iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pork Tenderloin with Tomato-Peach Compote

Ingredients:
4 garlic cloves
1 tablespoon chopped peeled ginger
1 teaspoon curry powder
2 (3/4-pound) pork tenderloins
2 tablespoons vegetable oil
1 medium onion, chopped
3/4 pound tomatoes, cut into 1-inch pieces
1 peach, chopped
2 teaspoons chopped thyme
1 teaspoon sugar (optional)
Equipment: a mortar and pestle

Instructions:
Preheat oven to 425°F with rack in middle.
Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
Slice pork and serve with compote.
Prosciutto Filled with Happiness

Ingredients:
1/4 cup pine nuts, About 20 thin slices of good-quality prosciutto, 1 small bunch arugula, 1/4 pound gorgonzola, 1/4 cup currants

Instructions:
Spread the pine nuts on a baking sheet and bake at 350°F until they turn golden brown. (I do mine in the toaster oven.) You'll want to keep a close eye on these because they go from golden brown to burned very quickly, as I've learned on three or four occasions. Transfer them to a small bowl and let them cool.
Cut each slice of prosciutto in half, crosswise. Don't worry if they're not perfect. Top each half-slice with a small piece of arugula, a dab of gorgonzola, a few pine nuts, and few currants. Then roll them into little mini horns.
Arrange on a platter and serve.
Kiwi Sorbet

Ingredients:
2 pounds tender ripe green kiwifruit, 3/4 cup superfine granulated sugar, Equipment: an ice cream maker

Instructions:
Peel and chop kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.
Panfried Tofu with Romano-Bean and Herb Salad

Ingredients:
2 (14-ounces) packages soft tofu (not silken)
6 large eggs (4 hard-boiled and 2 raw)
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 cup plus 2 tablespoon vegetable oil, divided
1 medium shallot, minced (2 tablespoons)
1/3 cup chopped flat-leaf parsley
2 tablespoons drained capers, chopped
1 1/2 pounds Romano beans or green beans, trimmed
5 ounces wild or baby arugula (6 packed cups)
1/3 cup tarragon leaves

Instructions:
Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.
Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.
Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.
Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊
Fresh Corn Pancakes

Ingredients:
1 cup all-purpose flour, 4 teaspoons baking powder, 1 tablespoon sugar, 3 to 4 ears corn, 3/4 cup whole milk, 2 large eggs, 2 tablespoons vegetable oil, 1 stick unsalted butter, melted and cooled, Accompaniment: pure maple syrup, or salsa and sour cream

Instructions:
Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
Fruit-on-the-Bottom Tapioca Pudding

Ingredients:
2 cups water, 1/3 cup small tapioca pearls, 1 cup heavy cream, 6 tablespoons sugar, divided, 1 teaspoon fennel seeds, 1 quart strawberries, trimmed and coarsely chopped, Equipment: an electric coffee/spice grinder or a mortar and pestle

Instructions:
Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
Summer Salmon Cakes with Zucchini Fennel Slaw

Ingredients:
3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
1/4 pound skinless salmon fillet, chopped
4 Ritz or saltine crackers, coarsely crushed
1 medium zucchini, coarsely grated (1 1/2 cups)
1/2 small fennel bulb, trimmed and thinly sliced
1 tablespoon olive oil

Instructions:
Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
Serve with slaw.
Linguine with Mussels and Fresh Herbs

Ingredients:
1/4 cup extra-virgin olive oil, 2 tablespoons unsalted butter, 4 large garlic cloves, sliced, 1 teaspoon fennel seeds, 1/4 teaspoon hot red pepper flakes, 1 cup dry white wine, 2 pounds cultivated mussels, scrubbed, 1 pound thin linguine, 1/2 cup grated Parmigiano-Reggiano, 1 1/2 cups chopped herbs such as basil, dill, flat-leaf parsley, and oregano

Instructions:
Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
Boiled Lobster Dinner with Sesame Mayonnaise

Ingredients:
3/4 to 1 pound trimmed green beans
4 ears shucked corn
4 (1 1/4-to 1 1/2-pounds) live lobsters
2/3 cup mayonnaise
1 teaspoon soy sauce
1 teaspoon Asian sesame oil

Instructions:
Cook green beans and corn in an 8-to 10-quart pot of salted boiling water until crisp-tender, about 4 minutes. Transfer to a platter and return water to a boil.
Plunge 2 lobsters headfirst into boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pound lobsters) to 9 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to a colander to drain. Return water to a boil and cook remaining lobsters.
While lobsters cook, whisk together mayonnaise, soy sauce, and sesame oil.
Serve lobsters with green beans, corn, and sesame mayonnaise.
Melon Slush

Ingredients:
5 ice cubes, slightly crushed, 4 cups cubed ripe cantaloupe, 1/4 cup fresh orange juice

Instructions:
Place crushed ice in a blender. Add the melon and orange juice. Blend until slushy-smooth, about 10 seconds. Serve slush immediately in glasses with slices of melon on the side.
No-Bake Strawberry Cheesecake

Ingredients:
8 ounces cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons pure vanilla extract
8 ounces prepared whipped topping, thawed
1 prepared graham cracker crust (6 ounces)
1 pound fresh strawberries
hulled and halved lengthwise

Instructions:
1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some fi lling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
Cosmopolitan

Ingredients:
3 tablespoons (1 1/2 ounces) citrus vodka
1 1/2 tablespoons (3/4 ounce) orange liqueur, such as Triple Sec
1/2 teaspoon freshly squeezed lime juice
1/2 teaspoon simple syrup
1 teaspoon cranberry juice
1 cup ice cubes
lemon or orange twist

Instructions:
In cocktail shaker, combine vodka, orange liqueur, lime juice, simple syrup, and cranberry juice. Add ice and shake vigorously for 20 seconds. Strain into chilled martini glass. Rub orange or lemon twist around rim, drop twist into glass, and serve immediately.
Red Berry Frappé

Ingredients:
8 ounces strawberries, hulled and sliced, 4 ounces fresh raspberries, 2 scoops vanilla ice cream, 2 cups milk, 4 whole strawberries, for garnish

Instructions:
Place all the ingredients except garnish in a blender and blend until smooth. Serve in tall glasses with straws; garnish with a berry on the rim of each glass.
Raspberry Jell-O Parfaits

Ingredients:
1 box (3 ounces) raspberry Jell-O
1 cup fresh raspberries, plus 4 extra for garnish
3/4 cup prepared whipped topping
1 cup fresh blueberries

Instructions:
1. Place the Jell-O in a medium-size bowl and stir in 1 cup of boiling water. Stir until completely dissolved, about 2 minutes.
2. Stir in 1 cup of ice-cold water. Gently stir in the raspberries.
3. With a soup ladle, divide the mixture between 4 wine glasses or small dessert bowls. Refrigerate for 4 hours to set.
4. Spread 2 tablespoons of the whipped topping over each hardened Jell-O with a small spatula. Top with 1/4 cup of blueberries.
Pineapple Granita

Ingredients:
1/2 cup sugar, 2 cups pineapple juice, 4 small mint sprigs, for garnish

Instructions:
Combine sugar with 1/4 cup water in a small saucepan over medium-high heat. Simmer until sugar is dissolved, stirring once or twice. Whisk juice into the sugar syrup and pour into a 9 x 9 x 2-inch pan. Freeze 2-3 hours, pulling a fork through the mixture every 30 minutes to make granules. Serve in glasses garnished with mint.
French 75

Ingredients:
1 lemon
3 tablespoons (1 1/2 ounces) gin
1 1/2 tablespoons (3/4 ounce) fresh lemon juice
1 tablespoon (1/2 ounce) simple syrup
1 cup ice cubes
1/4 cup (2 ounces) dry sparkling wine
such as brut Champagne
chilled

Instructions:
Using zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.
In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.
Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.
Goldies

Ingredients:
Organic unsweetened cocoa powder, for dusting the pans, Batter for Easiest Chocolate Cake, Vanilla or Espresso Whipped Buttercream, Melted Chocolate Ganache, Gold metallic powder, for dusting

Instructions:
Preheat the oven to 350°F. Spray 2 éclair pans with organic cooking spray and dust them with cocoa powder; set aside. Fit a small pastry bag with a size-12 tip and set aside.
Using a ladle, fill each prepared éclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean.
Let the cake sit in the pans for 5 to 10 minutes. Then hold each pan upside down and gently coax the Goldies out. Place them upside down on a wire rack and allow to cool completely.
Once they have cooled, use a serrated knife to trim off the domed excess cake on the bottom of each Goldie. Eat the scraps as a reward for your hard work, but be careful: they're addictive!
Fill the pastry bag with buttercream . One at a time, turn the cakes over and starting at one end, insert the piping tip almost an inch deep and insert a bit of cream. Do this every 1/2 inch. You should end up with 3 or 4 holes in the bottom of each Goldie where you've inserted the buttercream. (My motto is "A bite of cream in every bite!") When all the Goldies are filled, cover them with plastic wrap and chill in the refrigerator for at least 15 minutes.
While the Goldies are chilling, prepare theMelted Chocolate Ganache . As it cools, set up a work area by covering a baking sheet with parchment paper.
One at a time, with the rounded side facing down, dip the Goldies halfway into the ganache. Flip them over and place them upright on the parchment paper. Use a small spatula to spread the chocolate over all sides of the Goldies except the bottom. Once they are coated, return the Goldies to the refrigerator to allow the coating to set, about 20 minutes.
Place the Goldies on a serving tray or in individual éclair wrappers. Using a 1-inch brush, lightly brush gold metallic powder on top of the Goldies, going back and forth to ensure they're covered completely in gold.
Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast; or after coating the Goldies with the ganache, freeze them for 10 minutes and then dip them halfway in warm melted white chocolate—a twist on the black and white cookie.
Vanilla Whipped Buttercream

Ingredients:
2 sticks (1 cup) organic unsalted butter, softened
1 cup organic cane sugar
1 cup organic whole milk
1/4 cup sifted organic all-purpose flour
1 1/2 tablespoons organic vanilla extract

Instructions:
Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil. Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken.
Immediately remove the pan from the heat, but keep stirring. (After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own. If you overheat it and get small lumps, try to whisk vigorously to get them out, or pass the mixture through a fine-mesh sieve.) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.
Once the milk mixture has thickened, set it aside to cool to room temperature. You can stick it in the freezer to rush the cooling.
With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine.
This version works beautifully as a filling with a dark-chocolate frosting—you get the best of both worlds: Dissolve 1 heaping teaspoon instant espresso powder in 1 tablespoon boiling water. Combine with the butter-sugar mixture.
This light and fluffy chocolate frosting tastes like whipped cream with a hint of chocolate: While the milk mixture is cooling, melt 4 ounces unsweetened or dark chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a microwave. Cool to room temperature. With the mixer on low speed, combine the chocolate with the butter-sugar mixture.
Easiest Chocolate Cake

Ingredients:
2 1/4 cups organic all-purpose flour, 2 cups organic cane sugar, 1 cup organic unsweetened cocoa powder, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 tablespoon organic vanilla extract, 2/3 cup organic canola oil, 2 teaspoons organic white vinegar, 2 cups cold water

Instructions:
Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
Cool in the pans for 10 minutes, then invert onto a wire rack to cool.
Carrot Cake with Cream Cheese-Lemon Zest Frosting

Ingredients:
1/3 cup dried shredded organic unsweetened coconut
About 1 pound organic farm-fresh carrots, peeled and cut into 2-inch Lengths (3 cups)
1 cup chopped organic pineapple
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
1 1/2 cups organic cane sugar
2 teaspoons baking soda
2 1/4 teaspoons organic ground cinnamon
Pinch of freshly grated organic nutmeg
1 teaspoon salt
1/2 cup dark-brown sugar
3/4 cup organic canola oil
1 tablespoon organic vanilla extract
3 organic eggs
Cream Cheese-Lemon Zest Frosting
3/4 cup chopped toasted organic walnuts
1/2 cup organic golden raisins, plumped in warm water for 20 minutes and drained
1/2 tablespoon minced fresh organic ginger

Instructions:
Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.
Double Ginger Cookies

Ingredients:
1 1/2 cups organic all-purpose flour, 1 1/2 cups organic whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon organic ground ginger, 3/4 cup minced organic crystallized ginger, 1 1/4 cups organic cane sugar, 2 tablespoons organic ground flaxseed, 1/2 cup organic unsweetened applesauce*, 1/4 cup organic canola oil, 1 teaspoon grated organic lemon zest, 1 tablespoon fresh organic lemon juice, 1/2 teaspoon organic vanilla extract, *Note: Tip for parents: Snack packs of applesauce come in 1/2-cup servings.

Instructions:
In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.
Chocolate Chip Cookies/Cookie Sandwiches

Ingredients:
1 cup coconut oil, 6 tablespoons homemade applesauce or store-bought unsweetened applesauce, 1 teaspoon salt, 2 tablespoons pure vanilla extract, 1 ¼ cups evaporated cane juice, "2 cups Bobs Red Mill gluten-free all-purpose baking flour", ¼ cup flax meal, 1 teaspoon baking soda, 1 ½ teaspoons xanthan gum, 1 cup vegan chocolate chips

Instructions:
Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.
Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.