iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chicken Lettuce Cups

Ingredients:
2 tablespoons light soy sauce, 1 tablespoon hoisin sauce, 2 tablespoons clear rice vinegar, 1/2 teaspoon salt, 1/2 teaspoon sugar, 3 tablespoons vegetable oil, 2 cloves garlic, minced, 2 teaspoons minced fresh ginger, 1/3 cup minced red onion, 1 cup chopped canned button mushrooms, 1/2 cup water chestnuts, minced, 1 pound boneless, skinless chicken breasts, minced, 8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled, Handful of fresh cilantro leaves, coarsely chopped, 1/4 cup unsalted roasted cashews, coarsely chopped

Instructions:
Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.
Green Grits

Ingredients:
1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup grits
1 heaping cup fresh cilantro leaves
One 4-ounce can diced green chiles (preferably Hatch brand, fire-roasted)
6 green onions, chopped (about 1/2 cup)
3 tablespoons unsalted butter
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese

Instructions:
Combine the milk and 2 1/2 cups of water in a medium-sized pot, and bring the mixture up to a simmer over medium-high heat.
Mix in the salt and pepper. Then whisk in the grits, pouring them in slowly and whisking continuously until they're smooth, with no lumps. The grits should look a little like oatmeal, only finer.
Turn the heat down to medium-low and keep cooking, whisking regularly so nothing sticks.
Meanwhile, combine the cilantro leaves, diced green chiles, and green onions in a food processor and pulse for 30 seconds or so, until everything is finely chopped.
When the grits have cooked through and thickened, pull the pot off the heat and add the cilantro mixture. Whisk everything together so the grits turn green. Then add the butter and whisk again, so the butter melts in.
Whisk in the grated cheddar and Parmesan cheeses. Serve it up hot.
Simple Hot Cocoa for One

Ingredients:
2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons sugar (depending on how sweet you like it)
Pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream
1/4 teaspoon vanilla extract

Instructions:
Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
If you like it frothy, blend it in the blender.
This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
Pink Peppermint Swirl Marshmallows

Ingredients:
Vegetable oil for brushing pan
1 cup water, divided
3 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon peppermint extract
10 or more drops of red food coloring
"About 1 cup confectioners sugar for coating marshmallows"
A 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Instructions:
Brush bottom and sides of metal pan with some vegetable oil.
Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.
Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in peppermint.
Quickly scoop about two-thirds of still warm marshmallow into another bowl. Add the red food coloring to the remaining one-third marshmallow and beat it to combine.
Working quickly, fill the prepared pan with alternating dollops of the white and pink marshmallow (it will be very sticky), then swirl a knife through the mixture to marble it. Smooth the surface with dampened fingertips. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.
Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.
Simple Hot Chocolate for One

Ingredients:
1 cup milk or any combination of milk, half-and-half, or cream
Pinch of salt
2 ounces bittersweet (60% cacao) or semisweet chocolate, broken into small pieces or chopped
1/4 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder (optional)

Instructions:
Bring the liquid almost to a simmer with the salt over medium heat, then remove it from the heat and add the chocolate. Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth. Stir in vanilla and taste it. If you want a stronger, deeper chocolate flavor, whisk in the cocoa. If necessary, reheat the liquid over medium-low heat, stirring.
If you like it frothy, or the cocoa powder didn't blend in smoothly, blend it in the blender.
This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
Agave-Glazed Turkey Breast with Sherry Gravy

Ingredients:
1 (5- to 6-pound) turkey breast with skin and bones
Fine sea salt
Freshly ground black pepper
1 medium onion, sliced
1 cup water
3 tablespoons agave nectar
1/3 cup sherry vinegar
1 cup dry or medium-dry sherry
3 cups brown turkey stock, chicken stock, or reduced-sodium broth
1/2 cup water
1/3 cup all-purpose flour
1 to 3 tablespoons sherry vinegar
Salt
Freshly ground black pepper
A roasting pan fitted with a V-shaped rack; an instant-read thermometer

Instructions:
Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes).
Let turkey stand at room temperature 1 hour.
Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.
Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes.
While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm.
Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
Transfer turkey breast to a platter and let stand 15 minutes.
While turkey is standing, remove the rack, scraping off any yummy bits into the pan.
Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.
Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.
Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
Season gravy with salt and pepper and additional vinegar, if desired.
Slice turkey breast and serve with gravy.
Chorizo Corn Bread Stuffing

Ingredients:
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1/2 stick (1/4 cup) unsalted butter
2 cups chopped onions
"8 ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage coarsely chopped (about 1 1/2 cups packed; see Cooks Notes)", 2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup coarsely chopped flat-leaf parsley
2 cups turkey stock or reduced-sodium chicken broth
8-inch square baking pan

Instructions:
Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
Bake until golden and a tester comes out clean, 25 to 30 minutes.
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Cut corn bread into 3/4-inch cubes and put in a large bowl.
Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
Bake at 400°F uncovered, until golden brown, about 30 minutes.
Herbed Rösti Potato Cake

Ingredients:
3 pounds large Yukon gold potatoes (about 7)
1 tablespoon fresh thyme, chopped
Salt
Freshly ground black pepper
5 tablespoons unsalted butter, melted
1 tablespoon olive oil
Special equimpent: A four-sided grater; 10-inch well-seasoned cast-iron skillet or 12-inch deep nonstick skillet

Instructions:
Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
Chill potatoes on a plate, uncovered, at least 8 hours.
Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
Heat oven to 375°F with rack in middle.
Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.
Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
Remove lid, then bake potato cake, uncovered, 10 minutes.
Brush top of potato cake with remaining 2 tablespoons butter.
Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
Cut into wedges and serve.
Citrus-Infused Custard Sauce

Ingredients:
1 cup whole milk
1 cup heavy cream
4 (3- by 1-inch) strips orange zest removed with a vegetable peeler
4 (3- by 1/2-inch) strips lemon zest removed with a vegetable peeler
2 large eggs
1/3 cup sugar
pinch salt

Instructions:
Bring milk and cream to a simmer with citrus zests in a 2-quart heavy saucepan over medium-low heat.
Whisk together eggs, sugar, and salt in a medium bowl, then whisk in hot cream mixture.
Return mixture to pan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon (160° to 165°F on an instant read thermometer), about 2 minutes.
Immediately remove pan from heat and strain custard through a fine sieve into a bowl, discarding zests.
Serve warm, or at room temperature, or chill to thicken.
Pear and Cranberry Cobbler with Citrus-Infused Custard Sauce

Ingredients:
2 pounds firm Bartlett pears, peeled and cut into 1/2-inch wedges
1 2/3 cups fresh cranberries (6 ounces)
1 cup sugar
2 (1- by 3-inch) strips orange zest, finely chopped
1/4 cup brandy
1/4 teaspoon ground allspice
2 tablespoons unsalted butter, cut into bits
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
rounded 1/4 teaspoon salt
1 cup heavy cream, divided
1 teaspoon sugar
Citrus-Infused Custard Sauce
2- to 2 1/2-quart shallow baking dish (1 1/2 - to 2-inches deep); 2-inch round cookie cutter</special>

Instructions:
Preheat oven to 425°F with rack in lower third. Butter baking dish.
Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
Cover dish tightly with foil and bake 20 minutes.
Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.
Pumpkin Whoopie Pies

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15-ounce) can pure pumpkin (not pie filling)
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons packed light brown sugar
Pinch of salt
1/2 tablespoon water
1/2 cup pecans
6 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
Pinch of salt
"1 1/2 cups confectioners sugar", 1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract)
"2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks Notes)"

Instructions:
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, baking powder, soda, salt, and spices in a bowl.
Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
Leave oven on.
Line a small sheet pan with parchment paper.
Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
Cool completely on pan on a rack.
Coarsely chop candied pecans.
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.
Cranberry Chutney

Ingredients:
"1 (12-ounce) package fresh or frozen (dont thaw) cranberries", 1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt

Instructions:
Combine all ingredients in a 2-quart heavy saucepan.
Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
Chill chutney, covered, at least 8 hours for flavors to develop.
Brussels Sprout Slaw

Ingredients:
8 ounces Brussels sprouts, 1 tablespoon olive oil, 2 teaspoons fresh lemon juice, 1/4 teaspoon salt, A mandoline or vegetable slicer with an adjustable blade

Instructions:
Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
Holding each sprout by the stem end, finely shred them on the slicer.
Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
Chipotle Barbecue Pulled Turkey Drumstick Sliders with Brussels Sprout Slaw

Ingredients:
2 1/2 to 3 pounds turkey drumsticks
1 medium onion, chopped
2 tablespoons olive oil
Salt
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup ketchup
1/3 cup cider vinegar
"1 to 3 tablespoons finely chopped chipotle chiles in adobo, including some sauce (see Cooks Notes)", 1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 cup water
Freshly ground black pepper
16 slider rolls (or other small, soft buns), split
Brussels Sprout Slaw
A 3 1/2- to 5-quart wide Dutch oven or other wide heavy pot with tight-fitting lid

Instructions:
Preheat oven to 325°F.
Remove turkey skin.
Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
Add garlic and spices and cook, stirring, 1 minute.
Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
Spoon mixture into slider rolls and top with slaw.
Shredded Kale Salad with Turkey Skin Cracklings

Ingredients:
"Turkey skin from 2 to 3 pounds each of turkey thighs and drumsticks, frozen in as thin a mass as possible (see Cooks Notes)", 1 cup water
Salt
1 pound kale, preferably lacinato (also called Tuscan or dinosaur kale)
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
freshly ground black pepper

Instructions:
Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary. Reserve or discard fat remaining in pan as you wish (see Cooks' Notes).
While cracklings are cooking, cut the center rib from the kale and discard, then thinly slice the leaves crosswise.
Whisk together lemon juice, mustard, and 1/4 teaspoon salt in a large bowl. Add the oil in a stream, whisking, and whisk dressing until it is emulsified.
Add kale and toss to coat with dressing.
Sprinkle cracklings over salad and grind pepper to taste over it. Toss again just before serving.
Garlic-Chile Grilled Turkey Thighs

Ingredients:
2 1/2 to 3 pounds turkey thighs with skin and bones, 4 large garlic cloves, Salt, 1 tablespoon chili powder, 1 teaspoon ground cumin, 3 tablespoons olive oil

Instructions:
Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.