iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Huevos Rancheros in Tortilla Cups

Ingredients:
4 tablespoons olive oil, divided, 6 6- to 61/2-inch-diameter corn tortillas, 1 15-ounce can pinto beans or black beans, drained, 2/3 cup chopped fresh cilantro, divided, 1 teaspoon ground cumin, 6 large eggs, 3/4 cup grated Monterey Jack cheese, 1 cup purchased pico de gallo, 2 to 3 teaspoons bottled chipotle hot sauce

Instructions:
Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.
Brandied Plum Clafoutis

Ingredients:
4 tablespoons (1/2 stick) salted butter, melted, divided
1 1/2 pounds plums, pitted; 1 plum sliced thin, others cut into 1/2-inch cubes
7 tablespoons plus 1/2 cup sugar, divided
4 tablespoons brandy, divided
1/4 cup thawed frozen orange juice concentrate
1/2 cup (about) heavy whipping cream
3 tablespoons all purpose flour
2 large eggs

Instructions:
Preheat oven to 375°F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
Semolina Gnocchi with Oxtail Ragù

Ingredients:
5 pounds 2- to 3-inch pieces oxtails
All purpose flour
1/2 cup olive oil
5 large celery stalks, coarsely chopped
2 large carrots, peeled, chopped
1 large onion, very coarsely chopped
2 cups dry red wine
1 1/4 cups canned crushed tomatoes with added puree
4 garlic cloves, chopped
6 fresh Italian parsley sprigs
2 large fresh rosemary sprigs
3 Turkish bay leaves
2 cups beef broth
1 cup low-salt chicken broth
3 cups whole milk
1/2 cup (1 stick) unsalted butter, diced
1 1/2 teaspoons salt
1 cup semolina flour (pasta flour)*
4 large egg yolks
1 1/2 cups grated Parmesan cheese, divided
Chopped fresh Italian parsley
Available at some supermarkets and at specialty foods stores and Italian markets.

Instructions:
Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.
Braise oxtails until very tender, about 2 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragù with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.
Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes. Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 475°F. Butter 15x10x2- inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm ragù sprinkle with remaining 1/2 cup Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.
The Widow's Touch

Ingredients:
1 cup ice cubes
"5 tablespoons Lairds Applejack", 3 tablespoons St-Germain (elderflower liqueur)
1 tablespoon Bénédictine liqueur
2 dashes of angostura bitters

Instructions:
Place ice cubes in cocktail shaker. Add remaining ingredients and stir 20 to 30 seconds. Strain into 2 chilled small coupe glasses and serve.
Frisée and Apple Salad with Dried Cherries and Walnuts

Ingredients:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups)
1 medium Gala apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts

Instructions:
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.
Fresh Artichoke and White Bean Crostini

Ingredients:
4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
6 cups (or more) low-salt chicken broth
1 cup dry white wine
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2 large fresh thyme sprigs
1 cup drained rinsed canned cannellini (white kidney beans)
1/2 cup grated Pecorino Romano cheese
1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish
2 tablespoons extra-virgin olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
Lemon wedges

Instructions:
Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.
Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes
Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.
Leeks Vinaigrette with Burrata Cheese and Mustard

Ingredients:
2 tablespoons mustard seeds, 1/4 cup whole grain Dijon mustard, 1/4 cup dry white wine, 1/4 cup canola oil, 1/2 16-ounce loaf country white bread, crusts trimmed, bread diced, 1/3 cup fresh lemon juice, 1/3 cup whole grain Dijon mustard, 1 teaspoon finely grated lemon peel, 2/3 cup olive oil, 8 medium leeks, each cut to 6-inch lengths, root ends trimmed, 11/2 cups low-salt chicken broth, 2 tablespoons extra-virgin olive oil, 4 large fresh thyme sprigs, 1 large lemon, cut into very thin rounds, Chopped fresh Italian parsley, 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced

Instructions:
Preheat oven to 250°F. Toast mustard seeds in skillet over medium heat until beginning to darken and pop, about 5 minutes; transfer to bowl and cool. Grind seeds to powder in spice mill.
Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with salt and pepper. Toss bread pieces and coating in large bowl to coat evenly. Spread bread out on rimmed baking sheet.
Bake bread pieces until dried and slightly colored, stirring occasionally, about 1 hour 15 minutes. Cool completely. Using potato masher, coarsely crush bread on sheet. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm in 350°F oven 4 to 5 minutes before using.
Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer in 13x9x2-inch glass baking dish. Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish tightly with plastic wrap, then foil.
Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, about 50 minutes. Cool 15 minutes. Serve or let stand up to 2 hours
Arrange 2 leeks on each plate; sprinkle with vinaigrette, breadcrumbs, and parsley. Arrange cheese alongside.
Salumi with Grape Mostarda and Whole Wheat Gnocci Fritti

Ingredients:
6 cups stemmed seedless red grapes (about 2 pounds)
1 cup chopped red onion
1/2 cup sugar
1/2 cup Champagne vinegar
2 tablespoons mustard seeds
1 teaspoon dried crushed red pepper
1 teaspoon chopped fresh rosemary
Peel of 1 orange, removed in strips with vegetable peeler
1 bay leaf
1 tablespoon Dijon mustard
1 1/2 tablespoons warm (105°F to 115°F) whole milk
1/2 teaspoon sugar
1/2 teaspoon active dry yeast
3/4 cup (or more) whole wheat flour
1/2 teaspoon (scant) salt
1/4 teaspoon cayenne pepper
7 tablespoons lukewarm water
1 teaspoon extra-virgin olive oil plus more for coating bowl
Canola oil (for deep-frying)
1 cup finely grated Parmesan cheese
Assorted thinly sliced Italian cured meats (such as salami
mortadella
prosciutto
speck
and coppa)

Instructions:
Bring all ingredients except mustard to simmer in heavy large pot over medium heat, stirring until sugar dissolves. Simmer until liquids thicken and grapes are soft but most are still intact, stirring often, about 30 minutes. Mix in mustard. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill.
Stir warm milk and sugar in small bowl; mix in yeast. Let stand until mixture looks spongy, about 6 minutes.
Combine 3/4 cup flour, salt, and cayenne in large bowl. Add 7 tablespoons lukewarm water, 1 teaspoon olive oil, and yeast mixture; stir until soft slightly sticky dough forms. Coat another large bowl with olive oil. Add dough and turn to coat. Cover bowl with plastic wrap and kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Knead dough on work surface until smooth, sprinkling lightly with more flour if very sticky. Divide dough in half. Shape each half into 2-inch-wide 1/3-inch-thick rectangle. Cover with plastic wrap.
Set pasta machine to widest setting. Run 1 rectangle through machine 6 times. Cut dough in half crosswise; turn machine to next-narrower setting. Continue to run dough through machine, adjusting to next-narrower setting after each 6 passes, until each strip is about 4 inches wide, 12 inches long, and 1/16 inch thick. Repeat with second dough rectangle. Cut each dough strip crosswise into 1-inch-wide strips.
Pour canola oil into large saucepan to depth of 1 inch. Attach deep-fry thermometer to pan; heat oil over medium heat to 350°F. Fry dough in batches until golden and crisp, about 2 minutes per batch. Transfer to paper-towel-lined baking sheet. Sprinkle hot gnocchi with cheese. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes.
Arrange salumi on platter. Serve with mostarda and gnocchi.
Lobster Salad with Fresh Mint and Lime

Ingredients:
1 cup (loosely packed) fresh mint leaves (about 2 ounces)
3/4 cup canned unsweetened coconut milk*
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
1/4 cup vegetable oil
11/2 teaspoons sugar
1 serrano chile, seeded
2 2-pound cooked lobsters
1/3 cup vegetable oil
2 tablespoons Champagne vinegar or white wine vinegar
10 cups mixed greens (such as arugula, baby spinach, and frisée)
1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
*Sold at many supermarkets and at Indian

Instructions:
Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.
Jumbo Shrimp

Ingredients:
18 jumbo-size shrimp (about 2 1/4 pounds), peeled and deveined along the curve of the back, tails left on
4 tablespoons fish sauce (an Asian condiment)
2 tablespoons olive oil
2 tablespoons sugar
2 tablespoons finely grated lemon zest

Instructions:
Rinse shrimp in cold water, drain, and pat dry.
Combine the fish sauce, olive oil, sugar, and grated lemon zest in a bowl. Add the shrimp; coat well. Let rest, covered, in the refrigerator for 2 hours, tossing twice.
Cover a rimmed baking sheet with foil. Arrange half the shrimp on the sheet, leaving a little space between each. Broil 3 inches from the heat source until just cooked, 3 minutes per side. Repeat with the rest of the shrimp. Then cool to room temperature. Pack up in a portable container and enjoy!
Old Fashioned Lemonade

Ingredients:
4 cups fresh lemon juice (about 24 lemons), strained
8 cups water
1 cup sugar
Ice, for serving
3 lemons
thinly sliced
for serving

Instructions:
Pour the strained lemon juice into a large container. Add water and sugar, then stir until the sugar dissolves. Pack in an insulated drink cooler or Thermos. Serve the lemonade in glasses over ice garnished with a lemon slice. Makes 3 quarts without ice.
Millefeuille of Fresh Figs and Ricotta

Ingredients:
4 sheets phyllo dough, thawed according to package directions, 3 tablespoons unsalted butter, melted, divided, 4 teaspoons sugar, divided, 1 1/2 cups part-skim ricotta, 1/4 cup sugar, Zest of 2 lemons, Fresh lemon juice, 1 cup balsamic vinegar, 1 tablespoon sugar, 16 black mission figs, sliced, Freshly ground black pepper, 1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet

Instructions:
Heat oven to 325°F.
Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.
Watermelon Rum Mash

Ingredients:
6 fresh shiso (or mint) leaves, plus 8 additional sprigs for garnish
12 3/4 cups (2 3/4 quarts) cubed seedless watermelon, pureed and strained (makes 1 1/2 quarts juice)
1 2/3 cups white rum (or to taste)

Instructions:
Crush shiso in the bottom of a large pitcher, using a long wooden spoon. Add watermelon juice and rum; stir. Serve over ice; garnish with shiso sprigs.
Grilled Shrimp with Spicy Tamarind Dipping Sauce

Ingredients:
24 jumbo shrimp, shelled and deveined
8 wooden skewers, soaked in water 20 minutes
4 cloves garlic, finely chopped
1/4 cup tamarind paste (found in Asian markets)
1 tablespoon canola oil
1 tablespoon fish sauce
1-2 tablespoons red pepper flakes
1 tablespoon sugar

Instructions:
Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. Serve with dipping sauce on the side.
Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad

Ingredients:
2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths
4 cloves garlic, finely chopped
"3 red Thai bird chiles, finely chopped (found in grocery stores Asian section)", 2 cups dry white wine
1 can (28 ounce) whole tomatoes, plus juice
1/2 cup Thai basil
1/2 cup fresh mint
1/2 cup cilantro sprigs
Juice from 1/2 lime
2 teaspoon canola oil
24 jumbo sea scallops
1 tablespoon canola oil

Instructions:
Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.
Toss all ingredients in a bowl; season with salt and pepper.
Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.
Blue Claw Crab Boil With 3 Sauces

Ingredients:
24 live blue crabs, 1/2 cup ketchup, 2 tablespoons wasabi paste, 1 tablespoon soy sauce, 1 tablespoon mustard powder, Fresh lemon juice, Worcestershire sauce, 3/4 cup ponzu sauce, 3/4 cup Thai sweet chile sauce, 2 limes, cut into wedges

Instructions:
Bring a large pot of salted water to a boil. Cook 8 crabs, covered, 10 minutes; remove crabs. Repeat. Set aside. For the cocktail sauce: Combine ketchup, wasabi, soy sauce and mustard; add lemon juice and Worcestershire to taste. Serve crab with 3 sauces and limes.
Scalloped Potatoes With Coconut Milk and Chilies

Ingredients:
1 can (13.5 ounces) unsweetened coconut milk
2 tablespoons Balchao Masala
1 1/2 teaspoons coarse kosher or sea salt
Vegetable cooking spray
1 pound russet or Yukon Gold potatoes, peeled, cut crosswise or lengthwise (depending on their size) into 1/4-inch-thick slices, and submerged in a bowl of cold water to prevent browning
4 scallions (green tops and white bulbs), thinly sliced crosswise
8 to 10 medium-size to large fresh curry leaves

Instructions:
Preheat the oven to 350°F.
Whisk the coconut milk, masala, and salt together in a small bowl.
Lightly spray a casserole dish with cooking spray. Drain the potatoes. Cover the bottom of the casserole with a layer of potatoes, and sprinkle a third of the scallions over them. Stir the sauce (the masala tends to sink to the bottom, so a good stir helps to mix everything evenly) and drizzle a third of it over the layer. Repeat the layers of potatoes, scallions, and masala two more times, using up all the ingredients
Spread the curry leaves over the top layer. Cover the dish and bake until the potatoes are fork-tender, about 45 minutes.
Remove the cover and continue to bake until the potatoes are browned, 10 to 15 minutes. Then serve.
Honey "Tree Bark" Biscuits

Ingredients:
1 3/4 cups all-purpose flour, 1 cup walnut pieces, 3 tablespoons granulated sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 stick unsalted butter, cut into 1/2-inch cubes, 1/2 cup honey, 1 large egg, 1/2 teaspoon pure vanilla extract, 2 tablespoons turbinado sugar such as Sugar in the Raw, a large offset spatula, blueberries in gin syrup, 3/4 pound triple-crème cheese such as St. André

Instructions:
Preheat oven to 350°F with racks in upper and lower thirds.
Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).
Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.)
Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.
Transfer dough in parchment to pan and remove top sheet.
Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.
Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.
Reduce oven temperature to 300°F.
Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.
Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.
Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.