iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Feijoada (Meat Stew with Black Beans)

Ingredients:
1 1/2 cups dry black beans, rinsed and sorted
1 lb corned beef
2 lb smoked pork spareribs or smoked pork chops
3/4 lb slab bacon
1 1/2 lb boneless beef chuck or eye round
1 ham hock
"1 pigs foot, split", 10 to 12 cups low sodium or homemade chicken broth or water
1 bay leaf
2 tbsp peanut or olive oil
1 1/2 cups minced onion
1/4 lb chorizo, sliced 1/4 inch thick
2 tsp minced garlic
1/2 cup thinly sliced scallions, cut on the diagonal
1 jalapeño, seeded and minced
Salt as needed
Freshly ground black pepper as needed

Instructions:
1. Soak the black beans in enough cold water to cover generously for at least 6 and up to 12 hours in the refrigerator. In a separate container, soak the corned beef in the refrigerator overnight in enough cold water to cover.
2. Drain the corned beef and place it in large Dutch oven along with the smoked spareribs or chops, bacon, beef, ham hock, and pig's foot. Add enough broth or water to cover the meats. Add the bay leaf, cover the Dutch oven, and bring the broth to a simmer over low heat, skimming as necessary. Simmer until the meats are all tender, removing them from the broth as they become fork-tender (20 to 30 minutes for the spareribs or chops; 45 minutes to 1 hour for the other meats), and transfer them to a bowl. When all of the meat has been removed from the Dutch oven, strain the broth. (You can cool the meats and broth now and continue the cooking the next day.)
3. Drain the soaked beans and rinse well. Place them in the Dutch oven and add enough of the strained broth to cover the beans. Bring the broth to a boil over medium high heat and then immediately reduce the heat for a slow simmer, skimming as necessary, until the beans are tender and creamy to the bite, 1 1/2 to 2 hours. Season to taste with salt. Drain the beans, reserving their cooking liquid separately.
4. Heat the oil the Dutch oven over medium heat until it shimmers. Sauté the onion in the oil, stirring frequently, until golden, about 10 minutes. Add the chorizo, garlic, scallions, and jalapeño; sauté, stirring frequently, until very hot and aromatic, about 5 minutes. Return the drained beans to the Dutch oven along with enough of the strained liquid from the beans to make a good, stew-like consistency. Simmer until the feijoada is very flavorful, 10 to 15 minutes. Lightly mash some of the beans with the back of a spoon to thicken the sauce, if desired. Season to taste with salt and pepper.
5. Remove the meat from the ham hocks and cut it into medium dice. Remove the rind from the bacon and cut it into a medium dice. Add the diced ham and bacon to the beans and simmer 15 minutes. Slice the corned beef, beef, and separate the spareribs into portions. Add them to the beans and continue to simmer until the feijoada is very flavorful and thickened, about 15 minutes
Borscht

Ingredients:
2 quarts beef, chicken, or vegetable broth, 1 tablespoon vegetable oil, 2 onions, diced, 2 garlic cloves, minced, 1 teaspoon dried marjoram, 2 celery stalks, trimmed, thinly sliced, 2 parsnips, peeled, thinly sliced, 1 carrot, peeled, thinly sliced, 1 leek, white and light green parts, thinly sliced, 1/2 head savoy cabbage, shredded, 1 bay leaf, 1 teaspoon salt, or to taste, 1/2 teaspoon freshly ground black pepper, or to taste, 2 beets, peeled, grated, 1/4 cup dill, minced, 2-3 tablespoons red wine vinegar, or as needed, 1/2 cup sour cream

Instructions:
Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.
Jerk Chicken

Ingredients:
2 teaspoons allspice, ground
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 onion, large, cut into eighths (about 1/2 pound)
4 scallions, cut into fourths
1 Scotch bonnet chile, seeded
1/2 teaspoon dark rum
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
8 chicken breasts
boneless
skinless

Instructions:
Preheat the oven to 375°F.
Combine the allspice, cinnamon, nutmeg, onion, scallions, chile, rum, salt, and pepper in a food processor. Process until the mixture forms a thick salsa-like mixture.
Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag. Squeeze out the air and seal the bag. Refrigerate for 10 minutes.
Spray the rack of a roasting pan with non-stick spray and place in the pan.
Arrange the chicken on the rack, and bake for 12 minutes. Flip the chicken and cook another 15 minutes until cooked through. Serve warm.
Spicy Pork Posole

Ingredients:
1 tablespoon olive oil
6 ounces pork tenderloin, halved lengthwise
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 large yellow onion, sliced
2 cloves garlic, sliced
2 teaspoons chili powder
3 cups canned hominy (about 3 cans, 15 ounces each), drained
6 cups low-sodium vegetable broth
2 bay leaves
1 small head green cabbage, cut into ribbons
8 radishes, sliced
1/2 medium avocado, sliced
1 jalapeño chile
sliced

Instructions:
Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-low. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until onion is transparent, 15 to 20 minutes; reduce heat as needed to keep from burning. During last minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes. Add cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve garnished with radishes, avocado and jalapeño.
Mediterranean Chef Salad with Polenta Croutons

Ingredients:
1 package (18 ounces) fat-free, plain precooked polenta
Olive oil cooking spray
2 pints grape tomatoes
2 tablespoons balsamic vinegar
1 cup canned cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 head romaine, torn (about 6 cups)
20 basil leaves
4 ounces fresh part-skim mozzarella
cut into small cubes

Instructions:
Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.
Bulgur Risotto with Corn and Shrimp

Ingredients:
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
1/2 teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
1/4 teaspoon red pepper flakes
1/4 cup cilantro
chopped

Instructions:
Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.
Quinoa Stir-Fry with Vegetables and Chicken

Ingredients:
3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

Instructions:
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Pear-Cranberry Cobblers

Ingredients:
Vegetable oil cooking spray
1/3 cup steel-cut oats
2 large pears (about 1 pound), peeled, cored and cut into chunks
1 cup fresh or frozen cranberries
1/4 cup whole-wheat flour
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/4 cup packed brown sugar
2 tablespoons lowfat vanilla yogurt

Instructions:
Heat oven to 375°. Place four 8-ounce ramekins on a rimmed baking sheet and coat each with cooking spray. Place oats in a bowl and stir in 3 tablespoons boiling water; cover and steep about 10 minutes. Divide pears and cranberries among ramekins. Mix next 5 ingredients in a bowl. Stir egg and sugar into oats; add flour mixture and yogurt. Stir but don't overmix. Spoon batter over fruit and spray tops with cooking spray. Bake until topping browns and puffs, about 45 minutes. Serve warm.
Butternut Squash and Fried Sage Pasta

Ingredients:
8 ounces whole-wheat penne
1 tablespoon olive oil
8 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan

Instructions:
Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.
Asian Noodle Dinner Salad

Ingredients:
1 broiled 3 ounce breast of chicken shredded or 3 oz of deveined cooked shrimp
2 cups chopped romaine lettuce
1/2 cup cherry tomatoes
2 scallions, sliced (both white and green parts)
3 tbsp chopped cilantro
1/2 cup snow peas
2 or 3 tbsp of Asian Dressing
1 16-ounce package of thin Chinese noodles or Soba noodles or angel hair pasta
3 tbsp dark sesame oil
3 tbsp soy sauce (light)
2 tbsp balsamic or rice wine vinegar
2 tbsp of sugar
1 tbsp peanut butter
2 tbsp grated ginger
Zest of 1/2 lemon
1/2 tsp garlic powder

Instructions:
Take a quarter of the package of noodles for each serving and place in boiling water for 3 to 4 minutes. Cook only until just soft (al dente) but not too soft; separate the strands while boiling. Drain in colander and immediately rinse with cold water. Cool noodles in the refrigerator. Mix with other ingredients and dressing.
Turkey Meatballs

Ingredients:
1 lb ground turkey, 1 egg, 1/2 cup seasoned bread crumbs, 1 tsp chopped onions, 1/4 tsp garlic powder, 1/8 tsp black pepper, 1 tbsp tomato paste or 2 tbsp ketchup

Instructions:
Preheat oven to 400 degrees. Combine all the ingredients and mix thoroughly. Form meatballs from 1 tbsp of mixture mold into the shape of a ball. Bake 15 to 20 minutes on a lightly oiled 10 x 15 x 1 inch pan, or until the meatballs are no longer pink in the center.
Dr. Lee's Mocha Meringue

Ingredients:
1 cup powdered sugar, 1 tbsp of cocoa, 1/8 tsp cinnamon, 1/2 tsp instant coffee powder, 4 egg whites, 1/2 tsp vanilla, 1/2 cup slivered almonds, 1/4 tsp salt

Instructions:
Preheat oven to 250 degrees. Lightly grease a cookie sheet. Sift powdered sugar, cocoa, coffee and salt. Put dry mix and almonds in blender—grind until it becomes a fine powder. Beat the egg whites and vanilla extract until stiff. Fold the powdered mix with the stiff egg whites. Drop meringue mix with a tablespoon onto cookie sheet. Bake for 2 to 3 hours, turn off the oven, leave meringues in oven for 20 minutes, then serve.
Adapted from The Moosewood Cookbook by Mollie Katzen.
Low-Fat Carrot Ginger Soup

Ingredients:
1 package frozen carrots, 1 1/2 cup hot water, 1 cube vegetable or chicken bouillon, 1/2 cup of skim milk, 1 tsp ginger, grated, 1 tsp honey

Instructions:
In a blender put 1 package of frozen carrots, hot water, 1 cube vegetable or chicken bouillon, skim milk, grated ginger, and honey. Puree and warm in microwave for 2 minutes.
Dr. Lee's Red Wine Chicken Stew

Ingredients:
1 tbsp olive oil
2 cloves of garlic, mashed
1/2 cup chopped tomatoes
2 boneless chicken breasts
1 cup sliced onion
1 cup sliced mushrooms
1 cup full-bodied red wine
1 cup chicken stock (1 cup water plus 1/2 chicken or vegetable bouillon cube)
1/4 tsp thyme

Instructions:
In a Dutch oven at medium heat, combine olive oil and garlic and sauté briefly. Then add tomatoes and cook for five minutes. Add chicken breasts, onion, mushrooms, wine, chicken stock, and thyme. Lower heat and cook for 40 to 50 minutes until chicken breasts are done.
Dried Fig, Apricot, and Cherry Slump

Ingredients:
2 cups fruity white wine (such as Riesling)
1 1/2 cups water
1 cup dried black Mission figs (about 6 ounces), stemmed, quartered
1 cup dried apricot halves (about 5 ounces), cut in half
1/2 cup dried tart cherries (about 3 ounces)
1/2 cup golden raisins (about 3 ounces)
1/4 cup matchstick-size strips crystallized ginger
1/4 cup sugar
2 tablespoons fresh lemon juice
1/2 vanilla bean, split lengthwise
1 1/2 cups all purpose flour
4 tablespoons sugar, divided
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
2/3 cup chilled buttermilk
1/8 teaspoon ground cinnamon
Chilled heavy whipping cream

Instructions:
Combine first 9 ingredients in 12-inch broilerproof skillet with 3-inch-high sides or wide 3-quart stovetop casserole dish. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Whisk flour, 2 tablespoons sugar, baking soda, and sea salt in medium bowl to blend. Add butter and rub in with fingertips until very coarse meal forms (butter pieces will be reduced to size of small peas). Add buttermilk and stir just until dough comes together (dough will be slightly wet). Mix remaining 2 tablespoons sugar and cinnamon in small bowl to blend.
Return dried fruit mixture to simmer. Using generous 1/4 cup biscuit dough for each, scoop 8 mounds of dough atop simmering fruit mixture, spacing apart. Sprinkle cinnamon sugar over each biscuit. Cover skillet tightly and simmer over medium-low heat until biscuits are puffy and cooked through (tester inserted into center of biscuits comes out clean), about 12 minutes. Remove skillet from heat. Let slump stand uncovered 15 minutes.
Meanwhile position rack in upper third of oven at least 6 inches from heat source and preheat broiler. Broil slump just until biscuit tops are light golden, watching closely to prevent burning, 1 to 2 minutes.
Divide fruit slump among bowls. Pour chilled cream over each and serve.
Pear, Almond, and Dried-Cherry Brown Betty

Ingredients:
1/2 cup dried tart cherries
3 tablespoons poire Williams (clear pear brandy) or regular brandy
6 5x4-inch slices white sandwich bread with crust (such as buttermilk bread), torn into pieces (about 6 cups)
1 cup sliced almonds
5 tablespoons unsalted butter, melted
1 1/2 cups hot water
1/2 cup honey
1/2 cup (packed) golden brown sugar
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon fine sea salt
1/4 teaspoon ground cloves
21/2 pounds firm but ripe pears (such as Bosc or Bartlett), peeled, halved, cored, cut into 1-inch cubes
Vanilla ice cream

Instructions:
Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours. Drain (reserve brandy for another use).
Preheat oven to 375°F. Combine bread pieces and almonds in processor. Using on/off turns, blend until mixture resembles very coarse crumbs. Spread crumb mixture evenly on rimmed baking sheet. Bake until crumb mixture is light golden and crisp, about 16 minutes. Transfer crumb mixture to medium bowl; toss with melted butter. Set aside. Maintain oven temperature.
Mix 1 1/2 cups hot water and honey in 2-cup measuring cup. Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well. Add pear cubes and toss to coat.
Butter 9x9x2-inch metal baking pan. Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan. Spread half of pear mixture over crumb mixture. Top with 1/3 of crumb mixture, then remaining pear mixture. Sprinkle remaining crumb mixture evenly over. Pour water-honey mixture over.
Cover pan tightly with foil and bake 30 minutes. Remove foil and bake uncovered until crumb mixture is golden brown on top and pear filling is bubbling thickly at edges, about 45 minutes longer. Remove from oven and cool at least 20 minutes. do ahead Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 300°F oven 15 to 20 minutes.
Serve warm with vanilla ice cream.
Pickled Red Onions

Ingredients:
1 large red onion, halved through core, thinly sliced crosswise, 1/2 cup sugar, 1/2 cup white wine vinegar, 1 1/2 teaspoons coarse kosher salt, 1 1/2 teaspoons whole black peppercorns, 1/2 cinnamon stick

Instructions:
Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl. Cover; cool to room temperature. Chill overnight.
Onions can be pickled 3 weeks ahead. Keep chilled. Drain before serving.
Salmon Salad with Fennel, Orange, and Mint

Ingredients:
1/4 cup sugar
1/4 cup unseasoned rice vinegar
2 whole star anise*
4 cups cold water
1 1-pound salmon fillet with skin
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
2 tablespoons olive oil

Instructions:
Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet. Season with salt and pepper. Bring to boil over high heat, stirring until sugar dissolves. Add salmon fillet, skin side up, to skillet. Cover skillet and remove from heat. Let stand 10 minutes. Using slotted spoon, turn salmon over; cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer. Remove salmon from liquid and cool. Coarsely flake salmon into medium bowl, removing bones and skin; set aside.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using small sharp knife, cut off peel and white pith. Working over large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange. Add salmon, fennel, mint, and olive oil. Gently toss to combine. Season with salt and pepper.
Star-shaped seedpods; sold in the spice section of some supermarkets and at specialty foods stores and Asian markets.
Spicy Spaghetti with Fennel and Herbs

Ingredients:
1 3-ounce package pancetta (Italian bacon), chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
1 1/2 cups low-salt chicken broth
4 tablespoons finely chopped fresh Italian parsley, divided
2 tablespoons fresh lemon juice
11/2 teaspoons crushed fennel seeds
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese
divided

Instructions:
Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.