iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tuna, Fresh Mozzarella, and Basil Pizza

Ingredients:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 teaspoons extra-virgin olive oil plus additional for brushing and drizzling
4 large green onions, chopped
1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
1/2 8-ounce ball fresh mozzarella cheese, cut into 12 thin slices, drained on several layers of paper towels
12 large fresh basil leaves
4 cherry tomatoes, quartered
4 Kalamata olives, pitted, quartered
2 radishes, thinly sliced
1 teaspoon minced peeled fresh ginger

Instructions:
Position rack in center of oven and preheat to 400°F. Roll out puff pastry on floured work surface to 11-inch square. Using 4 1/2-inch bowl as guide, cut out 4 rounds from pastry. Transfer pastry to large ungreased baking sheet, spacing apart. Place another baking sheet atop pastry rounds to weigh down slightly. Bake until pastry is golden brown and baked through, about 20 minutes. Uncover pastry and cool completely. DO AHEAD: Pastry can be made 6 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Heat 2 teaspoons olive oil in medium nonstick skillet over medium heat. Add green onions; sauté until soft but not brown, about 2 minutes. Remove from heat. Divide green onions among pastry rounds. Brush tuna lightly with olive oil; sprinkle with salt and pepper. Alternate 3 tuna slices, 3 mozzarella slices, and 3 basil leaves in concentric circles, slightly overlapping, atop green onions on each pastry round. Scatter tomatoes, olives, and radish slices over each. Sprinkle each with ginger and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes. Transfer to plates.
Classic Cheese Soufflé

Ingredients:
2 tablespoons finely grated Parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

Instructions:
Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
Coconut Cake with Mascarpone Frosting

Ingredients:
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup whole milk
1 1/2 cups finely grated peeled fresh coconut
2 3/4 teaspoons finely grated lime peel, divided
3/4 cup mascarpone cheese* (about 6 ounces)
1/4 teaspoon ground cloves
2 2/3 cups powdered sugar
1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact (about 2 ounces; use vegetable peeler)

Instructions:
Preheat oven to 325°F. Line bottom of 9-inch diameter springform pan with parchment paper; butter paper and pan.
Whisk flour and baking powder in medium bowl. Using electric mixer, beat sugar, 3/4 cup butter, and vanilla in large bowl until blended. Beat in eggs 1 at a time. Add flour mixture alternately with milk in 2 additions each, beating until just blended. Stir in 1 1/2 cups finely grated coconut and 1 1/4 teaspoons lime peel.
Transfer mixture to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool cake in pan 20 minutes. Cut around sides to loosen; invert onto platter. Cool completely.
Using electric mixer, beat 3 tablespoons butter, 1 1/2 teaspoons lime peel, mascarpone, and cloves in large bowl. Add powdered sugar; beat just until smooth.
Spread mascarpone frosting over top of cooled cake. Garnish top edge with 1/2 cup shaved coconut. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
*An Italian cream cheese; sold at many supermarkets and at Italian markets.
Shrimp and Coconut Rolls

Ingredients:
10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces
2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)
1 1/4 cups finely grated peeled fresh coconut
1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)
1 tablespoon plus 1/2 cup fresh lime juice
6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided
4 1/2 teaspoons sugar, divided
3 teaspoons minced seeded red or green serrano chiles, divided
2 tablespoons finely chopped green onion
2 teaspoons chopped fresh mint leaves
15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)**

Instructions:
Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in large bowl.
Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving.
Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.
* Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.
Grilled Citrus Chicken Under a Brick

Ingredients:
1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet

Instructions:
Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.
New Orleans Shrimp, Okra, and Tomato Sauté

Ingredients:
1 1/4 pounds large uncooked shrimp, peeled, deveined
3 teaspoons Cajun seasoning, divided
6 slices smoked bacon, chopped
3 tablespoons all purpose flour
2 cups frozen cut okra (from 16-ounce package), thawed
1 12-ounce container cherry tomatoes
1 8-ounce bottle clam juice
1/4 teaspoon ground allspice
2 green onions
chopped

Instructions:
Toss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat. Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add flour to drippings in skillet. Stir constantly until roux is very dark brown, about 5 minutes. Add okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam juice and allspice. Boil until sauce is thick, stirring often, about 3 minutes. Add shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix in chopped green onions and cooked bacon. Serve.
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Ingredients:
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro
divided

Instructions:
Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
Ground Coriander and Cilantro Flatbreads

Ingredients:
1 1/2 cups (or more) unbleached all purpose flour
2 1/2 teaspoons ground coriander
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped fresh cilantro
3/4 cup (or more) plain whole-milk yogurt
Olive oil (for frying)

Instructions:
Sift first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.
Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.
Mango-Radicchio Caprese with Basil Vinaigrette

Ingredients:
1/3 cup chopped fresh basil plus 8 whole large basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
8 radicchio leaves, thick ends trimmed
2 large mangoes, peeled, halved, thinly sliced
8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)

Instructions:
Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.
Overlap radicchio, mangoes, cheese, and basil leaves on plates. Drizzle with vinaigrette. Serve, passing remaining vinaigrette.
Asian Chicken Salad with Snap Peas and Bok Choy

Ingredients:
2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu*
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

Instructions:
Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
* Available in the Asian foods section of some supermarkets and at Asian markets.
Rhubarb and Strawberry Compote with Fresh Mint

Ingredients:
3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint

Instructions:
Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.
Chicken-Fried Skirt Steak with Country Gravy

Ingredients:
1 cup beef broth, divided
1/2 cup all purpose flour
4 4- to 5-inch-long pieces skirt steak
2 tablespoons (1/4 stick) butter
1 fully cooked breakfast pork-sausage patty (about 1 ounce), finely chopped
1/2 cup whipping cream
1/2 teaspoon dried sage
Pinch of ground cloves
1/3 cup chopped green onion tops

Instructions:
Pour 1/2 cup broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time.
Melt butter in large nonstick skillet over high heat. Add steaks. Sauté until brown, about 3 minutes per side. Transfer to plate.
Pour off butter from skillet. Add 1 teaspoon flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves. Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper. Mix in green onion tops. Spoon gravy over steaks.
Mini Corn on the Cob

Ingredients:
Kosher salt to taste, 3 ears corn, shucked and cut into thirds, 3 tablespoons unsalted butter, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1 cup grated Parmesan

Instructions:
1. In a pot of salted boiling water, cook the corn, covered, for about 4 minutes. Drain and set aside.
2. Return the pot to medium heat and melt the butter.
3. Add the lime juice and chili powder and stir to combine.
4. Return the cobs to the pot and stir until they're coated with the mixture.
5. Transfer to a platter, sprinkle with the Parmesan, and serve.
Chinese Broccoli

Ingredients:
1 pound Chinese broccoli, trimmed (or 2 bunches Broccolini)
2 tablespoons unsalted butter
2 teaspoons soy sauce
1/4 teaspoon Chinese five-spice powder
1/3 cup roasted soy nuts or peanuts
crushed

Instructions:
1. In a pot filled with 2 inches of water, steam the broccoli or Broccolini until the stems are just tender, 4 to 5 minutes. Transfer to a platter.
2. Discard the water. Add the butter, soy sauce, five-spice powder, and 2 teaspoons water and place over medium-low heat.
3. Stir until the butter has melted.
4. Drizzle the mixture over the vegetables, top with the nuts, and serve.
Rice and Beans

Ingredients:
1 tablespoon olive oil, 1 medium onion, peeled and chopped, 1 medium green bell pepper, seeded and chopped, 2 garlic cloves, thinly sliced, 1/2 teaspoon kosher salt, 1 14-ounce box boil-in-bag rice, uncooked, 1 14-ounce can red kidney beans, drained and rinsed, Freshly ground black pepper to taste

Instructions:
1. Heat the olive oil in a heavy saucepan over medium-high heat.
2. Add the onion, bell pepper, garlic, and salt and sauté, stirring, for about 5 minutes.
3. Pour the rice from the bag into the pan, then stir in the beans and 1 1/4 cups water. Bring to a boil.
4. Cover, reduce heat to medium-low, and simmer until the liquid is absorbed, 10 to 15 minutes.
5. Remove from heat and let stand, covered, for 5 minutes.
6. Season with the black pepper, stir gently, and serve.
Braised Artichokes

Ingredients:
4 tablespoons extra-virgin olive oil, 4 garlic cloves, thinly sliced, 3 globe artichokes, trimmed and halved lengthwise, 1 1/4 cups dry white wine, 3 whole sprigs fresh mint or thyme, Kosher salt and freshly ground black pepper to taste

Instructions:
1. Heat the olive oil in a heavy saucepan over medium heat.
2. Add the garlic and sauté, stirring, for about 30 seconds.
3. Add the artichokes and toss until they're coated with oil.
4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
6. Discard the thyme (if using).
7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.
Potato-Bacon Hash

Ingredients:
6 slices bacon
1 1/2 pounds red bliss or Yukon gold potatoes, washed and cut into small chunks
1 bunch scallions, white and green parts (optional)
2 garlic cloves, minced
Kosher salt and freshly ground black pepper to taste

Instructions:
1. In a heavy skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate.
2. Remove all but 1 tablespoon of the fat and return the pan to high heat.
3. Add the potatoes, white scallions (if using), garlic, salt, pepper, and 1/4 cup water. Bring to a boil.
4. Cover, reduce heat to medium-low, and simmer until the potatoes are just tender, 8 to 10 minutes.
5. Add the bacon, broken into pieces. Cook, stirring occasionally, for about 10 minutes more.
6. Remove from heat, garnish with the green scallions (if using), and serve.
Homemade Butter and Buttermilk

Ingredients:
6 cups heavy cream, preferably organic
1/4 teaspoon fine sea salt
Special equipment: 5-quart stand mixer (or larger)

Instructions:
Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.
Yuba Pappardelle with English Peas, Fava Leaves, and Basil

Ingredients:
1/2 cup homemade or purchased vegetable stock
1/4 teaspoon fine sea salt
2 cups (12 ounces) fresh English peas
2 cups Homemade Buttermilk or whole milk (see Test-Kitchen Tips, below)
6 sheets fresh or frozen (thawed) yuba (about 6 ounces) cut in half lengthwise and then crosswise into 1-inch-wide strips (see Test-Kitchen Tips, below)
1 cup (6 ounces) fresh English peas
1/2 teaspoon fine sea salt
1 cup fresh fava leaves, loosely packed (see Test-Kitchen Tips, below)
1/2 cup fresh basil leaves, torn and loosely packed (about 24 leaves)
1/4 teaspoon freshly ground black pepper

Instructions:
In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas' vibrant green color, cool purée over ice bath before refrigerating.)
In medium saucepan over moderate heat, stir together buttermilk, yuba, peas, and 1/4 teaspoon salt. Bring to simmer, then reduce heat to low, cover, and cook until peas are just tender, about 2 minutes. Stir in pea purée and fava leaves, cover, and cook until fava leaves are wilted, about 30 seconds. Remove from heat and stir in basil, remaining 1/4 teaspoon salt, and pepper. Serve immediately.
Chocolate Hazelnut Spiced Cookies

Ingredients:
1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon grated orange zest
3 tablespoons fresh orange juice
1 tablespoon hazelnut-flavored liqueur (preferably Frangelico)
1/2 cup confectioners sugar
1/2 cup unsweetened cocoa powder (not Dutch-process)
3 tablespoons water
1 tablespoon hazelnut-flavored liqueur

Instructions:
Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.
Whisk together all icing ingredients until smooth.
Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.