iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Shrimp with Papaya Mustard

Ingredients:
"2 tablespoons mustard powder, preferably Colemans", 1/4 cup Dijon mustard, 2 tablespoons rice vinegar or plum wine vinegar, 1/2 cup honey, plus more as needed, 1 1/2 pounds papaya, peeled, seeded, and cut into 1/2-inch chunks, Salt, 2 tablespoons fresh lime juice, or to taste, 24 large shrimp, peeled and deveined, 2 tablespoons extra virgin olive oil, plus more as needed, Cayenne pepper, 2 tablespoons chopped fresh cilantro leaves, Lime wedges for serving

Instructions:
1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.
Vegan Chocolate Cheesecake

Ingredients:
1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
3 tablespoons sugar
4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
2 1/4 cups sugar, divided
1/3 cup water
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
2 (1-pound packages silken tofu, drained
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 (8-ounces) containers soy cream cheese at room temperature
1 teaspoon pure vanilla extract
Rounded 1/4 teaspoon salt
Equipment: a 9-inch springform pan

Instructions:
Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
Purée tofu and cocoa in a food processor until smooth.
Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.
Homemade Chili Powder

Ingredients:
1 cup ancho powder, 1 teaspoon dried Mexican oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin

Instructions:
Combine all of the ingredients in a small mixing bowl and stir until thoroughly blended. Store the chili powder in an airtight container.
Cream of Tomato Soup with Souffléed Cheese Toasts

Ingredients:
2 1/2 tablespoons butter, 1 small onion, chopped, 1 celery rib, chopped, 1 1/2 teaspoons dried basil, crumbled between your fingers, Pinch of ground cloves, 2 tablespoons flour, Two 15-ounce cans diced tomatoes in puree or juice, Pinch of baking soda, 2 1/2 cups vegetable stock or water, 1 1/2 cups milk, Sea salt and freshly ground pepper, Tomato paste if needed, 1 egg, separated, or 1 egg white only, 1 teaspoon Dijon mustard, Pinch of cayenne, 1 cup grated sharp Cheddar cheese, 1 teaspoon minced scallion or shallot, 4 slices sandwich bread, lightly toasted

Instructions:
1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.
Asiago Cheese with Glazed Cipolline Onions

Ingredients:
1 1/2 pounds cippoline onions, skins on, 3/4 cup dry sherry, 1/3 cup raisins, 3 tablespoons honey, 1 1/2 tablespoons unsalted butter, Juice of 1 orange, 1 teaspoon chopped fresh thyme, Kosher salt and cracked black pepper, 1 tablespoon sherry vinegar, 1/2 pound Asiago cheese, Four 1/4-inch slices baguette, toasted and brushed with extra virgin olive oil

Instructions:
1. Bring a large saucepan of lightly salted water to a boil. Cook the onions, with their skins, over high heat for 2 to 3 minutes, just until they begin to soften. Drain and set aside to cool. When cool enough to handle, slice off the root ends and remove the papery onion skin; leave whole.
2. In a sauté pan, mix the sherry, raisins, honey, 3 tablespoons water, the butter, orange juice, and thyme. Add the onions and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook for 15 to 20 minutes, until the onions are tender when pierced with a small sharp knife. Adjust the heat as needed to maintain the simmer.
3. Remove the cover, season to taste with salt and pepper, and simmer for 2 to 4 minutes longer, or until the sauce reduces almost to a glaze. Stir the onions occasionally so they color evenly. Remove from the heat and let the onions cool slightly in the pan. Stir in the vinegar and set aside to cool to room temperature.
4. Cut the cheese into four equal pieces and put each on a plate. Mound the onions next to the cheese. Serve with a baguette slice.
Orange Upside-Down Cake

Ingredients:
1 large thin-skinned orange, such as Valencia, 1/4 cup sugar, 2 tablespoons skim milk, 1/3 cup sugar, 1/2-ounce package active dry yeast, 2 large eggs, separated, plus 2 additional large egg whites, 2 tablespoons trans-free margarine, 2 teaspoons finely grated orange zest, 2 teaspoons pure vanilla extract, 2/3 cup stone-ground yellow cornmeal

Instructions:
1. Preheat the oven to 350°F.
2. Wash the orange. Cut off and discard the ends. Cut the orange crosswise into slices about 1/4 inch thick. Remove any seeds. Put in the skillet, add 1/4 cup water,and sprinkle with sugar. Bring the mixture to a boil over high heat, gently stirring to keep the fruit from sticking. Cook until the liquid is almost gone and the orange slices are caramelized. With a fork, move the orange slices into an attractive pattern in the bottom of the skillet.
3. In a small saucepan, heat the milk until warm but not hot. Remove from heat and add 1 teaspoon of the sugar and the yeast. Stir until the yeast is dissolved.
Set aside.
4. In a large bowl, beat together the 2 egg yolks, the remaining sugar, and the margarine until pale yellow and thick. Add the orange zest and vanilla; mix well. Sift the cornmeal into the egg mixture, stirring constantly. Stir in the yeast mixture,which should now be frothy.
5. In a clean bowl, beat all 4 egg whites until they form stiff peaks. Stir a third of the beaten whites into the cornmeal mixture. Carefully fold in the remaining whites. Spoon the batter in dollops over the orange slices in the skillet. Smooth the top.
6. Bake for 25 to 30 minutes, until a cake tester inserted in the middle comes out clean. Run a knife between the sides of the skillet and the cake. Cool on a rack for 10 minutes. Hold a flat serving plate over the skillet and invert the cake. Serve while still warm.
Tagliatelle with Lemon

Ingredients:
12 ounces tagliatelle, 4 lemons, 1 tablespoon olive oil, 6 ounces crème fraîche, 4 ounces Parmesan cheese, Salt and freshly ground pepper

Instructions:
1. Cook the tagliatelle in boiling salted water until al dente. Drain.
2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.
Garlicky Doused Shrimp

Ingredients:
Pinch of salt
1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed
1 tomato, seeded and cut into 1/4-inch dice
1 yellow bell pepper, cored, seeded, and cut into small dice
1 medium shallot, minced
1 tablespoon minced garlic
1 tablespoon finely chopped fresh basil leaves
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup yogurt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated ginger
2 small garlic cloves, minced
Salt
Freshly ground pepper
1 medium bunch fresh basil
stems removed

Instructions:
Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature.
Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.)
Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip.
Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth.
Place in a small bowl and serve with the Garlicky Doused Shrimp.
Lemon and Fresh Herb Tabbouleh

Ingredients:
1/2 cup medium- or fine-grain bulgur
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
3/4 cup diced red onion
2 medium tomatoes, seeded and diced
1/3 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh cilantro
1/3 cup fresh lemon juice

Instructions:
1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.
2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.
Homemade Ranch Dressing

Ingredients:
1/2 cup mayonnaise
1 cup sour cream (or substitute plain yogurt)
3/4 cup buttermilk
3 tablespoons minced red bell pepper
2 tablespoons minced onion
2 tablespoons minced fresh cilantro
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

Instructions:
Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth.
Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well.
The dressing will keep for a week in a sealed container in the refrigerator.
Cuban-Style Burgers with Grilled Ham & Cheese

Ingredients:
1 pound freshly ground sirloin, 1 teaspoon minced garlic, 1 teaspoon chile powder, 1 teaspoon ground cumin, 2 tablespoons chopped cilantro, 5 dashes tabasco Pepper Sauce, Kosher salt, Freshly ground black pepper, Vegetable oil, for brushing on the grill rack, 4 slices baked ham, 4 thick slices Monterey Jack cheese, 4 large sesame seed buns, split and brushed with butter, 1/4 cup dill pickle relish, 1/4 cup yellow American mustard, 1/4 cup spicy brown mustard

Instructions:
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make the spread, combine the relish and mustards in a small bowl and stir to blend.
Set aside.
3. To make the patties, combine the sirloin, garlic, chile powder, cumin, cilantro, and pepper sauce in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
4. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before the patties are done, turn a second time and place a ham slice and a cheese slice on top of each patty. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
5. To assemble the burgers, spread the pickle spread over the cut sides of the buns. On each bun bottom, place a patty. Add the bun tops and serve.
Cranberry-Apple Crumble Pie

Ingredients:
1 1/2 cups all-purpose flour
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons cold vegetable shortening (trans-fat-free)
Rounded 1/4 teaspoon salt
3 to 4 tablespoons ice water
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 stick unsalted butter, cut into 1/2-inch pieces
1/2 cup pecans, coarsely chopped
2 pounds Gala apples (about 5), peeled, cored, and thinly sliced
8 ounces fresh or frozen (not thawed) cranberries
1/2 cup packed light brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 stick unsalted butter, cut into 1/2-inch pieces
Equipment: a 9 1/2-inch glass deep-dish pie plate (6-cup capacity)

Instructions:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Preheat oven to 425°F with rack in lower third.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
Teriyaki Tofu Triangles

Ingredients:
2 tablespoons reduced-sodium soy sauce, 1 tablespoon light olive oil, 1 teaspoon dark sesame oil, 1 tablespoon honey or maple syrup, 2 teaspoons rice vinegar or white wine vinegar, 1/2 teaspoon grated fresh ginger or a good pinch of ground ginger, 2 teaspoons hoisin sauce, optional, One 16-ounce tub extra-firm tofu, 1 or 2 scallions, thinly sliced, optional

Instructions:
1. Combine all the ingredients for the marinade in a small bowl and stir together.
2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.
3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.
4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.
Scatter scallions over the tofu if desired, and serve at once.
Peppered Lamb Burgers with "Hot Tomato" Jam

Ingredients:
4 cups ripe tomatoes, peeled, cored, and roughly chopped (for best results, use a variety of tomatoes)
1/3 cup sugar
3 tablespoons finely minced fresh ginger
2 tablespoons unseasoned rice vinegar
1 teaspoon hot pepper sauce
3 tablespoons fresh basil, cut into chiffonade
Salt
1 1/3 pounds freshly ground lamb
2 tablespoons five-peppercorn blend, cracked or very coarsely ground
1 garlic clove, finely minced
2 tablespoons sesame oil
1/4 cup Merlot
Salt
Olive oil, for brushing on the grill rack
4 hamburger buns, split
4 red leaf lettuce leaves

Instructions:
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Taste and add the remaining pepper sauce to taste. Continue cooking until the mixture reaches a jam-like consistency, and then remove from the heat and set aside to cool. Stir the basil into the cooled mixture and season to taste with salt. Set aside.
2. To make the jam, combine the tomatoes, sugar, ginger, vinegar, and 1/2 teaspoon of the pepper sauce in a flame-proof nonreactive saucepan. Place the pan on the grill rack and bring the mixture to a slow simmer. Continue simmering, stirring occasionally and moving on and off the heat as necessary, until the mixture is reduced by half, about 30 minutes.
Move the pan to the coolest part of the rack and continue to cook for another 15 minutes.
3. To make the patties, combine the lamb, peppercorn blend, garlic, sesame oil, and Merlot in a large bowl and season with salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
4. Brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
5. To assemble the burgers, spread the cut sides of the buns with the tomato jam. On each bun bottom, place a lettuce leaf and a patty. Add the bun tops and serve.
Maple Apple Pandowdy with Dried Cranberries

Ingredients:
2 3/4 pounds apples (such as Braeburn or Jonagold), peeled, halved, cored, cut into 1/8-inch-thick slices
3/4 cup Grade B pure maple syrup
1/4 cup sweetened dried cranberries
2 tablespoons fresh lemon juice
1/4 teaspoon fine sea salt
1 tablespoon unsalted butter, cut into 1/4-inch cubes
1 14 x 10-inch ovalPie Crust
1 tablespoon sugar
Vanilla Ice Cream

Instructions:
Position rack in bottom third of oven; preheat to 350°F. Mix first 5 ingredients in 13x9x2-inch oval baking dish. Dot butter over apple mixture.
Place crust atop filling. Fold dough edges under; crimp decoratively. Using small knife, cut eight 1-inch squares in crust, spacing apart and cutting through crust but leaving squares in place.
Bake until crust is dry but still pale, about 35 minutes. Increase temperature to 400°F. Sprinkle crust with 1 tablespoon sugar; continue to bake until apples are tender, crust is golden, and juices bubble, about 35 minutes (mixture will be syrupy). DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm uncovered in 300°F oven 20 minutes. Cool 15 to 20 minutes. Serve warm with ice cream.
Mock Mincemeat Pie

Ingredients:
2 12-inch round Pie Crusts
1 1/2 pounds Granny Smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes
1 cup dried currants
3/4 cup golden raisins
3/4 cup sweetened dried cranberries
3/4 cup diced dried apricots
1/2 cup dried tart or sweet cherries
1 cup sugar
2 tablespoons mild-flavored (light) molasses
2 tablespoons dark rum
2 tablespoons brandy
2 tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon finely grated orange peel
3/4 teaspoon finely grated lemon peel
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Large pinch of ground cloves
Large pinch of fine sea salt
1 tablespoon heavy whipping cream
1 tablespoon sugar

Instructions:
Place crusts on 2 rimless baking sheets and chill while preparing filling.
Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
Serve pie warm or at room temperature.