iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lemon Icebox Pie

Ingredients:
14 whole graham crackers
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and still warm
2 (14-ounce) cans condensed milk
1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
Zest of 2 lemons
8 large egg yolks
2 cups heavy cream
1/2 teaspoon vanilla extract
"1/4 cup confectioners sugar"

Instructions:
Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
Banana Pudding

Ingredients:
5 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)
2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas
1 cup vanilla wafers (about 15 cookies)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Pinch salt
1 tablespoon unsalted butter
melted

Instructions:
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)
Green Onion Sausage and Shrimp Gravy

Ingredients:
1 tablespoon rendered bacon fat, 1 pound green onion pork sausage, removed from casings, 1 small onion, diced, 1 tablespoon flour, 1 pound jumbo shrimp, peeled and deveined, Salt, Freshly ground black pepper, 1/2 green bell pepper, seeded and diced, 1 clove garlic, minced, 1 teaspoon crushed red pepper flakes, 1 pinch allspice, 2 dashes Worcestershire, 1/3 cup diced canned tomatoes, 1 cup Basic Chicken Stock, Leaves from 1 sprig fresh thyme, 1 green onion, chopped

Instructions:
1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12–15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.
Grandmother Walters's Biscuits

Ingredients:
2 cups all-purpose flour, plus more for dusting, 2 tablespoons baking powder, 2 teaspoons sugar, 1 teaspoon salt, 5 tablespoons cold butter, preferably European style, diced, 1 cup whole milk

Instructions:
1. Preheat the oven to 425°F. Sift the flour, baking powder, sugar, and salt into a mixing bowl. Using a fork or a pastry cutter, cut the butter into the flour until it resembles cornmeal. Add the milk, stirring until the dough just comes together to form a ball.
2. Turn the dough out onto a well-floured surface. Gently pat the dough down with your hands and fold it over on itself. Pat the dough down and fold it over once or twice more. Loosely cover the dough with a clean kitchen towel and let it rest for a half hour or so.
3. Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick. Cut dough into biscuits using whatever cutter you like. Grandmother used an inverted juice glass, which was really an old preserves jar. For more biscuits, use a smaller glass.
4. Place the biscuits on a cookie sheet and bake until uniformly golden brown, 10–14 minutes.
Slow-Cooked Veal Grillades

Ingredients:
4 pounds boneless veal shoulder, sliced into thin cutlets, Salt, Freshly ground black pepper, 2 cups flour, 2 teaspoons Basic Creole Spices, 1/4 cup rendered bacon fat, 1 large onion, diced, 1 stalk celery, diced, 1/2 bell pepper, diced, 2 cloves garlic, minced, 2 cups canned whole plum tomatoes, drained, seeded, and diced, 2 cups Basic Veal Stock, Leaves from 1 sprig fresh thyme, 1 teaspoon crushed red pepper flakes, 1 bay leaf, 1 tablespoon Worcestershire, Tabasco, 2 green onions, chopped

Instructions:
1. Season the veal cutlets with salt and pepper. Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.
2. Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.
3. Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes. Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes. Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.
4. Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.
5. Season with salt, pepper, and Tabasco, then add the green onions. Serve over creamy Jalapeño Cheese Grits .
Buttermilk Beignets

Ingredients:
3/4 cup whole milk, 1 1/2 cups buttermilk, 4 teaspoons active dry yeast, 2 1/2 tablespoons sugar, 3 1/2 cups bread flour plus extra for flouring work surface, 1/2 teaspoon baking soda, 1/4 teaspoon salt, Peanut oil for frying, "Confectioners sugar for serving, as much as you think youll need—then double that!"

Instructions:
Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.
Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).
Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.
New England Clam and Corn Chowder with Herbs

Ingredients:
6 thick bacon slices, cut crosswise into 1/2-inch pieces, 1 large onion, chopped, 2 large carrots, peeled, chopped, 1 1/4 teaspoons dried thyme, 3/4 teaspoon crushed dried rosemary, 3 tablespoons all purpose flour, 4 cups whole milk, 1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes, 3 6 1/2-ounce cans chopped clams in juice, 1 8 3/4-ounce can corn kernels, drained, Chopped fresh parsley

Instructions:
Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.
Farro Spaghetti, Beets, Brown Butter, Poppy Seeds

Ingredients:
1 pound red beets, cleaned, 1/4 cup olive oil, 1/4 cup water, 1 pound good-quality farro or whole wheat spaghetti, 6 tablespoons unsalted butter, 1 heaping tablespoon poppy seeds, 1 teaspoon kosher salt, 1/4 cup pasta water, "1/4 pound goats milk cheese"

Instructions:
1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
2. Bring a large pot of salted water to a boil.
3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
7. Serve immediately.
Casônsèi from Val Camonica

Ingredients:
2 3/4 cups all-purpose flour, plus extra for dusting, 3 eggs, 1 tablespoon olive oil, 1 pound 2 ounces potatoes, diced, 14 ounces Swiss chard, stalks removed, 3 tablespoons butter, 1 garlic clove, finely chopped, 1 sprig chopped fresh parsley, 1 leek, chopped, 7 ounces Italian sausage, skinned and chopped, 3/4 cups bread crumbs, Generous 1 cup grated Parmesan cheese, 1 egg, lightly beaten, Salt and pepper, 4 tablespoons butter, melted, 2/3 cup grated Parmesan cheese

Instructions:
Make the pasta dough. Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add the oil and a pinch of salt. Knead to a soft dough, shape into a ball, cover with a clean dish towel, and let rest for 30 minutes.
Meanwhile, make the filling. Cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash. Cook the chard leaves in just enough boiling water to cover for 5-10 minutes until tender. Drain, squeeze out the excess liquid, and chop. Melt the butter in a pan. Add the garlic and parsley and cook over low heat, stirring frequently for a few minutes. Add the leek and sausage and cook, stirring occasionally, for 10 minutes. Remove the pan from the heat and let cool. Combine the sausage mixture, mashed potatoes, chard, bread crumbs, Parmesan, and egg in a bowl and season to taste with salt and pepper.
Roll out the dough on a lightly floured counter into a thin sheet. Cut out rectangles about 3 1/4 x 6 1/4 inches. Put a mound of filling on each one, roll the dough up, and press the edges well to seal, then gently bend into a horseshoe shape. Cook the casônsèi in plenty of salted boiling water for 5 minutes until al dente. Drain, transfer to a warmed serving dish, pour the melted butter over them, and sprinkle with Parmesan. Serve immediately.
Quiche in Prosciutto Cups

Ingredients:
4 slices prosciutto, fat trimmed, halved, 2 egg whites, 1 whole egg, 3 tablespoons nonfat plain Greek yogurt, 1 tablespoon chopped black olives, 1/2 teaspoon chopped fresh rosemary, plus more for garnish, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper

Instructions:
Heat oven to 400°F. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary.
Cranberry Crunch Salad

Ingredients:
4 teaspoons finely chopped pecans, 1/4 teaspoon celery seed, 1 tablespoon reduced-fat mayonnaise, 1 tablespoon nonfat plain Greek yogurt, 1 teaspoon honey, Juice of 1/2 lemon, 1 tablespoon cider vinegar, 1 cup finely shredded red cabbage, 1/2 green apple, peeled, cored and finely chopped, 2 tablespoons dried cranberries, 8 large leaves endive

Instructions:
Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper. Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat. Place 2 tablespoons salad on each endive leaf.
Duck Pizza with Hoisin and Scallions

Ingredients:
1 duck (or chicken) breast, fat trimmed
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 pound whole-wheat pizza dough
3 tablespoons hoisin sauce
1 cup baby spinach, chopped
1/2 cup shredded part-skim mozzarella
1/2 red bell pepper, cored, seeded and diced
4 scallions, thinly sliced
2 tablespoons black sesame seeds

Instructions:
Heat oven to 400°F. Sprinkle duck with five-spice powder, salt and pepper. Heat oil in a medium skillet over high heat. Cook duck until browned, 4 to 5 minutes per side. Transfer skillet to oven; bake duck until outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice on the diagonal into 8 pieces, then cut each in half. Set aside. Form dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on crusts with a pastry brush. Top with spinach, cheese, bell pepper and duck. Bake until cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with scallions and sesame seeds.
Mac 'n' Cheese Minis

Ingredients:
Juice of 1 large lemon, divided
2 teaspoons cornstarch
1 clove garlic, halved
1/2 cup chicken broth
1/4 cup kirsch (or cherry brandy)
1/8 teaspoons freshly grated nutmeg
3/4 cup grated lowfat Swiss cheese
1/4 cup grated Gruyère
8 ounces small pasta (such as elbow macaroni), cooked 1 minute less than directed on package
2 tablespoons seasoned breadcrumbs
1 cup arugula
1/8 teaspoon freshly ground black pepper

Instructions:
Heat oven to 400°F. Pour 1/2 the lemon juice into a mug or bowl and stir in cornstarch. Rub inside of a saucepan with garlic; cut clove halves into pieces and add to pan. Add broth, kirsch and nutmeg. Bring to a slow boil over medium-high heat. Add cheeses. Reduce heat to medium, stirring until cheese melts, 2 to 3 minutes. (Mixture will separate.) Stir in juice-cornstarch mixture, cooking until sauce comes together, 30 seconds. Stir in pasta and spoon into 8 small ramekins or espresso cups. Top with breadcrumbs; transfer to a baking sheet. Bake, uncovered, until tops bubble, 8 to 10 minutes. Remove from oven; transfer ramekins to a wire rack to cool, 4 to 5 minutes. Toss arugula, remaining lemon juice and pepper in a bowl. Top each mac 'n' cheese with salad.
Pumpkin Pie Cupcakes

Ingredients:
1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon salt, 1/4 cup granulated sugar, 2 tablespoons butter, softened, 1 egg white, 1/4 cup canned pumpkin puree, 2 tablespoons skim milk, 1 teaspoon vanilla extract, divided, 8 mini muffin liners, 2 tablespoons lowfat cream cheese, at room temperature, 2 teaspoon trans-fat-free margarine, "2 tablespoons confectioners sugar", 2 tablespoons nonfat plain yogurt, Grated zest of 1 lemon

Instructions:
Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full. Bake until cupcakes spring back to the touch, 10 to 15 minutes. Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth. Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined. When cupcakes cool, frost and garnish with zest.
Peppermint Cosmo

Ingredients:
1 cup pomegranate juice, Juice of 1 lime, 4 ounces vodka, 1/4 teaspoon peppermint extract, 8 ice cubes, 8 mini candy canes, 2 tablespoons chopped fresh mint

Instructions:
Combine juices, vodka, peppermint and 1/2 cup water in a shaker with ice. Shake vigorously and strain into 8 shot glasses. Garnish with candy canes and mint.