iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Singapore Noodles

Ingredients:
8 ounces dried rice vermicelli, soaked in water until pliable, 24 small tiger shrimp, heads removed, peeled and deveined, 3 tablespoons vegetable oil, 1 small onion, cut into thin wedges, 1/2 cup fresh shelled green peas, or frozen peas, thawed, 2 teaspoons Indian curry powder, 6 ounces Cantonese roast pork or thick slice of ham, diced, 1 1/2 tablespoons fish sauce, Kosher salt and freshly ground black pepper, 6 sprigs cilantro, trimmed

Instructions:
Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.
Swedish Lucia Breads

Ingredients:
1 1/2 ounces yeast, 2 cups lukewarm water, 1/8 ounce saffron, Scant 1 cup butter, melted, 2 pounds all-purpose flour, 1 teaspoon salt, 1/2 cup superfine sugar, 1/3 cup raisins, 44 raisins, 1 egg, beaten

Instructions:
Dissolve the yeast in the warm milk in a mixing bowl, then add the saffron and keep stirring until the mixture turns yellow. Add the melted butter. In a separate mixing bowl, sift together the flour and salt, then stir in the sugar and raisins.
Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl. Knead the dough on a floured counter for 10 minutes, until it is shiny but not sticky. Put the dough back in the bowl and let rise for 1 1/2 hours at room temperature.
Lightly knead the dough again on a floured counter. Divide into 22 equal pieces. Roll them into sausages then curl the ends so that each piece is shaped like the number eight. Put one raisin in the middle of each circle. Place the breads on baking sheets lined with parchment paper, cover with dish towels, and let rise again for 30 minutes.
Preheat the oven to 350°F. Brush the risen breads with beaten egg. Bake for 20 to 25 minutes, or until golden brown all over. Let cool on a wire rack. Eat them as they are, or spread with cold butter.
Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce

Ingredients:
3 tablespoons sugar, 1/4 cup sake, 3 tablespoons mirin, 2 tablespoons rice vinegar, 1/3 cup white miso, 1 tablespoon finely grated ginger, 1/4 cup vegetable oil, 10 ounces dried soba noodles, 36 medium asparagus spears, coarse woody ends snapped or cut off, 18 sea scallops, Kosher salt and freshly ground black pepper, 12 walnut halves, lightly toasted and coarsely chopped

Instructions:
In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.
Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain, shock under cold running water, and drain again.
Heat a well-oiled grill pan over medium heat. Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste. Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around. Divide and top each noodle serving with asparagus. Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side. Divide the scallops among the servings of noodles, and spoon some miso glaze over each. Serve garnished with toasted walnuts.
Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

Ingredients:
2 tablespoons red wine vinegar
1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper
8 medium carrots (about 1 1/4 pounds), peeled
1 tablespoon chopped fresh thyme
1 small bunch flat-leaf parsley, leaves only
2 bunches arugula, trimmed, washed, and dried
6 ounces Bûcheron or similar goat cheese, sliced 1/2 inch thick
Crispy Garlic Chips

Instructions:
To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.
Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.
Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.
Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.
Reheat the chapa or skillet to very high heat and coat with the remaining 1 to 2 tablespoons olive oil. Immediately add the slices of goat cheese: be careful—the oil may spatter. As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula and invert onto the carrots. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.
Red Mullet Baked in Grape (Vine) Leaves

Ingredients:
4 red mullet or snapper, 2 1/4 lb (1 kg) total weight, scaled and cleaned
salt and pepper
1/2 cup (120 ml / 4 fl oz) olive oil, plus extra for brushing
5 garlic cloves, finely chopped
1/2 cup (25 g / 1 oz) finely chopped fresh parsley
5 oz (150 g) grape (vine) leaves, blanched
4 tablespoons freshly squeezed lemon juice
1 lemon
thinly sliced

Instructions:
Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (180°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.
Phoenician Honey Cookies (Biscuits)

Ingredients:
butter, for greasing
1 3/4 cups (200 g / 7 oz) all-purpose (plain) flour
pinch of salt
2 tablespoons superfine (caster) sugar
1 1/2 tablespoons olive oil
1/2 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 teaspoons ammonium bicarbonate or baking soda (bicarbonate of soda)
equal quantities olive and corn oil, for deep-frying
finely chopped walnuts, for sprinkling
1 1/4 cups (250 g / 9 oz) superfine (caster) sugar
1/2 cup (120 ml / 4 fl oz) honey

Instructions:
Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.
Chicken in Horseradish and Chervil Sauce

Ingredients:
1 whole chicken, 1 small whole onion, 1 carrot, 3 bay leaves, 1 tablespoon peppercorns, 1 tablespoon coarse salt, 4 teaspoons butter, 1 pound Jerusalem artichokes, peeled and sliced, 1 fennel bulb, sliced, 1 tablespoon all-purpose flour, 6 tablespoons freshly grated horseradish, 3/4 cup heavy cream, 1/4 cup chopped chervil, Salt and pepper, 2 pounds boiled potatoes

Instructions:
Put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns, and salt. Add enough water to cover the chicken, then bring to a boil and simmer for 1 hour, or until the meat is white. Carefully lift the chicken from the broth and let cool. Strain the broth and save 2 1/2 cups for the sauce.
Make the sauce. Melt the butter in a large pan. Add the sliced artichokes and fennel and cook for 2 minutes. Sprinkle the flour over the vegetables and stir until the flour and butter have combined. Pour in half the reserved chicken broth and stir until smooth. Add the remaining chicken broth and the horseradish and bring to a boil. Add the cream and salt and pepper and return the sauce to a boil, then decrease the heat to a simmer.
Remove the skin and bones from the chicken. Break the meat into medium-size pieces. Stir the chicken and chervil into the sauce and let it simmer for a couple of minutes, or until the chicken is heated through. Season with salt and pepper and serve with boiled potatoes.
Chickpeas with Spinach

Ingredients:
1/2 pound (1 generous cup) dried chickpeas
7 cloves garlic, peeled
1 onion, peeled
1 bay leaf
1 small ham hock (optional)
Salt
About 1 1/4 pounds spinach, tough stems removed, rinsed, and coarsely chopped (about 10 loosely packed cups or 1 pound after trimming)
2 tablespoons olive oil
1 slice country bread, crust removed
Generous pinch of saffron threads, warmed and crushed
1 teaspoon cumin seeds, toasted in a dry pan until fragrant and finely ground
2 teaspoons sweet smoked paprika
1/2 cup coarsely flaked cooked salt cod (optional)
1/4 cup diced cooked ham if using ham hock or 1/2 cup if not using hock (optional)
Salt and freshly ground black pepper
Dash of sherry vinegar, as needed
4 eggs
fried sunny-side up
or 2 hard-boiled eggs
peeled and chopped (optional)

Instructions:
Pick over the chickpeas, discarding any misshapen peas or grit, rinse well, and soak overnight in water to cover. The next day, drain the chickpeas and put them in a saucepan with water to cover by 2 inches. Tie together 4 of the garlic cloves, the onion, and the bay leaf in a piece of cheesecloth and add the sachet to the pan. Add the optional ham hock only if you will not be adding salt cod later, and then bring to a boil over high heat. Reduce the heat to low and simmer uncovered, adding 2 teaspoons salt (less if using the ham hock) after the first 10 minutes of cooking, until the chickpeas are tender, about 1 hour. Remove the pan from the heat, and remove the sachet from the pan. Leave the chickpeas in their cooking liquid. Discard the ham bone. Untie the sachet, discard the bay leaf, and reserve the garlic and onion.
Place the spinach in a saucepan with only the rinsing water clinging to its leaves and cook over medium heat, stirring and turning constantly with tongs, until wilted, 5 to 6 minutes. Drain well in a sieve, pressing with the back of a spoon. If the leaves seem stringy or too big, you can chop them a bit more. Set aside.
Heat the oil in a small sauté pan over medium-high heat. Add the bread and the remaining 3 uncooked garlic cloves and fry, turning as needed, until golden, 4 to 5 minutes. Transfer to a blender or small processor, add the saffron, and pulse until pulverized. Add the onion and garlic reserved from the chickpeas, the cumin, paprika, and 1 cup of the chickpea cooking liquid and purée until smooth.
Add the purée and the spinach to the cooked chickpeas along with the salt cod or the ham, whichever you are using. Place the mixture over low heat, stir well, and bring to a simmer. If it seems dry, add a little water as needed so the stew is spoonable. Season to taste with salt and lots of pepper. Taste and balance the seasoning with vinegar.
Transfer to a serving dish. If serving with the optional eggs, top with the fried eggs and serve hot, or with the hard-boiled eggs and serve warm.
Saffron Pilaf

Ingredients:
6 tablespoons (80 g / 3 oz) butter
2 1/4 cups (450 g / 1 lb) long-grain rice
5 cups (1.2 litres/ 2 pints) vegetable or meat stock
salt and pepper
10 saffron threads, crushed
finely chopped fresh parsley and grated kefalotiri or Parmesan cheese
to garnish

Instructions:
Melt the butter in a pan over high heat. When it begins to brown, add the rice, and cook, stirring constantly, until it turns opaque. Pour in 4 cups (1 litre / 1 3/4 pints) of the stock, add a pinch of salt, and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the rice has absorbed all the liquid and small holes appear on the surface. Stir the saffron into the remaining stock, add it to the rice, and stir gently. Place a clean dish towel over the top of the pan, replace the lid, and remove from the heat. Let the pilaf rest for 5-8 minutes. Serve, sprinkled with finely chopped parsley and grated cheese. This is an excellent accompaniment to roast or braised meat or fish.
Fish in Pine Nut Sauce

Ingredients:
1/2 cup pine nuts
4 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon sweet paprika
1 tablespoon finely minced garlic
1/4 cup fresh bread crumbs
Pinch of saffron threads, warmed and crushed (optional)
1 1/2 cups peeled, seeded, and chopped tomatoes
1 cup fish stock or dry white wine
Salt and freshly ground black pepper
1 1/2 pounds firm white fish fillet, cut into 8 pieces
1 cup English peas, cooked until tender-crisp (optional)
1/4 cup chopped fresh flat-leaf parsley or mint

Instructions:
Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.
In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, if using, and cook, stirring often, for 3 minutes. Add the tomatoes and stock and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.
In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, if using, and simmer until the fish is opaque throughout, about 5 minutes longer. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.
You can skip the step of browning the fish, and instead poach it in the sauce. Or, you can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450°F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.
Pan-Fried Flounder with Potatoes in Parsley

Ingredients:
1 3/4 pounds fingerling potatoes, Salt and pepper, 4 whole flounder, 1 cup all-purpose or rye flour, 9 tablespoons butter, 1/4 cup minced fresh parsley, 1 lemon, sliced, Dill sprigs

Instructions:
Boil the potatoes in a large pot of salted water until tender, then drain. Once they are cool enough to handle, peel them.
Rinse the fish in cold water, then coat each one in the flour, patting off the excess. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. Keep the cooked fish warm while you cook the remainder.
Melt the remaining butter in a casserole. Add the peeled potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. Serve immediately with the potatoes, sliced lemon, and dill sprigs.
Salt-Crust Chicken

Ingredients:
1 chicken, about 3 1/2 pounds
5 fresh thyme sprigs
4 garlic cloves, unpeeled
2 fresh bay leaves
9 pounds kosher salt (three 3-pound boxes)
Salsa Lucía

Instructions:
Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
Arrange the meat on a warm platter and spoon the salsa over the chicken.
Chivito

Ingredients:
1 boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks (you can ask the butcher to do this)
Coarse salt
4 sandwich rolls
1/2 cup aioli
Four 1/8-inch-thick slices pancetta
2 tablespoons olive oil
4 large eggs
4 slices boiled ham (about 4 ounces)
4 ounces queso blanco or Monterey Jack, sliced 1/4 inch thick
4 Boston lettuce leaves
2 tomatoes, sliced
2 Roasted Peppers

Instructions:
Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste.
Split the rolls and spread aioli on both halves; set aside.
Heat a chapa or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the chapa is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste.
Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny.
Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice in half and serve.
Saffron-Corn Mashed Potatoes

Ingredients:
Perfect Mashed Potatoes
2 tablespoons olive oil
3/4 cup chopped onion
1 cup fresh corn kernels (cut from 1 ear of corn)
4 minced garlic cloves
1/2 cup milk
1/8 teaspoon saffron threads
Salt

Instructions:
Prepare perfect mashed potatoes (but do not add milk). Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and sauté for 2 minutes. Add fresh corn kernels garlic. Cook until corn is soft, stirring often, about 4 minutes. Add milk and saffron. Bring just to boil; remove from heat, cover, and let steep 10 minutes. Stir into potatoes. Season with salt.
Potted Chicken Rilletes

Ingredients:
4 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh thyme plus 4 large thyme sprigs
4 bay leaves (preferably fresh); 2 finely chopped, 2 left whole
1 5-pound whole chicken (preferably organic), rinsed, patted dry
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
6 garlic cloves, minced
1 cup dry white wine
6 cups (or more) low-salt chicken broth
1 cup (2 sticks) butter, divided
1 1/2 cups finely chopped shallots (7 to 8 ounces)
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
Shredded braised chicken (from recipe above)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
Crusty country bread slices or baguette slices
Purchased pickles

Instructions:
Combine 2 tablespoons oil, 2 tablespoons chopped thyme, and 2 chopped bay leaves in small bowl. Rub herb mixture all over chicken; sprinkle with salt and pepper. Cover and chill overnight.
Preheat oven to 350°F. Heat remaining 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add chicken to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Add carrot, celery, onion, and garlic; sauté until golden brown, about 7 minutes. Stir in 4 thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough broth to come halfway up sides of chicken; bring to boil. Cover pot; place in oven and braise until chicken is tender, turning chicken once, about 1 hour.
Remove pot from oven; transfer chicken to bowl and cool slightly. Strain braising liquid into large saucepan. Boil until liquid is reduced to 2 1/2 cups, about 20 minutes. Remove skin and bones from chicken; shred chicken meat into bite-size pieces and reserve for chicken rillettes. DO AHEAD: Can be made 1 day ahead. Cover and chill chicken and braising liquid separately.
Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives.
Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. DO AHEAD: Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.
Serve rillettes with crusty bread and pickles.