Vegetable Salad

Ingredients:
1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Instructions:
Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
Fresh Corn Tortillas

Ingredients:
2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
1/2 teaspoon kosher salt
Vegetable oil (for brushing)

Instructions:
Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
Measure 1 heaping tablespoon dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2-3 tortillas until charred in spots and edges start to curl, 1-2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
Grilled Clams With Herb Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped scallion
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
24 littleneck clams, scrubbed
Lemon wedges

Instructions:
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
Quinoa Tabbouleh

Ingredients:
1 cup quinoa, rinsed well, 1/2 teaspoon kosher salt plus more, 2 tablespoon fresh lemon juice, 1 garlic clove, minced, 1/2 cup extra-virgin olive oil, Freshly ground black pepper, 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces, 1 pint cherry tomatoes, halved, 2/3 cup chopped flat-leaf parsley, 1/2 cup chopped fresh mint, 2 scallions, thinly sliced

Instructions:
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
New Potatoes with Dill Butter

Ingredients:
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
Kosher salt, freshly ground pepper
2 pounds new potatoes or other small potatoes
1 tablespoon crushed toasted caraway seeds (optional)

Instructions:
Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Place potatoes in a large pot. Cover with cold water by 1"; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.
Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.
Cocoa-Date Truffles

Ingredients:
3 tablespoons raw cacao powder
1 1/2 cups Medjool dates, pitted
3 tablespoons (or more) unsweetened shredded coconut or quick-cooking oats
Pinch of sea salt
1 tablespoon unsweetened shredded coconut
1 teaspoon finely grated orange zest
1 teaspoon instant espresso powder
1/2 cup unsweetened shredded coconut
1/4 cup lightly toasted sesame seeds
1/2 cup crushed lightly toasted pistachios
1/2 cup crushed lightly toasted hazelnuts
Ingredient info: Raw cacao powder and unsweetened shredded coconut can be found at natural foods stores
specialty foods stores
and some supermarkets.

Instructions:
Purée cacao powder, dates, 3 tablespoons coconut, and salt in a food processor until almost smooth, adding water by teaspoonfuls if too dry and crumbly and coconut by teaspoonfuls if too wet and sticky. Add desired flavoring and pulse to combine.
Scoop date purée by the tablespoonful and roll into 1" balls. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Roll truffles in desired coatings to cover.
Rajas Poblanas

Ingredients:
2 pounds fresh large poblano chiles, 1 onion, quartered, cut crosswise into 1/4" slices, 4 garlic cloves, minced, 2 teaspoons dried oregano, preferably Mexican, 3/4 cup crème fraiîhe or sour cream, 1/4 cup shredded Monterey Jack, Kosher salt, Ingredient info: Fresh poblano chiles are available at specialty foods stores, Latin markets, and some supermarkets.

Instructions:
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4" strips.
Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraiîhe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.
Shrimp and Cucumber Salad with Horseradish Mayo

Ingredients:
1 cup mayonnaise
1/4 cup (or more) prepared horseradish
2 teaspoons white wine vinegar
3 tablespoons kosher salt plus more
Freshly ground black pepper
1 tablespoon chopped fresh tarragon
1/2 bunch dill
1 shallot, halved
10 whole black peppercorns
1 bay leaf
1 lemon, halved
1 pound frozen, thawed shelled wild Maine shrimp or small shrimp (preferably wild American) cut into 1/2" pieces
1/2 cup unpeeled English or Persian cucumber cut into 1/4" pieces

Instructions:
Whisk mayonnaise, 1/4 cup horseradish, and vinegar in a small bowl to blend. Season horseradish mayonnaise to taste with salt, pepper, and more horseradish, if desired. Fold in tarragon.
line a baking sheet with paper towels. Combine dill, next 3 ingredients, and 3 tablespoons salt in a large wide pot. Squeeze juice from lemon halves into pot; add lemon halves. Add 3 quarts water and bring to a boil. reduce heat to medium; simmer poaching liquid for 10 minutes.
Working in batches, place shrimp in a sieve and poach, shaking sieve occasionally, until shrimp just begin to curl and turn opaque, 15-20 seconds. Transfer to prepared sheet; let cool.
Combine cucumber, shrimp, and 1/4 cup horseradish mayonnaise in a medium bowl; fold to coat. Season to taste with salt, pepper, and more horseradish, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill shrimp and remaining mayonnaise separately.
Tomato-Basil Sauce with Polenta

Ingredients:
5 tablespoons extra-virgin olive oil, divided
1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch rounds
2 pounds cherry tomatoes (about 6 cups)
7 garlic cloves, thinly sliced
1 shallot, finely chopped (about 1/4 cup)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 large sprigs basil

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line a large rimmed baking sheet with foil and brush with 1 Tbsp. oil. Arrange polenta rounds on oiled sheet.
Very coarsely chop (do not purée) half the tomatoes in a food processor. Cut remaining tomatoes in half (quarter if large). Combine tomatoes in a bowl with 4 tablespoons oil and remaining ingredients. Toss to coat.
Stack three 24x12" sheets of parchment paper on another baking sheet. (Don't use foil-the tomato acid will react with aluminum.) Spoon tomato mixture onto one side of stacked parchment. Fold parchment layers over mixture and crimp edges tightly to form a sealed packet.
Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape), 25-30 minutes. (You can also cook polenta in a grill pan or on a charcoal or gas grill.)
Spoon tomato sauce over polenta.
Roast Chickens with Pistachio Salsa, Peppers, and Corn

Ingredients:
1/4 cup fresh lemon juice
1/4 cup olive oil
3 garlic cloves, minced, mashed to a paste with the back of a knife
3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
2 2 1/2-3-pounds whole chickens
2 tablespoons kosher salt
Freshly ground black pepper
1 lemon, halved
1/4 cup olive oil
1/2 cup minced red onion
1/4 cup minced capers plus 1-2 teaspoon caper brine
1 teaspoon crushed red pepper flakes
Kosher salt
8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers)
4 red Fresno chiles, seeded, thinly sliced
3 cups fresh corn kernels (from about 4 ears)
2 tablespoons minced flat-leaf parsley
2 tablespoons red wine vinegar
1 cup unsalted shelled pistachios, coarsely chopped
1/4 cup thinly sliced fresh chives
2 tablespoons finely grated lemon zest
1 teaspoon kosher salt
1 cup extra-virgin olive oil

Instructions:
Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.
Season chickens with salt and pepper inside and out. Place each inside a resealable plastic bag; divide marinade between bags. Spread marinade evenly to distribute. Seal bags and chill for at least 4 hours and up to 24 hours.
Preheat oven to 450°F. Transfer chickens from bags to a small roasting pan; gently blot excess oil from marinade with paper towels, leaving herbs intact on chicken skin. Stuff each chicken with a lemon half and several thyme sprigs. Tie legs together with kitchen twine, if desired.
Roast until well browned, 30-35 minutes. Reduce heat to 350°F and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 20-30 minutes longer. Transfer chickens to a carving board; let rest for 20 minutes before carving.
Heat oil in a large skillet over medium heat. Add onion, capers, and red pepper flakes. Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes. Add peppers and chiles; season with salt and cook, stirring occasionally, until soft, 10-12 minutes. Stir in caper brine, corn, parsley, and vinegar just before serving.
Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD: Can be made 2 days ahead. Cover and chill. Let come to room temperature before serving. Serve with chickens and peppers and corn.
Peach-Blueberry Ice Cream Pie

Ingredients:
6 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup fresh lemon juice
1 pint peach ice cream, softened in refrigerator for 20 minutes
2 cups whipped cream (made from 1 cup heavy cream)
1/4 cup chopped crystallized ginger

Instructions:
Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.
Fish Fillets with Tomatoes, Squash, and Basil

Ingredients:
2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
20 cherry tomatoes, halved
4 tablespoons dry white wine
4 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

Instructions:
Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients:
1 cup (packed) chopped fresh chives
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
1 teaspoon kosher salt plus more
1 1/2 cups mixed dried sprouted legumes (such as mung beans and lentils)
1 1/2 cups grated zucchini, lightly squeezed to remove liquid
1/2 cup cooked brown rice
2 scallions, thinly sliced
1/3 cup toasted salted sunflower seeds
1/3 cup toasted salted shelled pumpkin seeds (pepitas)
1/3 cup coarsely chopped roasted unsalted almonds
Freshly ground black pepper
Ingredient info: Look for dried sprouted legumes at natural foods stores
truroots.com
and some supermarkets.

Instructions:
Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.
Halibut with Spring Onion and Summer Squash Saute

Ingredients:
8 spring onions or large scallions, bulbs separated from tops
4 tablespoons (or more) olive oil, divided
1 1/2 pounds assorted summer squash, cut into 1" pieces
1 tablespoon thyme leaves plus 4 sprigs
Kosher salt and freshly ground black pepper
4 6-ounce skinless halibut fillets

Instructions:
Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.
Creole-Spiced Shrimp

Ingredients:
2 pounds unpeeled or peeled deveined shrimp, preferably wild American
1 small onion, sliced
1 lemon, thinly sliced
8 bay leaves
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, cut into tablespoons
Ingredient info: Hot chili paste is sold at Asian markets and many supermarkets.

Instructions:
Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°F. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.
Tony's Steak

Ingredients:
6 scallions, thinly sliced (white and pale-green parts only)
1 garlic clove, chopped
1/3 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon (packed) light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
1 2-pound flank steak
Kosher salt

Instructions:
Combine scallions and next 7 ingredients in a large resealable plastic bag and mix well. Add steak; seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Remove steak from bag; wipe off excess marinade. Season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.