iamchum/robs.kitchen_recipe_dataset huggingface dataset:
New Orleans-Style BBQ Shrimp

Ingredients:
1 tablespoon unsalted butter, 1 teaspoon finely chopped garlic, 1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on, 3 tablespoons Worcestershire sauce, 1 tablespoon Crystal hot sauce, Juice of 1 lemon, 2 teaspoons Creole seasoning, 1/2 teaspoon kosher salt, plus more to taste, 1 teaspoon cracked black pepper, 1 cup Abita or other amber beer, 1 teaspoon minced rosemary leaves, 1 loaf French bread, thickly sliced on the diagonal and warmed

Instructions:
In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.
Stuffed Onions with Spiced Lamb and Pomegranate

Ingredients:
2 large Spanish onions (1 pound), peeled and left whole
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 pound ground lamb
1 1/2 oil-packed anchovies, drained, patted dry, and finely chopped
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup raw jasmine rice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
3 cups low-sodium chicken broth, divided
3 tablespoons pomegranate molasses, divided
1 tablespoon chopped parsley, plus more for garnish
1 tablespoon chopped cilantro, plus more for garnish
3 tablespoons tomato paste
1/4 cup pomegranate seeds
for garnish

Instructions:
Fill a medium pot with enough water to cover the onions and bring to a boil. Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle. Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.
In a medium skillet, heat the oil over medium-high. Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes. Add the lamb, anchovies, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes. Add the rice and cook, stirring, until translucent, 2 to 3 minutes. Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes. Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes. Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate molasses.
Preheat the oven to 250°F. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish. Repeat with remaining onion layers and filling.
Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions). Remove from oven and uncover. Preheat broiler and broil until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.
Turkish Coffee-Rubbed Brisket

Ingredients:
2 onions, peeled and quartered
2 large potatoes, scrubbed and cut into 1-inch-thick wedges
1 large carrot, peeled and cut into 2-inch pieces
1 fennel bulb, cut into 1 1/2-inch-thick wedges
1 garlic head, unpeeled, sliced in half crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 tablespoon finely ground Turkish coffee or espresso
1 tablespoon smoked cinnamon (available from www.laboiteny.com) or regular cinnamon
1 teaspoon ground cardamom
One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
Heavy
large roasting pan

Instructions:
Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.
Couscous with Sautéed Almonds and Currants

Ingredients:
2 cups instant couscous (whole wheat or regular)
2 1/2 cups boiling low-sodium chicken broth
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 tablespoons dried currants

Instructions:
In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.
Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette

Ingredients:
1 large red beet (6 ounces), scrubbed
1 large yellow beet (6 ounces), scrubbed
1 cup rice-wine vinegar
1 cup granulated sugar
1 egg white
1/2 cup shelled raw pistachios
1/2 tablespoon Creole or Cajun seasoning
1 tablespoon minced preserved lemon
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 sprig fresh thyme, leaves finely chopped
1 pinch salt
5 ounces (8 cups) arugula
2 tablespoons good-quality aged balsamic vinegar
Freshly ground black pepper
for serving

Instructions:
Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
In a medium bowl, whisk together all the ingredients until combined.
Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.
Halvah Mille-Feuilles

Ingredients:
8 sheets phyllo dough, defrosted if necessary
Canola or olive oil, for brushing
Granulated sugar, for sprinkling
1/3 cup honey or silan (date syrup, available at Middle Eastern markets or online)
1/3 cup pure tahini paste
2 cups non-dairy whipped topping (defrosted if necessary) or 1 cup heavy cream
1/2 cup crumbled halvah
Honey or silan (date syrup), for serving
Fresh raspberries
for serving

Instructions:
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.
Stuffed Matzo Ball Soup with Chicken and Apples

Ingredients:
1 1/4 cups matzo meal
2 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1/4 teaspoon finely ground cubeb pepper (available from www.laboiteny.com) or black pepper
1 tablespoon nigella or black-sesame seeds
1 large egg
1/4 pound ground chicken
1/8 teaspoon ground fennel
1/2 teaspoon orgeat (almond syrup), or 1 drop almond extract
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup olive oil or rendered chicken schmaltz
2 Granny Smith apples, peeled and cut into 1-inch matchsticks
2 Golden Delicious apples, peeled and cut into 1-inch matchsticks
2 1/2 tablespoons Calvados (apple brandy)
3 1/2 cups low-sodium chicken broth, for serving
2 teaspoons nigella or black-sesame seeds
for garnish

Instructions:
In a medium bowl, combine the matzo meal, oil, salt, pepper, and nigella seeds. Add 1 cup boiling water and mix well to incorporate. Add the egg, incorporating quickly to avoid partially cooking it. Using wet hands, form the dough into 12 equal-size disks and reserve.
In a medium bowl, combine the chicken, fennel, orgeat or almond extract, salt, and pepper. Using wet hands, form the mixture into 12 equal-size balls. Place a ball of filling on a matzo-meal disk and pinch and roll the edges together to form a ball. Repeat with remaining filling and matzo-meal disks.
Bring a large pot of salted water to a boil. Gently add the stuffed matzo balls, reduce heat, cover, and simmer until matzo balls are cooked through and float, 20 to 25 minutes.
In a medium saucepan over medium-high heat, heat the oil. Add the apples and sauté until slightly softened, about 5 minutes. Add the Calvados and stir, scraping up any bits on the bottom of the pan, until most of the Calvados has evaporated, about 2 minutes. Remove apples from pan and reserve.
In a pot, heat the broth until just simmering. Divide the apples among four soup bowls, then ladle broth and matzo balls into each bowl. Garnish with nigella seeds before serving.
Our Favorite Cinnamon Rolls

Ingredients:
3 1/2 cups all-purpose flour, plus more for rolling, 2 1/4 teaspoons rapid-rise yeast, 1/3 cup sugar, 2 large eggs, room temperature, beaten, 1 cup whole milk, 4 tablespoons unsalted butter, plus more for greasing pan, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt, Vegetable-oil cooking spray, 1 1/4 cup packed dark-brown sugar, 2 tablespoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon kosher salt, 6 tablespoons unsalted butter, room temperature, 2 cups chopped, lightly toasted pecans, 1 cup powdered sugar, 1 tablespoon plus 2 teaspoons whole milk, 1/4 teaspoon vanilla extract, Pinch kosher salt, 2 9-inch round cake pans

Instructions:
In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.
Chocolate Fudge Layer Cake

Ingredients:
1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, plus extra for greasing
1 1/4 cups whole milk
1/2 cup plus 2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups light-brown sugar
14-ounce can sweetened condensed milk
1/2 cup plus 2 tablespoons heavy cream
7 ounces bittersweet chocolate (50-70% cacao, depending on your taste), chopped
1/2 stick (1/4 cup) butter, cubed
1 teaspoon vanilla extract
Two 8-inch round cake pans

Instructions:
Make the cake: Preheat the oven to 350F. In a small saucepan, gently melt the 1 1/4 sticks of butter. Remove from heat and whisk in the milk, oil, and vanilla. Meanwhile, grease two 8-inch round cake pans, then line the bottoms with circles of parchment paper.
Mix together the flour, cocoa, baking soda, baking powder, and salt, then sift into a large bowl.
Add the brown sugar and break up any lumps. Make a well in the center and add the butter mixture. Using a whisk, slowly mix the ingredients together, then give it a good beating until smooth and evenly blended. Using a spatula, divide the batter equally between the pans and spread it flat.
Bake until the cakes are risen, firm, and have shrunk back slightly from the edges of the pans. Let cool in the pans 10 minutes, then turn out onto a cooling rack and cool completely.
Make the frosting: In a medium saucepan, stir the condensed milk and cream over low heat until it starts to bubble at the edges. Remove from heat and stir in the chocolate, butter, and vanilla. Let the chocolate melt, stirring and beating occasionally as it cools, until thick, fudgy, and completely cooled.
Assemble the cake: On a cake plate lined with strips of parchment paper, sandwich the cakes together with 1/2 cup frosting. Spoon the remaining frosting over the top of the cake. Spread it out thickly, then, working on a quarter of the cake at a time, work the frosting over the edge of the cake and down to meet the plate. Try to keep going in one fluid movement. Repeat all over. Smooth and swirl the frosting as you like, or leave it rough.
Let the cake sit somewhere cool for an hour (or up to a day) before slicing.
Upside-Down Fruit Cake

Ingredients:
2 sticks plus 2 tablespoons softened butter, plus more for greasing, 1 1/4 packed cups light-brown sugar, 1 cup plus 2 tablespoons all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 cup almond meal, 1/2 cup sour cream, 4 eggs, room temperature, 1/2 teaspoon almond extract, 8-10 firmish ripe plums, 4 tablespoons light-brown sugar

Instructions:
Preheat the oven to 350°F. Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper. Wrap the base of the pan with aluminum foil.
Halve and pit the plums, then cut each half into 3 wedges. Toss them with 4 tablespoons light-brown sugar.
Arrange the fruit in the bottom of the pan in neat rings. They must be in a single layer. Make sure you add all the sugar.
Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract.
Use an electric mixer to beat everything to a smooth, fairly thick cake batter. Spoon the batter on top of the fruit, then smooth the top. Bake until the cake is golden and has risen, 55 minutes to 1 hour. A skewer should come out clean when inserted in the center. Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack.
Serve the cake warm. If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes.
Chia-Berry Shake

Ingredients:
2 tablespoons black or white chia seeds
1 cup purified water
2 cups frozen mixed berries (such as blackberries, strawberries, blueberries, and marionberries), plus more for garnish (optional)
Pinch of ground cardamom
1 cup plain unsweetened almond milk
2 tablespoons agave nectar or honey
2 teaspoons pure vanilla extract
1/2 Hass avocado

Instructions:
In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes about 1 1/8 cups chia gel.)
Place the chia gel, frozen berries, cardamom, almond milk, agave nectar, vanilla, and avocado in a blender. Cover and blend on high until thick and creamy.
Pour into two glasses. Garnish with additional berries and serve immediately.
Linguine Al Limone with Grilled Chia-Chicken Meatballs

Ingredients:
1/4 cup white chia seeds
1/2 cup purified water
1 pound ground chicken
3/4 cup rolled (old-fashioned) oats
1/3 cup coarsely grated or minced red onion
1/3 cup plus 1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano, or 1/2 teaspoon dried oregano
2 cloves garlic, peeled and minced
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
12 ounces whole grain linguine
1/3 cup half-and-half
Juice and zest of 1 large lemon
2 tablespoons thinly sliced or chopped fresh basil (optional)

Instructions:
In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3/4 cup extra-thick chia gel.)
Prepare an indoor or outdoor grill, or preheat the oven to 475°F.
In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).
Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 175°F oven while preparing linguine.
Cook the linguine according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.
Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.
Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.
Purple Potato Salad with Avocado-Chia Dressing

Ingredients:
1 1/2 pounds baby purple or red creamer potatoes, unpeeled, scrubbed, and quartered
1 1/4 teaspoons sea salt
1/2 Hass avocado, pitted, peeled, and diced
2 tablespoons freshly squeezed lemon juice (from about 1 small lemon)
1/2 cup freshly brewed jasmine green or white tea, at room temperature
2 tablespoons plain yogurt (not Greek yogurt)
1/4 cup white chia seeds
1 garlic clove, peeled and minced
2 green onions, green and white parts, thinly sliced on diagonal
1 medium celery stalk, thinly sliced on diagonal
1 tablespoon finely chopped fresh dill or cilantro

Instructions:
Place the potatoes in a large saucepan and cover with cold water. Add 3/4 teaspoon of the salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook until potatoes are just tender, about 10 minutes. Drain potatoes, place in a large bowl, and chill in the refrigerator.
In a bowl, thoroughly mash the avocado with the lemon juice until smooth. Add the tea, yogurt, chia seeds, garlic, a few drops of hot pepper sauce, and 1/4 teaspoon of the salt and whisk to combine. Let stand for about 20 minutes. (Makes 1 1/4 cups avocado-chia dressing.)
Remove the potatoes from the refrigerator. Add the green onions, celery, and the remaining 1/4 teaspoon of salt to chilled potatoes and gently toss. Smear the avocado-chia dressing onto four salad plates, creating a "bed" for the potato salad. Top with the potato mixture, sprinkle with dill, and serve.