iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Potato Croquettes

Ingredients:
6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
1/2 pound mozzarella, chopped
1/4 cup grated parmesan
1 tablespoon onion salt
1/4 cup chopped parsley
3 large eggs
1 cup fine dry bread crumbs
About 2 1/2 cups olive oil

Instructions:
Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.
Grass Fed Beef with Herbs

Ingredients:
3 sprigs thyme, 3 sprigs oregano, 3 sprigs flat-leaf parsley, 2 cloves garlic, 3 tablespoons olive oil, 1 teaspoon salt, Freshly ground black pepper, 1 pound top round, sirloin or filet mignon, Coarse salt

Instructions:
Blend all ingredients except beef and coarse salt in a food processor. Rub on meat; marinate 2 hours at room temperature or overnight in the refrigerator, turning meat once or twice. Heat oven to 400°F. Heat a medium cast-iron pan over medium heat. Sear meat on all sides until it has a brown crust. Transfer pan to oven; roast meat until internal temperature is 120°F, 15 to 25 minutes. Remove; let meat rest 20 minutes (internal temperature will rise to 130°F). Slice, sprinkle with coarse salt and serve with Yellow and Green Bean Salad .
Shrimp Boil With Spicy Horseradish Sauce

Ingredients:
1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

Instructions:
Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.
Chilled Corn Soup

Ingredients:
3 ears of corn, shucked
1medium onion, chopped
1 garlic clove, finely chopped
2 tablespoons unsalted butter
4 1/2 cups water
sour cream; chopped chives

Instructions:
Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
Chill until cold, at least 1 hour. Thin with water if desired and season with salt.
Lentil Croquettes

Ingredients:
1 1/4 cups lentils
3 3/4 cups water, preferably spring or filtered
2 bay leaves
1/2 cup uncooked oatmeal
3 cloves garlic, peeled and quartered
1 large egg
2 tablespoons cornstarch
1 teaspoon dried basil
1/4 teaspoon Tabasco or similar hot sauce
Salt and freshly ground black pepper to taste
1 cup crisp, fine breadcrumbs
1/2 cup crushed Nutri-Grain or other no-sugar-added corn- or wheat flakes
1/4 cup unbleached all-purpose flour
1 tablespoon nutritional yeast (see tip, below)
1 teaspoon paprika
1/2 teaspoon dried leaf sage, crumbled
Salt and plenty of freshly ground black pepper
1/2 teaspoon dried thyme
1 1/2 teaspoons olive oil
1 large egg (optional)
Cooking spray or olive oil spray

Instructions:
1. Combine the lentils, water, and bay leaves in a medium pot. Bring to a boil, turn down to a simmer, and cook, half-covered, until tender, 35 to 45 minutes. Cool, then drain off any excess liquid and set aside.
2. When ready to complete the croquette batter, combine the lentils with all the other batter ingredients in a food processor. Buzz until the garlic is pureed and a soft, somewhat goopy paste is formed. Let the batter rest, covered and refrigerated, for at least 4 hours, or up to 2 days.
3. When ready to bake the croquettes, preheat the oven to 400°F. Set up a breading station: Combine the breadcrumbs and cornflake crumbs in a bowl. In a second bowl, make a seasoned flour by combining the flour, nutritional yeast, paprika, sage, salt and black pepper, thyme, and olive oil and tossing together well. In a third bowl, beat the egg, if using, with a tablespoon of water. Place the bowl of croquette mixture next to all this, along with a nonstick baking sheet or one that has been sprayed with cooking spray.
4. Using 2 large spoons, form a slightly flattened fat oval 3 to 4 inches long and 1/2 inch thick. Drop it into the seasoned flour. Sprinkle the top of the oval of batter with more flour and lift it out of the flour with your fingers. Dip the batter oval into the egg, which will coat it, though it will resist in spots. Drop the egg-coated ball into the crumbs, and, with your fingers, roll it around. When coated with this second jacket of crumbs, place on the baking sheet. Repeat with the rest of the batter.
5. Spray the crumbed croquettes very lightly with olive oil (if you have some in a spray bottle) or cooking spray. Bake for 15 to 20 minutes, turn very gently using a thin-bladed spatula, and bake for another 10 to 12 minutes. The crumb coating should be crisping up nicely; if it's not, run the croquettes under the broiler for a few moments.
6. Serve hot, as soon as possible, with a sauce such as Mushroom-Miso-Mustard Gravy . Leftovers can be served in buns, with all the fixings.
Roasted Turkey Breast with Corn Bread-Sage Stuffing and Brandy Gravy

Ingredients:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces
2 large eggs, beaten
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone (see Tips, below)
1 1/2 tablespoons olive oil
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy
1 tablespoon unsalted butter
1/2 cup heavy cream

Instructions:
Preheat oven to 425°F and grease 9-by 13-inch roasting pan.
In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.
Fried Polenta Cheese Fritters

Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup whole milk
1 cup water
1/2 cup (packed) coarsely grated Edam cheese (about 3 ounces)
1 1/2 cups canola oil
Chopped fresh parsley

Instructions:
Lightly oil 8x8x2-inch metal baking pan. Whisk first 4 ingredients in bowl. Bring milk and 1 cup water to boil in large saucepan over medium-high heat. Gradually whisk in dry ingredients. Reduce heat to medium-low; simmer until very thick, whisking constantly, about 2 minutes. Remove from heat. Mix in cheese. Transfer batter to prepared pan; press to even layer. Chill until cold.
Cut fritter batter into 3 strips. Cut each strip crosswise into 8 rectangles. Turn rectangles out of pan onto work surface. Heat oil in medium skillet over medium-high heat. Working in batches, add fritters to skillet and sautée until golden brown, about 5 minutes per side. Transfer fritters to paper towels to drain. Arrange fritters on platter. Sprinkle with parsley and serve hot.
Late Summer Tomato Soup with Shell Beans, Squid Rings and Parsley

Ingredients:
4 large tomatoes, cut into chunks
Parchment paper
3 teaspoons olive oil, divided
1 leek, thinly sliced
1/2 medium onion, diced
4 cloves garlic, sliced
1/4 cup red wine
2 sprigs oregano
1/4 cup plus 2 tablespoons chopped flat-leaf parsley
1/4 pound (1 1/2 cups) shelled beans (such as fava, lima or cranberry)
1/4 pound (3/4 cup) flat romano beans, cut into 1-inch lengths
1 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 pound squid, thinly sliced
1 clove garlic, finely chopped
4 slices crusty bread
1 clove garlic

Instructions:
Heat oven to 375°F. Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes. Heat 1 1/2 teaspoons oil in a soup pot over low heat. Cook leek, onion and sliced garlic 10 minutes, stirring occasionally. Add wine, raise heat to high and reduce 5 minutes. Place tomatoes, oregano, 1/4 cup parsley and shelled beans in pot and add enough water to cover vegetables by 1/2 inch. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add flat beans, salt and cayenne; simmer until beans are tender, about 30 minutes. Mix squid with chopped garlic and remaining 2 tablespoons parsley; let stand 30 minutes. When soup is ready, sautésquid: Heat remaining 1 1/2 teaspoons oil in a medium sauté pan over high heat until oil smokes, 2 to 3 minutes. Add squid (oil may splatter) and sauté, stirring, until cooked through, about 2 minutes. Sprinkle with salt. Toast bread; rub with garlic clove. Divide soup among 4 bowls, top each with 1/4 squid mixture and add bread.
Roasted Plums With Greek Yogurt

Ingredients:
Parchment paper, 6 dark plums, halved and pitted, 1 tablespoon unsalted butter, melted, 1 tablespoon sugar, 1/2 cup 2 percent Greek yogurt, 2 tablespoons hazelnuts, toastedin the oven at 375°F for 7 minutes, chopped, 2 teaspoons honey

Instructions:
Heat oven to 375°F. Line a baking sheet with parchment paper. Place plums cut side up on sheet, brush with butter and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes. Divide among 4 bowls, top each with 2 tablespoons yogurt, sprinkle with nuts and drizzle with honey.
Roasted Kabocha Squash with Cumin Salt

Ingredients:
1 teaspoon cumin seeds,toasted 1 minute in a dry skillet
1 bay leaf
1/4 teaspoon smoked paprika (pimenton) or regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
1 tablespoon olive oil

Instructions:
Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.
Steak with Lemongrass Peppercorn Sauce

Ingredients:
1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers
2 pounds (1-inch-thick) boneless top loin (New York strip or shell) steaks
1/3 cup dry vermouth
1/2 cup reduced-sodium chicken broth
3/4 cup heavy cream
Coarsely ground black peppercorns

Instructions:
Finely chop 1/3 cup lemongrass.
Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 teaspoon salt. Cook, undisturbed, 7 minutes. Turn, then cook 7 to 8 minutes for medium-rare. Transfer to a cutting board.
Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.
Olive Oil Mashed Potatoes

Ingredients:
2 pounds Yukon Gold potatoes, cut into 2-inch chunks, 1/3 cup extra-virgin olive oil, a potato ricer or food mill

Instructions:
Cover potatoes with cold water in a pot and add 2 teaspoons salt. Boil, partially covered, until tender, 12 to 15 minutes. Reserve 1 cup cooking water and drain potatoes.
Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 teaspoon pepper, and salt to taste.
Seared Bass with Cauliflower Duo

Ingredients:
1 small head cauliflower (1 to 1 1/2 pounds), leaves discarded
1/2 cup vegetable oil
1/4 cup plus 3 tablespoons olive oil, divided
4 (1-inch-thick) pieces striped bass or mahi mahi fillet with skin (6 ounces each)
2 tablespoons fresh lemon juice
an adjustable-blade slicer
a green salad

Instructions:
Shave floret portion of cauliflower with a knife to create cauliflower "confetti" (3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.
Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower "confetti" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.
Discard oil and wipe out skillet. Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers. Season fish with 1 tablespoon salt and 1/2 teaspoon pepper. Sear, skin side down, 8 minutes. Turn fish and cook until just cooked through, 3 to 4 minutes.
Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon salt.
Place fish, skin side up, on top of cauliflower slices. Top with cauliflower confetti and drizzle with vinaigrette.
New Coq au Vin

Ingredients:
6 chicken thighs with skin and bone, 2 tablespoons olive oil, 10 garlic cloves, halved, 3 celery ribs, cut crosswise into 1-inch pieces, 1 cup dry white wine, 1 cup water, 1/4 cup finely chopped flat-leaf parsley, Olive-oil Mashed Potatoes

Instructions:
Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
Ginger Cardamom Oeufs à la Neige

Ingredients:
3 large eggs, 1/2 cup plus 3 tablespoons sugar, divided, 2 cups whole milk, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/2 teaspoon cornstarch, 1/8 teaspoon salt, 1/2 teaspoon pure vanilla extract, 1/4 cup roasted shelled pistachios, chopped

Instructions:
Line bottom of a small 4-sided sheet pan with parchment paper.
Separate 2 eggs; put yolks in a large bowl and whites in another. Add whole egg to yolks.
Beat whites with a pinch of salt using an electric mixer until they hold soft peaks. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks.
Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide 4-quart heavy pot over medium heat.
Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes. Transfer with a slotted spoon to lined pan (reserve milk).
Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla.
Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each. Sprinkle with nuts.
Poached Eggs with Mushrooms Two Ways

Ingredients:
3 pounds white mushrooms, divided, 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling, 1/2 cup packed flat-leaf parsley sprigs, 4 garlic cloves, 1 tablespoon red-wine vinegar, 1 tablespoon unsalted butter, 1 tablespoon distilled white vinegar, 8 large eggs, 3/4 teaspoon cumin seeds, toasted and lightly crushed, Flaky sea salt such as Maldon, buttered baguette slices

Instructions:
Preheat oven to 450°F with racks in upper and lower thirds.
Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.
Sweet Potato Casserole

Ingredients:
3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds) (see headnote)
1/2 cup firmly packed light brown sugar
1/2 cup fresh orange juice
4 tablespoons (1/2 stick) butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
or to taste

Instructions:
1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.
Angel Biscuits

Ingredients:
5 cups sifted all-purpose flour (preferably a fine southern flour; see headnote)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup sugar
2 teaspoons salt
1 cup firmly packed vegetable shortening or lard or a half-and-half mixture of the two
2 cups buttermilk
One 1/4-ounce package active dry yeast dissolved in 1/4 cup very warm water (105° to 115° F.)

Instructions:
1. Preheat the oven to 400° F.
2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.
Snap Beans with Mustard and Country Ham

Ingredients:
1 tablespoon butter, bacon drippings, or vegetable oil
3 ounces uncooked country ham, finely diced
6 medium scallions, trimmed and coarsely chopped (including some green tops)
1 pound tender young green beans, tipped and snapped in two if large
1 1/2 cups chicken broth
2 tablespoons all-purpose flour blended with 2 tablespoons cold water (thickener)
2 teaspoons prepared yellow mustard
1/4 teaspoon black pepper
or to taste

Instructions:
1. Melt the butter in a large, heavy saucepan over moderate heat, add the ham and scallions, and cook, stirring now and then, for 5 to 8 minutes or until lightly browned.
2. Add the beans and broth and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook for 12 to 15 minutes or until the beans are crisp-tender.
3. Meanwhile, combine the thickener and the mustard and set aside. As soon as the beans are done, whisk a little of the hot broth into the mustard mixture, stir back into the pan, add the pepper, and cook, stirring constantly, for 3 minutes or until the broth thickens. Continue cooking uncovered, stirring occasionally, for 3 to 5 minutes or until the sauce has the consistency of a glaze.
4. Taste the beans for salt and pepper, adjust as needed, and serve straightaway.