iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Yellow Rice

Ingredients:
2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice or basmati rice, well rinsed
2 1/4 cups low-salt chicken broth
1 teaspoon (scant) salt
1/2 teaspoon (scant) turmeric

Instructions:
Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
Pasta with Anchovies, Currants, Fennel, and Pine Nuts

Ingredients:
1/2 cup extra-virgin olive oil
8 anchovy fillets
1 large onion, very thinly sliced
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1/4 teaspoon dried crushed red pepper
2 plum tomatoes, chopped
1/4 cup pine nuts
1/4 cup dried currants
3/4 pound perciatelli (thick hollow spaghetti) or linguine
1/4 teaspoon saffron threads
1 cup fresh breadcrumbs
toasted

Instructions:
Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.
Roasted Lemongrass Chicken

Ingredients:
1/4 cup plus 1 tablespoon canola oil or vegetable oil
5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided
2 tablespoons sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce*
2 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped
1 teaspoon chili-garlic sauce*
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 3-pound chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice

Instructions:
Preheat oven to 350°F.
Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
*Available in the Asian foods section of many supermarkets and at Asian markets.
**Available in the produce section of many supermarkets and at Asian markets.
Drunken Noodles

Ingredients:
2 14-ounce packages 1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves

Instructions:
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.
*Available in the Asian foods section or produce section of some supermarkets, and at Southeast Asian and some Asian markets.
Rabbit étouffée with Baked Cheese Grits

Ingredients:
8 ounces bacon, chopped
2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs
1 tablespoon butter
1 large red onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, chopped
6 large fresh thyme sprigs
2 bay leaves
2 cups dry red wine
3 cups low-salt chicken broth
2 cups canned crushed tomatoes with added puree
Baked Cheese Grits

Instructions:
Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.
Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.
Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter

Ingredients:
1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

Instructions:
Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
Poached Oysters in Fennel-Saffron Soup

Ingredients:
2 tablespoons (1/4 stick) unsalted butter
2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
1 cup water
1 tablespoon olive oil
3 garlic cloves, chopped
1/8 teaspoon crumbled saffron threads
4 8-ounce bottles clam juice
1 cup whipping cream
3 tablespoons Pernod or other anise-flavored liqueur
3 cups freshly shucked oysters or three 8-ounce jars shucked oysters

Instructions:
Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.
Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 1 minute. Add clam juice, cream, and Pernod and bring to simmer. Add fennel puree and bring to simmer. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Simmer before continuing.) Add oysters with their liquor to cream mixture and stir to heat through. Ladle soup into bowls.
Mulligatawny Soup

Ingredients:
1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges

Instructions:
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
Roasted Red Pepper with Feta Dip

Ingredients:
4 red bell peppers, 1/4 cup extra-virgin olive oil, 2 garlic cloves, peeled, 2 cups crumbled feta cheese

Instructions:
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
Preserved Lemon Dip

Ingredients:
6 tablespoons red wine vinegar
6 garlic cloves, minced
3 tablespoons minced fresh Italian parsley
2 tablespoons minced anchovies
2 tablespoons minced cornichons
2 tablespoons harissa paste
Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)
1 teaspoon salt
1 1/4 cups vegetable oil
1 cup olive oil

Instructions:
Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.
Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).
Honeydew and Prosciutto with Greens and Mint Vinaigrette

Ingredients:
1 tablespoon Sherry wine vinegar
1 teaspoon honey
1/4 teaspoon aniseed
3 tablespoons thinly sliced fresh mint, divided
2 tablespoons olive oil
4 cups (packed) mixed baby greens (about 3 ounces)
4 honeydew melon wedges, peeled
6 thin slices prosciutto

Instructions:
Whisk first 3 ingredients and 1 tablespoon mint in small bowl; whisk in oil. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl; divide between 2 plates. Place melon next to greens; drape prosciutto over melon. Drizzle remaining dressing over prosciutto and melon. Sprinkle with remaining 2 tablespoons mint and freshly ground pepper and serve.
James Beard's Roasted Spareribs

Ingredients:
4 pounds meaty pork spareribs, 2 tablespoons salt, 1 tablespoon freshly ground black pepper

Instructions:
Preheat oven to 350°F.
Rub the ribs with salt and pepper on both sides.
Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.
Oven-Fried Chicken with a Corn Flake Crust

Ingredients:
Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
3 1/2 pounds chicken parts
Salt and ground black pepper to taste
ground black pepper
2 large eggs
1/4 cup milk
2 1/2 cups crushed corn flakes
2 teaspoons salt
1/2 teaspoon ground black pepper

Instructions:
Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
2 to 3 tablespoons melted butter
Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.
Lemon Rice

Ingredients:
4 tablespoons (1/2 stick) butter (preferred) or extra-virgin olive oil
3 to 4 cups cooked rice, made by any method
Salt and lots of freshly ground black pepper
N/A freshly ground black pepper
1 teaspoon minced garlic
Juice of 2 lemons, plus more if needed
1 lemon
quartered

Instructions:
1. Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring.
2. Season with salt to taste, lots of pepper, the garlic, and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minutes.
3. Remove the rice from the pan to a platter, add the remaining lemon juice and serve, with lemon quarters.
Vegetable Lasagna

Ingredients:
7 oz lowfat goat cheese, 1/3 cup chopped pitted black olives, 1 tbsp chopped fresh thyme, 1/2 tbsp dried basil, 1/2 tbsp dried oregano, 2 tsp minced garlic, 4 cups prepared pasta sauce, 1 lb whole-wheat lasagna, Freshly ground black pepper, 2 small zucchini, diced, 2 small summer squash, diced, 3/4 cup bottled roasted red pepper, diced, 1/4 cup grated Parmesan

Instructions:
Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.
Cheese Animal Crackers

Ingredients:
1 (3-oz) piece Parmigiano-Reggiano, cut into 1/2-inch cubes (1/2 cup)
3/4 cup plus 2 tablespoons all-purpose flour plus additional for dusting
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/4 cup whole milk
2 tablespoons lightly beaten egg (from 1 large)
1- to 2-inch animal-shaped cookie cutters*

Instructions:
Pulse cheese in a food processor until finely ground, then transfer to a bowl. Whisk in flour, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Form a well in center of flour mixture and add milk and egg, then stir with a wooden spoon until a dough forms.
Gently knead dough on a lightly floured surface until smooth, about 2 minutes. Chill dough in a sealed plastic bag, 1 hour.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Divide dough in half and roll out into 2 (12-inch) rounds (less than 1/16 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out as many crackers as possible from dough with cutters and transfer to 2 large baking sheets, arranging crackers about 1/4 inch apart. Discard remaining dough. (Do not reroll scraps; crackers would be tough.)
Bake crackers, switching position of sheets and rotating them 180 degrees halfway through baking, until undersides are golden, 10 to 12 minutes. (Crackers positioned near edges of pan may need to be removed first.) Cool crackers completely on sheets on a rack, about 15 minutes.
*Available at foosecookiecutters.com.
Fever Cocktails

Ingredients:
3 oz (6 tablespoons) gin
1 oz (2 tablespoons) dry vermouth
1 teaspoon Dubonnet Rouge
1/2 teaspoon anisette or other anise-flavored liqueur
Garnish: lemon twists

Instructions:
Fill a cocktail shaker halfway with ice, then add all ingredients and shake or stir well. Strain into chilled Martini glasses.
Scarborough Fair Shortbread

Ingredients:
1 cup all-purpose flour
1/4 cup plus 1/2 tablespoon superfine granulated sugar
1/8 teaspoon salt
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme
1 stick (1/2 cup) unsalted butter, softened
1 egg white, lightly beaten
16 small fresh parsley leaves
16 very small fresh sage leaves (1/2 inch)
16 fresh rosemary leaves
16 (1-inch) fresh thyme sprigs

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
Elvis Presley's Favorite Pound Cake

Ingredients:
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Instructions:
Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Broiled Plums with Mango Sorbet

Ingredients:
1/2 lb plums (about 2 medium), pitted and cut into 1/2-inch wedges
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
3 tablespoons water
2 cups (1 pint) fat-free mango sorbet

Instructions:
Preheat broiler. Toss plums with sugar, vanilla, and cinnamon in a 1 1/2- to 2-quart (9- to 10-inch round) gratin or other flameproof shallow dish (not glass). Let plums stand 5 minutes in dish to macerate.
Add water to dish and broil plums 6 to 8 inches from heat, gently stirring once or twice, until fruit is softened, 7 to 10 minutes. Serve fruit and juice from pan topped with sorbet.
Peches Melba

Ingredients:
6 medium firm-ripe peaches (2 1/4 lb)
1 1/3 cups sugar
2 cups water
1 (1-inch) piece vanilla bean
1 (12-oz) package frozen raspberries (not in syrup), thawed
1/2 cup sugar
1/3 cup water
2 teaspoons fresh lemon juice
Accompaniment: 2 pt superpremium vanilla ice cream

Instructions:
Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.
Pears with Herbed Ricotta and Honey

Ingredients:
1 (15-oz) container whole-milk ricotta
5 tablespoons mild honey
1/2 teaspoon chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
3 firm-ripe Anjou or Bosc pears, peeled if desired
1/3 cup pine nuts, lightly toasted
Garnish: fresh thyme sprigs

Instructions:
Stir together ricotta, 2 tablespoons honey, thyme, 1 tablespoon basil, 1 tablespoon mint, and a pinch of salt.
Halve pears lengthwise and scoop out core with a melon-ball cutter or spoon. Leaving stem end intact, cut each pear half lengthwise into 1/8-inch-thick slices and gently press against a work surface to create a fan shape.
Divide cheese mixture among plates and top with a pear half. Drizzle remaining 3 tablespoons honey over pears and sprinkle evenly with pine nuts and remaining tablespoon each of basil and mint.
Chocolate Mink

Ingredients:
2 tablespoons unsalted butter, cut into pieces, plus additional for greasing bowls or ramekins
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, separated
1 tablespoon sugar
Accompaniment: coffee ice cream
2 (5- to 6-oz) ovenproof glass or ceramic bowls or ramekins

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins.
Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined.
Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks.
Whisk about one fourth of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.
Divide batter between bowls or ramekins. Cover each bowl with a small square of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.
Just before serving, unmold puddings into serving bowls.