iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Celery-Root Bisque with Shiitakes

Ingredients:
2 lb celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch cubes
3 celery ribs, chopped
1/2 lb shallots, chopped
1 stick (1/2 cup) unsalted butter
8 cups water
2 teaspoons salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup heavy cream
1 tablespoon fresh lemon juice, or to taste
6 oz fresh shiitakes
stems discarded and caps sliced 1/4 inch thick

Instructions:
Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes. Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.
Serve bisque topped with mushrooms and drizzled with brown butter.
Springtime Sushi Nests

Ingredients:
1 cup Dashi
1 tablespoon sugar
4 teaspoons mirin (sweet Japanese rice wine)
1 carrot, peeled, cut into matchstick-size strips
1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips
2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced
2 teaspoons reduced-sodium soy sauce
1 large egg
Pinch of salt
Nonstick vegetable oil spray
6 asparagus spears, trimmed, cut into 1 3/4-inch pieces
Sushi Rice
6 butter lettuce leaves
12 cooked large shrimp, peeled
1/4 cup shredded red pickled ginger (beni shoga)

Instructions:
Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat. Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl. Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes. Add carrot strips. Cool mixture completely.
Whisk egg, salt and 1 teaspoon mirin in small bowl to blend. Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat. Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely.
Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips.
Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Cool asparagus in bowl of ice water. Drain well.
Toss Sushi Rice, carrot mixture and asparagus in large bowl. (Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.)
Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and pickled ginger and serve.
Winter Spice Cake with Caramelized Apple Topping

Ingredients:
Nonstick vegetable oil spray
13 tablespoons unsalted butter, room temperature
6 medium Golden Delicious apples (about 2 1/4 pounds), peeled, each cut into 6 wedges, cored
4 tablespoons plus 1 3/4 cups sugar
1 cup whipping cream
1/2 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream

Instructions:
Preheat oven to 350°F. Spray bottom of 9-inch-diameter springform pan with nonstick spray. Line bottom with foil; spray foil. Wrap outside of pan with foil.
Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon sugar. Sauté apples until almost tender and beginning to brown, about 6 minutes. Sprinkle with 3 tablespoons sugar. Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes. Pour apple mixture onto large plate (do not clean skillet).
Melt 4 tablespoons butter in same skillet over medium-high heat. Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy). Add cream and vinegar (do not stir). Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes. Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer. Pour caramel sauce into small saucepan.
Spread 3 tablespoons caramel sauce over bottom of prepared pan. Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles. Sift flour and next 6 ingredients into bowl. Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy). Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce. Beat in half of dry ingredients, then sour cream, then remaining dry ingredients.
Spoon batter evenly over apples. Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes.
Cut around cake; remove pan sides. Cool cake 15 minutes longer. Place platter atop cake; invert cake onto platter. Remove pan bottom and foil. Replace any dislodged apples. Rewarm remaining caramel sauce. Serve cake warm or at room temperature with sauce.
Calf's Liver with Bacon and Onions

Ingredients:
"1 lb calfs liver (1/2 inch thick), cut into 4 pieces", 1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
Caramel Pecan Cookies

Ingredients:
Ingredients for basic butter cookies
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans (1/2 lb)
toasted
cooled
and coarsely chopped

Instructions:
Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
While crust chills, put oven rack in middle position and preheat oven to 375°F.
Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.
The Great After-Thanksgiving Turkey Enchiladas

Ingredients:
3 tablespoons plus 1/2 cup vegetable oil
1 3/4 cups finely chopped onions
1 28-ounce can enchilada sauce
5 plum tomatoes, finely chopped
1 1/2 teaspoons finely chopped canned chipotle chilies*
1 cup chopped fresh cilantro
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese
3/4 cup sour cream
12 5- to 6-inch corn tortillas
*Chipotle chilies canned in a spicy tomato sauce are sold at Latin American markets
at specialty foods stores and at some supermarkets.

Instructions:
Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
Spinach and Chick Peas with Bacon

Ingredients:
3 slices thick-cut bacon
3 tablespoons extra-virgin olive oil
15-ounce can chickpeas, rinsed
1/4 teaspoon dried hot red pepper flakes
8 cups baby spinach (6 ounce), any tough stems discarded
1 garlic clove
minced

Instructions:
Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.
Spice-Crusted Rack of Lamb

Ingredients:
2 tablespoons whole coriander seeds
4 teaspoons black peppercorns
2 teaspoons cumin seeds
12 whole cloves
1 teaspoon ground turmeric
3/4 teaspoon cardamom seeds (from whole green pods)
3 tablespoons vegetable oil
2 pounds meaty lamb neck bones
2 celery stalks, chopped
1 cup chopped onion
8 large garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
3 small bay leaves, crumbled
2 large plum tomatoes, chopped
5 cups canned low-salt chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh mint
3 1 1/4-pound lamb racks

Instructions:
Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.
Coconut-Peach Layer Cake

Ingredients:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup sour cream
1 cup (2 sticks) unsalted butter, room temperature
1 2/3 cups sugar
1 cup canned sweetened cream of coconut (such as Coco López)*
4 large eggs, separated
2 teaspoons vanilla extract
3 cups sweetened flaked coconut
1/2 cup peach preserves
3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices
1/2 cup sugar
2 tablespoons fresh lemon juice
3 cups chilled whipping cream
1/4 cup plus 2 tablespoons canned sweetened cream of coconut
1 1/2 teaspoons vanilla extract
1 peach
peeled
thinly sliced

Instructions:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)
Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
Beat first 3 ingredients in large bowl until peaks form.
Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
Cream of coconut is available in the liquor section of most supermarkets.
Shrimp and Crab Souffles with Red Bell Pepper and Tarragon

Ingredients:
Grated Parmesan cheese
1/2 cup crabmeat (about 3 1/2 ounces)
1/2 cup small cooked shrimp (about 3 1/2 ounces)
1/4 cup (packed) well-drained roasted red peppers from jar
2 tablespoons fresh whole tarragon leaves
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
1 large shallot, minced
1/8 teaspoon (scant) cayenne pepper
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
8 large egg whites
3/4 cup grated Parmesan cheese

Instructions:
Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
Spaghetti with Tuna, Tomatoes, Capers, and Basil

Ingredients:
2 pounds tomatoes, halved, seeded, very thinly sliced
2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks
1/2 cup extra-virgin olive oil
4 anchovy fillets, minced
2 small garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil (from 3 large bunches)

Instructions:
Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.
Pan-Grilled New York Strip Steaks with Green Olive Tapenade

Ingredients:
1/2 cup slivered almonds, toasted
1 pound mild green brine-cured olives (such as Picholine), pitted
5 tablespoons olive oil
2 tablespoons drained capers
4 anchovy fillets
2 garlic cloves
2 2-inch-thick New York strip steaks (each about 1 1/4 pounds)
2 tablespoons chopped fresh rosemary

Instructions:
Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Sprinkle steaks generously with salt and pepper. Coat steaks with rosemary, pressing to adhere. Heat 2 heavy medium skillets (preferably cast-iron) over high heat 5 minutes. Place 1 steak in each pan. Sear steaks 3 minutes; turn over and sear second side 3 minutes. Reduce heat to medium-high. Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 15 minutes longer for medium-rare (thermometer inserted into center will register 130°F). Transfer steaks to platter; let stand 10 minutes. Slice steaks thinly. Serve with tapenade.
Almond Crunch Cookies

Ingredients:
3 cups slivered almonds, toasted 1 1/4 cups powdered sugar
3 large egg whites
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 tablespoons amaretto liqueur
1 teaspoon vanilla extract

Instructions:
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat. Whisk 1 egg white to blend in small bowl. Add 1 tablespoon egg white to nuts and toss to blend. Spread mixture in even layer over prepared baking sheet. Bake until almonds are golden and coating is dry, about 10 minutes. Cool completely.
Transfer candied almonds to processor. Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form. Transfer chopped candied almonds to small bowl.
Line 2 large baking sheets with parchment paper. Finely chop remaining 1 1/2 cups slivered almonds in processor. Add flour, baking soda, and salt. Blend until nuts are very finely ground.
Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended. Add remaining 2 egg whites, amaretto, and vanilla. Beat until well blended. Gradually mix in flour-almond mixture. Stir in chopped candied almonds.
Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart. Bake until cookies are golden brown, about 14 minutes. Cool slightly on baking sheets. Transfer cookies to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.)
Cranberry-Walnut Pumpkin Bread

Ingredients:
2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts

Instructions:
Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)
Filet Mignon with Green Peppercorn Cream Sauce

Ingredients:
1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Instructions:
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.