iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Black Ice Licorice Ice Cream

Ingredients:
2 1/2 ounces black licorice sticks, gently crushed, 1 cup whole milk, 1/2 cup heavy cream, 2 egg yolks, 1/3 cup plus 1 tablespoon superfine or granulated sugar, 1/4 teaspoon vanilla extract, few drops of natural black food coloring

Instructions:
1. Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted.
2. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
3. Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let boil. Add the black food coloring to desired effect.
4. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
5. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
6. When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
Roasted Sweet Potatoes with Speck and Chimichurri

Ingredients:
4 small sweet potatoes, unpeeled, cut lengthwise into wedges, 2 tablespoons plus 1/4 cup olive oil, Kosher salt, freshly ground pepper, 1/2 cup fresh cilantro leaves with tender stems, 1/2 cup fresh flat-leaf parsley leaves, 1/4 cup fresh oregano leaves, 1 tablespoon fresh thyme leaves, 2 garlic cloves, 2 tablespoons red wine vinegar, 2 ounces thinly sliced Speck or prosciutto, torn

Instructions:
Heat oven to 425°F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.
Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper.
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.
Strip Steak with Japanese Dipping Sauce

Ingredients:
2 sprigs rosemary plus leaves for serving
2 sprigs thyme plus leaves for serving
2 strip steaks (about 1" thick; 1 1/2 pounds total), cut in half crosswise, room temperature
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1/2 cup ponzu
1/4 cup finely grated carrot
1/4 cup finely grated daikon (Japanese white radish)

Instructions:
Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.
Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes.
Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.
Brussels Sprout Kimchi

Ingredients:
3.5 ounces plus .7 ounces kosher salt
1 1/2 pounds small brussels sprouts, trimmed, halved
1/2 small onion, coarsely chopped
2 scallions, sliced
4 garlic cloves
1/4 cup gochugaru (coarse Korean red pepper powder)
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons Sriracha
1 tablespoon grated peeled ginger
1 tablespoon soy sauce
2 teaspoons coriander seeds, crushed
2 teaspoons fennel seeds, crushed
Ingredient info: Gochugaru can be found at Korean markets.

Instructions:
Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.
Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.
DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.
Lenin and Lime Gin and Tonic Sorbetto

Ingredients:
2/3 cup water, 3/4 cup superfine or granulated sugar, 2/3 cup tonic water, 3/4 tablespoon gin, zest and juice of 1 lime, plus extra to decorate, juice of 1/2 lemon

Instructions:
1. Pour the water into a saucepan and add the sugar. Place over low heat and bring to a boil, whisking often, until the sugar dissolves. Reduce the heat and let simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
2. Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Pour the tonic water into a bowl, add the sugar syrup, then cover and refrigerate, ideally overnight, until thoroughly chilled (at least 40°F).
3. Add the gin, lime juice, and lemon juice to the chilled mixture, then pour into an ice cream machine and churn according to the manufacturer's instructions.
4. When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2-3 hours).
5. Decorate each portion with lime slices and serve.
Tom Kha Gai (Chicken Coconut Soup)

Ingredients:
2 stalks fresh lemongrass, tough outer layers removed
1 1" piece ginger, peeled
10 kaffir lime leaves, or use 1 tablespoon lime zest and 1/4 cup lime juice
6 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-ounce can coconut milk
2 tablespoons fish sauce
1 teaspoon sugar
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
Cilantro leaves with tender stems
Lime wedges

Instructions:
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.
Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
Cornmeal Crepes with Figs and Pears

Ingredients:
2 tablespoons unsalted, shelled raw pistachios
1 large egg
1/2 cup whole milk
1/4 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 1/4 cups heavy cream, divided
Unsalted butter (for skillet)
1 ripe pear, cored, thinly sliced
4 fresh black Mission figs, quartered
Honey (for drizzling)

Instructions:
Preheat oven to 350°F. Spread pistachios on a small rimmed baking sheet; toast, tossing occasionally, until fragrant, 6-8 minutes. Let cool, then coarsely chop; set aside.
Meanwhile, whisk egg, milk, flour, cornmeal, sugar, vanilla, salt, and 1/4 cup cream in a medium bowl until smooth.
Heat a 10" nonstick skillet over medium heat. Lightly coat skillet with butter and add 3 tablespoons batter, swirling to cover the bottom of skillet. Cook, undisturbed, until edges turn golden and center begins to puff, about 2 minutes. Using a heatproof rubber spatula, loosen edges and then, using your fingers, flip crepe and cook until bottom is dry and set, about 30 seconds longer. Transfer to a plate. Repeat with remaining batter, coating skillet with butter between crepes.
Beat remaining 1 cup cream to soft peaks. Serve crepes folded, topped with whipped cream, pears, figs, and pistachios and drizzled with honey.
Pickled Feta and Cerignola Olives with Strawberries

Ingredients:
3 cups Champagne vinegar or white balsamic vinegar
1/2 cup granulated sugar
2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 medium shallot, sliced
4 whole garlic cloves
4 sprigs cilantro
2 pounds feta, diced or crumbled (roughly 6 1/2 cups)
1 pound Cerignola olives (red, green, or black), pitted and cut in half
1 pound fresh strawberries, hulled and cut in quarters
1/4 cup extra-virgin olive oil
1/4 cup cilantro, chopped
12 ounces baby spinach
Salt and white pepper

Instructions:
To prepare the pickle, combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic, and cilantro in a small saucepan. Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer, and allow the contents to cook for 5 minutes. Remove the pot from the heat and let it cool completely.
Place the feta in a large mixing bowl or divide it between two 1-quart jars, and pour the cool pickling solution over the cheese. Make sure all of the feta is completely submerged. (If you use quart jars, you will have a little bit of extra brine left over, which you can use for a salad dressing.) Cover the feta and refrigerate it for at least five days.
To prepare the salad, remove the pickled feta from the liquid and drain it on paper towels. In a salad bowl, toss together the olives, strawberries, olive oil, chopped cilantro, and spinach. Stir in the feta, then season with salt and pepper, if desired.
Crispy Oven-Fried Chicken

Ingredients:
1/3 cup 1% buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts (about 12 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dried bread crumbs

Instructions:
1. In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
2. Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.
3. Remove the chicken from the marinade and season it with salt and pepper. Place the bread crumbs in a wide, shallow bowl. Dip the chicken into the bread crumbs and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray and bake until it is just cooked through, 25 to 30 minutes.
Kale Chips

Ingredients:
Cooking spray
1 small bunch kale (about 1/2 pound)
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt

Instructions:
1. Preheat the oven to 350°F. Spray two baking trays with cooking spray. Remove the center rib and stems from each kale leaf and discard. Tear or cut the leaves into bite-size pieces, about 2 to 3 inches wide. Wash the kale and dry it very well.
2. Place the kale in a large bowl. Drizzle with the oil and sprinkle with the garlic powder and salt, and massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheets, and bake until crisp and the edges are slightly browned, 12 to 15 minutes.
Edamame Fried Rice

Ingredients:
Olive oil cooking spray
2 eggs, beaten
2 tablespoons light olive oil, divided
8 ounces shiitake mushroom caps, thinly sliced
1 red bell pepper, seeded and chopped
4 cups broccoli florets
4 ounces kale, chopped (about 2 cups)
4 garlic cloves, minced
1 2-inch piece fresh gingerroot, minced (about 2 tablespoons)
1 cup uncooked short-grain brown rice, cooked according to the package instructions
1 1/2 cups frozen, shelled edamame, defrosted
3 tablespoons reduced-sodium soy sauce
2 scallions
thinly sliced

Instructions:
Heat a large skillet over high heat. Remove from the heat and coat with cooking spray. Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over and cook 10 to 15 seconds. Transfer the eggs to a cutting board.
Heat the same skillet over medium heat. Add half the oil. Add the mushrooms, bell pepper, broccoli, and kale. Cook 4 to 5 minutes, turning often, until the vegetables soften. Add the garlic and ginger. Cook 1 minute, until it becomes fragrant.
Increase the heat to high. Push the vegetables to one side of the skillet and add the remaining olive oil, and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce and remove from the heat. Stir two or three times to mix in the soy sauce.
Thinly slice the eggs. Top the rice mixture with the eggs and scallions and serve.
Truffled Mac 'N' Cheese

Ingredients:
2 ounces (2 cups) dried mushrooms, any type
1 cup boiling water
2 tablespoons truffle oil or olive oil
3 tablespoons whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup skim milk
4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 cup grated Fontina cheese (about 2 ounces; grate on a microplane)
1/2 cup grated Parmesan
1 ounce goat cheese
1 9-ounce package frozen artichoke hearts, defrosted and roughly chopped
6 ounces dry, whole-wheat macaroni, cooked according to the package instructions
1 head broccoli
cut into florets
stalk discarded
steamed

Instructions:
Rinse the dried mushrooms well under cold running water to remove dirt. Place in a small bowl along with 1 cup of boiling water. Allow to rest for 15 minutes, then drain, reserving 1/2 cup of the liquid.
Heat a large stockpot over medium heat. Add the truffle oil or olive oil, flour, salt, and black pepper. Cook 1 to 2 minutes, stirring often, until a thick paste forms. Reduce the heat to low, add half of the milk, and whisk well to create a soft paste. Whisk in the remaining milk and reserved mushroom liquid. Add the shiitakes and cook 2 to 3 minutes, stirring occasionally, until the mushrooms are soft and a thick mixture forms.
Add the Fontina, Parmesan, and goat cheese. Stir together well and cook 1 minute, until the cheese melts. Add the artichokes and cooked pasta. Stir well to coat. Serve immediately with the broccoli on the side.
Old-fashioned Meat Loaf

Ingredients:
1 pound ground turkey
3/4 cup fresh bread crumbs (from 2 slices light whole-wheat bread)
1/2 cup finely chopped Vidalia or other sweet onions
1/3 cup grated carrot
1/4 cup 1% milk
1/4 cup tomato sauce
1 large egg, lightly beaten
1 garlic clove, finely chopped
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons ketchup
2 teaspoons light brown sugar
1 teaspoon yellow mustard

Instructions:
1. Preheat the oven to 375°F. Line a rimmed baking sheet with foil.
2. To make the meat loaf: In a large bowl, combine the turkey, bread crumbs, onions, carrot, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Mound the meat loaf mixture onto the prepared baking sheet, patting it into a loaf shape with your hands.
3. To make the topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the topping over the meat loaf, using the back of the spoon to spread it evenly.
4. Bake the meat loaf for about 45 minutes, or until the meat is no longer pink on the inside and is cooked through (165°F on an instant-read thermometer). Let it sit for 5 minutes, then slice and serve.
Mexican Fiesta Casserole

Ingredients:
2 teaspoons canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low-sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat-free sour cream (or use low-fat; optional)
for serving

Instructions:
1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.
Potato Latkes

Ingredients:
2 1/2 pounds Idaho russet potatoes
1 medium onion
2 large eggs, separated
1/2 cup finely chopped scallions (white and green parts)
1/4 cup potato flour or matzo meal
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
Canola or vegetable oil, for frying
Sour cream, for serving
Applesauce
for serving

Instructions:
Place a large strainer over a large bowl. Using the large holes of a box grater, grate some of the potatoes, followed by some of the onion, into the strainer. Repeat until all of the potatoes and onion are used up. (Alternating the potatoes and onion prevents the potatoes from discoloring.) Squeeze or press out as much of the liquid as possible. Allow the accumulated liquid to stand in another bowl for 2 to 3 minutes. Pour off the watery part but reserve the thick, starchy paste at the bottom.
Transfer the potato-onion mixture to a clean large bowl. Add the starchy paste, egg yolks, scallions, potato fl our or matzo meal, butter, salt, pepper, and baking powder and mix well. In a separate medium bowl, beat the egg whites with an electric mixer until they hold stiff, shiny peaks. Fold the egg whites into the potato mixture.
Heat a thin layer of oil in a large frying pan over medium-high heat. Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake. Flatten gently with a spatula. Fry until the pancakes are crisp and golden brown, about 4 minutes per side.
Serve immediately or reheat in a 350°F oven for about 6 minutes. Serve with sour cream and applesauce.
Mushroom Barley Soup

Ingredients:
1/2 ounce dried Polish mushrooms or dried porcini mushrooms*, 6 tablespoons unsalted butter, 1 medium onion, diced, 3 cloves garlic, minced, 3/4 pound fresh mushrooms, trimmed and thinly sliced, 2 stalks celery with leaves, diced, 1 large carrot, peeled and diced, 1/4 cup chopped fresh parsley, 1 tablespoon all-purpose flour, 1 quart low-sodium beef broth, 3/4 cup barley, rinsed, 2 teaspoons kosher salt, Freshly ground black pepper, *Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.

Instructions:
Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.
Cheese Blintzes

Ingredients:
2 cups whole milk, 4 large eggs, 1 1/2 cups all-purpose flour, "1 1/2 pounds farmers cheese", 1/2 cup plus 2 tablespoons sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon cinnamon, Unsalted butter

Instructions:
To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.
Kiwi Lime Pie

Ingredients:
1 tablespoon ground flax, 2 tablespoons water, 4 graham cracker sheets, broken in half, 1/2 cup uncooked old-fashioned oats, 2 tablespoons pumpkin seeds, 1 14-ounce can sweetened condensed milk, 5 egg yolks, beaten, 4 teaspoons lime zest, 1/2 cup fresh lime juice, 4 kiwis, peeled, cut into thin slices

Instructions:
Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.
In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.
Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.
In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.
Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.