iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Whoopie Pies with Mint Filling and Chocolate Ganache

Ingredients:
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon baking soda
1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature
1 cup sugar
2 large egg yolks
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 cups plus 3 tablespoons powdered sugar
1/4 cup egg whites (from about 2 large eggs)
3 to 4 drops green food coloring
3 tablespoons heavy whipping cream
1/2 cup bittersweet or semisweet chocolate chips
Pastry bag or resealable plastic bag
Medium-size star pastry tip

Instructions:
Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.
Crab with Cantaloupe and Caviar – Sea Salad

Ingredients:
2 tablespoons champagne vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup canola oil
Salt and freshly ground black pepper
2 pounds fresh crabmeat, cooked, shelled, and picked
2 tablespoons mayonnaise
1 bunch chives, chopped
Fine sea salt and freshly ground black pepper
1 Tuscan cantaloupe, peeled, seeded, and cut into chunks
2 avocados, peeled, seeded, and sliced
1 ounce caviar (Sturgeon royal)

Instructions:
To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.
Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.
For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.
Seared Tuna with Green Beans, Lemon and Wasabi

Ingredients:
4 sushi-grade tuna steaks (3 ounces each)
Salt and freshly ground black pepper
Nonstick cooking spray
12 ounces haricots verts or slim green beans, trimmed
Juice and grated zest of 1 lemon
1 garlic clove, minced
2 tablespoons wasabi paste
4 scallions (white and green parts), sliced thin on the diagonal
3 tablespoons black sesame seeds

Instructions:
Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.
Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.
Red Wine-Raspberry Sorbet

Ingredients:
1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries

Instructions:
In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour. To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled. Freeze in an ice cream machine according to the manufacturer's instructions.
Apple-Frangipane Galette

Ingredients:
6 medium apples (3 pounds/1.5 kg)
Galette dough (page 231)
Frangipane (page 234)
2 tablespoons (1 ounce/30 g) unsalted or salted butter, melted
4 tablespoons (60 g) granulated or coarse-crystal sugar

Instructions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices.
Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet.
Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples.
Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack.
Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable.
Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad

Ingredients:
2 1/2 Texas red grapefruits, 1 tablespoon white wine vinegar, 3/4 cup olive oil, 1 clove garlic, minced, 1/4 teaspoon salt, Freshly ground black pepper, 1 teaspoon minced jalapeño pepper, or hot pepper sauce, 4 tuna steaks, 6 to 8 ounces each, 6 cups mixed salad greens, 2 tablespoons chopped fresh cilantro leaves, 8 red onion slices

Instructions:
Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing.
Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices.
Salt & Sugar Pickles

Ingredients:
3 very large radishes, 2 thin daikon radishes, 2 thin-skinned cucumbers with few seeds, 2 pounds seedless watermelon, 1 teaspoon fine sea salt, 1 teaspoon sugar

Instructions:
Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind.
Halve the radishes and slice into thin wedges.
Cut the daikon radishes crosswise into slices about 1/8 inch thick.
Cut the cucumbers crosswise into slices about 1/4 inch thick.
Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.
In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss.
Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.
Brown Sugar–Ginger Cream Cake

Ingredients:
3/4 cup all-purpose flour, 3/4 cup cake flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 2 eggs, at room temperature, 1 cup heavy cream, 1 cup maple sugar, dark muscovado, or organic dark brown sugar, 1 1/2 teaspoons ground ginger, 1/8 teaspoon freshly ground pepper, 1 teaspoon vanilla extract

Instructions:
Butter and flour a loaf pan or an 8-inch springform pan. If using a loaf pan, line the bottom and ends with parchment paper. Preheat the oven to 350°F.
Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle.
Using the whisk attachment of an electric mixer, beat the eggs until foamy, then add the cream, sugar, and flavorings. Beat until you have what looks like soft whipped cream. (If using maple sugar, the cream may not thicken, but the cake will still work.) Pour the mixture into the center of the flour mixture and whisk together just until well combined and free of lumps. Scrape the batter into the pan and even it out.
Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool for 15 minutes, then remove the rim or turn the cake out of the pan and remove the paper. Cool before slicing.
Rhubarb and Pistachios over Thick Yogurt

Ingredients:
4 stalks rhubarb, ends and leaves trimmed
1/2 teaspoon cardamom
1/4 teaspoon ground nutmeg
Pinch of salt
1/2 cup light-colored honey
1 teaspoon vanilla extract
1 teaspoon rose water
2 cups Greek-style yogurt, or 4 cups regular yogurt, drained overnight and refrigerated
1/2 cup pistachios
coarsely chopped

Instructions:
Cut the rhubarb into 1-inch pieces and put in a small saucepan with 1/4 cup water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool. Add the rose water.
To serve, put 1/2 cup of yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.
Farfalle with Arugula and White Beans

Ingredients:
Coarse salt and freshly ground pepper
12 ounces farfalle
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 garlic cloves, thinly sliced
1 pound baby arugula
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/3 cup walnut pieces
toasted
for garnish

Instructions:
Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.
Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
To serve, divide among shallow bowls, and garnish with walnuts.
Ginger Cookies

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 3/4 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses

Instructions:
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).
Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
Use a 1 1/2-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.
Tacos Al Pastor

Ingredients:
40 dried guajillo chiles
20 dried ancho chiles
20 dried pasilla negro chiles
2 1/2 cups fresh orange juice
Grated zest of 1 orange
1/3 cup firmly packed dark brown sugar
9 cloves garlic
1 1/2 tablespoons cumin seed, toasted and ground (page 164)
1 1/2 tablespoons dried Mexican oregano, toasted and ground (page 161)
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 1/2 tablespoons distilled vinegar
1 tablespoon fresh lime juice
6 ounces cola
8 ounces Mexican beer
4 pounds pork shoulder, cut into 1/2-inch cubes
3 tablespoons vegetable oil
24 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Caramelized diced pineapple

Instructions:
Stem, seed, and rehydrate the dried chiles (page 153). Drain and set aside, reserving the soaking liquid.
In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooth consistency.
In a large bowl, add the reduced orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well. Add the pork, cover, and marinate in the refrigerator overnight.
When ready to cook, remove the pork from the marinade and drain well. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the pork pieces until the meat is cooked through, about 7 minutes. Remove from the heat and serve right away or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.
Hot Cross Buns

Ingredients:
2 cups (8.8 ounces/250g) white bread flour, plus extra for dusting
2 cups (8.8 ounces/250g) all-purpose white flour
1/2 cup warm water
1/2 cup warm milk
1 1/2 teaspoons (0.18 ounce/5g) instant yeast
2/3 cup (3.5 ounces/100g) raisins, currants, or golden raisins (or a mixture)
Finely grated zest of 1/2 orange
1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
2 teaspoons (0.35 ounce/10g) fine salt
3 1/2 tablespoons (1.8 ounces/50g) superfine sugar
1 medium free-range egg
3 1/2 tablespoons (1.8 ounces/50g) butter
6 tablespoons (1.8 ounces/50g) all-purpose white flour
7 tablespoons water
1 tablespoon apricot (or other) jam, sieved
1 tablespoon water

Instructions:
If you have a stand mixer, combine the flours, water, milk, yeast, salt, and sugar in the bowl and fit the dough hook. Add the egg and butter and mix to a sticky dough.
Add the dried fruit, orange zest, and spices and knead on low speed until silky and smooth. (You can do this by hand, but it will be sticky to handle.) Cover the dough and let rise in a warm place for about 1 hour, until doubled in size.
Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or linen, and let proof for about 30 minutes, until roughly doubled in size.
Preheat the oven to 400°F. To make the crosses, whisk together the flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off, as I do). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.
Meanwhile, melt the jam with the water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve warm, cold, or toasted.
Faux-Fried Onion Rings with Smoky Mayonnaise

Ingredients:
4 large Vidalia onions, cut into 1/2-inch-thick-slices
2 cups skim milk
2 cups whole-wheat flour
"2 cups whole-wheat panko breadcrumbs, such as Ians All-Natural", 4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
"3/4 cup Roccos Magnificent Mayonnaise or store- bought reduced- fat mayonnaise such as Hellmanns Low- Fat Mayonnaise Dressing"
"1 tablespoon liquid smoke
such as Stubbs"
Tabasco sauce

Instructions:
Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk.
Preheat the oven to 425˚F. Place a wire baking rack on each of two foil-lined baking sheets, and set them aside.
Put the flour in a shallow dish. Put the panko in a small dish. In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely.
Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco.
Serve the onion rings with the mayonnaise for dipping.
Summer Melon with Fig and Proscuitto Fruit Cup

Ingredients:
1 sharlyn melon, peeled, seeded, and cut into medium dice
1 honeydew melon, peeled, seeded, and cut into medium dice
1 cantaloupe, peeled, seeded, and cut into medium dice
1/2 pound prosciutto di Parma, julienned
1 bunch opal basil, micro leaves picked
4 black figs, trimmed and quartered
1/4 pound rocket
1/4 cup Tuscan extra virgin olive oil
1 (4-ounce) block ricotta salata, shaved, for garnish
1 tablespoon chile flakes
for garnish

Instructions:
For each serving, place 2 ounces of each melon in the center of the plate. Place 1/2 ounce prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.
Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes.
Brioche

Ingredients:
3 cups plus 2 tablespoons (14.1 ounces/400g) white bread flour, plus extra for dusting
1 1/2 teaspoons (0.18 ounce/5g) instant yeast
2 teaspoons (0.35 ounce/10g) fine salt
6 tablespoons warm milk
2 tablespoons (1 ounce/28g) superfine sugar
1 medium free-range egg
2 tablespoons milk

Instructions:
To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough. Knead for about 10 minutes, until smooth and shiny.
Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny.
Shape the dough into a round, place in a bowl, and cover tightly. Leave in the fridge overnight.
The next day, divide the dough into 2 pieces and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag. Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.
Preheat the oven to 400°F. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking sheet and brush all over with the glaze. Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown. Let cool on a wire rack.
Chicken Pizza

Ingredients:
2 13.8-ounce cans premade pizza crust dough
4 tablespoons olive oil
2 teaspoons minced garlic
2 cups shredded mozzarella cheese (about 8 ounces)
2 cups shredded cheddar cheese (about 8 ounces)
1 bell pepper, cored, seeded, and cut into strips
1 red onion, sliced vertically
3 boneless, skinless chicken breast halves, grilled and diced
6 slices bacon
cooked until crisp and crumbled

Instructions:
Preheat the oven to 350°F.
Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by 1/2 cup each of the mozzarella cheese and 1/2 cup of the cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses.
Sprinkle another 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces.