iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Korean Steak Tacos

Ingredients:
1/2 cup finely chopped fresh cilantro
1/4 cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed
1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
1 large carrot, cut into 2-inch-long matchstick-size strips
8 scallions (white and green parts), thinly sliced on a sharp diagonal
1/2 cup lightly packed fresh cilantro sprigs
Twelve 6-inch corn tortillas
Guacamole for Lindsay

Instructions:
1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
2. Prepare an outdoor grill for medium-high cooking over direct heat.
3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.
Red Curry of Lobster and Pineapple

Ingredients:
One 14-ounce can unsweetened coconut milk
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce (nam pla)
1 (packed) tablespoon grated palm sugar (jaggery) or light brown sugar
8 ounces Chinese long beans or green beans, ends trimmed
4 slices peeled fresh ginger
2 kaffir lime leaves or grated zest of 1 lime
1 1/2 teaspoons tamarind paste
1 1/2 cups bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple)
Two 8-ounce uncooked lobster tails in the shell, split lengthwise
1/2 cup fresh basil leaves
Salt
Hot steamed rice
for serving

Instructions:
Simmer 1/4 cup of the coconut milk in a heavy large saucepan over medium heat for 5 minutes, or until the oil separates from the milk. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves, and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender. Add the lobster and basil leaves and cook for 4 minutes, or until the lobster is just cooked through.
Discard the ginger and lime leaves. Season the curry with salt to taste. Transfer one half lobster tail to each warmed serving bowl, and spoon the curry over it. Serve the steamed rice on the side.
Southwest Veggie and Rice Casserole

Ingredients:
2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 medium jalapeño, seeded and diced
1 medium bell pepper, seeded and diced
1 medium zucchini, quartered lengthwise and sliced
1/2 tablespoon chili powder
3/4 teaspoon salt
1 cup frozen corn kernels
"1 (15-ounce) can diced tomatoes with chiles (see Chefs Tip, below)", 1 (15-ounce) can black beans, drained and rinsed
3 cups Taco Rice
2 cups shredded sharp cheddar
2 green onions
thinly sliced

Instructions:
Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
Sprinkle the green onions over the casserole and serve.
Tagalongs Girl Scout Cookie Mousse Cake

Ingredients:
2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 (6.5-ounce) box Tagalongs/Peanut Butter Patties Girl Scout cookies
1 1/2 cups peanut butter chips (about 9 ounces)
2 1/2 cups plus 2 tablespoons heavy cream
3 tablespoons creamy peanut butter (not natural, old-fashioned, or freshly ground)
1 1/2 teaspoons pure vanilla extract
3 tablespoons sugar
Equipment: 1 (9- by 5-inch) loaf pan; plastic wrap; stand mixer fitted with the whisk attachment

Instructions:
Line a 9- by 5-inch loaf pan with plastic wrap, making sure the plastic is tucked into the corners and leaving at least a 2-inch overhang on all sides.
In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool slightly.
Spread a small amount of melted chocolate on the rounded side of 9 cookies and place 3 of them, chocolate side down, on the bottom of the pan, in a row. Place another 3 cookies against each long side of the pan with the chocolate-coated sides facing the pan. Place the pan in the freezer.
In a small saucepan over low heat, combine the peanut butter chips with 1 cup plus 2 tablespoons of the heavy cream. Warm, stirring frequently, until the peanut butter chips are just melted. Remove from the heat and continue to stir until the mixture is smooth. Add the peanut butter and the vanilla and stir until incorporated.
In a stand mixer fitted with the whisk attachment, combine the remaining 1 1/2 cups heavy cream with the sugar and beat until the cream is very thick but not yet holding peaks. Add the whipped cream to the peanut butter mixture in 3 additions and fold in just until the mousse is streak-free.
Carefully spoon about 3/4 of the mousse into the prepared pan, being careful not to move the cookies. Insert the remaining cookies into the mousse, arranging them in a row down the center of the loaf pan. Spread the remaining mousse over the wafers and carefully smooth the top. Press plastic wrap directly on the surface of the mousse then wrap the entire pan in a double layer of plastic wrap and chill until firm, at least 1 hour or overnight. DO AHEAD: The mousse cake can be made ahead, wrapped in a double layer of plastic wrap, and chilled for up to 3 days.
To serve, take the mousse cake out of the refrigerator and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the mousse. Using the overhanging plastic wrap that lines the pan, carefully lift and loosen the cake from the pan without removing it. Place a large plate or platter on top of the pan then invert the cake and the plate. Remove the pan and the plastic wrap and serve immediately.
Thin Mints Girl Scout Cookie Cheesecake

Ingredients:
1 (9-ounce) box Thin Mints Girl Scout cookies, coarsely chopped
7 tablespoons unsalted butter, melted
12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
2 pounds cream cheese, room temperature
1 3/4 cups sugar
4 large eggs
1/4 cup heavy cream
1/2 cup unsweetened cocoa powder, sifted
1 tablespoon pure vanilla extract
1 teaspoon peppermint extract
Equipment: food processor; 9-inch-diameter springform pan with 2 3/4-inch-high sides; stand mixer fitted with the paddle attachment

Instructions:
In the bowl of a food processor, finely grind the cookies. Add the melted butter and process until the crumbs start to stick together. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill until ready to use.
Position a rack in the center of the oven and preheat to 350°F.
In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool until lukewarm.
In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until blended. Add the eggs, one at a time, beating until just incorporated. Add the melted chocolate, along with the heavy cream, cocoa powder, and the vanilla and peppermint extracts and beat, scraping down the bowl and paddle as necessary, until smooth and streak-free.
Pour the filling into the prepared crust, smooth the top, and bake until the center is just set, about 1 hour. Transfer to a rack to let cool for 20 minutes. Press down gently on the puffed edges to flatten then run a small sharp knife around the top edge of the pan to loosen the cake. Do not remove the pan sides. Let cool completely then cover with a double layer of plastic wrap and chill overnight. Bring to room temperature before serving, if desired. DO AHEAD: The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days.
Shrimp Grits, Pickled Jalapeño, Fried Egg

Ingredients:
1 jalapeño, thinly sliced
3/4 cup water
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon kosher salt
2 1/2 pounds peeled and cleaned large (16 to 20 count) shrimp, thawed if frozen and tails removed (2 pounds total without tails)
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/8 teaspoon cayenne or to taste
1 2/3 cups vegetable stock
1 cup corn powder*
1 scallion, white and light-green parts only, thinly sliced
1/4 teaspoon freshly ground black pepper
4 fried quail eggs (optional)
Equipment: Meat grinder fitted with a fine (3/16-inch) die

Instructions:
Place the jalapeño slices in a small heatproof bowl.
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.
Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.
Clean and dry the meat grinder and parts (you will need it again later).
In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.
Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.
Samoas Girl Scout Cookie Ice Cream Cake

Ingredients:
3 (7-ounce) boxes Samoas (Caramel deLites) Girl Scout cookies, coarsely chopped
3 pints vanilla ice cream, slightly softened
1/2 cup purchased or homemade caramel sauce
1/2 cup purchased or homemade chocolate sauce
Equipment: 1 (9-inch-round
1-inch-deep) cake pan; plastic wrap

Instructions:
Line a 9-inch-round, 1-inch-deep cake pan with plastic wrap, making sure the plastic is tucked into the sides of the pan and leaving at least a 2-inch overhang on all sides. Fill the bottom of the pan with about 1/3 of the coarsely chopped cookies, arranging them so that they lay flat against the cake pan (there will be some small gaps in the "crust").
In a large bowl, combine the remaining chopped cookies with the slightly softened vanilla ice cream, folding to incorporate the cookies into the ice cream. Spoon the ice cream on top of the cookies in the pan, packing it down into the cookie crust. Use a knife to spread the ice cream evenly and smooth the top. Press plastic wrap directly on the surface of the ice cream then wrap the entire cake pan in a double layer of plastic wrap and freeze until firm, at least 2 hours or overnight. DO AHEAD: The ice cream cake can be prepared ahead, wrapped in a double layer of plastic wrap, and frozen up for to 2 days.
In a small saucepan over low heat, warm the caramel sauce. In a second small saucepan over low heat, warm the chocolate sauce.
Take the ice cream cake out of the freezer and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the ice cream. Using the overhanging plastic wrap that lines the pan, carefully lift the cake from the pan and place it on a large plate or serving platter. Place a second large plate on top of the cake then invert the cake, remove the first plate, and peel off the plastic wrap. Place the original large plate or platter on top of the cake and invert it a final time so that the cookie crust is on the bottom. Using 2 small spoons, drizzle the chocolate and caramel sauces over the ice cream cake. Serve immediately.
Root Beer Pudding

Ingredients:
1 cup root beer candies (about 14 candies total)*
2 tablespoons nonfat milk powder*
1 1/2 tablespoons cornstarch
1/8 teaspoon kosher salt
3/4 cup whole milk
2/3 cup root beer soda
1 1/2 tablespoons unsalted butter
3 large egg yolks
Nonstick vegetable-oil spray
3/4 cup plus 2 tablespoons sugar
1/4 cup glucose syrup*
3 tablespoons water
1 tablespoon unsalted butter
7 ounces raw or roasted unsalted cashews
1/2 teaspoon smoked or kosher salt
1/2 cup heavy cream
1 tablespoon sugar
Equipment: Commercial blender
such as a Vitamix Vita-Prep; Robot Coupe or food processor; heatproof rubber spatula; large rimmed baking sheet; nonstick baking mat
such as a Silpat; stand mixer fitted with the whisk attachment; 4 chilled glasses for serving

Instructions:
In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.
Amatriciana (Guanciale, Tomato, and Pecorino Romano)

Ingredients:
2 1/2 ounces (70 grams) guanciale, cut into thin strips
2–3 tablespoons extra virgin olive oil
1 small onion (any kind), chopped (optional but recommended)
1 pound (450 grams) red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained
1 small piece dried chile
salt
1 pound (450 grams) pasta (see note below)
7 rounded tablespoons (70 grams) grated pecorino (see headnote)

Instructions:
Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.
Ragù di Agnello (Lamb)

Ingredients:
1 white onion
1 small carrot
1 small rib celery
a few sprigs fresh marjoram
3 fresh sage leaves
1 small sprig fresh rosemary
6 tablespoons extra virgin olive oil, preferably medium fruity
1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
1/2 cup (100 milliliters) dry white wine
1 1-pound (450 grams) can peeled tomatoes, drained
1 small piece dried chile
salt
1 pound (450 grams) pasta (see note below)
6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
1 heaping tablespoon minced fresh flat-leaf parsley

Instructions:
Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
Add the meat and brown gently, stirring.
Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.
Carbonara (Guanciale, Egg, and Pecorino Romano)

Ingredients:
4 ounces (115 grams) guanciale, cut into 1/4-inch (1/2-centimeter) dice
2 generous tablespoons extra virgin olive oil, preferably lightly fruity
3 large eggs, at room temperature
10 rounded tablespoons (100 grams) freshly grated pecorino romano, or half pecorino romano and half parmigiano-reggiano
freshly ground black pepper
1 pound (450 grams) pasta (see note below)

Instructions:
Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
Transfer to individual heated bowls or plates and serve instantaneously.
Trail Mix Porridge

Ingredients:
6 cups water
1 1/2 cups chopped fresh cranberries
3/4 cup pearled barley
3/4 cup packed light brown sugar
1/2 cup walnut pieces, toasted and coarsely ground
6 tablespoons medium-ground bulgur (or #2)
6 tablespoons corn (or hominy) grits
6 tablespoons millet
6 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions:
Stir all the ingredients in a slow cooker until the maple syrup has dissolved and all the grains are moistened. Cover and cook on low for 6 hours, or until the porridge is creamy and the grains are tender.
Easy Cheesy Meatballs

Ingredients:
3 tablespoons Italian-seasoned tomato paste
3 tablespoons full-bodied red wine, such as a California Zinfandel
2 teaspoons Red wine vinegar
1 1/4 pounds lean ground beef, preferably 93% lean
3 ounces (about 3/4 cup) provolone cheese, finely shredded
1/3 cup uncooked long-grain white rice
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon crushed fennel seeds

Instructions:
1 Whisk the tomato paste, wine, and vinegar in a shallow bowl.
2 Mix the ground beef, cheese, rice, oregano, thyme, and fennel seeds in a large bowl until the cheese and seasonings are evenly distributed throughout the ground beef.
3 Form the mixture into balls, using about 1/3 cup for each fairly large meatball. As the meatballs are made, roll them in the tomato paste mixture, coating them lightly and evenly, then set them in the slow cooker in a single layer.
4 Once all the meatballs are made, cover the cooker and cook on low for 6 hours, or until the meatballs are firm and cooked through.