iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spinach-Parmesan Soufflés

Ingredients:
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 1/4 cups buttermilk
1 9-to 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 1/2 cups grated parmesan cheese
6 large egg yolks
2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
8 large egg whites
8 1-cup soufflé dishes or custard cups

Instructions:
Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
Lemon Rosé Bellini

Ingredients:
1 spoonful lemon sorbet, softened
1/2 ounce citrus vodka (optional, for a stronger drink)
4 ounces rosé champagne
2 to 3 raspberries
for garnish

Instructions:
Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled champagne flute and garnish with floating raspberries.
Sparkling Apple Cocktail

Ingredients:
1 ounce apple juice, 1/2 ounce cognac, 1/2 ounce simple syrup, 4 to 5 red or green apple chunks, 3 ounces champagne

Instructions:
Combine the apple juice, cognac, simple syrup, and apple chunks in a cocktail shaker with ice. Shake vigorously and pour into a cocktail glass. Add additional ice, if needed. Top off with champagne. Stir and serve.
Classic Champagne Cocktail

Ingredients:
1 sugar cube, Angostura bitters, Champagne, Lemon or orange twist, for garnish

Instructions:
Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.
Limoncello Sparkle

Ingredients:
1 ounce limoncello (an Italian lemon liqueur)
1/2 ounce Cointreau
Champagne
Long lemon peel
for garnish

Instructions:
Combine the limoncello and Cointreau in a cocktail shaker with ice. Shake moderately, and strain into a champagne flute. Top with champagne. Garnish with a long lemon peel.
Siren's Song

Ingredients:
3 ounces champagne, 1 ounce ginger beer, 1/2 ounce raspberry puree, 1/2 ounce raspberry liqueur

Instructions:
Combine all of the ingredients in a cocktail shaker with ice and stir for 5 to 10 seconds. Strain into a champagne flute.
Kolacky

Ingredients:
6 ounces (about 3/4 cup) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
About 3/4 cup prepared poppy-seed, apricot, or prune filling or thick jam of choice
"Sifted confectioners sugar for dusting"

Instructions:
1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.
Toffee Squares

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
7 to 8 ounces milk chocolate, broken into pieces, or 1 1/2 cups milk chocolate chips
1 cup chopped almonds
toasted

Instructions:
1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
3. Bake in the center of the oven until pale gold on top, about 20 minutes.
4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.
Stained-Glass Ornaments

Ingredients:
3 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 3 tablespoons unsalted butter, at room temperature, 1/2 cup firmly packed dark brown sugar, 3/4 cup unsulfured molasses, 1/3 cup water, 6 ounces translucent hard candies in colors of choice, crushed

Instructions:
1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
2. In a large bowl, with an electric mixer, beat the butter on medium speed until creamy. Add the sugar and molasses and beat for 2 minutes. Beat in the water. On low speed, beat in the flour mixture until a soft dough forms.
3. Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
4. Preheat the oven to 350°F. Line cookie sheets with aluminum foil.
5. Divide the dough into thirds. Divide each third into 10 equal pieces. Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter. Gently trace the design of your choice onto the prepared cookie sheets (a wooden spoon handle or chopstick works well for tracing on foil). Outline each design with a rope of dough, pressing the ends together to seal securely.
6. Sprinkle the inside of each design with the crushed candies, dividing the candies evenly among the outlined designs and creating an even layer.
7. Bake in the center of the oven or until the edges of the cookies are golden and the candy has melted, 6 to 9 minutes. Let the cookies cool on the cookie sheets on wire racks until the candy hardens, about 5 minutes. Gently peel the foil away from the cookies and transfer to the racks to cool completely.
Grilled Stuffed Mackerel

Ingredients:
1 medium mackerel, cleaned and deboned if possible, 1/4 tsp ginger paste, 1/4 tsp garlic paste, salt, to taste, 1 tbsp plus 1 tsp vegetable oil, 2 tsp lemon juice, 1/2 small onion, peeled and sliced, 5 fresh curry leaves, 2 tsp Goan red spice paste, 1 medium tomato, chopped, lemon wedges, to serve

Instructions:
Wash and dry the inside of the fish. Make deep slashes across both sides of the fish. Stir together the ginger and garlic pastes, salt, 1 teaspoon of the oil and the lemon juice and rub all over and into the slits of the fish. Place in a nonmetallic dish, cover and marinate in the fridge for 30 minutes.
Heat the remaining oil in a small nonstick saucepan and fry the onion until golden brown. Add the curry leaves and masala paste and cook over medium-low heat for 3-4 minutes, stirring constantly. If you are concerned that the masala sauce may burn, add a sprinkling of water to the pan. Add the tomato and salt and cook briskly for 6-8 minutes, stirring often. The tomatoes will completely break down and you will be left with a spicy, thick masala sauce. Taste and adjust the seasoning.
Rub a little of this stuffing mixture on the flesh and inside the slits and stuff the rest into the cavity. Put the fish back in the fridge for another 20 minutes, if you have time.
Preheat the grill and cover the grill pan with kitchen foil. Place the fish on top and cook for 6-7 minutes on each side, turning carefully, until the fish is golden brown and cooked through. Serve with lemon wedges and plain rice.
Chicken Cutlets with Romesco and Serrano Cracklin's

Ingredients:
1 1/2 cups fresh breadcrumbs made from baguette with crust, divided, 1 cup drained roasted red bell peppers from jar, 1/4 cup sliced almonds, toasted, 5 tablespoons extra-virgin olive oil, divided, 2 tablespoons Sherry wine vinegar, divided, 1 large garlic clove, peeled, 3/4 teaspoon paprika, 1/3 cup chopped fresh Italian parsley plus 1/2 cup fresh parsley leaves, 4 large chicken cutlets, 2 ounces thinly sliced Serrano ham or prosciutto, chopped, 6 cups torn butter lettuce

Instructions:
Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic, and paprika in processor. Season romesco with salt and pepper.
Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; sautéuntil crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; sauté until cooked through, 4 to 5 minutes per side. Divide chicken among plates.
Whisk 1 tablespoon oil and 1 tablespoon vinegar in large bowl; season with salt and pepper. Add lettuce and parsley leaves; toss. Mound salad alongside chicken. Top with romesco. Sprinkle ham over.
Beet and Tangerine Salad with Cranberry Dressing

Ingredients:
3 2 1/2-inch-diameter red beets, tops trimmed
3 large tangerines (such as Murcott)
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion
1 large bunch watercress
thick stems trimmed

Instructions:
Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.
Indian Eggplant and Onion Dip with Pita Chips

Ingredients:
3 pita bread rounds, cut horizontally in half, then cut into wedges, 4 tablespoons olive oil, divided, 1 1 1/4-pound eggplant, quartered lengthwise, 2 1/2 cups chopped onions, 2 unpeeled garlic cloves, 2 tablespoons chopped fresh mint, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon garam masala

Instructions:
Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.
Risotto with Butternut Squash, Leeks, and Basil

Ingredients:
3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 cups arborio rice
4 14-ounce cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Instructions:
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.
Fresh Gluten-Free Pasta

Ingredients:
2/3 cup (70g/2.5oz) corn flour
1/2 cup (70g/2.5oz) quinoa flour
1/2 cup (60g/2.125oz) potato starch
2 teaspoons xanthan gum
1 teaspoon guar gum
1 teaspoon fine sea salt
2 large eggs
4 egg yolks from large eggs

Instructions:
Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum, and salt and stir. Sift the entire mixture into the bowl of a stand mixer.
Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm yet still pliable, a little like playdough.
If you are using a pasta machine, cut the ball of dough into quarters and roll out each piece of dough to about a 1/2-inch thickness. We like to roll out each piece between 2 pieces of parchment paper. Lightly flour both sides of the dough with a bit more potato starch. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the pasta sheet starts to break, it is thin enough.
If you are making the dough by hand, we suggest you cut the ball of dough into 8 pieces, and then cut each of those pieces in half, so they are about the size of golf balls. Roll out each piece of dough as thin as you possibly can.
For fettuccine, use the fettuccine setting on the pasta machine. If you are cutting the dough by hand, you want ribbons of pasta, about 1/4-inch wide. For spaghetti, use the spaghetti setting on the pasta machine. If you are cutting the dough by hand, you want thin strings of pasta.
For ravioli, cut the rolled-out pasta into 2-inch-square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges of the pasta with an egg wash. Place another pasta square on top and press down, crimping the edges. (Having a ravioli cutter on hand helps with this process.)
For lasagna, leave the pasta in long sheets.
To cook the pasta, bring a large pot of salted water to a boil. Put the pasta shape of your choice into the boiling water. When the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it's a fine line. One moment it's al dente, and the next it's one big ball of mush, so watch the pot.) Cooking times will vary for the different shapes. Fettuccine generally takes 4 to 5 minutes, spaghetti 3 to 4 minutes. Ravioli takes a little longer, about 5 to 6 minutes. The cooking times will differ in each kitchen, depending on how thin you were able to roll out the dough. Let your taste be the judge.
Gluten-Free Focaccia Bread

Ingredients:
1 large Yukon gold potato, peeled and quartered
1 envelope (2 1/4 teaspoons) active dry yeast
1 tablespoon sugar
1 cup warm water (about 110°F)
1 cup (120g/4.2oz) tapioca flour
3/4 cup (95g/3.4oz) sorghum flour
2/3 cup (129g/4.5oz) potato starch
1/2 (102g/2.2oz) cup sweet rice flour
1 teaspoon xanthan gum
1/2 teaspoon guar gum
2 teaspoons fine sea salt, plus extra for sprinkling
1 large egg, separated
3 tablespoons olive oil, plus extra for greasing pan and sprinkling
2 teaspoons finely chopped fresh rosemary

Instructions:
Put the potato quarters into a large saucepan with cold water and enough salt to make the water taste like the ocean. Bring to a boil, then cook over medium-high heat until a knife inserted into the potato slips out easily, about 20 minutes. Drain the potato and set aside. When the potato has cooled enough for you to work with it, press it through a fine-mesh sieve, using the back of a ramekin or a large wooden spoon. (If you own a ricer, use it here.)
Combine the yeast and sugar in a large wide-mouthed bowl. Add the warm water. (Run the water over the inside of your wrist. When it feels like the temperature of your skin, the water is ready.) Stir together gently. Give the yeast 10 to 15 minutes to proof.
Sift the tapioca flour, sorghum flour, potato starch, and sweet rice flour through a fine-mesh sieve into the bowl of a stand mixer. Stir in the xanthan gum, guar gum, and salt.
Add the egg yolk, oil, yeasty water, and rosemary to the dry ingredients. Run the stand mixer with a paddle attachment on medium speed until the dough comes together, about 5 minutes. When you first stop the mixer, the dough will look like a firm ball, and then it will start to slump off the paddle attachment. The dough will have the consistency of thick cake batter.
Beat the egg white until it is stiff. Gently fold it into the dough. Set the bowl in a warm place and allow the dough to rise until it has doubled in size, about 1 hour.
Preheat the oven to 450°F. Grease both sides of a piece of parchment paper with oil and lay it down in a 9-inch pie pan.
Push the dough into the prepared pan and smooth the top with a rubber spatula. Sprinkle on olive oil and sea salt, if you wish. Slide the focaccia into the oven and put a large oven-safe saute pan filled with ice cubes on the rack beneath it. Bake until the top is browned and the internal temperature of the bread reaches at least 180°F, about 25 minutes.
Allow the focaccia to cool in the pan for at least 10 minutes. Tip it onto a wire rack and cool for another 30 minutes. Enjoy.
Charred Octopus with Peach, Arugula and Aged Balsamic

Ingredients:
1/2 small onion, peeled and quartered
1 small celery stalk, sliced on the bias
1/2 small carrot, peeled and sliced on the bias
1 3-ounce piece prosciutto
2 fresh Italian parsley sprigs
3 garlic cloves, cut in half
1/2 teaspoon cayenne pepper
8 cups water, approx.
2 pounds octopus, head removed and tentacles separated
2 tablespoons olive oil
-fine sea salt and freshly ground black pepper
1/2 cup baby arugula
1 peach, halved, pitted, and thinly sliced
4 tablespoons aged (at least 8 years) balsamic vinegar
1 lemon
cut in half

Instructions:
Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.
Remove the octopus from the braising liquid and drain well. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.
Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice. Serve immediately.
Crab-Stuffed Zucchini Flowers with Mustard Butter Sauce

Ingredients:
8 ounces Peekytoe crabmeat, 2 tablespoons crème fraîche, 1 lemon, zested and juiced, 1 tablespoon thinly sliced chives, fine sea salt and freshly ground white pepper, "piment dEspelette", 12 large zucchini flowers, stamens removed, 1 tablespoon water, 6 tablespoons unsalted butter, 1/2 tablespoon Dijon mustard, 1/2 tablespoon whole grain mustard, fine sea salt and freshly ground white pepper, 1 tablespoon thinly sliced chives

Instructions:
Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.
Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.
Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.
Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.