iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Scallops à La Provençal

Ingredients:
5 cups cherry tomatoes
2 1/2 tablespoons chopped garlic, divided
5 teaspoons chopped fresh thyme, divided
5 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
2 cups fresh corn
1 pound sea scallops
2 teaspoons balsamic vinegar
3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided
2 cups arugula

Instructions:
Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.
Whole Snapper

Ingredients:
1/4 cup olive oil
2 Spanish onions, peeled and thinly sliced
2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled
1 cup dry white wine
2 bay leaves
6 tablespoons unsalted butter
Juice of 2 lemons
2 (4-pound) whole red snappers, cleaned, with head and tail intact
1 small tomato, sliced
2 ribs celery, halved crosswise
Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving
1/2 cup coarsely chopped fresh cilantro
1 (12- by 18-inch or larger) roasting pan

Instructions:
Preheat the oven to 400°F.
In a large sauté pan over moderate heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add 3/4 cup wine and the bay leaves and bring to a simmer. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.
Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery. Season to taste with salt and pepper. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan. Wrap the pan snugly with foil and roast for 25 minutes. Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.
Scrape the onion and juices from the roasting pan into a medium saucepan. Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer. Continue simmering until slightly reduced, then pour through a fine-mesh strainer.
Garnish the fish with cilantro and serve with the reduced pan sauce and lime wedges.
Glazed Ham

Ingredients:
1 (10- to 12-pound) fully cooked, trimmed, bone-in smoked ham (shank end), room temperature
2 cups freshly squeezed orange juice
1/2 cup packed dark brown sugar
3/4 cup bourbon
1/2 cup guava or apple jelly, warmed
2 large shallots, peeled and thinly sliced
3 whole allspice
3 whole cloves
Zest of 1 orange plus 2 oranges cut into 1/4-inch-thick slices
1 (2-inch-long) piece fresh ginger, peeled and grated
1 (10- by 14-inch) roasting pan; toothpicks; pastry brush

Instructions:
Position a rack in the lower third of oven and preheat to 325°F.
Using a sharp knife, score the fat covering the ham in a 3/4-inch-wide diamond pattern (do not cut into the meat). Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham for 2 hours.
While the ham is roasting, prepare the glaze: In a heavy, medium saucepan over moderately low heat, combine 1 cup orange juice, brown sugar, and bourbon. Bring to a simmer and continue simmering for 10 minutes. Add the guava or apple jelly, shallots, allspice, and cloves, and continue simmering until slightly reduced, about 5 minutes. Add the orange zest and the remaining 1 cup orange juice, and bring to a boil. Continue boiling until thickened, about 5 minutes. Add the orange slices and fresh ginger, and cook until the orange slices are tender, about 2 minutes.
Once the ham has been in the oven for two hours, drape the glazed orange slices over the ham, securing them with toothpicks, and brush the ham and oranges with about 1/2 cup of glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145°F, about 30 minutes.
Remove the toothpicks from the ham and arrange the orange slices on a platter. Slice the ham and arrange on top of the oranges. Warm the remaining glaze and serve alongside.
Yellow Rice Pilaf

Ingredients:
1/4 cup canola oil
"2 cups converted long-grain rice such as Uncle Bens", 1 cup vermicelli noodles, broken into roughly 1-inch pieces
1 small yellow onion, peeled and diced
1 small celery rib, diced
1/2 yellow bell pepper, diced
4 scallions, white and light green parts only, cut on a diagonal, into 1/2-inch pieces
2 cloves garlic, peeled and minced
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/2 to 1 teaspoon cayenne pepper
4 cups chicken stock or low-sodium chicken broth
1 teaspoon kosher salt
2 tablespoons unsalted butter, cut into small pieces
1/4 cup coarsely chopped fresh flat-leaf parsley
1 (9- by 13-inch) baking dish

Instructions:
Preheat oven to 400°F.
In a medium saucepan over moderately high heat, warm the canola oil. Add the rice, vermicelli noodles, onion, celery, bell pepper, and scallions, and sauté, stirring frequently, until golden and toasted, 2 to 3 minutes. Add the garlic, turmeric, cumin, and cayenne, and sauté, stirring constantly, until the spices are toasted, about 30 seconds. Add the chicken stock and salt, stir thoroughly, and bring to a boil. Transfer to the baking dish. DO AHEAD: The rice can be prepared up to this point, covered, and refrigerated up to 8 hours. Bring to room temperature before proceeding.
Dot the rice with the butter, cover the baking dish snugly with foil, and bake for 15 minutes. Remove the foil and continue baking until the rice is tender, about 10 minutes. Sprinkle with parsley and serve hot.
Florida Ambrosia Salad

Ingredients:
1 coconut, 3 white pink grapefruits, 3 navel oranges, 1 pineapple, peeled, cored, and cut into 1/2-inch chunks, 1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices, 1/2 cup pomegranate seeds, 1/2 cup unsweetened apple juice

Instructions:
Preheat the oven to 400°F.
Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample—you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips—you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.
Chicken Fajitas

Ingredients:
3/4 pound boneless, skinless chicken breasts, cut into 2-inch strips
1 tablespoon chopped fresh garlic
1 tablespoon fresh lime juice
2 teaspoons olive oil, divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
Vegetable oil cooking spray
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 can (14.5 ounces) diced tomatoes with green chiles, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 whole-wheat tortillas (8 inches each)
4 tablespoons salsa, divided
3 tablespoons chopped fresh cilantro, divided
4 teaspoons nonfat plain Greek yogurt
2 radishes, thinly sliced (optional)
1 lime
cut into wedges (optional)

Instructions:
Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired.
Maple Roast Pork

Ingredients:
1 pound pork tenderloin, tied with cooking twine, if desired
3 teaspoons canola oil, divided
2 tablespoons chopped fresh thyme, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
2 tablespoons maple syrup
1 tablespoon cider vinegar
teaspoons whole-grain mustard
2 large sweet potatoes (about 1 1/4 pounds), peeled and cut into 1/2-inch-thick slices
2 large Fuji or similar apples (about 1 pound)
peeled
cored and cut into 1-inch wedges

Instructions:
Position racks in upper and lower oven; heat oven to 450°F. Coat pork with 1 teaspoon oil; sprinkle with 1 tablespoon thyme, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Place pork in center of pan; roast on upper rack until browned, 10 minutes. In a bowl, combine syrup, vinegar and mustard. In another bowl, toss sweet potatoes and apples with remaining 1 tbsp thyme, 2 tsp oil, 1/2 tsp salt and 1/4 tsp black pepper; spread in a single layer around pork on pan. Coat pork with half syrup mixture; place pan on lower rack; roast until pork's internal temperature reaches 145°, 10 to 15 minutes. Transfer pork to a plate; cover loosely with foil; let rest 10 minutes. Turn sweet potatoes and apples; continue roasting until tender, 8 to 10 minutes. Spoon remaining syrup mixture over pork; slice and serve with sweet potatoes and apples.
Petits Bonhommes

Ingredients:
1 recipe Brioche Bretzel dough, through first rise
2 egg yolks
Raisins, nuts, dragées, or other such decorations
1/2 cup (2 ounces) powdered sugar (optional)

Instructions:
Punch the dough down and turn it out onto a lightly floured work surface. Cut the dough into 10 evenly sized pieces (about 3 ounces each) and roll each into a ball. Cover with a kitchen towel and let them rest for about 15 minutes.
Line 2 baking sheets with nonstick baking mats or parchment paper. Preheat the oven to 400°.
Make sure your figures are very distinct; otherwise the shape will be lost in the oven as the breads rise. Use very little to no flour on the work surface. You need the dough to stick slightly to the countertop. Roll each ball into a log about 6 inches long. To form the head, about 1 to 1 1/2-inches in from one end, press down with the edge of your hand. Roll your hand back and forth. A neck will form and the head above it. Taper the body so it's wider at the shoulders and narrower toward the feet. Pat the body down to flatten it. With a sharp knife or with sharp scissors, make a single cut to form the legs and pull them apart. (Dipping the blades in water helps them cut more cleanly.) Make 2 diagonal cuts beginning at about the waist and angling in and up to below the shoulders. Pull the arms out. After that you can play, perhaps making a hat or muffler from scraps. Transfer the breads to the baking sheets, cover with kitchen towels, and let them rise for about 30 minutes.
In a small bowl, whisk the egg yolks with 1 teaspoon of water. With a pastry brush, brush the breads with the egg wash. Press the raisins or other decorations firmly into the breads to make eyes, noses, buttons, and other details as your imagination prompts. Bake the breads for about 20 minutes or until dark golden brown. Let them cool on a rack.
You can leave the breads glossy from the egg-yolk glaze or give them a sugar glaze. In a small bowl, mix the powdered sugar with just enough water to make a brushable paste, about 1 tablespoon. Brush the glaze all over the breads while they are still warm. Serve them the same day you bake them.
Cranberry-Pear Fruit Jellies

Ingredients:
3 firm-ripe Comice or Bartlett pears (1 1/2 lb total)
1 (12-oz) bag fresh or frozen cranberries
1 cup water
3 3/4 cups sugar
2 tablespoons unsalted butter
1 (3-inch) cinnamon stick
2 (3-oz) packages Certo liquid pectin (not powdered)
an 8-inch square baking pan

Instructions:
Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
Put a plate in freezer to chill.
Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.
Rum Raisin Apple Pie

Ingredients:
3 tablespoons dark rum
1/3 cup raisins
2/3 cup packed light brown sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
6 medium apples, ranging from sweet to tart (2 1/2 lb)
Pastry dough for a double-crust > pie
1 tablespoon unsalted butter, cut into small pieces
2 teaspoons milk
1 tablespoon sanding sugar

Instructions:
Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.
Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.
Roll out larger piece of dough into a 13-inch round (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate (4-cup capacity) and trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top crust.
Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.
Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with pastry round. Trim pastry flush with edge of pie plate using kitchen shears, then press edges together and crimp decoratively.
Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours.
Quinoa Salad with Kale, Pine Nuts, and Parmesan

Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 small onion, minced
2 cups white quinoa, rinsed
1 1/2 cups water
3 cups chopped kale (about 12 ounces)
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
kosher salt and black pepper
N/A

Instructions:
1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.
3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.
Chicken, Ham, and Tarragon Pie

Ingredients:
1 (18-ounce) package refrigerated all-butter puff pastry in a block
all-purpose flour, for dusting
2 thick slices good-quality fully cooked ham, cut into strips
1 heaped tablespoon finely chopped fresh tarragon
1/2 quantity of Chicken with White Wine and Herbs
1 egg
beaten

Instructions:
Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip (it can be in pieces) to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
Mix the ham and tarragon into the chicken filling, then spoon this into the dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently. Decorate the top if you wish with pastry shapes made from the trimmings, then brush with the beaten egg and make a small slit in the top for a steam hole. Either freeze or cook within 4 hours (keep the pie in the fridge).
Popped Amaranth and Toasted Wheat Berry Fool

Ingredients:
1/4 cup (45 g) raw wheat berries
1/4 cup (50 g) raw amaranth
1 cup (240 ml) heavy cream
Sugar or vanilla sugar to taste (about 1 1/2 teaspoons)
1 cup (240 ml) plain yogurt
1 1/2 cups (340 g) fresh berries
pitted cherries
or diced cantaloupe or honeydew melon

Instructions:
Heat a small, heavy stainless-steel sauté pan over high heat. Add the wheat berries and cook, shaking the pan frequently, until they crackle and swell up and are just starting to color, about 2 minutes. Remove to a bowl.
To the same pan over high heat, add half of the amaranth, cover immediately, and cook until the grains are all popped, no longer than 30 seconds. Immediately dump them in the bowl with the wheat berries and repeat with the remaining amaranth. Toss to combine the grains, then divide them among serving bowls.
Whip the cream with about 3/4 teaspoon sugar until soft peaks form. In a separate bowl, whisk the yogurt together with about 3/4 teaspoon sugar until smooth. Gently fold the cream into the yogurt, then dollop the mixture onto the grains and cover the top with fruit. Serve, or gently fold the grains, cream, and fruit together before serving.
Salted Rye Cookies

Ingredients:
1 cup (2 sticks / 225 g) unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
1 large egg
Kosher salt
1/2 teaspoon finely grated orange zest
2 1/2 cups (230 g) whole (dark) rye flour
3 tablespoons coarse sparkling sugar or turbinado sugar

Instructions:
In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the egg, a pinch of salt, and the orange zest. Gradually mix in the flour. Divide the dough into two portions and place each on a sheet of plastic wrap. Shape into logs about 2 inches (5 cm) in diameter and wrap tightly. To shape the soft dough log into a more perfect cylinder, use a paper-towel tube: Cut the tube open vertically along one side and nest the wrapped log inside, then tape or rubber-band the tube closed. Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a sheet of waxed paper, combine 1 1/2 teaspoons salt and the sparkling sugar. Unwrap the dough logs and roll them in the mixture to coat well. Place each log on a cutting board and cut into 1/8-inch-thick (3-mm-thick) rounds, arranging the rounds 1 inch (2.5 cm) apart on the prepared baking sheets. Bake until lightly browned at the edges, about 16 minutes, rotating the pans halfway through so the cookies bake evenly. Remove to wire racks to cool completely. The cookies can be stored at room temperature in an airtight container for up to 1 week.