iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

Ingredients:
Cooking spray, One 3 1/2-pound chicken, cut into 8 pieces, 1/4 cup potato starch, 2 large fennel bulbs, trimmed and cut into 1 1/2-inch slices, 4 shallots, halved if large, 4 garlic cloves, smashed, 3 tablespoons olive oil, 2 teaspoons kosher salt, 3/4 teaspoon freshly ground black pepper, 3/4 teaspoon ground white pepper, 2 tablespoons chopped fresh parsley

Instructions:
1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.
Klobasnek (Sausage Kolaches)

Ingredients:
1 cup whole milk
8 tablespoons (1 stick) unsalted butter
1 tablespoon (1 packet) active dry yeast
1/4 cup sugar
1/2 teaspoon kosher salt
3 1/2 to 4 cups all-purpose flour
2 tablespoons vegetable oil
2 egg yolks
1/2 cup (2 ounces) grated cheddar cheese
2 whole pickled jalapeños, cut into 16 slices (optional)
1 pound smoked kielbasa sausage
cut into 8 (2-inch) pieces

Instructions:
Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat.
In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes.
Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.
Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour.
Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1/2 tablespoon of the cheddar cheese, 2 slices of jalapeño, and a piece of sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes.
Preheat the oven to 375°F.
Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Bake, uncovered, for 15 to 18 minutes, or until lightly browned. After you remove them from the oven, brush each klobasnek with the remaining melted butter. Serve warm. They are best on the day they are made, but they can be tightly wrapped and then reheated, up to 2 days after baking. They can also be frozen.
Biarritz Rochers

Ingredients:
1 1/4 cups slivered almonds, 3 1/2 oz good-quality dark or milk chocolate, chopped, 1 1/2 oz candied orange peel, diced

Instructions:
Preheat the oven to 325°F. Place the slivered almonds on a baking sheet and toast in the oven for about 6 minutes, until golden. Remove from the oven and allow to cool. Temper the chocolate . Add the almonds and diced orange peel and mix well. Using a spoon, make small mounds of the mixture on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to set before detaching the rochers from the paper. (Store for up to 1 month in an airtight container away from moisture.)
Chocolate-Dipped Orange Peel

Ingredients:
5 oranges
Water
Salt
2 1/3 cups sugar
10 1/2 oz dark chocolate (70% cocoa)

Instructions:
Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)
Almond-Pistachio Nougatine

Ingredients:
3/4 cup sugar, 1/3 cup light corn syrup, 3/4 cup plus 2 tbsp sliced almonds, 1/3 cup chopped pistachios, 2 tbsp unsalted butter

Instructions:
Put the sugar and corn syrup in a medium saucepan and make a light caramel: Place saucepan over medium heat. The sugar will melt and start to caramelize. When the mixture is pale brown, add the almonds, pistachios, and butter. Mix well to coat the nuts in the caramel and toast them lightly.
Working quickly, turn the mixture out onto a sheet of parchment paper or onto a silicone mat. Place a second sheet or mat on top, then roll out the nougatine very thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine hardens too much to cut, reheat it in a 275°F oven for 4 to 5 minutes to soften it a little. (Store in an airtight container, away from moisture, for up to 1 month.)
Candied Pineapple

Ingredients:
1 pineapple, 4 cups water, 6 cups superfine sugar

Instructions:
If you are using a small Victoria pineapple, leave the greens attached and remove the skin, but keep the fruit whole. Otherwise, peel the pineapple, taking care to remove all of the eyes, then cut the pineapple crosswise into slices 1/2 inch thick. Remove the center with a round cutter. Place the whole pineapple in a deep bowl or arrange the slices in a single layer in a large, wide nonreactive dish.
In a medium saucepan, combine the water and 3 cups of the sugar and bring to a boil over high heat. Pour the boiling syrup over the pineapple, cover, and set aside overnight.
The next day, pour the syrup into a large saucepan, add 1 cup sugar, and bring to a boil. Add the pineapple to the syrup, boil for 3 minutes, then remove from the heat, cover, and set aside overnight. Repeat this process two more times over two more days, adding 1 cup sugar to the syrup each time, then allow the pineapple to steep in the syrup for 1 week at room temperature. Remove from the syrup and enjoy!
Sweet Potato and Coconut Soup

Ingredients:
450g (1lb) sweet potatoes, cut into cubes
2 tbsp sunflower oil
1 onion, finely chopped
1 leek, trimmed and finely chopped
1 lemon grass stalk, trimmed and halved
1 red chilli, halved, seeded and thinly sliced
1 tsp freshly grated root ginger
1.25 litres (2 1/4 pints) vegetable stock
4 tsp tomato purée
400g can coconut milk
sea salt and freshly ground black pepper
chilli oil , to garnish
fresh micro coriander
to garnish

Instructions:
Preheat the oven to 200°C (400°F/gas mark 6).
Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20–30 minutes, until tender. Set aside.
Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.
Rosemary and Cranberry Soda Bread

Ingredients:
450g (1lb) plain flour, plus extra for dusting
1 tsp bread soda
1 tsp salt
100g (4oz) dried cranberries
4 fresh rosemary sprigs, leaves stripped and finely chopped
350ml (12fl oz) buttermilk, plus a little extra if necessary
butter
to serve

Instructions:
Preheat the oven to 220°C (425°F/gas mark 7).
Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.
Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.
Bake for 15 minutes, then reduce the temperature to 200°C (400°F/gas mark 6) and bake for another 20–25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base – it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.
Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.
To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading.
Sophie's Chocolate Biscuit Cake

Ingredients:
250g (9oz) milk chocolate
100g (4oz) unsalted butter
5 tbsp whipping cream
1 tbsp golden syrup
400g (14oz) packet digestive biscuits
100g (4oz) white chocolate (optional)

Instructions:
Break the chocolate into squares and place in a heatproof bowl with the butter. Set over a pan of simmering water and allow to melt. Remove from the heat and mix in the cream and golden syrup by hand, which will take a few minutes.
Break the digestive biscuits into large chunks and gently fold into the chocolate mixture so as not to break up the biscuits too much. Using a spatula, transfer to a 900ml (1 1/2 pints) loaf tin that has been double lined with clingfilm, as this makes the cake much easier to lift out. Chill for at least 2 hours, though overnight is best.
To serve, turn out the chocolate biscuit cake onto a platter. Break the white chocolate into squares, if using, and melt in a heatproof bowl over a pan of simmering water. Drizzle all over the chocolate biscuit cake and leave at room temperature to set for about 20 minutes before cutting into slices and arranging on plates.
Rhubarb Frangipane Pie

Ingredients:
Cornmeal Crust for one double-crust 9-inch (23-cm) pie
2/3 cup (75 g) slivered almonds, toasted
1/3 cup (65 g) sugar
6 tablespoons (3/4 stick/85 g) unsalted butter, at room temperature
1 large egg
1 tablespoon unbleached all-purpose flour
1/4 teaspoon vanilla extract
3/4 cup (150 g) sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 pounds (680 g) fresh rhubarb, chopped into 1-inch (2.5-cm) pieces (about 3 cups; remove any tough strings)
Zest of 1 orange
Egg wash or milk, for glaze
Raw sugar
for garnish

Instructions:
Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.
Elvis Pie

Ingredients:
4 strips good bacon (see Note)
10 to 15 (200 g) peanut butter cookies (to make 1 1/2 cup crumbs; see Note)
3 to 5 tablespoons (40 to 70 g) unsalted butter, melted, or bacon fat, or a combination of both
5 large egg yolks
3 cups (720 ml) whole milk
2/3 cup (130 g) granulated sugar
1/3 cup (40 g) cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
4 medium-ripe bananas
1 cup (240 ml) heavy cream
2 tablespoons powdered sugar
1 tablespoon creamy peanut butter
1 teaspoon vanilla extract
1/4 cup (35 g) peanuts (salted and/or honey roasted)
chopped (optional)

Instructions:
Make the crust: Preheat the oven to 350°F (175°C). On a foil-lined baking sheet, cook the bacon until it is super crispy, but not burnt. Remove it from the oven (keep the oven on), and drain the bacon on paper towels. When the bacon is cool enough to handle, process it in a food processor with the cookies until you've got fine crumbs. Mix the crumbs with the fat until the crumbs are the consistency of wet sand. Press them firmly into a 9-inch (23-cm) pie plate and chill the crust until firm. Bake the crust for about 10 minutes. Allow it to cool completely.
Make the filling: Prepare an ice bath. In a small bowl, whisk the egg yolks lightly. In a large saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt. Bring the mixture to a simmer but do not let it boil, whisking constantly for 4 minutes.
Temper the egg yolks by whisking them constantly as you ladle in a thin stream of the hot milk mixture. Add another ladleful of milk, whisking constantly, then pour the egg mixture back into the saucepan of hot milk as you whisk. Cook it over medium-high heat, whisking steadily, until the custard is thick and you see small bubbles breaking the surface, about 3 minutes. Remove it from the heat, whisk in the vanilla, and set the pan in the ice bath. Stir it occasionally with a spatula until fully cooled. (This can be made ahead and refrigerated for up to 1 day, covered tightly with plastic wrap. Make sure the plastic touches the surface of the custard, to prevent a skin from forming.)
To assemble the pie, slice the bananas lengthwise or in circles, whichever you prefer, and arrange a layer of them in the bottom of your pie crust. Cover them with a layer of pudding, then repeat with the remaining banana slices and pudding.
Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Pile the whipped cream onto the pie filling and top it with the chopped nuts, if desired.
Nutella Pie

Ingredients:
Chocolate Cookie Crust for one 9-inch (23-cm) pie
2 cups (270 g) Nutella
1 1/2 cups (338 g) mascarpone cheese
1/4 teaspoon salt
1/2 cup (55 g) chopped toasted hazelnuts

Instructions:
Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).
Fighting Irish

Ingredients:
3/4 ounce 12-year-old Irish whiskey, such as Redbreast
3/4 ounce 12-year-old single-malt Scotch whisky, such as Bowmore
3/4 ounce Green Chartreuse
3/4 ounce freshly squeezed lemon juice
3/4 ounce fresh pineapple juice
1/2 ounce orgeat syrup*
5 dashes habanero bitters, such as Bittermens
Freshly grated nutmeg for garnish
*Orgeat is a sweet syrup made from almonds
sugar
and orange-flower or rose water. Fee Brothers and Torani orgeat syrups are available on Amazon.

Instructions:
Chill a punch glass.
In a cocktail shaker, combine the Irish whiskey, Scotch whisky, Green Chartreuse, lemon juice, pineapple juice, orgeat syrup, and bitters. Add ice and shake vigorously until well chilled, about 30 seconds. Fine-strain into a chilled glass, finish with freshly grated nutmeg, and serve.
Torta Mimosa

Ingredients:
1 recipe Italian Sponge Cake , made as 2 (9-inch cakes)
Sugar, 4 tablespoons
Sweet citrus liqueur, such as Cointreau or limoncello, 4 tablespoons
1 recipe Pastry Cream
chilled until very cold
at least 4 hours

Instructions:
Prepare the cake: Cool the cakes to room temperature.
Trim the crusts on one of the cakes so there are no dark parts showing. Carefully slice the cake in half horizontally so you have two layers. Set them aside. Trim the top and side crusts of the second cake, leaving the bottom dark. Carefully slice the cake in half horizontally. Set aside the bottom layer. Slice the remaining layer into 1/4-inch-wide (6-millimeter-wide) strips, then cut the strips into cubes. Set the cubes aside.
Assemble the cake: Put the sugar and 1/2 cup (4 fluid ounces/120 milliliters) water in a small saucepan and bring to a boil. Remove from the heat and stir in the liqueur. Let cool to room temperature.
Put the bottom cake layer on a serving plate. Moisten with one third of the liqueur syrup, then spread with a little less than one third of the pastry cream. Repeat with the next two layers, then spread the remaining pastry cream on the sides of the cake. Press the cake cubes onto the top and sides of the cake. Loosely cover with plastic wrap and refrigerate until set, about 2 hours. Serve cold. Leftovers can be refrigerated for up to 5 days or frozen for at least 6 weeks.
Shamrock Shake All Grown Up

Ingredients:
1 1/2 cups vanilla ice cream
1/2 cup whole milk
1 ounce crème de menthe
1/2 teaspoon peppermint extract (optional)
6 drops green food coloring
Whipped cream (optional)
Green sprinkles (optional)
Fresh mint leaves
for garnish

Instructions:
In a blender, combine the vanilla ice cream, milk, crème de menthe, peppermint extract, if using, and the green food coloring. Process until smooth, about 30 seconds. Pour into a glass and top with the whipped cream and sprinkles.
Nutty Shamrock Shake

Ingredients:
1 1/2 cups pistachio ice cream
1 cup whole milk
1/2 teaspoon almond extract
5 drops green food coloring
Whipped cream (optional)
1 teaspoon finely chopped pistachios

Instructions:
In a blender, combine the pistachio ice cream, milk, almond extract, and green food coloring, and process until smooth, about 30 seconds. Pour into a glass and top with the whipped cream and chopped pistachios.
Chocolate-Mint Shamrock Shake

Ingredients:
1 1/2 cups mint chocolate chip ice cream
1/2 cup whole milk
1/4 cup mini chocolate chips
Whipped cream (plain or chocolate; optional)
Chocolate syrup
for garnish

Instructions:
In a blender, combine the mint chocolate chip ice cream with the milk and process until smooth, about 30 seconds. Add the chocolate chips and stir to combine. Pour the shake into a glass, top with the whipped cream, and drizzle with chocolate syrup.
Shamrock Shake

Ingredients:
1 1/2 cups vanilla ice cream
1/2 cup whole milk
10 drops green food coloring
1 teaspoon peppermint extract
Whipped cream (optional)
1 maraschino cherry

Instructions:
In a blender, combine the vanilla ice cream, milk, green food coloring, and peppermint extract, and process until smooth, about 30 seconds. Pour the shake into a glass and top with the whipped cream and maraschino cherry.
Bailey's Matcha Shamrock Shake

Ingredients:
"1 ounce Baileys Original Irish Cream", 1 tablespoon matcha powder, plus more for garnish
1 1/2 cups vanilla ice cream
1/2 cup whole milk
Whipped cream (optional)

Instructions:
In a blender, combine the Bailey's, matcha powder, vanilla ice cream, and milk, and process until smooth, about 30 seconds. Pour into a glass and top with the whipped cream and additional matcha powder.
Grilled Baby Bok Choy with Miso Butter

Ingredients:
1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy
3 tablespoons unsalted butter, at room temperature
3 tablespoons white or yellow miso paste
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
Pinch of kosher salt
Freshly ground black pepper

Instructions:
Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.
Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.