iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Steamed Uku Laulau with Ginger-Scallion Sauce

Ingredients:
8 ti leaves or banana leaf squares
4 (6-ounce) uku (gray snapper) fillets
Salt to taste
4 ounces ogo (seaweed)
4 (1-ounce) slices lop cheong (Chinese sausage) or other hard sausage
1/4 cup finely julienned ginger
1/4 cup finely julienned scallions, white parts only
1/4 cup julienned onion
1/4 cup peanut oil
1/4 cup dark sesame oil
1/2 cup Chicken Stock
1/4 cup Yamasa soy sauce or other brand
1 tablespoon cilantro leaves

Instructions:
Place 2 ti or banana leaves in a crisscross pattern on a flat work surface. Season the uku with salt. Place 1 fillet in the center of the leaves. Top the fish with one quarter of the ogo and a slice of the lop cheong. Fold over the ti leaves to form a package and secure with kitchen twine. Repeat for the remaining 3 packages.
Place the laulau packages in a steamer or vegetable basket set in a saucepan of lightly boiling water. Cover and steam for 8 to 10 minutes, or until cooked through.
To prepare the sauce, in a bowl, combine the ginger, scallions, and onion. Season with salt. Let sit for 3 minutes. In a saucepan over high heat, heat the peanut oil until just smoking. Carefully add to the bowl. Add the sesame oil, stock, and soy sauce and mix thoroughly.
To serve, place the packages on individual plates. Cut open at the table.Top the fish with the sauce.
Fresh Filipino Spring Rolls (Lumpia Sariwa)

Ingredients:
3 tablespoons corn, grapeseed, or neutral oil, 2 garlic cloves, minced, 2 shallots, minced, 1 pound pork, chicken, shrimp, or a combination, minced, 1/2 cup grated or shredded carrot, 1/2 cup shredded Napa or other cabbage, 1/2 cup sliced fresh or canned bamboo shoots, drained if canned, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons Shaoxing wine or dry sherry, 8 Lumpia Wrappers, 8 green- or red-leaf lettuce leaves, Sweet Garlic Soy Sauce

Instructions:
1. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.
2. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.
Fresh Lumpia Wrappers

Ingredients:
1 cup flour, 1 egg, Corn, grapeseed, or other neutral oil as needed

Instructions:
1. Whisk together the flour, egg, and 1 cup water until very smooth.
2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil—just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.
California Style Tuna Salad Rolls

Ingredients:
1 can (6 ounces) light tuna fish, preferably packed in water, drained and flaked
3 tablespoons mayonnaise
1/4 teaspoon wasabi paste or freshly ground black pepper, to taste
Two 10-inch flour tortillas
2 medium leaves Boston lettuce
1 Kirby cucumber, peeled and coarsely shredded lengthwise (without seeds)
1 medium carrot, peeled and coarsely shredded
1/2 of a ripe avocado: peeled
pitted
and sliced 1/2-inch thick

Instructions:
Combine the tuna, 2 tablespoons mayonnaise, and wasabi paste in a small bowl and mix until blended.
Lay the tortillas on a work surface. Spread 1/2 tablespoon mayonnaise on each tortilla and arrange the lettuce on top of both; arrange cucumber, carrot, and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables (away from the edge). Roll each tortilla up snugly into a cylinder. Cut crosswise in half.
Wheat Biscuit Shortbread

Ingredients:
2 sticks unsalted butter, at room temperature, 2/3 cup granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon fine salt, 1 1/4 cups unbleached all-purpose flour, 1 cup white whole-wheat flour, 8 ounces semisweet chocolate

Instructions:
Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.
In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth. Add the flours and mix until just blended. Divide the dough in half and then shape, without over handling, into 2 disks.
On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles. Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. Reroll the scraps and repeat with the remaining dough. Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes. Bake cookies for about 17 minutes, until golden and nearly firm in center. Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.
Finely chop semisweet chocolate. Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth. Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. Stir occasionally until chocolate is smooth. Scrape the chocolate into a small bowl. Line a baking sheet with clean parchment or waxed paper. Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour.
Edamame Succotash Salad

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bag (1 pound) shelled edamame (soybeans), thawed
1 bag (1 pound) frozen corn, thawed, or 3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe plum tomatoes, diced
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives or basil

Instructions:
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.
Peanut Butter Berry–Wich

Ingredients:
2 slices whole-wheat bread or Banana Bread
1 tablespoon natural peanut butter
1 tablespoon softened Neufchâtel (reduced-fat) cream cheese
2 medium strawberries, hulled and sliced
1 teaspoon honey

Instructions:
Lay the bread slices on a work surface. Spread the peanut butter on one slice and the cream cheese on the other.
Arrange strawberry slices in an even single layer on top of the peanut butter. Drizzle the honey on the berries and then place the other slice of bread with the cream cheese on top. Cut into halves or quarters.
Black Bean and Rice Salad

Ingredients:
1 cup long grain brown rice
1/4 cup extra-virgin olive oil
1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
1 medium red onion, finely chopped
3 garlic cloves, smashed, peeled and minced
2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
1 teaspoon kosher salt
1 15-ounce can black beans, rinsed well and drained
1 tablespoon distilled white vinegar
Freshly ground black pepper

Instructions:
Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.
Fabric-Covered Vase Centerpiece

Ingredients:
1 1/2 yards vintage or vintage-inspired fabric*
12 (6- by 6-inch) clear glass vases**
12 (1 3/4- by 1 3/4- by 8-inch) clear glass vases**
Colorful flowers such as gerbera daisies
Fabric scissors, glue gun, and glue sticks
*Yards of fabric vary by width. These measurements are based on a 45-inch-wide bolt of fabric. Vintage or vintage-inspired fabrics can be found at flea markets, garage sales, or on Web sites such as eBay, Etsy, Purlsoho, and Reprodepot. Hotchkiss also suggests scouting your local Goodwill or Salvation Army for used dresses that can be cut up for fabric.
**Hotchkiss recommends vases from Save-on-crafts
which offers both these sizes
but you can find similar styles at Crate & Barrel
Ikea
and Target.

Instructions:
Cut fabric into 1-yard and ½-yard sections. Cut 1-yard section into 12 (24- by 3-inch) strips.
Place one 6-inch vase on your work surface so opening faces away from you.
Arrange one fabric strip on side of vase that's face up, leaving 1½ inches of space from both top and bottom of vase.
Using glue gun, dot two rows of glue sparingly onto side of vase that is face up; the rows should line up just below where top and bottom of fabric strip will be positioned. Use only as much glue as necessary, or it may show through fabric.
Repeat with remaining three sides, wrapping fabric around and gluing each side completely before moving on to next side. Repeat with remaining 6-inch vases.
Cut remaining 1/2-yard fabric into 12 (7- by 5-inch) strips.
Place one 8-inch vase down on your work surface so opening faces away from you.
Arrange one fabric strip on side of vase that's face up, leaving 1½ inches of space from both top and bottom of vase.
Using glue gun, dot two rows of glue sparingly onto side of vase that is face up; the rows should line up just below where top and bottom of fabric strip will be positioned. Use only as much glue as necessary, or it may show through fabric.
Repeat with remaining three sides, wrapping fabric around and gluing each side completely before moving on to next side. Repeat with remaining 8-inch vases.
Allow vases to dry for at least 24 hours.
Fill vases with water and flowers, then arrange, in alternating sizes, along length of table.
Turkey Pinwheels

Ingredients:
1 large whole-wheat wrap (11 to 12 inches), or 2 smaller wraps (8 inches), or a 12-by 9-inch rectangular lavosh
1 tablespoon mayonnaise
1 lightly packed handful rinsed baby spinach leaves
1 tablespoon dried cranberries
2 medium carrots, ends cut off, peeled and coarsely shredded
2 slices Swiss cheese, such as Jarlsburg (2 ounces)
2 thin slices store-bought roasted turkey breast (2 ounces)

Instructions:
If necessary, warm the wrap in a 350°F oven for 2 minutes to soften before filling.
Lay the wrap on a work surface and spread the mayonnaise all over. Sprinkle the spinach leaves, cranberries, and carrots evenly on top. Arrange the Swiss cheese and turkey in even layers over the vegetable layer. Fold in the side edges and then roll up snugly from the bottom.
Cut crosswise into 4 even pieces and wrap tightly in plastic.
Chocolate Chip Flying Saucers

Ingredients:
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 teaspoon fine salt
1/2 teaspoon baking soda
1 cup unbleached all-purpose flour
2/3 cup white whole-wheat flour
1 cup semisweet chocolate chips

Instructions:
Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.
In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips.
Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough.
Crunchy Asian Chicken Salad

Ingredients:
1 1/2 cups finely diced cooked chicken meat (6 ounces, about 1 1/2 breast halves)
6 canned peeled water chestnuts, rinsed and chopped
1 carrot, peeled and shredded
1 small celery rib, finely diced
1/2 cup diced apple, such as Gala or Golden Delicious (about 1/2 apple)
1 tablespoon natural peanut butter or sesame tahini
1 tablespoon seasoned rice vinegar
3/4 tablespoon soy sauce
2 tablespoons mayonnaise
1 tablespoon minced fresh chives (optional)
1/4 cup roasted soy nuts or coarsely chopped unsalted peanuts
1 teaspoon hot sesame oil (optional)

Instructions:
Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.
Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.
Mini Whoopie Pies

Ingredients:
1 1/4 cups unbleached all-purpose flour, 3/4 cup whole-wheat flour, 1/2 cup unsweetened cocoa, such as Droste, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 stick unsalted butter, at room temperature, 1 cup granulated sugar, 1 large egg, 1 cup milk, 1 stick unsalted butter, softened, "1 2/3 cups confectioners sugar", 1/2 teaspoon vanilla extract, 2 cups marshmallow cream

Instructions:
Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
Red, White, and Blue Ice Cream Cake

Ingredients:
One recipe Simply Strawberry Sorbet
"3/4 cup cookie crumbs (process 7 Newmans Own Organic Os — creamy fillings and all — in the food processor until finely ground) or finely chopped candied ginger", One recipe Lemon Ice Cream with Candied Lemon Peel
One recipe Simply Blueberry Sorbet
Freshly whipped cream, fresh berries, and sprigs of mint, for serving
fresh berries
sprigs of mint

Instructions:
Place a 9-inch springform pan in the freezer until very cold, at least 1 hour.
Make the strawberry sorbet (or beat premade, frozen sorbet until smooth in an electric mixer fitted with the paddle attachment). Remove the springform pan from the freezer and immediately scoop in the sorbet. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1 inch high. Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour.
Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Finish with the blueberry sorbet, topping with the last 1/4 cup of crumbs or candied ginger. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight.
Chill a serving plate or cake stand in the freezer.
Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Run the blade around the inside edge of the pan, then unlock and remove the sides. Place the chilled plate or cake stand upside-down on top of the cake pan and flip everything over so the cake is resting on the plate. Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan. Garnish with a mint sprig and serve with whipped cream and fresh berries.
**Note:**If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. This will help prevent melting and refreezing, which can ruin the texture.
Lemon-Chicken Drumsticks

Ingredients:
12 chicken drumsticks (about 3 pounds)
Finely grated zest and juice of 2 lemons
2 tablespoons chopped fresh thyme leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Favorite orzo or rice, for serving (if desired)
2 tablespoons chopped parsley
for garnish

Instructions:
1. Rinse the chicken and pat dry.
2. Combine the lemon zest and juice, thyme, olive oil, salt, and pepper in a large bowl. Add the drumsticks and toss to coat. Cover and refrigerate for 2 to 4 hours, or overnight.
3. Preheat the oven to 375°F.
4. Arrange the drumsticks in a shallow roasting dish to fit (use two dishes to avoid crowding). Pour any marinade over the chicken and bake, basting occasionally, until the drumsticks are cooked through and golden brown, about 1 1/4 hours.
5. If the drumsticks have not browned enough, place them under the broiler, 4 inches from the heat source, for 2 to 3 minutes on each side or until browned, watching carefully.
6. Spoon the orzo or rice on a platter and arrange the drumsticks on top. Pour the chicken pan juices into a small saucepan and cook over medium-high heat until thickened. Pour over the chicken and sprinkle with parsley. Serve immediately.
Asian-Glazed Chicken Thighs

Ingredients:
8 chicken thighs, Finely grated zest of 2 oranges, 3/4 cup fresh orange juice, 1/4 cup honey, 3 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 1 tablespoon minced fresh ginger, 1 tablespoon garlic, 1/4 teaspoon crushed red pepper flakes, 8 ounces rice noodles, 4 scallions, thinly sliced, for garnish

Instructions:
1. The day before serving, rinse the chicken and pat dry. Place in a bowl.
2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.
4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.
5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.
6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.
Chicken Pot Roast

Ingredients:
1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups diced carrots
1 large onion, halved and slivered
2 tablespoons minced garlic
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
2 tablespoons flat-leaf parsley
for garnish

Instructions:
1. Preheat the oven to 350°F. Season the chicken generously with salt and pepper.
2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.
3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.
Citrus Collards with Raisins Redux

Ingredients:
2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2/3 cup raisins
1/3 cup freshly squeezed orange juice

Instructions:
In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.
Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.
In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)
Black-Eyed Pea Fritters with Hot Pepper Sauce

Ingredients:
1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed, 1/2 medium onion, diced, 1/2 cup raw peanuts, 1 teaspoon minced thyme, 1/4 teaspoon cayenne, 1 tablespoon apple cider vinegar, 1/4 cup plus 2 tablespoons water, 1 teaspoon coarse sea salt, 1/2 cup finely chopped green bell pepper, 1 tablespoon cornmeal, 5 cups coconut oil

Instructions:
• Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
• In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
• Preheat the oven to 200° F.
• Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
• In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
• Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
• Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
• Serve hot with Hot Pepper Sauce .