iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pizza 6: Pan-fried Hawaiian Pizza

Ingredients:
Olive oil, for frying and brushing
4 ounces ham or prosciutto, chopped
1 16-ounce ball homemade pizza dough or your favorite store-bought variety, split into 2 8-ounce balls
1 cup pizza sauce or your favorite store-bought variety
1 8-ounce ball fresh mozzarella, thinly sliced
1 1/2 cups pineapple cubes
4 or 5 fresh basil leaves
shredded

Instructions:
Preheat the broiler.
Add a little oil to a medium cast-iron pan and fry the ham over medium-low heat until it's a little brown and crispy, about 3 minutes. Set aside.
Roll each pizza dough half into circles the size of your cast-iron pan. The dough will probably be slightly thicker than what you're used to.
Heat the pan to medium and add about 1 tablespoon of olive oil. Add 1 piece of the rolled-out dough. Cook for 2 to 3 minutes, until the dough is bubbly on top and browned underneath. Flip, add half of the sauce, half of the mozzarella, half of the ham, and half of the pineapple. Cook another 2 minutes, until the bottom is cooked, then slip under the broiler for 2 to 3 minutes, until the cheese looks bubbly and the pineapple is slightly caramelized. Top with basil. Remove the pizza from the pan, and repeat with the other piece of dough.
Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

Ingredients:
Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary (you are not deep-frying here, but pretty close)
2 eggs, lightly beaten
3/4 cup all-purpose flour
"1 1/2 cups plain bread crumbs or Kelloggs Corn Flake Crumbs that have been salted and peppered (see note)"
4 boneless chicken breasts (about 1 1/4 pounds)
rinsed and patted dry and pounded like crazy

Instructions:
Add the oil to a large skillet set over medium-high heat.
Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I've been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.
Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.
Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette

Ingredients:
2 bunches (about 10 ounces total) baby carrots in assorted colors, tops trimmed
1/4 cup olive oil, plus more as needed
Salt and freshly ground black pepper
1/4 cup pine nuts
1 teaspoon cumin seeds
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly squeezed lime juice
1 ripe avocado
2 cups mizuna
watercress
ancho cress
or arugula greens

Instructions:
Preheat the oven to 375°F.
Have an ice bath (a bowl of ice water) ready. Using a vegetable peeler, peel ribbons of carrots from half of the carrots. Place in the ice water to chill (the ribbons will curl after a while in the water).
Place the remaining whole carrots on a baking sheet; drizzle with some olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes. Remove from the oven and set aside at room temperature. Lower the oven temperature to 350°F.
Toast the pine nuts in the oven for about 10 minutes or in a small pan on the stove top over medium-low heat, shaking constantly, until brown and fragrant; pour into a bowl to cool and set aside. Toast the cumin seeds in a small sauté pan over medium heat, tossing or stirring constantly until fragrant, and then pour quickly into a mortar and pestle or spice grinder and grind into a powder. Alternatively, use ground cumin.
For the dressing, in a medium bowl, whisk the cumin with the lemon and lime juices, salt, and pepper; slowly whisk in the 1/4 cup olive oil.
Remove the carrot ribbons from the ice water and pat dry with paper towels. Peel, pit, and slice the avocado.
Divide the avocado slices and roasted carrots among 4 salad plates. In a bowl, toss the carrot ribbons and greens in the dressing, and divide among the plates.
Sprinkle a few pine nuts on each salad and serve.
Margarita Pizza

Ingredients:
2 tablespoons flour, for the work surface
1 ball Pizza Dough
1 tablespoon semolina flour, for the pizza paddle
2 tablespoons olive oil, for brushing the dough
1/2 cup Tomato Sauce
8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices)
1/4 cup grated pecorino romano cheese
Salt and freshly ground black pepper
8 Genovese basil leaves (see Note, following)
Extra-virgin olive oil
for drizzling

Instructions:
Preheat the grill on high heat.
Dust a counter with the 2 tablespoons flour. Stretch the dough by rotating on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina. Brush the top of the dough with the olive oil.
Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Carefully flip the dough over with a large spatula or tongs or your hands; brush the top with olive oil, and cook until the dough is firm but not completely cooked and grill marks appear, another 3 to 4 minutes. Slip the pizza paddle under the crust and remove from the grill. Set a large cast-iron griddle on the grill to heat or place a pizza pan in the oven and preheat to 500°F.
To build the pizza, spread the tomato sauce over the partially cooked crust. Distribute the mozzarella over the pizza and sprinkle on the pecorino romano. Season with salt and pepper.
Slip the pizza off the paddle onto the griddle on the grill or onto the pizza pan in the oven and bake until bubbly, 15 to 20 minutes. Remove and set the pizza on a cutting board. Scatter on whole or snipped basil leaves and drizzle with the extra-virgin olive oil. Cut into 6 to 8 wedges and serve.
Thai Tea Pudding with Lime Caramel and Candied Cashews

Ingredients:
1/2 cup whole milk, 2 large eggs, 1/3 cup cornstarch, 1 quart half-and-half, 1 cup sugar, 1/4 cup dried Thai tea mix*, 1/2 teaspoon kosher salt, Lime Caramel, Candied Cashews, Lime Whipped Cream

Instructions:
Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
Serve topped with the lime caramel, candied cashews, and lime whipped cream.
Burmese Gin Thoke Melon Salad

Ingredients:
1/2 small seedless watermelon (2 1/2 pounds)
1/2 ripe cantaloupe melon (1 1/2 pounds)
1/4 ripe honeydew melon (1 pound)
2 (3-inch) pieces young ginger,* peeled and minced (1/3 cup); or 2 (3-inch) pieces regular fresh ginger, peeled and minced (1/3 cup)
1/4 cup sesame seeds, toasted
1/4 cup lime juice (from 3 to 4 limes)
1/4 cup low-sodium soy sauce
1/2 cup extra virgin olive oil
2 tablespoons plus 1 teaspoon sugar
1 3/4 teaspoons kosher salt
1 cup dried green lentils
2 cups wide-flake unsweetened coconut
1 1/4 cups blanched raw peanuts
4 fresh kaffir lime leaves
chopped**

Instructions:
Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh into 1/2-inch dice. Put all of the diced melon in a large mixing bowl.
In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4 cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.
Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy. Drain, rinse with cold water to chill, and then stir into the melon mixture.
Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon salt in a large sauté pan. Toast the peanut mixture over medium-low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes. Remove from the heat and set aside to cool.
Just before serving, add the peanut mixture to the melon mixture and stir gently to combine. Serve in a large bowl, preferably at room temperature.
Bacon-Cheddar Burgers with Caramelized Onions

Ingredients:
3 tablespoons extra-virgin olive oil
1 1/2 pounds onions (2 large), sliced into 1/2-inch-thick rings
Salt and freshly ground black pepper
3 tablespoons seasoned rice vinegar
1/2 pound sliced bacon, frozen 1 hour
1 1/2 pounds ground beef chuck
1 tablespoon Worcestershire sauce
Salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
4 to 8 thin slices extra-sharp Cheddar
4 hamburger buns or alternatives such as kaiser or brioche rolls
Sliced tomato
Soft-leaf lettuce leaves or baby arugula
An instant-read thermometer

Instructions:
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).
Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.
Brush cut sides of buns with butter.
Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
Grill buns, buttered side down, until grill marks appear, about 1 minute.
Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.
Strawberry Cheesecake Milkshake

Ingredients:
3 cups vanilla ice cream
6 ounces cream cheese
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 pound frozen strawberries (not in syrup)

Instructions:
In two batches if necessary, blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, 1 to 2 minutes.
Homemade French Fries with Five Dipping Sauces

Ingredients:
3 pounds russet (baking) potatoes (5 or 6)
4 to 6 cups vegetable oil for deep-frying
Salt
Accompaniments:
Sour Cream and Onion Dip , Saffron Mayonnaise , Ginger-Sesame Sauce , Roasted Red Pepper-Walnut Dip , and/or Chipotle-Tomatillo Sauce
A 5- to 6-quart pot; a deep-fat thermometer

Instructions:
Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.
Crisp Roast Duck

Ingredients:
1 (5- to 6-lb) Long Island duck (also known as Pekin)
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper

Instructions:
Put oven rack in middle position and preheat oven to 425°F.
If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
Texas Sheet Cake

Ingredients:
15 by 10 by 2-inch baking pan, greased
1 cup (8 ounces) unsalted butter
1/2 cup (1 3/4 ounces) lightly packed premium unsweetened natural cocoa
3 tablespoons canola oil
1 cup water
2 cups (10 ounces) all-purpose flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
1/2 cup (4 ounces) unsalted butter
1/4 cup (1 ounce) lightly packed premium unsweetened cocoa, preferably Dutch-processed
1/3 cup whole milk
2 teaspoons pure vanilla extract
"3 cups (12 ounces) sifted confectioners sugar"
1/2 cup (2 1/8 ounces) toasted chopped nuts (such as walnuts
pecans
or hazelnuts)

Instructions:
Center an oven rack and preheat the oven to 375°F.
To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.
While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners' sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you'll leave waves in the frosting. Allow to cool before cutting into squares.
Well wrapped and stored at room temperature, this cake keeps for up to 5 days.
Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce (Gnocchetti all' Amatriciana)

Ingredients:
1 tablespoon olive oil
5 oz guanciale (cured pork jowl)* or pancetta, finely chopped (1/2 cup)
1 large red onion, finely chopped (1 1/4 cups)
1 small garlic clove, minced
1 (28- to 32-oz) can plum tomatoes, drained (reserving juice) and finely chopped
1/2 cup water
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold
1 1/2 cups all-purpose flour plus additional for dusting
1 1/4 teaspoons salt
Accompaniment: finely grated Pecorino Romano
a potato ricer

Instructions:
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchetti fall from fork into a well-floured shallow baking pan. Make more gnocchetti in same manner.
Just before cooking, gently shake gnocchetti in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook gnocchetti in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.
Apple Pie with Cheddar Crust

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoons salt
1/2 pound extra-sharp Cheddar (preferably white), coarsely grated (2 1/2 cups)
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces
6 to 8 tablespoon ice water
1 tablespoon milk
1 1/2 pound Gala apples (3 medium)
1 1/2 pound Granny Smith apples (3 medium)
2/3 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon cold unsalted butter

Instructions:
Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 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 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.
Turkey Tetrazzini

Ingredients:
10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets if desired
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

Instructions:
In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Honeydew Lime Popsicles

Ingredients:
1/4 cup superfine or regular granulated sugar
1/4 cup water
1 (3 1/2-lb) ripe honeydew melon, peeled, seeded, and cut into 1/2-inch pieces (4 cups)
2/3 cup fresh lime juice
6 to 10 Popsicle molds and sticks

Instructions:
Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
Blend half of melon and half of lime juice in a blender until smooth. Add syrup and remaining melon and lime juice and purée until smooth. Force purée through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.
Pour mixture into molds and freeze until slushy, about 2 hours.
Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.