iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sweet Pea and Artichoke Lasagna

Ingredients:
2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)

Instructions:
Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.
Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.
Linguine with Spicy Leek and Tomato Sauce

Ingredients:
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1/2 teaspoon fennel seeds
2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan cheese
divided

Instructions:
Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.
Grilled Chicken Thighs

Ingredients:
3/4 cup soy sauce
1/3 cup (packed) dark brown sugar
2 tablespoons chopped peeled fresh ginger
4 large garlic cloves, chopped
12 skinless boneless chicken thighs (about 3 pounds)
Sticky Rice
Seasoned Nori Wrappers

Instructions:
Whisk soy sauce, brown sugar, ginger, and garlic in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Add chicken to marinade; toss to coat. Let marinate at room temperature 15 minutes. Brush grill with oil. Grill chicken until cooked through, about 5 minutes per side.
Wrap grilled chicken with the Sticky Rice in Seasoned Nori Wrappers .
Grilled Short Ribs with Miso

Ingredients:
1 cup reduced-sodium soy sauce
1/2 cup (packed) dark brown sugar
4 garlic cloves, minced
1 tablespoon Asian sesame oil
12 bone-in 1/3- to 1/2-inch-thick flanken-style short ribs
Butter lettuce leaves
Red miso
Sticky Rice

Instructions:
Whisk soy sauce, sugar, garlic, and oil in 15x10x2-inch glass baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Add ribs to marinade; turn to coat. Let marinate 30 minutes at room temperature, turning occasionally.
Prepare barbecue (medium-high heat). Brush grill with oil. Grill ribs until cooked through, 2 to 3 minutes per side. Remove meat from bones and wrap in lettuce leaves with small amount of miso and Sticky Rice.
Coeur à la Crème

Ingredients:
4 (10x10-inch) squares cheesecloth
1 (8-ounce) package cream cheese, room temperature
1 cup crème fraîche or sour cream
6 tablespoons powdered sugar, divided
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 pound small strawberries
hulled
quartered (about 1 2/3 cups)

Instructions:
Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Press through fine strainer; divide among molds. Fold cheesecloth over. Place molds in shallow baking dish; cover with plastic wrap. Chill at least 4 hours and up to 1 day.
Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.
Strawberry and Blueberry Summer Pudding

Ingredients:
2 pounds strawberries, hulled, sliced (about 2 3/4 cups)
6 tablespoons sugar, divided
Pinch of salt
1 pound blueberries (generous 3 cups)
4 tablespoons (1/2 stick) unsalted butter, room temperature
12 slices firm-textured white bread (such as Pepperidge Farm Original), crusts removed
2 cups chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions:
Place strawberries, 2 tablespoons sugar, and salt in large bowl. Mash to coarse purée. Stir blueberries and 4 tablespoons sugar in large saucepan over medium heat until sugar dissolves and berries release juices, about 7 minutes. Increase heat; boil until mixture thickens slightly, stirring often, about 5 minutes. Remove from heat; add strawberry mixture.
Line 6-cup bowl with 3 sheets plastic wrap, leaving 6-inch overhang. Generously butter 1 side of bread slices. Line bowl with bread, buttered side up, cutting pieces to cover bowl completely. Pour berry mixture into bread-lined bowl. Top with remaining bread, buttered side down, cutting pieces to cover completely. Fold plastic wrap over bread. Place plate slightly smaller than top of bowl atop pudding. Weigh down plate with 4 pounds of canned goods or dried beans and chill at least 12 hours and up to 36 hours.
Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Remove weights and plate from pudding. Open plastic wrap. Place large plate atop bowl and invert pudding. Remove bowl, then plastic. Spoon pudding onto plates. Serve with whipped cream.
Puffed Pancake with Strawberries

Ingredients:
1 pound small strawberries, hulled, sliced (about 1 2/3 cups)
2 tablespoons powdered sugar plus additional for dusting
3 tablespoons unsalted butter
3/4 cup whole milk, room temperature
3 large eggs, room temperature
3/4 cup all purpose flour
Pinch of salt
Lemon wedges

Instructions:
Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
Strawberry Granita with Whipped Cream

Ingredients:
1 pound sliced hulled strawberries (about 1 2/3 cups)
3/4 cup sugar
Pinch of salt
1 1/2 cups cold water
1/4 cup fresh lemon juice
1 cup chilled whipping cream

Instructions:
Puree strawberries, sugar, and salt in processor until smooth. Add water and lemon juice and process to blend. Strain into 8x8x2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen. Using fork, scrape granita down length of pan, forming icy flakes. Return to freezer. Beat 1 cup chilled whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately.
Strawberry Syrup

Ingredients:
1 pound sliced hulled strawberries, 1/2 cup water, 1/2 cup sugar, 1/3 cup corn syrup, Pinch of salt, 2 tablespoons lemon juice

Instructions:
Bring strawberries, water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Add lemon juice. Strain, pressing on solids. Cover and chill syrup. DO AHEAD Can be made 1 week ahead. Keep chilled.
Chocolate Strawberry Shortcakes

Ingredients:
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup chilled whipping cream
1/2 teaspoon vanilla extract
2 pounds small strawberries, hulled, quartered (about 3 1/2 cups)
8 tablespoons powdered sugar, divided
1/4 cup fresh orange juice
2 tablespoons Grand Marnier or other orange liqueur
1/2 teaspoon finely grated orange peel
Pinch of salt
1/2 cup chilled whipping cream
1/2 cup chilled sour cream

Instructions:
Preheat oven to 400°F. Line baking sheet with parchment. Whisk first 5 ingredients in large bowl. Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns. Pat dough out to 3/4-inch thickness. Using 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out total of 6 biscuits. Place biscuits on prepared baking sheet.
Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to rack; cool. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature.
Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl. Cover and chill at least 1 hour and up to 2 hours.
Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop biscuits. Top with whipped cream. Pass remaining berries alongside.
Strawberry Milk Shakes

Ingredients:
1 cup Strawberry Syrup plus additional for drizzling
1 cup whole milk
2 pints strawberry ice cream, slightly softened
4 strawberries with stems (optional; for garnish)

Instructions:
Place four 12-ounce glasses in freezer for 1 hour.
Place 1 cup Strawberry Syrup, 1 cup milk, and 1 pint ice cream in blender; purée until smooth. Add second pint of ice cream and purée until almost smooth. Divide mixture among frozen glasses. Drizzle each with some Strawberry Syrup, garnish with strawberry, if desired, and serve with spoon and straw.
Lemon Cream Tart

Ingredients:
1 cup unbleached all purpose flour
1/4 cup sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/2 cup sugar
2 large eggs
2 large egg yolks
1 tablespoon (packed) finely grated lemon peel
1/3 cup fresh lemon juice
2 tablespoons dry white wine (such as Sauvignon Blanc)
3/4 cup heavy whipping cream

Instructions:
Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen.
Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.
Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.
Orzo Risotto

Ingredients:
6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme
1 tablespoon finely grated lemon peel
6 tablespoons chopped Italian parsley

Instructions:
Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.
Roasted Shrimp with Champagne-Shallot Sauce

Ingredients:
2 cups brut Champagne
1/2 cup minced shallots
3 1/2 tablespoons olive oil plus additional for brushing
2 3/4 pounds uncooked large shrimp (13 to 15 per pound), peeled, deveined, tails left intact
3 1/2 teaspoons chopped fresh thyme, divided
2 1/4 teaspoons finely grated lemon peel, divided
1/2 cup (1 stick) butter, room temperature, diced
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2 tablespoons chopped fresh Italian parsley

Instructions:
Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. do ahead Sauce base can be made 2 days ahead. Cover; chill in pan.
Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD Can be made 2 hours ahead; cover and chill, tossing occasionally.
Position 1 rack in bottom third and 1 rack in top third of oven. Preheat to 450°F. Brush 2 heavy large rimmed baking sheets with oil. Arrange shrimp on sheets. Roast until opaque, 6 minutes.
Meanwhile, bring sauce base to simmer; remove from heat. Whisk in butter in 4 additions. Whisk in remaining 1 teaspoon thyme and 1/2 teaspoon lemon peel. Season with salt.
Arrange green beans on large platter; top with shrimp. Spoon some sauce over; sprinkle with parsley. Serve, passing remaining sauce separately.
Mâche and Green Apple Salad with Pancetta and Almonds

Ingredients:
6 tablespoons white balsamic vinegar
3 tablespoons minced shallot
6 tablespoons grapeseed oil
1 (3-ounce) package sliced pancetta (Italian bacon)
1/2 cup sliced almonds
16 large butter lettuce leaves
8 cups (lightly packed) mâche rosettes
2 small Granny Smith apples
cut into matchstick-size strips

Instructions:
Combine vinegar and shallot in bowl; whisk in oil. Season with salt and pepper.
Arrange enough pancetta in large skillet to cover bottom. Cook over medium heat until brown, turning and adding more pancetta as slices shrink. Transfer to paper towels. Add almonds to drippings in skillet. Cook until golden, about 3 minutes. Transfer to bowl and cool. DO AHEAD Dressing, pancetta, and almonds can be made 2 hours ahead. Let stand at room temperature.
Place 2 lettuce leaves on each of 8 plates. Drizzle with some dressing. Place mâche, nuts, and apples in large bowl; crumble in pancetta. Toss with enough dressing to coat; mound on lettuce.
Shiitake and Chanterelle Pizzas with Goat Cheese

Ingredients:
2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 tablespoons vital wheat gluten flour or bread flour
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (105°F to 115°F)
1 1/2 teaspoons active dry yeast
3 1/2 tablespoons extra-virgin olive oil, divided
Additional unbleached all purpose flour (for kneading and shaping)
3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled
2 tablespoons sliced fresh chives

Instructions:
Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.
Tres Agaves's Margarita

Ingredients:
1/2 ounce agave nectar
1/2 water
2 ounces tequila made from 100 percent agave, such as Patron, Don Julio, and Corazón
1 ounce freshly squeezed lime juice

Instructions:
In glass or small bowl, combine agave nectar and water, and stir until combined. In cocktail shaker filled with ice, combine tequila, agave nectar mixture, and lime juice. Shake vigorously, then strain into old-fashioned glass filled with fresh ice.
Quick Chocolate-Cinnamon Mousse with Cherries

Ingredients:
8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice
1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate
chopped

Instructions:
Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
Spoon cherries with syrup atop mousse and serve.
Pan-Grilled Lamb with Walnut-Mint Pesto

Ingredients:
4 (9- to 10-ounce; round-bone) lamb shoulder chops
2 tablespoons olive oil
4 large fresh rosemary sprigs
4 garlic cloves, peeled, crushed
1 cup fresh Italian parsley
1 cup fresh mint leaves
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
1/2 small garlic clove, peeled
2 1/4 teaspoons fresh lemon juice

Instructions:
Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.
Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.
Guacamole Tacos with Tomatillo and Steak Sauce

Ingredients:
12 guajillo chiles* (about 2 ounces), wiped clean, seeded, deveined
4 dried chiles de árbol*
1 pound tomatillos (about 10), husked, rinsed
4 cups water (or more), divided
2 garlic cloves, peeled
1/4 teaspoon (generous) aniseed
1/4 teaspoon (generous) dried oregano (preferably Mexican)
2 tablespoons olive oil
1 pound skirt steak, cut into 1/3-inch cubes
3 large avocados, halved, pitted
1/2 cup (packed) finely chopped fresh cilantro
1/4 cup finely chopped white onion
1 teaspoon salt
1/4 cup vegetable oil
12 corn tortillas
*Available at some supermarkets and specialty foods stores and at Latin markets.

Instructions:
Place all chiles in medium saucepan, then add tomatillos and 3 cups water. Cover and boil until chiles and tomatillos are soft, stirring occasionally, about 10 minutes. Cool and drain.
Combine tomatillo mixture, garlic, aniseed, and oregano in processor; blend until smooth. Strain, discarding solids. Wipe same saucepan clean. Add 2 tablespoons olive oil; heat over medium-high heat. Add strained sauce; simmer 5 minutes, then add 1 cup water. Bring to boil. Add chopped steak; reduce heat to medium-low and cook until sauce lightly coats back of spoon, adding more water by teaspoonfuls if sauce is too thick (consistency is similar to thin Bolognese), about 15 minutes. Season to taste with salt. DO AHEAD Sauce can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.
Using spoon, scoop out avocado flesh and place in medium bowl. Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.
Heat vegetable oil in small skillet over medium-high heat. Add 1 tortilla at a time and cook until slightly softened, about 5 seconds per side. Transfer to paper towels to drain.
Place 2 tablespoons guacamole in center of each tortilla; roll up. Place on plates, seam side down. Pour warm meat sauce over tacos to cover and serve.