iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chinese Egg Rolls

Ingredients:
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/2 teaspoon salt
About 4 cups peanut or vegetable oil
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
2 celery ribs, cut into very thin matchsticks (2 cups)
2 medium carrots, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten
Accompaniments: Asian sweet chile sauce; Chinese mustard
a deep-fat thermometer

Instructions:
Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
Three-Cheese Pizza with Onion, Sage, and Arugula

Ingredients:
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
About 2 cups unbleached all-purpose flour
3/4 cup warm water (105-115°F)
1 1/2 teaspoons salt
1 1/2 teaspoons extra-virgin olive oil
1 to 2 tablespoons cornmeal
1 tablespoon extra-virgin olive oil
1/4 lb Italian Fontina cut into 1/2-inch pieces (2/3 cup)
2 oz Gorgonzola dolce, cut into 1/4-inch pieces
1/2 cup thinly sliced red onion (1 medium)
6 large fresh sage leaves, thinly sliced crosswise (1 tablespoon)
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
1/4 lb loosely packed baby arugula leaves (4 cups)
a pizza stone

Instructions:
Place pizza stone on floor of gas oven or on lowest rack if using an electric oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.)
Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. Dust a wooden peel or a large baking sheet (without sides) with cornmeal.
Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet. Continue to work edge of dough with your fingers, stretching it into a 14-inch round.
Brush dough with oil, leaving a 1-inch border, then scatter Fontina and Gorgonzola over dough (leaving a 1-inch border). Scatter onion and sage leaves over cheese. Sprinkle pizza with Parmigiano-Reggiano, then line up far edge of peel with far edge of stone in oven and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull back pizza). Bake until crust is golden and cheese is bubbling, 10 to 12 minutes. Slide peel under pizza to remove from oven, then top with arugula.
Baked Shrimp in Chipotle Sauce

Ingredients:
1/2 stick (1/4 cup) unsalted butter
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
1 to 2 canned chipotle chiles in adobo, minced, plus 2 to 3 teaspoons adobo sauce
1 large garlic clove, minced
1 1/2 teaspoons salt
1 1/2 lb medium shrimp in shell (31 to 35 per pound)
Accompaniment: baguette
a 2- to 3-qt ceramic or glass shallow baking dish

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.
Escargots à la Bourguignonne

Ingredients:
1 small garlic clove
3/8 teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon dry white wine
12 to 16 snails* (from a 7- to 8-oz can)
About 2 cups kosher salt (for stabilizing snail shells)
Accompaniment: French bread
12 to 16 sterilized escargot shells*

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
Available at Dean & Deluca (212-226-6800).
Duck a l'Orange

Ingredients:
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 (5- to 6-lb) Long Island duck (also called Pekin)
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
1 13- by 9-inch flameproof roasting pan
an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

Instructions:
Put oven rack in middle position and preheat oven to 475°F.
Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
Available at D'Artagnan (800-327-8246).
Rosemary Citrus Miso-Rubbed Turkey

Ingredients:
1 large onion, peeled and sliced 1-inch thick, separated into rings, and divided
1 tablespoon dried rosemary leaves (or 2 tablespoons fresh rosemary)
1 clove garlic, chopped
1 teaspoon fresh ground black pepper
1 teaspoon poultry seasoning
1/2 cup miso (white or red fermented soybean paste)
1 stick (1/2 cup) unsalted butter
1 (15- to 20-lb) turkey with pop-up timer, any feathers or quills removed with tweezers or needle-nosed pliers, and neck and giblets reserved for another use if desired
2 lemons, one sliced into 1/4-inch slices and one quartered, divided
1 red bell pepper, sliced into 1/4-inch rings
1/2 teaspoon seasoned salt
1 orange, quartered
2 tablespoons oil
1 tablespoon flour
3 stalks celery and leaves chopped into 1-inch slices
4 cups turkey stock
1 cup water
1/3 cup cornstarch
kitchen string
disposable foil roasting pan (15- to 20-lb size)
oven roasting bag (24-lb turkey size)

Instructions:
Pulse about 1/4 of onion rings, plus rosemary and garlic in a food processor until finely chopped. Add black pepper, poultry seasoning, and miso paste and purée until smooth. Add butter and purée — mixture will appear curdled.
Put oven rack in lowest position and preheat to 350°F. Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage from outside to spread evenly. Place a lemon slice inside of a pepper ring and slide under skin, positioning evenly over breast and drumsticks. Repeat with remaining pepper and lemon slices until a pleasing pattern results. Sprinkle cavity with seasoned salt. Stuff cavity with lemon and orange quarters, squeezing juice into cavity as you go, and fold neck skin and flap into the cavity. Tie drumsticks together with kitchen string and tuck wings under body.
Rub turkey with 2 tablespoons of oil. Shake 1 tablespoon flour in oven roasting bag, layer bottom of bag with onion and celery slices, and place bag into roasting pan. Place turkey on top of onions and celery in bag and close bag with tie included in the box. Cut six 1/2-inch slits in top of bag, as directed. Roast according to package directions, about 2 1/2 to 3 hours, or until timer pops out. Remove from oven and let sit in the bag for 30 minutes. Remove turkey from bag.
Strain pan juices into a 3-quart saucepan and skim off excess fat, if desired. Add 4 cups turkey stock to pan juices and bring to a boil. While stock is reaching boil, whisk together water and cornstarch. Slowly pour cornstarch mixture into boiling stock, whisking continuously. Cook for 5 to 6 minutes or until gravy is thickened and clear. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.
Spoon Cookies

Ingredients:
2 sticks (1 cup) cold unsalted butter, cut into pieces
3/4 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt, slightly rounded
1/3 cup fruit preserves (your choice)
a deep-bowled teaspoon (not a measuring spoon)

Instructions:
Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
Put oven rack in middle position and preheat oven to 325°F.
Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.
Eggnog Ice Cream

Ingredients:
1 cup whole milk
1/4 teaspoon salt
7 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
3 tablespoons dark rum
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
Garnish: freshly grated nutmeg
an instant-read thermometer; an ice cream maker

Instructions:
Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
Homemade Flour Tortillas

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1/4 cup lard
1 tablespoon vegetable oil
1/2 cup warm water
pastry blender
comal (Mexican griddle; optional)
six- to ten-inch-long wooden dowel (found in hardware stores)

Instructions:
Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.
Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.
When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.
Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.
Rustic Nut Bars

Ingredients:
2 1/3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 cup whole almonds with skins (3 oz)
1 cup hazelnuts (4 oz)
2/3 cup mild honey
1/2 cup packed light brown sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons heavy cream
1 cup salted roasted cashews (6 oz)
1 cup salted roasted shelled pistachios (5 oz)
a pastry or bench scraper

Instructions:
Put oven rack in middle position and preheat oven to 375°F. Butter a 13- by 9-inch baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
Whisk together flour, sugar, baking powder, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with pea-size butter lumps. Add egg and stir with a fork (or pulse) until a ball begins to form.
Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper.
Press dough evenly onto bottom (but not up sides) of baking pan and bake until edges are golden and begin to pull away from sides of pan, 15 to 25 minutes. Cool in pan on a rack, about 40 minutes.
Reduce oven temperature to 350°F. Toast almonds and hazelnuts on separate sides of a shallow baking pan until fragrant and golden on the inside, 8 to 10 minutes. Rub hazelnuts in a kitchen towel to remove any loose skins (some skins may remain).
Increase oven temperature to 375°F.
Bring honey, brown sugar, and salt to a boil in a 3- to 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until coated.
Spread mixture evenly over crust and bake until topping is caramelized and bubbling, 15 to 25 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 64 bars. Peel bars from foil.
Mrs. Mackinnon's Christmas Fruitcake

Ingredients:
2 1/2 cups golden raisins (about 12 ounces)
2 cups dark raisins (about 9 ounces)
1 3/4 cups dried currants (about 8 ounces)
1 3/4 cups chopped glacéed fruits (such as red cherries, pineapple, and apricots)
3/4 cup chopped candied orange peel
1/2 cup water
1/2 cup plus 6 tablespoons dark rum
2 teaspoons each grated orange and lemon peels
"1 teaspoon Lyles Golden Syrup or light molasses", 3/4 teaspoon baking soda
1 3/4 cups all purpose flour
1/3 cup self-rising flour
1/2 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
1 1/2 cups (packed) dark brown sugar
5 large eggs

Instructions:
Mix first 6 ingredients in large saucepan. Add 1/2 cup rum; bring to simmer over medium heat, stirring often. Remove from heat. Mix in grated orange and lemon peels, syrup, and baking soda. Let stand until fruit mixture absorbs liquid, stirring often, about 1 hour.
Preheat oven to 325°F. Butter 10-inch-diameter springform pan, then line bottom and sides of pan with parchment; butter parchment. Sift both flours and salt into medium bowl. Beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Add flour mixture; beat until just blended. Stir in fruit mixture. Transfer batter to pan. Cover pan with foil.
Bake cake 2 hours. Reduce oven temperature to 275°F; continue to bake covered until tester inserted into center comes out clean but slightly moist, about 30 minutes longer. Transfer to rack; remove foil. Pierce top of cake all over with skewer. Drizzle 6 tablespoons rum very gradually over cake. Cool completely in pan. Cut around pan sides to loosen; remove pan sides. (Can be made 3 weeks ahead. Wrap in foil; chill. Bring to room temperature before serving.)