iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Braised Lamb Shanks with Swiss Chard

Ingredients:
1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 3/4 teaspoons ground cardamom, divided
6 1- to 1 1/4-pound lamb shanks
1/4 cup extra-virgin olive oil
12 green onions, chopped, divided
6 large garlic cloves, chopped
1 14.5-ounce can diced tomatoes in juice
1 3/4 cups (14 ounces) beef broth
1/4 cup golden raisins
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crumbled
Large pinch of ground cloves
1 to 1 1/4 pounds Swiss chard (about 2 bunches)
1/4 cup chopped fresh Italian parsley
2 5.25-ounce packages bulgur (about 2 cups)
prepared according to package directions

Instructions:
Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.
Roasted Beets and Citrus with Feta

Ingredients:
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons finely grated orange peel
2 teaspoons finely grated grapefruit peel
1 teaspoon honey
1/3 cup extra-virgin olive oil
4 2 1/2-inch-diameter unpeeled beets, tops trimmed
1 tablespoon olive oil
1 6-ounce bag baby spinach
2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes
2 oranges, all peel and pith cut away, segments cut from between membranes
3/4 cup crumbled feta cheese (4 ounces)
1/4 cup chopped fresh chives

Instructions:
Whisk vinegar, mustard, citrus peels, and honey in small bowl. gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.
Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Wrap each beet in foil. place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets; cut each into 8 wedges. Sprinkle with salt and pepper.
Place spinach in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates. Add beets and citrus segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beet mixture atop spinach; sprinkle with cheese and chives. Serve, passing any remaining vinaigrette.
Chili con Carne

Ingredients:
4 tablespoons vegetable oil, divided
4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
2 medium onions, chopped
1 head of garlic (about 15 cloves), peeled, chopped
1/2 cup ground ancho chiles
2 tablespoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 12-ounce bottle dark beer
1 28-ounce can diced tomatoes in juice
2 teaspoons dried oregano
2 teaspoons coarse kosher salt
2 tablespoons tomato paste
3 tablespoons masa (corn tortilla mix)
Coarsely grated sharp cheddar cheese
Chopped green and/or red onion
Chopped fresh cilantro
Diced fresh tomatoes (optional)
Sour cream (optional)
Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

Instructions:
Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
Divide chili among bowls. Top with garnishes and serve.
Thai Spareribs

Ingredients:
6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
Boiling water
2 large lemongrass stalks
1/2 cup plus 6 tablespoons tamari soy sauce
1/2 cup (packed) golden brown sugar
1/2 cup dry Sherry
2 tablespoons Thai peanut sauce
2 tablespoons Asian sesame oil
4 large garlic cloves, peeled
1 1 1/2-inch piece fresh ginger, peeled, chopped
3/4 cup canned unsweetened coconut milk
Sesame-Cilantro Rice

Instructions:
Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
Cool ribs, still covered, 30 minutes. transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with Sesame-Cilantro Rice , passing remaining sauce alongside.
Oxtail Bourguinonne

Ingredients:
8 slices fatty bacon, chopped
Olive oil
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves, bruised
1 tablespoon plus 1 1/2 cups all purpose flour
1 tablespoon butter
1/4 teaspoon ground nutmeg
4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat
2 cups chopped onions
1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
4 large garlic cloves, peeled; 1 minced, 3 left whole
1 3/4 cups beef broth
1 1/2 cups red Burgundy wine (such as Beaujolais)
1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
12 small (1-inch-diameter) shallots
blanched 1 minute
peeled

Instructions:
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.
Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over low heat before serving.
Asian Winter Slaw

Ingredients:
3 tablespoons unseasoned rice vinegar, 2 tablespoons white miso, 1 tablespoon minced peeled fresh ginger, 1/4 cup vegetable oil, 1 16-ounce bag broccoli slaw, 3 large green onions, thinly sliced, 1/2 cup chopped fresh cilantro

Instructions:
Whisk vinegar, miso, ginger, and oil in small bowl. combine slaw, green onions, and cilantro in large bowl. toss with dressing.
Pear Wedges with Prosciutto and Mint

Ingredients:
1 tablespoon olive oil, 2 teaspoons canned pear nectar, 1 teaspoon Sherry wine vinegar, 1/4 teaspoon aniseed, lightly crushed, 2 tablespoons sliced fresh mint, divided, 1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges, Thin prosciutto slices

Instructions:
Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.
Stacked Veggie Quesadilla

Ingredients:
4 8-inch-diameter flour tortillas
1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
2 tablespoons vegetable oil, divided
1 cup chopped white onion
1 15-to 16-ounce can black beans, rinsed, drained
1/2 cup salsa, divided
2 garlic cloves, chopped
1 teaspoon chili powder
1 cup coarsely grated hot pepper
Monterey jack cheese
1/4 cup chopped fresh cilantro
Sour cream
Additional salsa
Fresh cilantro sprigs (for garnish)

Instructions:
Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.
Striped Bass with Browned Hazelnut Butter, Lemon, and Parsley

Ingredients:
4 4-to 5-ounce striped bass or branzino fillets with skin, Coarsely ground mixed peppercorns, 4 tablespoons unsalted butter, divided, 1/4 cup coarsely chopped toasted hazelnuts, 1 tablespoon chopped italian parsley, 1 teaspoon finely grated lemon peel, Lemon wedges

Instructions:
Sprinkle fillets with salt and ground peppercorns. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add fillets, flesh side down. Cook until browned, 2 to 3 minutes. Turn fillets over; cook until opaque in center, 2 to 3 minutes. Transfer to plates; cover to keep warm.
Add hazelnuts to same skillet over medium heat. Toast until golden, 1 to 2 minutes. Add 3 tablespoons butter and cook until golden, 2 to 3 minutes. Season with salt and pepper. Divide sauce among fillets; sprinkle with parsley and grated lemon peel. Serve with lemon wedges.
Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs

Ingredients:
1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
5 teaspoons dijon mustard, divided
2 teaspoons plus 1 tablespoon olive oil
1/2 teaspoon mustard seeds
1 9-ounce package fresh spinach leaves
3 tablespoons half and half
1 teaspoon chopped fresh thyme
2 large eggs
Fresh thyme sprigs (for garnish)

Instructions:
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat.
Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.
Zeppole

Ingredients:
8 tablespoons unsalted butter, 1/4 cup plus 2 tablespoons sugar, 2 teaspoons table salt, 2 cups bread flour, 7 large eggs, 1 teaspoon cinnamon, Canola oil, for frying, Deep-fat fryer

Instructions:
In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.
Line a baking sheet with 2 layers of paper towels.
Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the _zeppole_s until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
Sprinkle with cinnamon-sugar mixture and serve immediately.
Chicken Taquitos

Ingredients:
1 store-bought whole roasted chicken
1 cup favorite barbecue sauce
1 (16-ounce) container sour cream
1 (4 1/2-ounce) can chopped green chiles
2 cups frozen corn, thawed
1 small red onion, diced
1 clove garlic, peeled, crushed, and minced
1 cup shredded smoked Gouda cheese
2 cups shredded Monterey Jack cheese
1 teaspoon cumin
1 teaspoon chile powder
1 tablespoon freshly ground black pepper
24 flour tortillas
1 cup vegetable oil, for frying
Favorite salsa and guacamole
for serving

Instructions:
In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.
Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw

Ingredients:
1 cup mayonnaise
1 tablespoon white miso (also called shiro miso)
Juice of 1/2 lime
1 tablespoon sambal ulek
2 tablespoons Thai sweet chile sauce
2 teaspoons fresh cilantro, finely chopped
1 medium Fuji apple, peeled, cored, and cut into julienne
1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1/2 cup micro greens such as arugula, coarsely chopped
Juice of 1/2 lime
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
About 10 cups vegetable oil
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
16 ounces Asahi Super Dry Beer
3 cups tempura mix*
1/2 pound fresh rock shrimp, peeled and deveined
*Available at Asian markets or in the Asian section of the supermarket
Deep-fat thermometer

Instructions:
In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
Line a baking sheet with 2 layers of paper towels.
In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
In a small bowl, whisk together flour, salt, and pepper.
In a medium bowl, stir together beer and tempura mix—the mixture should be about as thick as pancake batter.
Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.
Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam

Ingredients:
1 quince, grated, 3/4 cup sugar, 2 tablespoons Champagne vinegar, 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise, Finely grated zest and juice of 1 lemon, 2 tablespoons unsalted butter, 5 shallots, minced, 3 tablespoons packed light brown sugar, 2 tablespoons Champagne vinegar, 4 tablespoons honey, 1 teaspoon truffle oil, 2 tablespoons vegetable oil, Fine sea salt to taste, Freshly ground black pepper to taste, 10 ounces Scottish salmon, skin removed, 1 cup arborio rice, cooked al dente ahead of time, 2 ounces fresh lump crabmeat, picked over, 1/4 Granny Smith apple, diced, 1/4 cup vegetable or chicken stock or low-sodium chicken broth

Instructions:
In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 1 1/2 cups of water to a boil. Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes. Let the jam cool for 1 hour.
In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper, add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.
Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.
In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.
Preheat the broiler. Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.
Divide the risotto among 4 plates. Cut the salmon into four servings and arrange on top of the risotto. Drizzle each piece of fish with 1 tablespoon quince jam and serve immediately.
Tandoori Spice Blend

Ingredients:
1 teaspoon ground ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon cayenne pepper

Instructions:
Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.