iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Ingredients:
1 pound fresh ricotta cheese*
1 large egg
1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
1/2 teaspoon salt
Large pinch of ground white pepper
3/4 cup all purpose flour plus additional for coating
5 tablespoons extra-virgin olive oil, divided
6 thin prosciutto slices
12 whole fresh sage leaves
2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
2 large shallots, chopped
6 fresh thyme sprigs
2 teaspoons chopped fresh sage
2 cups low-salt chicken broth
1 teaspoon black truffle oil*
1/4 cup ( 1/2 stick) chilled butter
diced

Instructions:
Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.
Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.
Mulled White Wine with Pear Brandy

Ingredients:
One 750-ml bottle dry or off-dry white wine, preferably Riesling or Grüner Veltliner
1 piece star anise
Two 1/4-inch-thick slices fresh ginger
3 green cardamom pods
3 whole cloves
3 to 4 tablespoons honey, or to taste
1/4 cup pear brandy, such as Poire Williams
4 slices Asian pear

Instructions:
1. Put the wine in a medium heavy saucepan with the star anise, ginger, cardamom, cloves, and honey (start with 3 tablespoons and adjust later if necessary). Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes.
2. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy.
3. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug if you like, and add a slice of Asian pear. Toddy away!
Fig and Blue Cheese Savouries

Ingredients:
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces blue cheese, crumbled
Freshly ground black pepper
About 3 tablespoons fig preserves

Instructions:
1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.
Burnt Caramel Pudding

Ingredients:
2 cups heavy cream, 1/2 vanilla bean, 1/2 cup sugar, 3 large egg yolks, at room temperature, Fine sea salt, Whipped cream for serving

Instructions:
1. Heat the oven to 300°F.
2. Pour the cream into a small saucepan. Split the vanilla bean and scrape the seeds into the cream; toss the scraped pod in there too. Turn the heat to low to gently warm the cream.
3. Reserve 2 tablespoons of the sugar. Pour the remaining sugar and the 1 1/2 tablespoons of water into a heavy-bottomed saucepan, set over medium heat, and stir until the sugar dissolves. Then crank the heat to high and let the liquid bubble away—don't stir, just swirl the pan occasionally—until it turns dark amber. This takes about 4 minutes, but watch closely, because it happens fast. Reduce the heat to medium.
4. Moving quickly, fish the vanilla pod out of the cream (rinse it and save for another use) and slowly stir the warm cream into the caramel. Once it comes to a boil (this will happen fast), remove from the heat and let the mixture cool for about 10 minutes.
5. Whisk the egg yolks with the reserved sugar and a pinch of sea salt in a medium bowl. Whisk a little of the cream-caramel mixture into the egg yolks, then gradually whisk in the rest until it's all incorporated.
6. Strain the mixture into a pitcher or large measuring cup and pour it into four 6-ounce ramekins (see Tips and Techniques). Place the ramekins in a shallow baking pan filled halfway with cold water. If you like your caramel a bit salty, like me, sprinkle a few grains of sea salt on top of each pudding. Cook for 1 hour to 1 hour and 15 minutes, until just set.
7. Chill the puddings for at least 3 hours; but it's best if you can chill them overnight. Serve with freshly whipped cream.
Baked Breaded Cauliflower

Ingredients:
1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see Note above)
2 1/2 tablespoons unsalted butter
6 large scallions, trimmed and finely chopped (white part only)
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups half-and-half, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (see Tip above)
1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated Parmigiano Reggiano and 1 tablespoon melted unsalted butter (Topping)

Instructions:
1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside.
2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes.
3. Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping.
4. Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned.
5. Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham.
Mango BBQ'd-Grilled Swordfish

Ingredients:
2 tablespoons pure olive oil, 1/2 large red onion, chopped, 1 clove garlic, minced, 1/4 cup fresh orange juice, 1 tablespoon ground black pepper, 1/2 cup white wine vinegar, 1 tablespoon dark brown sugar, 1/2 tablespoon Hungarian hot paprika, One 14-ounce can peeled plum tomatoes, chopped, 1 1/2 cups diced ripe mango, 2 tablespoons sugar, 1/4 cup Creole or Dijon mustard, 1/4 cup molasses, 1 teaspoon chili powder, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1/4 cup chopped fresh basil, 1/2 tablespoon freshly toasted and ground cumin seeds, Four 7- to 8-ounce swordfish steaks, trimmed, Scant 2 cups Mango BBQ Sauce, 1 mango, peeled and sliced, for garnish

Instructions:
Heat a large heavy saucepan over medium heat, add the oil and onion and stir. Then let the onions caramelize, without stirring.
Add the garlic and stir for about 1 minute. Add all of the remaining BBQ sauce ingredients, bring to a boil, then reduce the heat and simmer for 50 to 60 minutes, stirring occasionally, until you have a little over 3 cups sauce. Leave chunky or puree in a blender or food processor. Set aside to cool.
Remove the swordfish steaks from the refrigerator and let sit for 30 minutes at room temperature before cooking them.
Prepare an outdoor grill for grilling over medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish steaks for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until browned on the outside and cooked through.
Transfer to warm serving plates and spoon some of the mango BBQ sauce around the fish.
Mamey Milkshake

Ingredients:
1 cup peeled, pitted and cubed fresh ripe mamey
1 cup milk
1/4 cup buttermilk
1/4 cup sugar or honey
1 dash pure vanilla extract (optional)
1/2 cup ice cubes

Instructions:
Combine all of the ingredients in a blender and blend until smooth. Serve immediately.
Favorite Bread and Butter Pudding with Bourbon Sauce

Ingredients:
4 stale slices firm-textured white bread, crusts and all (see headnote)
2 tablespoons unsalted butter, softened
1/2 cup dark seedless raisins (see headnote)
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk
1 cup half-and-half
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup water
1/3 cup bourbon (see Tip above)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Instructions:
1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
6. Transfer casserole to wire rack and cool 20 minutes.
7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.
Atlanta Brisket

Ingredients:
5 pounds fresh beef brisket, trimmed of excess fat
2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
2 cups Coca-Cola marinade, reserved from above
1 envelope dry onion soup mix (from a 2-ounce package)
1 can (8 ounces) salt-free tomato sauce
1/2 cup tomato ketchup
3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick
3 large whole bay leaves (preferably fresh)

Instructions:
1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water.
6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
7. To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.
Conch Salad, Man!

Ingredients:
1 pound cleaned fresh conch, diced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeño pepper, stemmed, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped fresh cilantro leaves
1/2 European (hothouse) cucumber, peeled and minced
1/2 yellow bell pepper, minced
1/2 red bell pepper, minced
1/4 red onion, minced
1/2 cup diced fresh tomato
1/4 ripe Florida avocado
diced
or 1/2 ripe Haas avocado (optional)

Instructions:
Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.
Grilled Hot Dog Tortas (Tortas de salchicha)

Ingredients:
About 3 tablespoons unsalted butter, softened
4 large rolls, preferably teleras, Portuguese, kaiser, or ciabatta, split
1/2 cup Refried Black Beans, homemade or canned
8 thin slices yellow American cheese
Scant 1/4 cup Mexican crema or crème fraîche
4 teaspoons Dijon or yellow mustard
6 fully-cooked beef hot dogs (2 ounces each)
halved lengthwise

Instructions:
Heat a large nonstick skillet over medium-high heat. Spread the butter evenly over the cut sides of the rolls. Cook the rolls, buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two.
Spread a layer of beans (a tablespoon or two) over the bottom half of each roll, then put a slice of cheese on the roll bottoms. Spread the crema and mustard over the roll tops and add the remaining cheese.
Cook the hot dogs, cut side down, in the same pan until they're golden brown, about 2 minutes per side. Set the bun bottoms, cheese side down, on top of the hot dogs. Cook for a minute more, so the cheese has a chance to melt.
Flip the bun bottoms and the hot dogs together onto a cutting board. Top with SLICED CANNED PICKLED JALAPEÑOS, THINLY SLICED WHITE ONIONS, slices of RIPE MEXICAN HASS AVOCADO, and a pinch of salt. Cover with the roll tops and press firmly but gently.
Molletes

Ingredients:
1 tablespoon unsalted butter, softened, 2 large rolls, preferably teleras, Portuguese, kaiser, or ciabatta, split, Generous 1/4 cup Refried Black Beans, homemade or canned, 6 ounces Chihuahua cheese or provolone cheese, shredded, Generous 1/2 cup Pico de Gallo with Lemon Zest

Instructions:
Preheat the oven or toaster oven to 500°F.
Heat a large pan over medium heat until it's nice and hot. Spread the butter over the cut sides of the roll halves. Place them, cut sides down, in the pan and cook until they are lightly golden brown and crispy, a minute or two.
Spread a thin layer of beans over the toasted side of each roll. Top with a thin layer of cheese. Cook the molletes (open-faced) in the oven just until the cheese has melted and turned golden brown in a few spots, 3 to 5 minutes.
Serve the molletes beside a bowl of the pico de gallo and let everyone top the molletes with pico de gallo themselves.
Challah, Sausage, and Dried Cherry Stuffing

Ingredients:
1 cup (4 ounces) pecans
1 (1-pound) challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
1 pound bulk sausage meat (usually sold in a tube)
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
3 medium onions, chopped
4 large celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon allspice
Salt
Freshly ground black pepper
"3/4 cup dried tart (Morello) cherries (4 ounces; see Cooks note:s)", 4 large eggs
1 1/2 cups turkey stock or reduced-sodium chicken broth
1 cup heavy cream
3/4 cup coarsely chopped flat-leaf parsley
3 1/2- to 4-quart shallow ceramic or glass baking dish (or two 2-quart shallow baking dishes)

Instructions:
Heat oven to 350°F with rack in middle. Generously butter baking dish.
Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.
Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad

Ingredients:
1/2 cup hazelnuts
5 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)
5 ounces baby arugula
12 ounces chicory, leaves stripped from center ribs (save ribs for soup) and leaves torn into bite-size pieces (about 12 cups)
1 1/2 pounds butternut squash, trimmed and peeled
2 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper
1 cup apple cider or apple juice
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
2 teaspoons sugar
Salt
1/2 cup extra-virgin olive oil
Y-shaped vegetable peeler

Instructions:
Heat oven to 350°F with rack in middle.
Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
Cabernet-Cranberry Sauce with Figs

Ingredients:
1 cup Cabernet Sauvignon
6 ounces dried calimyrna figs, stems trimmed and figs coarsely chopped (1 cup)
1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
3 (3- by 1/2-inch) strips orange zest

Instructions:
Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.