iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tomato, Red Onion, and Basil Bruschetta

Ingredients:
2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove
peeled
halved

Instructions:
Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
Top toasted focaccia with tomato mixture and serve.
Orzo with Garbanzo Beans, Goat Cheese, and Oregano

Ingredients:
1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
15-ounce log soft fresh goat cheese
crumbled (about 1 cup)

Instructions:
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.
Grits, Cheese, and Onion Soufflés

Ingredients:
2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces)
divided

Instructions:
Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
Grilled Chicken and Ratatouille

Ingredients:
2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless chicken breast halves (about 3 pounds)
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

Instructions:
Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.
Rustic Plum and Port Tart

Ingredients:
2 cups tawny Port
1/2 cup (packed) plus 1 tablespoon golden brown sugar
1/4 teaspoon allspice
1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered
1 tablespoon all purpose flour
1 refrigerated pie crust (half of 15-ounce package)
Vanilla ice cream

Instructions:
Preheat oven to 375°F. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes. Place plums in large bowl. Sprinkle flour over; toss to coat. Drizzle 1/3 cup syrup over plums; toss to coat. Reserve remaining syrup.
Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 1 1/2-inch border; drizzle any remaining syrup from bowl over plums. Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.
Bake tart until crust is golden and syrup is bubbling, about 45 minutes. Cut warm or room-temperature tart into wedges. Serve with scoop of vanilla ice cream, drizzling additional syrup over.
Beef Ribs with Orange and Smoked Paprika Sauce

Ingredients:
2/3 cup sweet orange marmalade, 1/4 cup Sherry wine vinegar, 2 tablespoons frozen orange juice concentrate, thawed, 2 tablespoons extra-virgin olive oil, 1 tablespoon smoked paprika* plus more for sprinkling, 1 1/4 teaspoons ground cumin plus more for sprinkling, 6 meaty beef ribs, Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, available at some supermarkets, at specialty foods stores, and from tienda.com.

Instructions:
Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.
Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.
Chilled Tomato-Tarragon Soup with Croutons

Ingredients:
1/2 cup olive oil, divided
7 tablespoons finely chopped fresh tarragon, divided
8 1/3-inch-thick baguette slices
4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided
1 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste

Instructions:
Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. Season with salt and pepper. Brush over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 6 minutes per side. Transfer croutons to plate.
Meanwhile, heat 1/4 cup oil in another large skillet over medium heat. Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste. Reduce heat to medium-low. Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.
Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Discard solids in sieve. Season soup with salt and pepper.
Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.
Grilled Asian Flank Steak with Sweet Slaw

Ingredients:
1/4 cup soy sauce
5 tablespoons vegetable oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 1 1/2-pound flank steak
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
3/4 cup chopped green onions
divided

Instructions:
Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
Pan Seared Salmon on Baby Arugula

Ingredients:
2 center-cut salmon fillets (6 oz. each)
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly slivered red onion
Salt and freshly ground black pepper, to taste
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar

Instructions:
1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.
2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
4. Meanwhile, combine the arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.
Chicken Breast with Salsa

Ingredients:
2 skinless and boneless chicken breast halves (about 4 oz. each)
Juice of 1 lemon
1/4 cup extra-virgin olive oil
2 tsp minced garlic
Salt and freshly ground black pepper, to taste
Salsa, for serving (see recipe)
1 Tbsp chopped fresh cilantro leaves
for garnish

Instructions:
1. Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.
2. Remove the chicken from the marinade, then grill or broil 4 inches from the heat source, basting with marinade until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.
3. Slice each breast into 1/2-inch slices on the diagonal and reform on two dinner plates; top with the salsa. Sprinkle with the tablespoon of cilantro. Serve immediately.
Toss 1 diced avocado in a bowl with 1 tablespoon lime juice. Fold in 1 diced tomato and 2 tablespoons chopped cilantro. Season to taste.
Vinegar Sauce

Ingredients:
2 cups cider vinegar, 1/2 cup plus 2 tablespoons ketchup, 1/4 cup firmly packed brown sugar, or more to taste, 5 teaspoons salt, or more to taste, 4 teaspoons hot red pepper flakes, 1 teaspoon freshly ground black pepper, 1 teaspoon freshly ground white pepper

Instructions:
Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.
Smoked Salmon Chips

Ingredients:
6 slices of smoked salmon
12 large potato chips
2 tbs crème fraîche (or sour cream)
Chive
thyme or dill for decoration

Instructions:
1. Divide each salmon slice in two, roll them to an appropriate size, and place them on the chips.
2. Put the crème fraiche in a plastic bag and cut a little hole in one corner to make the bag work as a piping bag. Pipe about 1/2 tsp onto each salmon chip.
3. Decorate with chive, thyme, or dill.
Make it easy on yourself by placing all the ingredients on a tray and letting your guests compose their own hors d'oeuvres.
Spice it up by using different types of chips such as sweet potato, delta blue potato, or daikon radish. Works well with caviar instead of salmon, too. You can also make your own chips in the oven with thin slices of potatoes.
Scandinavian Ceviche

Ingredients:
1 grapefruit
1/2 avocado
4 ounces pre sliced gravlax (or smoked salmon)
2 tbsp finely diced red onion

Instructions:
1. Fillet the grapefruit by first cutting off the peel so that the citrus flesh is exposed. Then cut out the fillets by angling the knife and cutting by the natural partings. The fillets come out in half moon shapes. Cut the fillets into 1/2 inch pieces.
2. Peel and chop the red onion coarsely. Peel the avocado and cut into 1/2 inch cubes. Do the same with the salmon slices.
3. Mix all the ingredients in a plastic bowl or plastic bag. Let the mixture soak for at least an hour in the fridge.
Serve the ceviche in shot glasses with a teaspoon. Ceviche tastes best cool, so serve the shot glasses on a deep tray filled with ice.
This dish keeps well in the refrigerator and can be prepared up to twenty-four hours beforehand; the citrus juice ensures the avocado doesn't turn brown and dull.
Make a more traditional ceviche by using raw fish, shrimp, or scallops. Use lime juice instead of grapefruit, and add chopped tomatoes and cilantro. Use white fish, such as cod or snapper. Always freeze the fish for at least 3 days before you use it to kill any possible parasites.
French Fries with Three Dips

Ingredients:
4 large potatoes, 1 tsp vegetable oil, Salt, 1/2 cup mayonnaise, 2 tsp fresh chopped rosemary, Salt and pepper to taste, 2 tbsp of Dijon mustard, 4 tbsp of crème fraîche, 1/2 tsp of wasabi, Salt and white pepper to taste, 1/2 cup ketchup, 2 tsp curry

Instructions:
1. Turn your oven to 425°F.
2. Peel the potatoes and cut them into equal sized sticks, about a 1/2 inch wide. Toss the pieces that are too small because they will burn in the oven.
3. Rinse the potatoes pieces and place them in a large pot of boiling salted water. Boil for 2 minutes. Strain the potatoes and rinse them in cold water until they cool. Place the potato sticks on a layer of paper towels and let them dry off.
4. Once dried, place the potatoes on a baking sheet lined with parchment paper. Dribble the oil on top and toss the potatoes with your hands until the oil is evenly distributed. Spread the potatoes evenly along the baking sheet, and make sure that the potato pieces are not touching each other.
5. Bake the potatoes in the middle of your oven for about 30 minutes. Turn the potatoes after about 15 minutes so they get even color.
1. Mix the mayo and rosemary.
2. Let it sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
1. Mix the mustard and crème fraîche in a bowl and add the wasabi. Start with 1/4 tsp and taste the mixture. Then add the rest to desired spiciness. Keep in mind that the flavor will be enhanced the longer the dipping sauce sits.
2. Let the mixture sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
1. Mix the ketchup and curry, and let it sit for at least an hour in the fridge.
Nothing says "party" like individual serving cups—they are easy for your guests to hold while mingling and look great. Serve the fries in decorative cones made out of any decorative paper or even something simple like a newspaper (why not the yellow pages?). Roll the paper into proportionate cones, line them with wax paper, and staple them at the edge. Serve the cones on a tray with the dipping sauces. Make the perfect tray yourself by punching holes in a box lid and placing the cones in the holes.
Buy frozen French fries from your grocery store that just need to be heated or even ready-made ones from a restaurant. Get rid of the "evidence" and serve the fries in decorative cones with your homemade sauces.
Chop fresh herbs and mix with the pommes when they come out of the oven. It looks, smells, and tastes great. You can also use different colored potatoes, such as red skinned, orange sweet potatoes, or blue potatoes of the delta blue variety.
Lamb Skewers with Hot Mint and Pistachio Sauce

Ingredients:
12 oz of tender boneless lamb shoulder, 2 garlic cloves, 3 tbsp lemon juice, Salt and pepper to taste, 4 chopsticks, lacquered for color, 1/2 cup mint gel, 1/4 cup pistachio nuts, Cayenne, white and black, Salt and pepper to taste

Instructions:
1. Cut the lamb into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
1. Peel and chop the pistachio nuts. Add to a small saucepan and roast for 2 minutes or until hot. Lower the heat and add the mint gel, letting it melt over low heat.
2. Add the peppers to taste. By stirring the peppers, they will cook more evenly.
Lamb that is grain fed has a less gamey flavor than the grass-fed lamb. So if you usually don't like lamb because it is gamey, try grain-fed lamb.
Tarragon Chicken with Anchovy Cream

Ingredients:
12 oz, about 2 boneless chicken breasts, 2 tbsp chopped tarragon, 2 tbsp lemon juice, 1 tbsp olive oil, Salt and pepper to taste, 4 chopsticks, lacquered for color, 1 tbsp olive oil, 2 anchovy fillets in oil, 1 tsp lemon zest, 2 tbsp lemon juice, 1/2 cup crème fraîche, 2 tbsp grated parmesan cheese, 1 pinch tarragon, Salt and pepper to taste

Instructions:
1. Cut the chicken breasts into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
1. Heat the olive oil in a small saucepan. Add the anchovy fillets and stir them until they melt.
2. Remove the saucepan from the heat and add the rest of the ingredients. Salt and pepper to taste. Add more lemon juice if you want.
The skewers can be served both warm and cold.
The sauce tastes better the longer it gets to absorb the flavors, so it can easily be prepared the day before. The same goes for the marinated skewers. Prepare and marinate the day before and just grill before the guests arrive.
If you have access to a grill, then of course that adds to the flavor. Don't forget to soak nonlacquered skewers beforehand so that they don't catch fire.
Chèvre with Candied Figs

Ingredients:
3/4 pound chèvre or other goat cheese, 4 fresh figs or 1/2 cup dried, 1/4 cup of balsamic vinegar, 3 tbsp of brown muscovado sugar, or brown sugar

Instructions:
1. Slice the chèvre log, and place on an oven pan. Cut the figs into rounds.
2. Pour the balsamic vinegar and sugar into a small pot, and bring it to a boil. Lower the heat and let it simmer until the mixture is reduced and sticks to the back of a spoon.
3. If you are using dried figs, place them in the vinegar mixture and let them absorb some of the fluid while the mixture cools.
4. Heat the chèvre cheese slices quickly by using your oven's broiler function for about 3 minutes, or until the cheese has slightly started to melt. Place the cheese on a serving plate, and top it with the candied figs and vinegar mixture. Serve warm.
You can replace muscavado sugar with brown sugar, honey, or regular sugar. Always taste the mixture since the different sugars have different sweetness, and you might have to add more.
With their peppery honey flavor, Black Mission figs are the best money can buy. Fresh Black Mission figs are only available a few weeks out of the year, so if you happen to come across some, make compotes and freeze for later use.
The sugar is available in light and dark flavors, and is a raw sugar made from sugar canes. Compared with regular refined sugar, it is less processed and high in mineral content. The darker sugar has a liquorish flavor, and the lighter version has a toffee flavor.
Lavender and Peach Bellini

Ingredients:
1 part peach puree, 2 parts Prosecco or another sparkling wine, 1 pinch of edible, nontoxic, dried or fresh lavender

Instructions:
1. Place the puree in the bottom of a champagne glass.
2. Carefully pour in the sparkling wine.
3. Don't stir, but use a spoon to pull the puree up along thesides of the glass, so that you won't lose the bubbles.
4. Decorate with the lavender.
Caramelized Bananas

Ingredients:
2 tablespoons butter, melted
2 tablespoons brown sugar
4 firm, ripe bananas
1 to 2 tablespoons rum or liqueur (such as Frangelico
Kalúa
Cointreau
or kir; optional)

Instructions:
1. Prepare a medium fire in the grill.
2. Combine the butter and brown sugar in a shallow dish. Peel the bananas, cut in half lengthwise, and then again crosswise. Add the bananas to the butter mixture and toss very gently to coat.
3. Grill the bananas, turning once, until a crispy brown coating of caramelized sugar forms on the surface, about 5 minutes per side. Watch carefully; don't allow the sugar to char.
4. Remove from the grill and, if desired, drizzle the rum or liqueur on top. Serve hot.
Bumble's Ginger Roulade

Ingredients:
6 tablespoons salted butter
2/3 cup treacle or mild molasses (not blackstrap)
1/4 cup sugar
Scant 1/2 cup water
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 large egg, separated
Confectioners sugar for dusting
1 cup chilled heavy cream
1/3 cup chopped crystallized ginger

Instructions:
Preheat oven to 350°F with rack in middle. Line bottom and sides of a buttered 15- by 10-inch shallow baking pan (1 inch deep) with a sheet of parchment paper and butter parchment.
Melt butter with treacle, sugar, and water in a small saucepan over medium heat, stirring, then cool to room temperature, stirring occasionally.
Whisk together flour, baking powder, and ground ginger in a large bowl. Whisk in butter mixture and egg yolk until smooth.
Beat egg white in a medium bowl with an electric mixer until it just holds stiff peaks, then fold into batter gently but thoroughly.
Pour into baking pan, spreading evenly, and bake until top is golden and firm to the touch, 18 to 22 minutes. Cool cake in pan 5 minutes, then cover cake with a slightly damp kitchen towel and cool completely, about 1 hour.
Dust cake generously with confectioners sugar, then cover with a sheet of parchment, then with a baking sheet or rack. Invert cake and peel off parchment now on top.
Beat cream until it just holds stiff peaks, then spread evenly over top of cake, leaving a 1/2-inch border. Sprinkle crystallized ginger over cream. Roll up cake, starting from a short side, to make a 10-inch log, removing parchment as you go.
If desired, slices of roulade can be frozen (up to 1 week), then lightly sprinkled with turbinado sugar (such as Sugar in the Raw) and broiled (do not thaw first) in a shallow baking pan 5 to 6 inches from heat until golden, about 3 minutes.
Avocado and Watercress Salad

Ingredients:
1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Instructions:
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.