iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pa's Fudge

Ingredients:
4 cups granulated sugar, 2/3 cup cocoa, 1 1/2 cups whole milk, 2 tablespoons corn syrup, 1/2 teaspoon salt, 6 tablespoons unsalted butter, 2 teaspoons vanilla

Instructions:
Mix sugar, cocoa, milk, corn syrup, and salt in a large, heavy saucepan or Dutch oven. Place over medium heat and stir faithfully until sugar is melted. Bring to boil and cook to soft-ball stage (234° Fahrenheit). Stir occasionally to prevent sticking and scorching. Remove from heat and add butter and vanilla. Let cool to 110° without stirring. While the fudge is cooling, butter the bottom and sides of an 8-inch square pan.
Beat the fudge with a wooden spoon until it becomes very thick and loses its gloss. Quickly pour into the prepared pan. Score while warm into 1-inch squares, then allow to cool thoroughly for several hours or overnight. Cut with a sharp knife when cool, dipping the knife into hot water between cuts if necessary. Store the fudge between layers of waxed paper in a sealed container in a cool place.
Candied Orange Sticks

Ingredients:
4 or 5 large oranges
2 1/2 cups granulated sugar
1 tablespoon corn syrup (optional)
7 ounces good dark chocolate

Instructions:
Scrub the oranges, then remove the peel in quarters. To do this, cut through the peel with a sharp knife, going right around the orange, starting and finishing at the stem end, then repeat at a right angle to the first cut. Remove the peel, with the attached pith, from the fruit. Weigh out 9 ounces of peel and cut it into slices measuring about 1/4 by 2 inches.
Put the orange peel slices into a large pan and cover with 8 cups of cold water. Bring to a boil and simmer for 5 minutes. Drain and return to the pan with 4 cups of cold water. Bring to a boil and simmer, covered, for 45 minutes. Add the sugar and stir until dissolved (it won’t take long). Simmer, covered, for 30 minutes. Remove from the heat and let stand for 24 hours.
Bring the pan to a boil again. Add the corn syrup, if using, and boil gently, uncovered, for 30 minutes, or until all the liquid has evaporated and the orange sticks are coated with bubbling orange syrup. Remove from the heat and allow to cool. Using a pair of tongs (or your fingers), carefully remove the orange sticks and place on a wire rack with a tray underneath to catch the drips. Leave in a warm place for 24 hours, or place in a very low oven at approximately 140°F for 2 to 3 hours to dry.
Break the chocolate into pieces, put into a heatproof bowl over a pan of simmering water, and leave until melted. Remove from the heat. Dip one half of each orange stick in the melted chocolate and place on a sheet of parchment or waxed paper to dry.
Before dipping, the sticks will keep well for 3 to 4 months. Once they have their chocolate coating, they are best eaten within 3 weeks.
Scones

Ingredients:
2 1/4 cups plus 2 tablespoons (10.6 ounces/300g) all-purpose white flour, plus extra for dusting
2 teaspoons (0.28 ounce/8g) baking powder
A good pinch of salt
1/3 cup (2.6 ounces/75g) unsalted butter, at cool room temperature (neither fridge-cold nor soft), cut into cubes
3 1/2 tablespoons (1.8 ounces/50g) superfine sugar
1 medium free-range egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream
A little milk
for brushing

Instructions:
Preheat the oven to 400°F. Using a food processor if you have one, whiz together the flour, baking powder, salt, butter, and sugar until the mixture resembles fine bread crumbs. (Otherwise, sift the flour, salt, and baking powder into a mixing bowl, rub in the butter with your fingers, then stir in the sugar.)
In a separate bowl, beat together the egg, vanilla, and cream, then add to the flour mixture and bring together with your hands to form a soft dough.
Turn the dough out onto a floured surface and knead very briefly, for 10 seconds or so, to make it a little smoother. Now, using a little more flour, pat or gently roll out to a thickness of about 1 1/2 inches.
Using a 2 1/2-inch biscuit cutter (or a larger one, if you like), cut out about 8 disks of dough – pressing the cutter straight down, rather than twisting it, as this gives the scones a better chance of rising straight up.
Lay the disks on a lightly greased baking sheet, brush the tops with milk, and bake for about 15 minutes, or a little longer if the scones are large. To check that they are cooked, insert a wooden toothpick into the middle; it should come out clean.
Transfer to a wire rack to cool for a few minutes, then serve warm.
Flash-Fried Finger-Lickin' Chicken

Ingredients:
3 cups low-fat, low sodium chicken broth, Salt, 4 skinless, bone-in chicken thighs, 2 quarts grapeseed oil, 1 1/2 cups whole wheat flour, 1 tablespoon sweet paprika, 1 1/2 teaspoon celery salt, 1 tablespoon freshly ground black pepper, 2 cups low-fat buttermilk

Instructions:
Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.
While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.
Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.
Viet-Mex Fajita Rolls

Ingredients:
2 pounds grilled fajita meat of your choice, sliced in thin strips, 1 cup cilantro sprigs, 1 large tomato, chopped, 1 avocado, peeled and sliced, 4 green onions, chopped, 1/2 cup thin-sliced raw carrot strips, 1/2 cup thin-sliced jicama strips, 1/4 cup dry-roasted peanuts, chopped, 2 limes, cut into wedges, 1 head of romaine lettuce, washed and dried, for wrappers, 1 cup salsa of your choice

Instructions:
Put hot sliced beef on a platter surrounded by the cilantro, tomato, avocado, green onions, carrots, jicama, peanuts, and limes. Use lettuce leaves to roll up steak slices with the other ingredients. Drizzle with lime juice just before serving.
Mint Syrup

Ingredients:
2 ounces freshly picked mint leaves, Juice of 1 lemon, 1 1/4 cups granulated sugar, 1 teaspoon sea salt

Instructions:
Check the mint leaves for any insect life, then tear the leaves into shreds. Put the lemon juice into a large bowl. Add the mint and pound with the end of a wooden rolling pin. Add the sugar and salt and continue to crush the mint leaves to release their menthol essence. Leave to macerate for 8 to 10 hours or overnight.
Pour 2 1/2 cups of boiling water over the macerated mint mixture and let stand for a further 12 hours.
Strain the syrup through a very fine sieve or cheesecloth into a saucepan. Gently bring to a simmer and simmer for a couple of minutes. Pour into warm, sterilized bottles (see p. 125) and seal with screw-caps or corks.
This syrup will keep unopened for 4 months, but once opened, it should be stored in the fridge. If you want to keep it longer, it will need to be sterilized in a water bath straight after canning (see p. 125).
Roasted Mission Figs with Honey

Ingredients:
12 to 16 plump figs, 2 tablespoons unsalted butter, Tiny pinch of salt, 2 tablespoons honey, such as lavender honey, Pinch of ground cinnamon

Instructions:
Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.
Baja-Style Tempura Fish

Ingredients:
1 1/2 cups water
1/2 cup fresh lime juice
10 cloves garlic, sliced
2 serrano chiles, stemmed and sliced
2 teaspoons dried Mexican oregano, ground (page 161)
1 tablespoon fine sea salt
2 pounds young shark fillet, cut into 4 by 3/4-inch strips (see headnote)
3/4 cup plus 1 tablespoon ice water
2 1/2 teaspoons yellow mustard (optional)
1 cup bleached all-purpose flour
Vegetable oil, for deep-frying
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Baja Cabbage Slaw (page 145)
lime wedges
and pickled jalapeño rings

Instructions:
To make the marinade, in a large bowl, combine the 1 1/2 cups water, lime juice, garlic, chiles, oregano, and salt. Add the fish strips and let marinate for at least 20 minutes.
To make the tempura batter, in a separate bowl, whisk together the ice water and mustard. Gently stir in the flour, but don’t overmix; a few small lumps are okay. Cover and refrigerate for 30 minutes.
Drain the shark pieces and pat them dry with a paper towel.
Have a plate lined with paper towels ready. In a large, heavy-bottomed pot, heat at least 2 to 3 inches of oil over medium heat until it reaches 360°F on a deep-fat thermometer. Remove the batter from the refrigerator and stir once more. Dredge the fish pieces in the batter, a few at a time, to evenly coat. Drop them in the hot fat, 2 pieces at a time, adding 2 more pieces every 30 seconds (fry no more than 4 pieces at a time). Monitor the temperature of the hot oil throughout frying, letting the oil return to proper temperature, if necessary, between batches; to ensure crispness, it must remain a constant 360°F to 380°F. If too low, the fish will be oily; if too hot, the pieces will burn.
Fry them until crisp, light golden brown, and floating in the oil, about 2 1/2 minutes per batch. With a fine-mesh skimmer, transfer the fish tempura to the paper-towel-lined plate to absorb the excess oil. Repeat with the remaining pieces of fish. During frying, be sure to remove any pieces of floating batter, or they will burn and darken the oil, which will transfer a burned flavor to the tempura. Serve immediately.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the slaw and filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some slaw, then filling, top with salsa, fold, and eat right away.
Rocco's How Low Can You Go Low-Fat Marinara Sauce

Ingredients:
1/2 tablespoon extra-virgin olive oil, 6 garlic cloves, minced, 1 large yellow onion, cut into small dice, Salt, Crushed red pepper, Two 28-ounce cans tomato puree, 1/2 cup water, 1 small piece of Parmigiano- Reggiano cheese rind, 1 large sprig fresh basil

Instructions:
Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.
Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.
With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.
Brownies

Ingredients:
Nonstick cooking spray
1 1/2 cups canned black beans, rinsed and drained.
1/2 cup unsweetened cocoa powder
1 tablespoon espresso powder
3/4 cup egg substitute
2 tablespoons low-calorie sugar free chocolate syrup, such as Walden Farms
"2 tablespoons reduced-fat sour cream, such as Breakstones", 1 tablespoon unsalted butter, melted
24 packets (84g) Truvia or 8 tablespoons granulated Splenda
1 teaspoon vanilla extract

Instructions:
Preheat the oven to 350˚F. Spray an 8x8-inch glass baking dish with cooking spray.
Combine the beans, cocoa powder, espresso powder and egg, substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.
Sweet Potato Soufflé

Ingredients:
5 medium sweet potatoes (about 9 ounces each)
2 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 cup (1/2 stick) butter
softened

Instructions:
Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter.
On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
In a medium bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.
Herb-Roasted Chicken with Lemon and Sage

Ingredients:
1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion
peeled and cut into large chunks
optional

Instructions:
Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.
Grilled Stuffed Peppers

Ingredients:
2 tablespoons seasoning blend of your choice
1 teaspoon salt (omit if there is salt in the seasoning mix)
1/2 cup white wine
1/2 pound venison sausage (substitute breakfast sausage meat)
1/2 pound ground beef
1 cup cooked rice
2 cloves garlic, minced
1 egg, beaten
1/2 cup minced fresh parsley leaves
Cayenne pepper
Ground cumin
Oil, for frying
3 small green bell peppers (four lobes preferred)

Instructions:
Mix the seasoning blend, salt, and wine in a small bowl and stir well. Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mash with your hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.
Heat a little oil in a frying pan and place a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.
Cut the peppers in half through the stem so that they form six half-pepper cups. Fill each half pepper with meat mixture. Mound the meat no more than a 1/2 inch over the top edge of each pepper. The stuffed peppers can be made in advance to this point and stored covered in the refrigerator for several days.
Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for doneness. Serve immediately with your choice of salsas. These are also great cold or cut into slices for sandwiches.
Use kebab seasoning such as Sadaf, available in Middle Eastern grocery stores.
Use a Cajun spice blend such as Tony Chachere's or Zatarain's and omit the salt.
Sun Dried Tomato Marinade

Ingredients:
1/3 cup chopped sun-dried tomatoes
3 tablespoons brown sugar or molasses
2 cups tomato sauce
1/2 cup white wine
Grated zest and juice of 1 lemon (about 3 tablespoons)
1 teaspoon dried oregano
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf Italian parsley
1 teaspoon crushed red pepper or red pepper flakes
1 teaspoon coarse-grain salt
1 tablespoon freshly cracked black peppercorns
3 or 4 cloves garlic, chopped
1/3 cup balsamic or red wine vinegar

Instructions:
Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.
Vegetable Latkes

Ingredients:
1 cup matzo meal
2 teaspoons salt
2 tablespoons sugar
6 eggs
1 1/2 cups water
3/4 cup grated onion
1 cup peeled and very finely chopped zucchini
1 cup very finely chopped broccoli
3/4 cup very finely chopped spinach
3/4 cup peeled and very finely chopped carrot
3 finely chopped scallions (not including bulbs)
3/4 cup corn oil for frying
Sour cream

Instructions:
In a large bowl, combine matzo meal, salt, and sugar. Set aside.
Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion, zucchini, broccoli, spinach, carrots, scallions, and sun- dried tomatoes if you're using them.
Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Turn and fry for another few minutes until the other side is done. Drain on paper towel. Serve with sour cream.Occasionally stir mixture left in the bowl during the process of spooning latkes into the pan.
Book-Club Buck

Ingredients:
2 ounces Amontillado sherry
1 ounce Ginger-Lime-Infused Simple Syrup
1/2 ounce (1 tablespoon) fresh lime juice
2–3 ounces club soda
curl of lime peel
for garnish

Instructions:
Pour the sherry, simple syrup , and lime juice into a cocktail shaker filled with ice. Shake well (until condensation forms on the entire shaker). Strain the mixture into a rocks glass filled with ice. Top with the club soda. Place the lime peel in the glass.
Triple Chocolate Chocolate Chip Cookies

Ingredients:
Nonstick cooking spray, 1/2 teaspoon vanilla extract, 1/3 cup unsweetened cocoa powder, sifted, 1 cup canned white cannellini beans, rinsed and drained, 2 tablespoons light agave syrup, 3 large egg whites, 1 1/2 cups granulated Splenda, 1/4 cup dark chocolate covered cacao nibs, 1/4 cup mini chocolate chips

Instructions:
Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
Chicken-Fried Steak with Sausage Gravy

Ingredients:
1 cup whole-wheat flour
"2 cups whole-wheat panko breadcrumbs, such as lans All-Natural", 3 large egg whites
Four 3-ounce portions lean filet mignon, pounded about 1/3 inch thick
Nonstick cooking spray
Salt and freshly ground black pepper
One 6-ounce link hot Italian turkey sausage, casing removed
1 cup low-fat,low-sodium chicken broth
1 tablespoon cornstarch
1/2 cup nonfat Greek yogurt

Instructions:
Preheat the oven to 450˚F. Place a wire rack on a baking sheet lined with foil, and set it aside.
Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks. Dredge the steaks in the flour, shaking off any excess. Dip them in the egg whites to coat. Then dredge the steaks in the panko, coating them evenly.
Place the steaks on the wire rack and spray them with cooking spray. Season the steaks with salt and pepper to taste, and roast until they are golden brown and crispy, 8 to 10 minutes.
Meanwhile, heat a large nonstick saute pan over high heat. When the pan is hot, add the sausage and stir it to break it up. Cook the sausage until it is just done about 4 minutes.
While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl.
Add the cornstarch mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat.
Stir the yogurt into the gravy. Season it with salt and pepper to taste. Pour the hot gravy over the steaks, and serve immediately.
Mango Sake

Ingredients:
1.8 quarts Hokusetsu saké (pure rice)
7 ounces sugar syrup
10 1/2 ounces mango flesh
3 tablespoons and 1 teaspoon mango syrup
10 drops ginger juice
squeezed from the root in a ginger press

Instructions:
Combine a little Japanese saké, syrup and fresh mango in a blender and blend.
Add the mango syrup and ginger juice, then strain through a cloth. Add the remaining saké and store in the refrigerator.