iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pico de Gallo: Fresh Tomato Salsa

Ingredients:
3/4 pound tomatoes (about 2 medium), seeded and finely diced (1 1/2 cups)
1/3 cup chopped cilantro
1/4 cup finely chopped white onion
1 small fresh jalapeño or serrano chile, finely chopped, including seeds, or more to taste
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt
or 1 teaspoon kosher salt

Instructions:
Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.
This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.
Garbanzo Bean Stew with Escarole

Ingredients:
1/2 teaspoon olive oil
1/2 small onion, chopped
2 cloves garlic, finely chopped
Salt and black pepper
7 ounces (1/2 can) garbanzo beans (chickpeas), drained
1 cup reduced-sodium chicken broth
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon crumbled saffron
1 cup thinly sliced escarole (about 1/2 head)

Instructions:
Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes.
Remove half of the stew; purée it in a blender or food processor. Return the purée to the pot. (Alternatively, you may use an immersion blender briefly to purée the stew directly in the pot.) Add the escarole. Simmer for 5 minutes until the escarole is tender, adding more water if the mixture is too thick.
Soba Noodle Stir-Fry

Ingredients:
3 ounces soba noodles, 4 ounces extra-firm tofu, drained, patted dry, and cut into small cubes, Salt, 1 stalk broccoli, cut into small florets, stems thinly sliced, 2 ounces sugar snap peas, 1 tablespoon reduced-fat smooth peanut butter, 1 tablespoon rice vinegar, 1 tablespoon reduced-sodium soy sauce, Pinch of red pepper flakes, if desired, 2 cloves garlic, minced

Instructions:
Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.
Saffron Shrimp Paella

Ingredients:
1/2 teaspoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, chopped
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
Salt and black pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
3/4 cup arborio rice
6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
1/2 cup frozen small peas
thawed

Instructions:
In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.
Carne Adobada: Grilled Adobo-Marinated Skirt Steak

Ingredients:
2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
1/4 cup distilled white vinegar
1/4 cup light Mexican beer
1/2 cup chopped white onion
4 garlic cloves, peeled
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon cumin seeds
5 whole cloves
2 pounds skirt steak, cut into four 8- to 9-inch pieces
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 cup pasilla-guajillo adobo (above)
About 1 tablespoon mild olive oil or vegetable oil

Instructions:
Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
Carnitas: Braised and Fried Pork

Ingredients:
4 pounds fatty pork shoulder, cut into 2-inch pieces, 3 cups water, 1 medium white onion, thinly sliced, 1/2 orange, cut into 2 pieces, 1/4 cup pork lard or vegetable oil, 8 garlic cloves, peeled, 3 bay leaves, 1 tablespoon sweetened condensed milk, 2 teaspoons dried oregano, preferably Mexican, crumbled, 2 teaspoons fine salt, or 4 teaspoons kosher salt

Instructions:
Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
Carnitas keeps in the refrigerator for up to three days.
Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

Ingredients:
2 pounds boneless pork loin, cut into 1-inch cubes, About 1 tablespoon kosher salt, 1/2 cup dried currants, 3/4 cup pine nuts, 1/2 cup plus 1 tablespoon extra-virgin olive oil, 2/3 cup garlic cloves, minced, 3 ounces arugula

Instructions:
In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days.
To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes.
Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks.
About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. Prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat.
Drizzle the remaining 1 tablespoon olive oil over the pork and toss to coat evenly. Drain the skewers, and thread about 5 pieces of pork onto each skewer.
Place the skewers over the coals and grill for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.
Arrange a bed of arugula on a platter. Place the pork skewers on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the table. Serve immediately.
Egg Drop Soup with Fresh Spinach

Ingredients:
2 cups reduced-sodium chicken broth, 3 ounces baby spinach, thinly sliced, 3 scallions, thinly sliced on the diagonal, 4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced, 1 teaspoon reduced-sodium soy sauce, 2 egg whites, lightly beaten, Asian sesame oil, 8 brown rice crackers

Instructions:
In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.
The Ultimate Spice-Rubbed Rib Steak

Ingredients:
2 teaspoons packed light brown sugar, "2 teaspoons The Ladys House Seasoning", 1/4 teaspoon Cajun seasoning, 1/4 teaspoon cayenne pepper or to taste, Two 1-pound bone in rib-eye steaks

Instructions:
Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
In a small bowl, combine the brown sugar, house seasoning, Cajun seasoning, and cayenne pepper. Rub the steaks with the mixture.
Place the steaks on the grill or, if broiling, place on the prepared baking sheet. Grill or broil,4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium.
Foster's Omelets

Ingredients:
3 large eggs, Salt and freshly ground black pepper to taste, 1 1/2 tablespoons unsalted butter

Instructions:
Heat an 8-inch nonstick omelet pan over medium heat.
Beat the eggs with the salt and pepper in a small bowl with a whisk or fork.
Place the butter in the pan and swirl it around in the pan to distribute evenly. When the butter has melted and the foam subsides, pour the eggs into the pan.
Let the eggs sit for a few seconds to begin cooking, then push the outer edges of the eggs toward the center of the pan with a spatula. As they cook, continue pushing the edges toward the center, allowing uncooked egg to flow to the outer edges of the pan.
When the eggs are still moist but no longer runny, place the desired filling on one side of the omelet.
Fold the omelet over the filling with a spatula. Slide the omelet onto a warm plate and serve immediately or keep warm while you make the remaining omelets. Garnish as desired.
Black Sesame Lace Cookies

Ingredients:
7 tablespoons (7/8 stick/100 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
7 tablespoons (100 grams) packed light brown sugar
1/2 cup (70 grams) unbleached all-purpose flour
1/3 cup (80 grams) fresh orange juice (about 1 1/2 oranges)
3 tablespoons black sesame seeds

Instructions:
Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.
The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.
Vanilla Cream–Filled Doughnuts

Ingredients:
1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
2/3 cup (160 grams) milk, at room temperature
3 1/2 cups (490 grams) unbleached all-purpose flour
1 1/3 cups (270 grams) sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
Canola oil, for frying
6 tablespoons (90 grams) heavy cream
Pastry Cream
chilled

Instructions:
In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.
Chocolate Truffles

Ingredients:
12 ounces good-quality semi-sweet or bittersweet chocolate, 2/3 cup heavy cream or nondairy whipping cream, 2 tablespoons Dutch processed cocoa powder, "2 tablespoons confectioners sugar", 3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts

Instructions:
Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl. Pour the cream into a small heavy saucepan. Bring to a rolling boil over medium heat. Pour the cream over the chocolate. With a wooden spoon, gently stir to melt the chocolate. Don't whisk or stir too strongly or you will incorporate air. Cover. Chill until firm, about 2 hours.
Line a baking sheet with parchment or waxed paper. With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet. Freeze until firm, about 20 minutes.
Place the cocoa, confectioner's sugar, and chopped nuts into 3 separate shallow bowls.
Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner's sugar, and 1/3 into the chopped nuts. Quickly roll between your palms to form them into a perfect round shape. You may need to re-roll in the nuts or sugar if too much falls off. Return to parchment-lined baking sheet or other parchment-lined container, in a single layer. Cover with plastic and chill until ready to serve. Can be made 10 days ahead; keep refrigerated.
Pineapple Truffles

Ingredients:
1 1/4 cups firmly packed sweetened flaked coconut, divided, 3/4 cup sugar, divided, 1 medium pineapple, ripe, "3/4 cup confectioners sugar", 4 large egg yolks

Instructions:
In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar. Remove to a bowl or ziplock bag. Set aside.
Cut the pineapple out of the shell. Discard core and cut the flesh into chunks. Purée pineapple in blender or food processor. Transfer the puréed pineapple to a medium pot. Mix in 1 cup coconut, 1/2 cup sugar, and the confectioner's sugar. Bring to a boil over medium heat. Cook until all the liquid evaporates, about 30-35 minutes, stirring often to make sure the mixture is not browning on the bottom. If the mixture starts to brown, lower heat slightly and stir more often. The mixture will turn a dark golden color. Turn off the heat.
Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to temper them. Add the tempered yolks into the pot. At medium-high heat, continue to cook until dry and pulling away from the sides of the pot, about 5 minutes.
Place the pot in the freezer and chill completely.
Remove the pineapple mixture from the freezer. Using a tiny melon baller or 1/4 teaspoon measure, make balls. Roll in the coconut/sugar that was blended in the first step. If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes.
Place on parchment-lined baking sheets and place into freezer. Once frozen, remove and store in an airtight container in single layers separated by parchment paper. Return truffles to freezer.
Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving.
Turmeric Matzo Balls

Ingredients:
2 large eggs, plus 1 egg white
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1/2-3/4 cup matzo ball mix (usually 1-1 1/2 bags out of a box)

Instructions:
In a medium bowl whisk the eggs and the oil.
Add the turmeric into the egg mixture. Whisk to incorporate to an even yellow color.
Sprinkle in 1/2 cup (1 bag) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.
Meanwhile, bring a pot of water or chicken stock to a boil.
Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture, adding more matzo ball mix or matzo meal as needed. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.
Stuffed Veal Roast

Ingredients:
5 medium white button mushrooms
1/2 (10-ounce) box frozen chopped spinach, defrosted
3 sprigs fresh rosemary
10 ounces large pimiento-stuffed green olives
Zest of 1 orange
Zest of 1 small lemon
1 (3-pound) veal roast, netted and tied
Fine sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons honey
6 tablespoons apricot preserves
2 teaspoons imitation mustard

Instructions:
Preheat oven to 375°F.
Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.
Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.
Spinach Matzo Balls

Ingredients:
2 large eggs, plus 1 egg white
2 tablespoons olive oil
3 ounces fresh baby spinach leaves
1 cup matzo ball mix (usually both bags out of a box).

Instructions:
In a medium bowl whisk the eggs and the oil.
In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.
Add the spinach purée into the egg mixture. Whisk to incorporate.
Sprinkle in 1 cup (2 bags) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in freezer for 20 minutes.
Meanwhile, bring a pot of water or chicken stock to a boil.
Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.
Tomato Matzo Balls

Ingredients:
2 large eggs, plus 1 egg white
2 tablespoons olive oil
3 tablespoons tomato paste
1/2-3/4 cup matzo ball mix (usually 1-1 1/2 bags out of a box)

Instructions:
In a medium bowl whisk the eggs and the oil. Add the tomato paste into the egg mixture. Whisk to incorporate fully. Sprinkle in 1/2 cup (1 bag) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in refrigerator for 20 minutes.
Meanwhile, bring a pot of water or chicken stock to a boil.
Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture, adding more matzo ball mix or matzo meal as needed. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.