iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fettuccine con Carciofi

Ingredients:
1 lemon, halved
3 large artichokes
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
divided

Instructions:
Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.
Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid.
Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.
Beet Ravioli with Poppy Seed Butter

Ingredients:
2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese
2 tablespoons dried breadcrumbs
1 1/4 pounds Fresh Egg Pasta
1/2 cup (1 stick) butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese

Instructions:
Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)
Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.
Duck Stuffed with Chicken Liver, Candied Orange, and Pears

Ingredients:
3 cups sugar
2 2/3 cups water
2 oranges, ends trimmed and discarded, each cut into 5 rounds
6 tablespoons extra-virgin olive oil, divided
14 ounces chicken livers, fat trimmed
10 large fresh sage leaves
2 garlic cloves, thinly sliced
2 cups diced peeled pears (about 2 medium)
2 cups dry red wine
2 4 1/2- to 5-pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry
2 tablespoons honey

Instructions:
Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.)
Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper.
Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.
Veal Roasted with Shallots, Fennel and Vin Santo

Ingredients:
1 tablespoon coarse kosher salt
1 tablespoon dried thyme
1/2 teaspoon ground white pepper
4 tablespoons olive oil, divided
1 3 1/4-pound boneless veal shoulder roast
2 pounds shallots, thinly sliced
7 1/2 cups thinly sliced fresh fennel (from 3 large bulbs)
1 500-ml bottle Vin Santo
1 tablespoon chopped fresh thyme

Instructions:
Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
Pan-Fried John Dory

Ingredients:
2 large eggs, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1 cup all purpose flour, 3 1/2 cups fresh breadcrumbs made from crustless Italian bread, 4 6-ounce skinless John Dory fillets, 1/4 cup extra-virgin olive oil, Lemon wedges

Instructions:
Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter. Garnish with lemon wedges and serve.
Lemony Crab Salad with Baby Greens

Ingredients:
1 pound fresh crabmeat, picked over
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh Italian parsley
1 5-ounce package mixed baby greens (about 8 cups)
1/4 cup extra-virgin olive oil

Instructions:
In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
Insalata di Puntarelle

Ingredients:
3 garlic cloves, chopped
3 anchovy fillets, rinsed, patted dry
Large pinch of coarse kosher salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips
4 celery stalks (about 1/2 pound)
cut into 4-inch lengths
then cut lengthwise into thin strips

Instructions:
Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms. Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper.
Place endive and celery in large bowl of ice water. Refrigerate 1 hour. Drain well. Place in clean bowl. Toss with anchovy dressing and serve.
Pasta e Ceci con Vongole

Ingredients:
1 cup dried garbanzo beans (chickpeas; about 7 ounces)
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled, divided
1 6-inch-long fresh rosemary sprig
1/4 teaspoon dried crushed red pepper
1 3/4 pounds small clams (such as Manila)
1 cup ditalini or other short hollow pasta (about 5 ounces)

Instructions:
Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and 1/4 cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
Ladle soup into bowls and serve.
Risotto alla Primavera

Ingredients:
6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese
plus additional for serving

Instructions:
Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.
Cauliflower and Broccoli Flan with Spinach Bechamel

Ingredients:
2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Instructions:
Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
Carciofi alla Giudea

Ingredients:
3 lemons, divided
12 baby artichokes
Olive oil (for frying)

Instructions:
Cut 1 lemon in half. Squeeze juice into large bowl; add lemon halves. Fill bowl 2/3 full with water. Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain. Trim end off stem and cut 1/2 inch off top of artichoke; add to lemon water. Repeat with remaining artichokes.
Fill another large bowl with ice water. Blanch artichokes in large saucepan of boiling salted water 10 seconds; transfer to ice water to cool completely. Remove artichokes from water and shake off excess moisture. Gently pry open leaves and press as flat as possible. Invert artichokes onto paper-towel-lined work surface and press to hold leaves open. Drain 30 minutes. (Can be prepared 4 hours ahead. Cover with plastic and let stand at room temperature.)
Line large baking sheet with paper towels. Add enough olive oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of saucepan with tip submerged in oil. Heat oil over medium-high heat until thermometer registers 350°F. Working with 1 artichoke at a time, firmly grasp stem end of artichoke with long tongs. Submerge artichoke in oil to bottom of saucepan, pressing to keep leaves spread open, and fry until leaves hold shape, about 15 seconds. Release artichoke (it will turn stem side down). Repeat with 3 more artichokes and continue frying until artichoke hearts are just tender when pierced with knife, about 4 minutes longer. Using tongs, remove artichokes from oil; transfer, stem side up, to paper towels, pressing slightly to hold leaves open. Turn artichokes over to drain on paper towels. Repeat with remaining artichokes. Sprinkle with salt.
Slice remaining lemons into wedges. Serve artichokes with lemon wedges.
Spicy Asian Marinade

Ingredients:
3 tablespoons soy sauce, 2 tablespoons rice wine or sake, 1 tablespoon minced garlic, 1 teaspoon dried chile flakes or hot chile paste, 1 tablespoon virgin olive oil

Instructions:
Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.
Jamaican Hot Pepper Shrimp

Ingredients:
4 cups water
1/2 cup chopped scallion
4 garlic cloves, crushed
3 fresh thyme sprigs
3 fresh Scotch bonnet or habanero chiles, halved and seeded
2 tablespoons salt
1/2 teaspoon black pepper
10 whole allspice
1 lb large shrimp in shell (21 to 25 per lb)

Instructions:
Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.
Penang Rice Salad

Ingredients:
1 3/4 cups jasmine rice* (11 3/4 oz)
3 cups water
1/3 cup packaged unsweetened dried coconut
1/4 cup fine-quality dried shrimp** (1 oz)
1 large fresh lemongrass stalk, 1 or 2 outer leaves discarded and root end trimmed
3 (2 1/2-inch-long) fresh or thawed frozen Kaffir lime leaves
1 (1/2-inch) piece peeled fresh or thawed frozen turmeric** (optional), finely grated
1 large shallot, halved lengthwise and very thinly sliced crosswise (3/4 cup)
5 tablespoons very thinly sliced fresh Vietnamese basil or fresh cilantro (from 1 bunch)
3 tablespoons very thinly sliced fresh mint
2 tablespoons fresh lime juice, or to taste
1/2 teaspoon freshly ground white pepper
1/4 teaspoon salt
an electric coffee/spice grinder

Instructions:
Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve. Combine with 3 cups fresh water in a 2 1/2-quart heavy saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff gently with a fork, then transfer 5 cups to a large shallow baking pan and cool to warm room temperature. Reserve remaining rice for another use.
While rice is cooking, toast coconut in a dry heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until golden, 4 to 6 minutes, then transfer to a small bowl to cool. Pulse in grinder once or twice (do not overgrind or you will end up with coconut butter), then return to small bowl. Finely grind shrimp in grinder until very fluffy, about 1 minute. Thinly slice lower 6 inches of lemongrass stalk and very finely mince slices. Cut out central veins and stems from lime leaves with a sharp knife, then slice leaves lengthwise into hair-thin strips.
Toss together rice, coconut, dried shrimp, lemongrass, lime leaves, turmeric (if using), shallot, basil, mint, 2 tablespoons lime juice, white pepper, and salt until combined well and free of lumps, then season with additional salt and lime juice if necessary. Serve immediately.
*Available at Temple of Thai (877-811-8773). **Available at Asian markets.
Beef Pot Stickers

Ingredients:
1 3/4 to 2 cups all-purpose flour
3/4 cup boiling-hot water
1/4 lb ground beef chuck (1/2 cup)
1 1/2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1 teaspoon Chinese sweet bean paste
2 cups finely chopped yellow or green garlic chives (6 oz)
1 tablespoon peanut oil
1/3 cup warm water
a 6-inch (3/4-inch-diameter) rolling pin or dowel

Instructions:
Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
Turkish Lamb Kebabs

Ingredients:
1 medium red onion, finely chopped (1/2 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 medium tomato, diced (3/4 cup)
1 teaspoon dried oregano
1/2 tablespoon Urfa pepper*
1/2 tablespoon Maras pepper*
6 tablespoons olive oil
3/4 teaspoon salt
1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes
1/2 teaspoon black pepper
4 (10-inch) square pieces soft lavash bread*
8 (10-inch) wooden skewers
soaked in water 30 minutes

Instructions:
If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.
Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.
Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.
Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.