iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken Liver Mousse

Ingredients:
2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 stick (6 tablespoons) unsalted butter
"Several bay leaves (preferably fresh; see cooks note, below)", Accompaniments: crackers or toasted baguette slices; flaky sea salt; cornichons
a 2 1/2- to 3-cup ovenproof crock or terrine

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.
Fish Vermicelli with Fresh Dill and Pineapple Sauce

Ingredients:
1 1/2 pounds halibut fillets
8 ounces rice vermicelli noodles
1 cup fresh dill, leaves picked from stems
1 cup finely sliced scallions
4 tablespoons chopped roasted peanuts
1/2 cup canola oil
2 tablespoons fish sauce (nam pla)
1 teaspoon ground turmeric
1/2 cup cubed fresh pineapple
2 garlic cloves
1 Thai chile
2 teaspoons fresh lime juice
1 tablespoon sugar
1/2 cup fish sauce (nam pla)

Instructions:
1. In a medium-size bowl, mix the marinade ingredients together. Cut the halibut into 1 1/2-inch-long pieces. Add the fish to the marinade and toss well. Set aside for 30 minutes.
2. Bring a large pot of water to a boil. Meanwhile, in a blender, blend the pineapple sauce ingredients until smooth.
3. When the water is boiling, add the vermicelli and stir. Cook until the noodles are soft but not mushy, 1 to 2 minutes. (Or just soak the noodles in a bowl of hot water for 4 to 5 minutes.) Drain well and divide among 4 plates; set aside.
4. Heat a large sauté pan over high heat. When the pan is hot, add half the marinated fish and reduce heat to medium. Cook until the fish starts to brown, 30 seconds to 1 minute. Carefully turn the fish pieces over, then cook for about 20 seconds more. Add half the dill and scallions and sauté for about 20 seconds, or until the scallions are wilted.
5. Divide the cooked fish, scallions, and dill over 2 of the plates of noodles.
6. Repeat the cooking process with the remaining fish, scallions, and dill, then divide them over the remaining two plates.
7. Drizzle 1 to 2 tablespoons of the pineapple sauce over the fish and noodles. Sprinkle with the roasted peanuts and serve immediately. Pass the extra pineapple sauce at the table.
Baked Beans

Ingredients:
1 lb dried navy beans (2 1/4 cups)
1 (1/4-lb) piece salt pork (rind discarded)
4 1/2 cups water
1 large onion, finely chopped (about 2 cups)
2 chopped garlic cloves
1/2 cup Grade B maple syrup
"1 tablespoon dry English mustard (preferably Colmans)"
1 teaspoon freshly ground black pepper

Instructions:
Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.
Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.
Chocolate Soufflé

Ingredients:
3/4 cup butter, 1/2 cup flour, 1/2 cup milk, 1 cup sugar, 2 egg yolks, 3 1/2 ounces bittersweet chocolate, melted, 1 tablespoon cocoa powder, 5 egg whites

Instructions:
In a saucepan, cook the butter and flour to form a sandy roux. In a separate pan, bring the milk and sugar to a boil, then add them to the roux. Cook until a smooth paste forms. Cool slightly, then whisk in the egg yolks. Add the melted chocolate and cocoa. Whip the egg whites to stiff, glossy peaks and immediately fold them into the base. Pour the mixture into buttered, sugared individual-size ramekins (about 1/2 inch from the top). Bake at 375°F for 20 minutes. Serve with a dusting of powdered sugar (or fresh whipped cream).
Mango Gingerbread with Macadamia Streusel

Ingredients:
1/3 cup finely chopped lightly salted dry-roasted macadamia nuts
1/4 cup sugar
2 1/2 tablespoons finely chopped crystallized ginger
2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1 1/2 tablespoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 pound ripe mangoes, peeled, pitted
1/2 cup buttermilk
1/4 cup canola oil
2 large eggs

Instructions:
Stir all ingredients in small bowl to blend.
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
Buttermilk and baking soda help give the gingerbread a tender texture.
Buddha's Delight

Ingredients:
12 large dried black mushrooms (3 oz)
5 cups boiling-hot water plus additional for soaking bean curd skins
2 dried bean curd skins (2 oz total)
1/2 lb fresh or thawed frozen large bamboo shoots
2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
2 tablespoons peanut or vegetable oil
1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
1/2 cup peeled shelled fresh or frozen ginkgo nuts
1/3 cup vegetarian oyster sauce
1/4 cup light soy sauce (preferably Pearl River Bridge brand)
1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
3/4 teaspoon sugar
2 cups fresh soybean sprouts (1/4 lb)
2 romaine hearts
trimmed and quartered lengthwise
then cut into 2-inch pieces (6 cups)

Instructions:
Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.
Roast Chicken with Maple-Soy Glaze

Ingredients:
1/4 cup pure maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon hot pepper sauce
3/4 cup dry Sherry
1 4 1/2-pound chicken, fat and giblets removed, rinsed and patted dry
2 tablespoons (1/4 stick) butter, room temperature
1/2 orange, cut into 4 pieces
2 1/2-inch slices fresh ginger, smashed
2 garlic cloves
smashed

Instructions:
Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.
Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.
Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).
Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.
Quick Paella

Ingredients:
3 tablespoons olive oil
3 garlic cloves, chopped
1 cup frozen onions and bell peppers (6 oz)
1/4 lb kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup)
"2 cups instant long-grain white rice such as Uncle Bens", 1/4 cup dry white wine
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
1/8 teaspoon crumbled saffron threads
20 frozen cleaned raw medium shrimp such as Contessa brand
1 1/4 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
1 cup frozen peas
1/2 cup small pimiento-stuffed green olives

Instructions:
Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.) Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
Braised Endives with Haricots Verts

Ingredients:
1 1/2 tablespoons unsalted butter, cut into bits, plus additional for greasing wax paper
1/2 lb haricots verts or other thin green beans, trimmed
4 Belgian endives (1 lb), trimmed, leaving leaves attached, and halved lengthwise
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt

Instructions:
Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
Fit endives, cut sides down, snugly in skillet. Add broth, lemon juice, butter bits, sugar, and salt, then cover endives with wax-paper round, buttered side down, and simmer until endives are tender and liquid is thickened and reduced to about a quarter of its original volume, 20 to 25 minutes.
Meanwhile, cook beans in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Drain and rinse under cold water to stop cooking, then drain again.
Remove wax paper from endives, then gently stir in beans and cook until beans are just heated through, about 1 minute.
White-Cut Chicken

Ingredients:
1 (3- to 3 1/2-lb) whole chicken (with head and feet if desired), neck (if without head) and giblets reserved for another use if desired
1 bunch scallions, halved crosswise
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
6 (1/4-inch-thick) round slices peeled fresh ginger
14 cups water
1 teaspoon salt
1 teaspoon Asian sesame oil
1/2 cup fresh cilantro leaves
1 bunch scallions (white and pale green parts only), cut into very thin 2-inch strips
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
3 tablespoons peanut or vegetable oil
1 tablespoon finely grated (with a rasp) peeled fresh ginger
well-seasoned 14-inch flat-bottomed wok
heavy cleaver
a rasp grater; a well-seasoned 14-inch flat-bottomed wok; a heavy cleaver

Instructions:
Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.
Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.
Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).
While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking. Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.
Stir together scallions and soy sauce in a small heatproof bowl.
Heat wok over high heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).
To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren't always eaten.) Cut off the feet. Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces. Place the feet and leg meat at the other end of the platter. Cut off the wings, separating them at the joints, and put on the sides of the platter. Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.
Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves. Serve warm or at room temperature, with remaining dipping sauce on the side.
Roasted Red Pepper Soup with Orange Cream

Ingredients:
1 tablespoon olive oil
2/3 cup sliced shallots (about 4)
1 15-ounce jar roasted red peppers packed in water
1 teaspoon sugar
2 cups (or more) low-salt chicken broth
1/2 cup orange juice
2 tablespoons whipping cream
3/4 teaspoon grated orange peel
Thinly sliced fresh basil leaves

Instructions:
Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.
Moroccan-Spiced Chicken Paillards

Ingredients:
1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon paprika (not hot)
1/4 teaspoon black pepper
2 tablespoons olive oil
"1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks note, below)", 1 1/4 teaspoons salt
a well-seasoned large (2-burner) ridged grill pan

Instructions:
Heat grill pan over moderate heat until hot.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
Winter Melon Soup

Ingredients:
1 (3- to 3 1/2-lb) whole chicken
1 bunch scallions, halved crosswise
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
1 (1-inch) piece peeled fresh ginger, smashed
14 cups water
1 tablespoon salt
5 (1-inch-wide) large dried scallops
1 (2-lb) wedge winter melon
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating and cut into very thin matchsticks (1/2 cup)
1 (2-inch) piece fresh ginger, peeled and cut into very thin matchsticks (2 tablespoons)
3 scallions
thinly sliced (1/2 cup)

Instructions:
Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 10 to 12 cups broth and need only 9 cups for this soup; reserve remainder for the Black-Bean Shrimp with Chinese Broccoli or for another use.)
Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.
Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.
Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.