iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Salt and Pepper Crusted Rib Roast

Ingredients:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature 1 hour
2 tablespoons extra-virgin olive oil
3 tablespoons kosher salt
1/3 cup mixed peppercorns (pink
white
and green)

Instructions:
Preheat oven to 450°F with rack in middle.
Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊
Green Tomato and Honeydew Melon Salad

Ingredients:
1 teaspoon ground cumin
2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided
1 tablespoon distilled white vinegar
2 teaspoon finely chopped seeded fresh jalapeño
1 1/2 pounds mixed green tomatoes (not unripe), cut into 3/4-inch wedges
1/2 honeydew melon, cut into 3/4-inch pieces
1/4 cup packed cilantro leaves

Instructions:
Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.
Grilled Rainbow Chard with Fava Beans and Oregano

Ingredients:
2 pounds Swiss chard (preferably rainbow), stems and center ribs cut out (reserve leaves for another use)
1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
1 1/2 tablespoons extra-virgin olive oil, divided
1 small garlic clove, thinly sliced
2 teaspoons chopped oregano
1 teaspoon fresh lemon juice

Instructions:
Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate.
Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) until just barely tender, 3 to 5 minutes (depending on thickness). Cool in an ice bath, reserving cooking water, then transfer to a plate. Prepare fava beans: Cook beans in boiling water 3 minutes, then drain and transfer to ice bath. Gently peel off skins (if using edamame, don't peel). Grill stems and assemble dish: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure. .
Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill chard stems, covered only if using a gas grill, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1-inch lengths.
Cook garlic in remaining 1/2 tablespoon oil in a medium skillet over medium heat, stirring, until just pale golden. Add oregano, beans, and chard and cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice and salt and pepper to taste.
Grilled Oregano Shrimp

Ingredients:
1/4 cup olive oil
2 teaspoons dried oregano, crumbled
1 small red onion
24 peeled and deveined large shrimp (about 1 pound)
4 long metal skewers
Orzo with Feta
Tomatoes
and Dill

Instructions:
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure.
Stir together oil, oregano, and 3/4 teaspoon each of salt and pepper in a bowl.
Cut onion lengthwise into 3/4-inch wedges and separate layers. Toss shrimp and onion with oil mixture, then thread 6 shrimp onto each skewer, alternating with single layers of onion.
Grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 3 to 4 minutes total.
Smokin' Chipotle Pork Stew

Ingredients:
2 tablespoons olive or vegetable oil
1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
2 medium onions, diced
1 (12-ounce) bottle or can beer
5 to 7 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
2 teaspoons ground cumin, or to taste
Salt and freshly ground pepper
to taste

Instructions:
1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
Peanut Butter Buckeyes

Ingredients:
"1 (2-pound) bag confectioners sugar", 3 cups creamy peanut butter
3/4 cup butter, softened
1 (7-ounce) tub dipping chocolate
melted according to package directions

Instructions:
1. Line a large tray or baking sheet with wax paper. In a large bowl, combine the confectioners' sugar, peanut butter, and butter, stirring until well blended. Shape into one-inch balls.
2. With a toothpick, dip each ball into the dipping chocolate until almost covered, leaving some of the peanut butter mixture exposed on top. Place the balls on the tray and refrigerate until firm, about two hours.
Hurry-up Black Bean Dip

Ingredients:
1 medium red onion, chopped
2 (16-ounce) cans black beans, drained and rinsed
2 tablespoons balsamic vinegar
1 tablespoon fresh orange or lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 garlic clove, peeled
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
"Tortilla chips and
if youre with that sort of crowd
assorted cut-up raw vegetables"

Instructions:
1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.
Chilled Soba with Tofu and Sugar Snap Peas

Ingredients:
1 large dried shiitake mushroom
2 1/2 cups water
8 (1-inch) pieces kombu (dried kelp)
1/2 cup soy sauce (preferably Japanese)
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons ponzu sauce (not containing dashi)
1 tablespoon sugar
1 tablespoon Asian sesame oil
1 pound sugar snap peas, thinly sliced
10 ounces baby spinach (16 cups)
1 pound dried soba noodles
1 (14- to 18-ounce) package silken tofu
1 cup thinly sliced scallions, divided
2 tablespoons thin matchsticks of peeled ginger

Instructions:
Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
Return water to a boil.
Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.
Aussie Burger

Ingredients:
1/4 cup ketchup, 1/4 cup mayonnaise, 1 teaspoon Asian chile paste such as sambal oelek, 1 1/4 pounds ground beef chuck, 4 kaiser rolls, split, 4 pineapple rings, 1 tablespoon vegetable oil, divided, 4 large eggs, 3/4 cup drained sliced pickled beets

Instructions:
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
Combine ketchup, mayonnaise, and chile paste.
Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 (4 1/4-inch-diameter) patties.
Lightly toast rolls on grill.
Pat pineapple dry and brush with 1/2 tablespoon oil.
Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total.
Heat remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.
Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.
Roasted Red Peppers and Cauliflower with Caper Vinaigrette

Ingredients:
4 red bell peppers
2 heads cauliflower, trimmed and cut into 2-inch florets
3/4 cup extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
1/4 cup large capers (not salted)
drained and rinsed

Instructions:
Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
Zucchini Potato Tortilla

Ingredients:
2 pounds zucchini (preferably small; 6 to 8)
2 pounds boiling potatoes
1 1/2 cups olive oil
2 1/2 cups chopped Spanish onion (1 pound)
10 large eggs
a 12-inch nonstick skillet

Instructions:
Coarsely grate zucchini, then toss with 2 teaspoons salt and let stand 30 minutes.
While zucchini stands, peel potatoes and cut into 1/3-inch dice.
Heat oil in skillet over medium-high heat until hot, then add potatoes, onion, and 3/4 teaspoon salt. Reduce heat to medium-low and cook (without browning), uncovered, stirring occasionally, 30 minutes.
Transfer zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible, transferring as squeezed to a small bowl.
Add zucchini to potatoes and cook, stirring occasionally, until potatoes are tender and zucchini is slightly browned, about 15 minutes. Drain vegetables in colander set over a bowl, reserving oil. Cool 5 minutes.
Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon reserved oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Return 1 tablespoon reserved oil to skillet and add egg mixture, pressing potatoes flush with eggs. Cook over low heat, covered, until almost set and underside is golden, 12 to 15 minutes. Remove from heat and let stand, covered, 15 minutes.
Run a rubber spatula around tortilla and shake skillet gently to loosen (if bottom sticks, carefully slide spatula underneath). Slide tortilla onto a large flat plate, then cover with skillet and invert tortilla back into skillet. Round edge of tortilla with rubber spatula and cook over low heat, uncovered, until set, about 15 minutes more.
Slide tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.
Grilled Lamb Meatballs

Ingredients:
1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Instructions:
1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
3. Serve with the dipping sauce (see above), if desired.
Market Sandwich

Ingredients:
1/2 cup white vinegar, 1 cup thinly sliced red onion, 1 cup canned black beans, rinsed and drained, 1/2 teaspoon ground cumin, 1/4 cup fat-free mayonnaise, 1 teaspoon finely chopped canned chipotle chile with sauce, 1 tablespoon fresh lime juice, 8 slices whole-grain bread, 2⁄3 cup crumbled reduced-fat feta, 1 medium avocado, thinly sliced, 2 tablespoons fresh cilantro, chopped, 1 tomato, cut into 8 slices

Instructions:
Boil 1 cup water with vinegar in a small stainless steel saucepan. Add onion; turn off heat; let sit 30 minutes; drain. Puree beans and cumin in a blender. Mix mayonnaise, chipotle and lime juice in a bowl; spread on 4 slices of bread. Top remaining slices with bean puree, onion, cheese, avocado, cilantro and tomato. Close sandwiches; serve.
Grilled Vegetable and Mozzarella Panini

Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Vegetable oil cooking spray
1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)
1 medium zucchini, cut into 8 slices (1/4 inch each)
1 red bell pepper, cored, seeded and quartered
8 slices ciabatta
1 cup shredded reduced-fat mozzarella
8 large fresh basil leaves

Instructions:
Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.
Pann Bagnat

Ingredients:
12 ounces canned chunk light tuna in water, drained
8 pitted kalamata olives, coarsely chopped
1/4cup chopped red onion
2 anchovies, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
2 teaspoon capers
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
8 slices tomato
4 lettuce leaves
1 baguette (about 16 inches)
sliced horizontally and

Instructions:
Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.
Porcupine Meatballs

Ingredients:
1 pound uncooked shrimp, peeled, deveined, and tails removed
2 tablespoons finely chopped scallions
2 teaspoons soy sauce
1/2 teaspoon grated fresh ginger
1/2 cup short-grain rice (such as arborio), soaked in 2 cups very hot water for 2 hours
Cabbage or lettuce leaves
Ponzu sauce (available at Asian specialty stores) or more soy sauce

Instructions:
1. Put half the shrimp in a food processor and pulse until finely chopped.
2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).
3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.
5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.
Salt and Pepper Shrimp

Ingredients:
1 1/2 pounds medium shrimp in shell
3 quarts corn oil
3 tablespoon plus 1 teaspoon kosher salt, divided
2 large egg whites, at room temperature 30 minutes
1 cup cornstarch
3 tablespoons plus 1 teaspoon freshly ground black pepper (not fine)
2 cups sliced (1/8 inch thick) fresh jalapeño (about 8 chiles)
3 cups cilantro sprigs (from 2 bunches)
2 teaspoons flaky sea salt, such as Maldon, or to taste
Equipment: a deep-fat thermometer

Instructions:
Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off legs.
Heat oil to 400°F in an 8-to10-quart heavy pot.
Toss shrimp with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry.
Meanwhile, pulse egg whites in a blender until watery, then put in a bowl.
Stir together cornstarch, 3 tablespoons pepper, and 2 tablespoons kosher salt in another bowl.
Toss half of shrimp with 1/2 teaspoon each of kosher salt and pepper in a third bowl; dip in egg white, letting excess drip off, then lightly dredge in cornstarch mixture, shaking off excess. (Coating should be as light as possible.) Fry until crisp and cooked through, 1 1/2 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Season, coat, and fry remaining shrimp.
Reduce oil temperature to 375°F.
Fry half of chiles with half of cilantro until cilantro just starts to turn dark green and chiles are wilted (do not brown chiles), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. (Cilantro will crisp as it cools.)
Repeat with remaining chiles and cilantro.
Serve shrimp topped with fried chiles and cilantro and sprinkled with sea salt. Serve immediately.
Mediterranean Roast Beef Pita

Ingredients:
3 tablespoons pine nuts, 1/2 pound deli roast beef, cut into thin strips, 2 cups shredded romaine lettuce, 1 cup shredded carrots, 1 cup thinly sliced cucumber, 1/2cup thinly sliced red onion, 1/3 cup crumbled feta, 4 whole-wheat pita pockets, 2 tablespoons fat-free mayonnaise, 2 tablespoons skim milk, 1 tablespoon cider vinegar

Instructions:
Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.
Barbecue Chicken Meatballs

Ingredients:
1 pound ground chicken
2/3 cup corn-bread crumbs or bread crumbs
1 egg
1 teaspoon chili powder
1 small onion, grated and drained
1/2 teaspoon paprika (optional)
1 teaspoon kosher salt
2 tablespoons applesauce
2 tablespoons olive oil
"1 cup barbecue sauce (we like Trader Joes)"

Instructions:
1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.
2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.
3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve.
Salmon BLT

Ingredients:
1/4 cup fat-free mayonnaise
1 teaspoon lemon zest
1 1/2 teaspoons lemon juice
Pinch of cayenne pepper
4 slices center-cut bacon
2 teaspoons olive oil
10 ounces salmon, cut into 4 fillets, skin removed
8 slices country white (or whole-wheat) bread
4 lettuce leaves
8 slices tomato

Instructions:
Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside. Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels. Drain. Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Toast bread and spread 4 slices with mayonnaise mix. Place 1 lettuce leaf, 2 slices tomato, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve.
Bratwurst in Beer

Ingredients:
1/4 cup butter
2 medium onions, sliced into thin rings
4 garlic cloves, finely chopped (optional)
3 to 4 (12-ounce) cans cheap beer (Wisconsin fans insist on Pabst Blue Ribbon)
8 bratwurst links
8 small, crusty hoagie rolls<
Whole-grain mustard
Dill pickle spears

Instructions:
1. Prepare the grill for a medium-hot fire
2. Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic (if using); cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.
3. Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve.
4. With tongs, place the bratwurst in the rolls. Serve with the onions, mustard, and pickle spears.
Watermelon, Tomato and Mint Salad

Ingredients:
1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
1 medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
4 tablespoons chopped fresh mint
1 cup (4 ounces) crumbled feta

Instructions:
Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.
Soft Lady Fingers

Ingredients:
5 large eggs, separated, at room temperature 30 minutes, 2/3 cup sugar, divided, 7/8 cup all-purpose flour, Confectioners sugar for dusting, Equipment: a pastry bag with 3/4-inch

Instructions:
Preheat oven to 350°F with rack in middle.
Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
Beat egg whites with cleaned beaters until they just hold soft peaks.
Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.