iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes

Ingredients:
12 to 13 ounces cherry tomatoes and/or pear tomatoes
1 tablespoon extra-virgin olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon dried oregano
12 12x9-inch sheets fresh phyllo pastry or frozen, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
4 tablespoons finely grated Parmesan cheese, divided
3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces)
1/2 yellow bell pepper, cut into thin strips
1/4 cup quartered pitted Kalamata olives
2 teaspoons coarsely chopped fresh oregano

Instructions:
Preheat oven to 400°F. Toss tomatoes, olive oil, salt, and oregano in medium bowl. Scatter tomatoes on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature.
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
Brush another large rimmed baking sheet with some of melted butter. Place 1 phyllo sheet on baking sheet. Brush lightly with melted butter and top with second phyllo sheet. Brush with butter and top with third sheet; brush with butter. Sprinkle with 1 tablespoon Parmesan. Repeat 3 more times for total of 12 phyllo sheets and 4 tablespoons Parmesan. Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border. Top with roasted tomatoes, pepper strips, and olives.
Bake pizza until phyllo is crisp, 25 to 27 minutes. Sprinkle 2 teaspoons fresh oregano over, loosen pizza from sheet with large metal spatula, and slide onto cutting board.
*Also called mozzarella affumicata; sold at some specialty foods stores and at cheese shops. If unavailable, use regular (not fresh) whole-milk mozzarella.
Chilled Watercress-Spinach Soup

Ingredients:
2 tablespoons (1/4 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)
1 7- to 8-ounce white-skinned potato, peeled, diced
3 cups (or more) low-salt chicken broth
2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
1 cup (packed) baby spinach leaves
1 1/2 teaspoons fresh lemon juice
2 hard-boiled eggs
peeled
chopped (for garnish)

Instructions:
Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
Grilled Chicken and Peaches with Chipotle-Peach Dressing

Ingredients:
Nonstick vegetable oil spray, 1/3 cup peach preserves, 1/3 cup peach nectar, 4 teaspoons red wine vinegar, 2 teaspoons adobo sauce from canned chipotle chiles, 2 teaspoons extra-virgin olive oil plus additional for brushing, 1 teaspoon chopped fresh cilantro plus sprigs for garnish, 3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges, 4 boneless chicken breast halves with skin

Instructions:
Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.
Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.
Tipsy Tea with Homemade Sweet Tea

Ingredients:
2 ounces orange-flavored vodka, chilled
6 ounces Sweet Tea , chilled
1/2 orange wheel (optional)

Instructions:
Add the vodka and tea to a tall glass filled with ice; stir well. Garnish, if desired.
Hibiscus Punch

Ingredients:
4 quarts water
2 cups dried hibiscus flower pods (see note)
2 cups superfine sugar, plus more to taste
Fresh hibiscus pods for punch cups or hibiscus flowers to float in punch bowl (optional)

Instructions:
Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
Pour into small cocktail glasses filled with ice. Garnish, if desired.
Sweet Tea

Ingredients:
10 cups cold water, 2 family-size or 8 regular black tea bags, 3/4 cup sugar

Instructions:
Boil 3 cups of the water, then add the tea bags; continue boiling for 1 minute. Cover and set aside to steep for about 15 minutes.
Remove and discard the tea bags. Add sugar, stirring to dissolve.
Pour the tea mixture into a 1-gallon container, then add the remaining 7 cups cold water. Stir to combine.
Brazilian Cheese Bread (Pão de Queijo)

Ingredients:
2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup, plus 3 tablespoons extra virgin olive oil
A pinch of ground nutmeg
A pinch of cayenne pepper
A pinch of black pepper

Instructions:
1 Place the grated Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Set aside.
2 Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
3 Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture all at once into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes.
4 Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper. Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky and moist.
5 Transfer the dough to a bowl, cover it with plastic wrap, and chill for at least 2 hours in the refrigerator, or overnight.
6 Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
7 Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice-cream scooper as portion control to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving 1 1/2 to 2 inches between each roll (or you can freeze them at this point by storing them in a ziplock bag for up to 3 months).
8 Bake the cheese rolls in the oven until they puff up and look lightly golden brown, 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.
9 Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately while they are still at their warmest and chewiest.
Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha)

Ingredients:
2 tablespoons unsalted butter
1 1/2 cups manioc flour
2 tablespoons extra virgin olive oil
4 scallions (white and green parts), thinly sliced on a bias
5 large eggs
Kosher salt and freshly ground black pepper

Instructions:
Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.
In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish.
Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.
Pour into a serving dish and garnish with the reserved scallions.
Chocolate Brigadeiros

Ingredients:
2 (14-ounce) cans sweetened condensed milk
4 tablespoons unsalted butter
2 tablespoons heavy cream
2 teaspoons light corn syrup
3 ounces semisweet chocolate, chopped
2 teaspoons unsweetened cocoa powder
1 cup chocolate sprinkles
preferably Guittard

Instructions:
1 In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.
2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it's important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.
3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.
4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).
5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.
Baked Coconut (Cocada de Forno)

Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
3 whole eggs
1/3 cup coconut milk
1/3 cup sweetened condensed milk
1 tablespoon Malibu rum
1 1/2 cups unsweetened grated coconut
2 tablespoons all-purpose flour, sifted
1 24-ounce baking dish

Instructions:
Preheat the oven to 350˚F. Lightly grease a baking dish with some spray.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes. Add the eggs, one at a time, and continue to mix. Scrape the sides of the bowl after each addition.
Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute. Add the coconut and mix until it is all incorporated, although the batter will look grainy.
Fold the flour in with a rubber spatula. Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.
Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes. Remove it from the oven and let it rest for 10 minutes.
Serve with a scoop of lemon sorbet.
Kansas City Sweet-and-Smoky Ribs

Ingredients:
4 racks of spareribs (4 to 6 pounds total)
6 cups apple cider, plus additional for spraying the ribs
2 whole lemons (optional), halved
2/3 cup Basic Barbecue Rub or your favorite commercial brand
3 cups of your favorite homemade barbecue sauce or your favorite commercial brand
3 cups wood chips (preferably hickory)
soaked for 1 hour in apple cider to cover
then drained; spray bottle; rib rack (optional)

Instructions:
1. Trim each rack of ribs or have your butcher do this for you.
2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.
Roasted Mixed Peppers with Capers and Marjoram

Ingredients:
4 large red bell peppers, 4 large yellow or orange bell peppers, 4 large fresh Anaheim chiles*, 1/4 cup extra-virgin olive oil, 3 tablespoons drained capers, 2 tablespoons chopped fresh marjoram plus leaves for garnish, 2 garlic cloves, minced, 1 tablespoon white wine vinegar

Instructions:
Char bell peppers and chiles over gas flame or in broiler until blackened on all sides. Place in large bowl; cover tightly with plastic wrap and cool. Peel, seed, and stem peppers and chiles. Cut bell peppers into 1-inch-wide strips. Cut chiles into 1/2-inch-wide strips. Place pepper and chile strips in medium bowl. Add olive oil, capers, chopped marjoram, garlic, and vinegar to bowl and toss to incorporate evenly. Season pepper and chile mixture to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Sprinkle marjoram leaves over and serve.
* Also known as California chiles; available in the produce section of many supermarkets and at Latin markets.
Israeli Couscous with Asparagus, Peas, and Sugar Snaps

Ingredients:
4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
1 1/3 cups Israeli couscous (6 to 7 ounces)
1 3/4 cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 cup shelled fresh green peas or frozen, thawed
1/3 cup chopped fresh chives
1/2 cup finely grated Parmesan cheese

Instructions:
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
Dulce de Leche Cheesecake Bars

Ingredients:
Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche*
2 teaspoons vanilla extract
2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de sel**

Instructions:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
** A type of sea salt; available at some supermarkets and at specialty foods stores.
Strawberry Shortcakes with Balsamic and Black Pepper Syrup

Ingredients:
2 cups unbleached all purpose flour
5 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)
2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
6 tablespoons sugar, divided
3 tablespoons balsamic vinegar
1 large pinch of freshly ground black pepper
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract

Instructions:
Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.
Chocolate Raspberry Layer Cake

Ingredients:
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs
18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/4 cups heavy whipping cream
6 tablespoons seedless raspberry jam, stirred to loosen, divided
2 6-ounce containers fresh raspberries
Powdered sugar
2 9-inch-diameter cake pans with 2-inch-high sides

Instructions:
Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).
Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD: Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.
Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
Place rack inside rimmed baking sheet. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.
Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.
A two-step process ensures a picture-perfect dessert. First, a thin layer of ganache is spread over the cake and chilled briefly to set (this is called a crumb coat). Another layer of ganache is then poured over the cake, which gives the treat a smooth finish.