iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beef Gulasch

Ingredients:
1/2 cup canola oil
1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
2 garlic cloves, sliced
1 tablespoon dried marjoram
1 1/2 tablespoons tomato paste
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons Hungarian hot paprika
1 cup white wine vinegar
6 cups low-salt chicken broth
2 bay leaves
2 teaspoons finely grated lemon peel
3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs
cut into 3/4-inch cubes

Instructions:
Heat oil in heavy large pot over medium high heat. Add onions and cook until golden brown and soft, stirring often, about 25 minutes. Add garlic and marjoram; cook until garlic softens, about 3 minutes. Add tomato paste and cook until mixture begins to turn dark red, stirring often, about 3 minutes. Add both paprikas and stir to blend; remove from heat and let stand 1 minute for flavors to blend. Add vinegar; stir over medium heat until almost all liquid is absorbed, about 2 minutes. Add broth, bay leaves, and lemon peel; increase heat and bring to boil.
Sprinkle beef with salt and pepper; add to pot. Simmer over medium-low heat until beef is tender, stirring occasionally, about 2 1/2 hours.
Transfer beef to bowl, leaving onions in pot. Boil sauce in pot until reduced to 5 cups, about 15 minutes. Cool slightly. Working in batches, puree sauce in blender until smooth; return to pot. Season with salt and pepper. Return beef to pot. Simmer until heated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Rewarm before serving.
In keeping with the spirit of this menu, pour an Austrian red with the gulasch. The fruity, elegant Feiler-Artinger 2007 Zweigelt ($19) is a good choice.
Poblano Albóndigas with Ancho Chile Soup

Ingredients:
2 large fresh poblano chiles* (9 to 10 ounces total)
1 pound ground beef (15% fat)
1/2 cup coarsely grated zucchini
1/4 cup finely grated onion
1/4 cup panko (Japanese breadcrumbs)**
1 large egg, beaten to blend
2 garlic cloves, pressed
1 tablespoon ground cumin
1 teaspoon dried oregano (preferably Mexican), crumbled
1/2 teaspoon coarse kosher salt
1 tablespoon olive oil
1/2 small onion, coarsely grated
2 garlic cloves, minced
3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
2 teaspoons ground cumin
9 cups low-salt beef broth
1/2 teaspoon dried oregano (preferably Mexican)
1 cup coarsely grated zucchini
1/4 cup long-grain white rice
1/4 cup chopped fresh cilantro
1 tablespoon (or more) fresh lime juice
3 tablespoons (or more) vegetable oil
4 corn tortillas, cut into 1/4-inch-wide strips
Chopped fresh cilantro

Instructions:
Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup).
Place chiles in large bowl. Gently mix in beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.
Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.
Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.
Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.
Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.
Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
** Available in the Asian foods section of some supermarkets and at Asian markets.
*** Available in the spice section of many supermarkets and at Latin markets.
Fried Sunchoke Chips with Rosemary Salt

Ingredients:
2 pounds unpeeled sunchokes (also called Jerusalem artichokes),* scrubbed
Vegetable oil (for frying)
1 tablespoon salt
1 1/2 teaspoons minced fresh rosemary

Instructions:
Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.
Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD: Chips can be made 2 hours ahead. Let stand at room temperature.
Mound chips in bowl and serve.
Tubers of a variety of sunflower; sold in the produce section of some supermarkets and at farmers' markets.
Lamb Köfte with Yogurt Sauce and Muhammara

Ingredients:
1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
11/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
2 tablespoons (or more) olive oil, divided
2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
1/2 cup finely chopped drained roasted red peppers from jar
1/2 cup water
2 tablespoons (or more) pomegranate molasses**
2 tablespoons chopped fresh Italian parsley

Instructions:
Stir all ingredients in medium bowl to blend. Cover and chill.
Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
Available at some supermarkets, natural foods stores, and Middle Eastern markets.
** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts

Ingredients:
3 tablespoons lingonberry preserves, divided, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1/2 cup canola oil, 1 large unpeeled Granny Smith apple, coarsely grated, divided, 1/2 cup walnut halves, toasted , divided, 4 cups thinly sliced red cabbage

Instructions:
Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.
Coconut-and-Almond Candy

Ingredients:
7 fluid ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1/8 teaspoon salt, "2 1/4 cups confectioners sugar", 14 ounces sweetened flaked coconut, 1/2 cup whole almonds, toasted, 16 ounces milk chocolate or coating chocolate

Instructions:
1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray.
2. Combine condensed milk, vanilla extract, and salt in a bowl.
3. Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated.
4. Add coconut and stir until combined.
5. Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour.
6. Using a sharp chef's knife, cut the candy into small rectangles.
7. Line a baking sheet with parchment or wax paper.
8. Melt and temper the chocolate, or simply melt the coating chocolate.
9. Dip the bars into the chocolate, covering completely, and place them on the prepared sheet.
10. Refrigerate candy for 30 minutes or until the chocolate has set.
How To Temper Chocolate

Ingredients:
1 1/2 to 2 pounds chocolate

Instructions:
1. Finely chop 1 1/2 to 2 pounds chocolate. Smaller amounts make it difficult to control the temperature changes.
2. Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula.
3. Do not let the temperature of the chocolate exceed 120°F for dark chocolate or 105°F for milk or white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
4. Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
5. Let the chocolate cool to about 82°F. It it is warmer, keep stirring and let it cool some more. If it is cooler, begin reheating in the next step.
6. Once the chocolate is 82°F, place it back over simmering water. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 85°F to 87°F. Remove the bowl from heat once you have reached the right temperature.
7. Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
Once melted chocolate has been tempered, it must be used before it cools and sets. If it cools to about 84°F to 86°F and is still fairly liquid, it can be reheated to a liquid consistency. If it has completely cooled and solidified, it should be re-tempered. Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 87°F to 88°F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.
Several products exist for those who do not want to temper chocolate. They are called confectionery coatings, coating chocolate, summer coating, or chocolate bark coatings. They are usually made of vegetable fats that melt smoothly and set up quickly to a finish that is very similar to tempered chocolate. They may not contain actual chocolate. Nothing can perfectly duplicate the taste and mouth-feel of tempered chocolate, but quality coatings can be good substitutes. They can be cooled and reheated quickly, and as often as necessary.
Timmy's Brandy Milk Punch

Ingredients:
1 cup brandy, 3 cups milk, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 4 gratings fresh nutmeg, Handful of ice cubes, Crushed ice in 4 glasses

Instructions:
1. Put the brandy, milk, sugar, vanilla, nutmeg, and ice cubes into a blender and blend for 20 seconds.
2. Strain into glasses of crushed ice and serve.
Jalapeño Cheese Grits

Ingredients:
1 cup stone-ground white corn grits, 1 jalapeño pepper, 3 tablespoons butter, 2 tablespoons mascarpone or cream cheese, 1/4 cup grated Edam cheese, Salt

Instructions:
1. Heat 4 cups of water in a large heavy-bottomed pot over high heat until it comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.
2. While the grits are cooking, pan-roast the jalapeño pepper in a small skillet over high heat until the skin is brown and blistered. Cut the pepper in half lengthwise and remove the skin and the seeds from the pepper and discard. Mince the flesh and add it to the pot of grits.
3. Remove the pot from the heat and fold in the butter, mascarpone, and Edam cheese. Season with salt.
King Cake

Ingredients:
1 cup lukewarm milk, about 110°F
1/2 cup granulated sugar
2 tablespoons dry yeast
3 3/4 cups all-purpose flour
1 cup melted butter
5 egg yolks, beaten
1 teaspoon vanilla extract
1 teaspoon grated fresh lemon zest
3 teaspoons cinnamon
Several gratings of fresh nutmeg
2 cups powdered sugar
1/4 cup condensed milk
1 teaspoon fresh lemon juice
Purple, green, and gold decorative sugars
1 fève (fava bean) or plastic baby to hide in the cake after baking

Instructions:
1. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.
3. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.
4. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.
5. Preheat the oven to 375°F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.
6. Once it's doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.
7. For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it's a touch too loose, add a little more powdered sugar.
8. Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into the underside of the cake and, using a spatula, slide the cake onto a platter.
Beignets

Ingredients:
1 cup lukewarm milk, about 110°F, 1/2 cup granulated sugar, 1 package dry yeast, 4 cups all-purpose flour, 1/2 cup melted butter, 1/2 teaspoon salt, 1/2 teaspoon vanilla extract, 4–6 cups canola oil, 1 cup powdered sugar

Instructions:
1. Pour the warm milk into a large bowl. Mix 1 tablespoon of the granulated sugar, the yeast, and a heaping tablespoon of the flour into the milk, mixing with a whisk, until both the sugar and the yeast have dissolved.
2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, salt, and vanilla. Add the remaining flour and sugar, folding them into the wet ingredients with a large rubber spatula. Knead the dough by hand in the bowl for about 5 minutes, then cover the bowl with plastic wrap and refrigerate the dough for 6–8 hours.
3. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 1/4 inch. Cut into 2-inch squares, cover loosely with plastic wrap, and allow the beignets to rise for about an hour.
4. Heat the oil in a large deep skillet over high heat until it reaches 350°F. Use a candy thermometer to check temperature. Fry the beignets in small batches in the hot oil, turning them every 30 seconds or so with tongs, until golden brown all over. Use tongs to remove beignets from the oil and drain on paper towels. Put the powdered sugar into a fine-mesh strainer and dust the warm beignets generously with the sugar.
Chocolate Cupped Cakes with Coffee and Chicory

Ingredients:
2 cups plus 2 tablespoons sugar, 1/4 cup light brown sugar, 1/2 cup Dutch-processed cocoa powder, 3 tablespoons unsalted butter, at room temperature, 1 1/4 cups heavy cream, 1 teaspoon vanilla extract, 2 1/2 cups all-purpose flour, 1 tablespoon instant espresso powder, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup brewed New Orleans–style chicory coffee

Instructions:
Heat the oven to 350°F. Spray the insides of 6 large oven-safe coffee cups or six 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
To make the cocoa sprinkle, whisk 1/4 cup of the sugar, the light brown sugar, and 2 tablespoons of the cocoa powder in a small bowl until most of the brown sugar lumps are broken up, and set aside.
Using a stand mixer (or in a large bowl if using a hand mixer), blend the butter and remaining sugar together on medium speed until the sugar looks like wet sand, about 2 minutes. Reduce the speed to low and add the cream and vanilla, mixing until well blended, using a rubber spatula to scrape the sides of the bowl as necessary.
Whisk the flour, the remaining cocoa powder, espresso powder, baking powder, and salt together in a large bowl and then add it to the butter mixture. Mix on low speed until a stiff dough comes together, then increase the speed to medium and beat for 15 seconds.
Divide the batter between the coffee cups, filling each one about half full, using the back of a spoon to press the batter into the cup. Top each with 2 tablespoons of the reserved cocoa sprinkle and then pour 21/2 tablespoons of coffee over the cocoa. Bake until the cakes soufflé up and the top of each cake is crusty and dry on top with no visible wet spots, about 55 to 60 minutes. Cool for at least 20 minutes before serving.
This cake is best eaten warm within a few hours of baking. If you have some left over the next day, you can heat it up in the microwave before serving to get its gooey quality back.
Calas Fried Rice Fritters

Ingredients:
1/2 cup long-grain white rice (Mahatma® brand if you can find it)
Peanut oil for frying
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Cane syrup for serving

Instructions:
Bring 1 cup of water and a pinch of salt to a boil in a small saucepan. Add the rice, stir once, reduce the heat to low, and cover the pan, cooking 18 to 20 minutes or until the grains of rice are plump and fluff apart with a fork. Turn the rice out onto a parchment paper–-lined baking sheet and cool for 15 minutes, then transfer to a plastic container (don't pack it in). Cover with plastic wrap and poke a few holes in the top. Refrigerate for at least 8 hours or up to 2 days.
Pour enough peanut oil into a large pot to fill it to a 2 1/2- to 3-inch depth and bring to a temperature between 350°F and 360°F over medium heat. Line a plate with paper towels and set aside.
While the oil heats up, place the flour, baking powder, and cinnamon in a medium bowl. Using a stand mixer or a hand mixer, beat the eggs, sugar, and vanilla on high speed until foamy and tripled in volume, 1 1/2 to 2 minutes. Sift in half of the dry ingredients, add the salt, and mix on low speed until only a few dry streaks remain. Sift in the remaining dry ingredients and mix on low speed for a few turns, then add the rice and mix until the fritter batter just comes together into a loose, roughly textured ball.
Once your oil is hot, dip a teaspoon in the hot oil, then into the batter and scoop out a heaping teaspoonful. Hold the spoon close to the oil and let the batter roll off and into the oil. Repeat with the remaining batter; using a slotted spoon, turn and baste the fritters occasionally, allowing them to become golden brown on all sides. (Fry the fritters in two batches if your pot becomes overcrowded.) If the temperature of the oil dips below 350°F, increase the heat to medium-high. Once the fritters are golden brown, transfer them to the prepared plate to cool slightly. Serve on a small plate drizzled with lots of cane syrup.
Oeufs Au Plat

Ingredients:
2 teaspoons softened butter, 2 eggs, 2 pinches salt

Instructions:
1. Rub a room-temperature 9-inch skillet with the butter. Place the skillet on the burner without turning it on. Crack the eggs into the skillet on opposite sides of the pan from each other.
2. Turn the heat on to medium-low and cook the eggs until the whites have coagulated and turned opaque. Season the eggs with salt and serve with Green Onion Sausage and Shrimp Gravy , if you like.