iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Coconut, Strawberry, and Banana Smoothie

Ingredients:
3/4 cup whole milk
3/4 cup canned sweetened cream of coconut (such as Coco López)
1 15- to 16-ounce bag frozen unsweetened strawberries
1 medium banana, peeled, diced
Fresh strawberries

Instructions:
Place first 4 ingredients in blender. Cover; blend until smooth, stopping to scrape down sides. Divide smoothie among 4 glasses; garnish with strawberries.
Puerto Rican Crab

Ingredients:
1 tablespoon olive oil
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 cup tomato sauce
1/2 cup dry white wine
1 pound lump crabmeat, picked over
4 pimiento-stuffed olives, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
4 to 6 small crab shells (optional) or scalloped dishes
1 lime
cut into wedges

Instructions:
Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.
Shark and Bake

Ingredients:
1 pound catfish fillets or tilapia fillets, 3 tablespoons fresh lime juice, 3 tablespoons finely chopped green onion, 3 garlic cloves, minced, 1 1/2 teaspoons chopped fresh thyme, 3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile, 3 tablespoons vegetable oil, All purpose flour, 6 pita bread rounds, warmed, Chopped lettuce leaves, Tomato slices, Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

Instructions:
Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.
Plantain Chips with Warm Cilantro Dipping Sauce

Ingredients:
3 large unripe (green) plantains
1 cup canola oil
1 cup extra-virgin olive oil
Warm Cilantro Dipping Sauce

Instructions:
Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
Pour both oils into 3- to 4-inch-deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden brown, turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce .
Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette

Ingredients:
3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Instructions:
Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
Red Pea Bisque with Rum Flambé

Ingredients:
1/4 cup (1/2 stick) butter
1 medium onion, coarsely chopped
1 garlic clove, chopped
1 fresh thyme sprig
4 cups (or more) low-salt chicken broth
1/2 cup canned unsweetened coconut milk*
1 1/4 cups dried kidney beans
1 tablespoon dry Sherry
6 tablespoons high-quality dark rum
2 tablespoons chopped fresh chives

Instructions:
Melt butter in heavy large pot over medium heat. Add onion, garlic, and thyme; sauté until onion is soft, about 8 minutes. Add 4 cups broth, coconut milk, and beans; bring to boil. Reduce heat to medium-low, cover, and simmer until beans are tender, stirring occasionally, 1 1/4 to 1 3/4 hours. Remove thyme sprig.
Set aside scant 1 cup of beans. Working in batches, purée remaining mixture in blender until smooth. Return soup to same pot; add reserved beans and Sherry. (Can be made 1 day ahead. Cover; chill.) Bring to simmer, thinning with broth if desired; keep warm.
Place rum in heavy small skillet. Bring to simmer. Carefully ignite rum. When flames subside, divide soup among 6 bowls, drizzle with rum, sprinkle with chives, and serve.
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
Spicy Rice with Shrimp and Peppers

Ingredients:
2 tablespoons extra-virgin olive oil, 2 teaspoons plus 1 tablespoon balsamic vinegar, 4 green onions, chopped, divided, 1 pound uncooked medium shrimp, peeled, deveined, 1 tablespoon fresh lime juice, 2 1/2 cups bottled clam juice, 1/2 teaspoon annatto powder*, 1/4 cup olive oil, 1 cup chopped onion, 1/2 green bell pepper, seeded, chopped, 1 garlic clove, chopped, 2 plum tomatoes, seeded, chopped, 2 tablespoons chopped fresh cilantro, 1/2 to 1 whole Scotch bonnet chile or habanero chile, seeded, chopped, 1 cup medium-grain white rice

Instructions:
Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
*Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.
Hanger Steaks with 125th Street Malanga Mash

Ingredients:
4 10- to 12-ounce hanger steaks, trimmed of fat, sinew, and center connective tissue
4 teaspoons powdered adobo seasoning*
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
4 tablespoons canola oil, divided
125th Street Malanga Mash

Instructions:
Sprinkle steaks with adobo seasoning. Place in single layer in 13x9x2-inch glass baking dish. Mix orange juice, lemon juice, and vinegar in bowl; pour over steaks. Let marinate at room temperature 1 hour.
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Remove steaks from marinade; sprinkle with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Serve with malanga mash.
*Available at Latin markets.
Skirt Steaks with Red Onion Mojo

Ingredients:
4 cups water
3 cups coarsely chopped fresh cilantro (from about 2 large bunches)
7 large garlic cloves, peeled
1/4 cup red wine vinegar
3 tablespoons pickling spice
2 tablespoons chopped fresh oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper
8 6- to 8-ounce skirt steaks
2/3 cup vegetable oil, divided
Red-Onion Mojo
Fresh lime slices

Instructions:
Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.
Peel-and-Eat Hot Pepper Shrimp

Ingredients:
2 cups water, 4 Scotch bonnet chiles or habanero chiles, halved, 3 green onions, coarsely chopped, 3 large fresh thyme sprigs, 3 garlic cloves, peeled, crushed, 2 tablespoons salt, 1 bay leaf, 1 1/2 teaspoons whole allspice, 1 pound uncooked large shrimp, unpeeled

Instructions:
Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.
Pick-Up Saltfish

Ingredients:
1 12-ounce piece dried salt cod (with skin and bones)
1 medium onion, minced
1 medium green bell pepper, minced
2 medium tomatoes, seeded, finely chopped
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/2 teaspoon minced seeded Scotch bonnet chile or habanero chile
1 hard-boiled egg, peeled, chopped
1 avocado
peeled
pitted
sliced

Instructions:
Rinse salt cod with cold water. Place fish in large bowl; cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water once. Drain.
Place fish in large skillet; cover with cold water and bring to boil. Reduce heat and simmer until fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred fish, discarding skin and bones. Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
Mound salad in center of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.
Jamaican Jerk Chicken

Ingredients:
3 tablespoons dark rum, 2 tablespoons water, 1/2 cup malt vinegar, 10 green onions, chopped, 4 garlic cloves, peeled, chopped, 2 tablespoons dried thyme, 2 Scotch bonnet chiles or habanero chiles with seeds, chopped, 2 tablespoons vegetable oil, 4 teaspoons ground allspice, 4 teaspoons ground ginger, 4 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 teaspoons dark brown sugar, 1 cup ketchup, 3 tablespoons soy sauce, 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry, 1/2 cup fresh lime juice

Instructions:
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.
Berry-Brandy Toddies with Raspberries and Cream

Ingredients:
1/4 cup brandy, 2 tablespoons Chambord or other raspberry liqueur

Instructions:
Divide mixture between two snifters; serve with:
Fresh raspberries
Whipped cream
Red Onion, Sour Cream, and Caviar Quesadillas

Ingredients:
2 6- to 8-inch flour tortillas, 4 tablespoons sour cream, 2 tablespoons chopped red onion

Instructions:
Fold tortillas in half and cut each quesadilla into 3 wedges. Garnish with:
2 tablespoons sour cream
2 tablespoons caviar
Red onion slivers
Small dill sprigs
6 thin lemon slices
Caramelized-Onion Flatbreads with Crème Fraîche

Ingredients:
1/4 cup plus 1 tablespoon warm water (105°F to 115°F)
3/4 teaspoon active dry yeast
3/4 cup plus 2 tablespoons all purpose flour
3/4 teaspoon nigella (kalonji) seeds
1/2 teaspoon salt
1 tablespoon butter, room temperature
2 tablespoons extra-virgin olive oil
1 pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends
2 teaspoons chopped fresh thyme
1 teaspoon honey
1 tablespoon Sherry wine vinegar
1/2 cup crème fraîche
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Semolina flour (pasta flour)* or cornmeal
2 tablespoons chopped fresh chives

Instructions:
Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide dough into 6 equal pieces; roll each into ball. Place on baking sheet; cover with plastic wrap. (Can be prepared 1 day ahead. Keep covered and refrigerate.)
Heat oil in large nonstick skillet over medium-high heat. Add onion wedges to skillet and cook without turning until beginning to brown, about 7 minutes. Carefully turn onions over; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Add thyme and honey; cook 1 minute. Stir in vinegar. Seasonto taste with salt and pepper. Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
Let dough rise in warm draft-free area until doubled, about 1 hour. Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly with semolina flour. Roll out each dough ball to 5-inch round. Transfer 3 rounds to each prepared baking sheet. Let rest 10 minutes. Pierce dough rounds all over with fork. Spread 1 generous tablespoon crème fraîche mixture over each dough round, leaving 1/4-inch plain border. Arrange onions evenly atop each; drizzle lightly with crème fraîche mixture (mixture may spill over edges of dough).
Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.
*Available at some supermarkets, and at specialty foods stores and Italian markets.
Creamy White Bean and Chorizo Soup

Ingredients:
1 pound dried cannellini or Great Northern beans (generous 2 cups)
8 cups water
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup whipping cream

Instructions:
Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.
Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Ingredients:
1 2x1-inch piece fresh ginger, peeled, sliced
1 1x1-inch piece fresh galangal,* peeled, sliced
10 Thai basil leaves*
6 fresh cilantro sprigs
2 kaffir lime leaves* or 2 teaspoons grated lime peel
1 tablespoon sliced lemongrass*
2 cups water
2 cups whole milk
1/2 cup sugar
1/2 cup small pearl tapioca* (not quick-cooking)
1 13.5- to 14-ounce can unsweetened coconut milk*
1 large mango, peeled, cut into cubes
1 tablespoon fresh lime juice
Pinch of cayenne pepper
Thai basil sprigs

Instructions:
Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.
*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

Ingredients:
14 ounces Medjool dates (about 1 1/2 cups), pitted
1/2 cup walnuts, toasted
3 tablespoons plus 1/4 cup Greek honey or other honey
1 teaspoon finely grated orange peel
1/2 teaspoon cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle
8 17 1/2x12 1/2-inch or sixteen 13 1/2x8 1/2-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
1 cup Greek whole-milk yogurt

Instructions:
Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.
Preheat oven to 375°F. Line rimmed baking sheet with parchment. If using 17 1/2x12 1/2-inch phyllo sheets, place stack of 8 phyllo sheets on work surface. Halve stack crosswise, forming 16 sheets, each 12 1/2x8 3/4 inches; arrange in 1 stack. Or if using 13 1/2x8 1/2-inch phyllo sheets, stack 16 sheets on work surface. Cover phyllo stack with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush with melted butter. Top with second sheet; brush with butter. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends). Transfer to baking sheet; brush with butter. Repeat with remaining phyllo, butter, and date mixture. Bake until golden, about 23 minutes. Cool on baking sheet.
Spoon yogurt into small bowl (or 8 individual bowls); drizzle remaining 1/4 cup honey over yogurt. Place 1 phyllo roll on each of 8 plates. Serve with honey-yogurt for dipping.
Chai-Spiced Almond Cookies

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds

Instructions:
Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.