iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mango-Chile Ice

Ingredients:
6 large mangoes (about 5 1/3 pounds), halved, pitted, peeled, diced (about 7 1/2 cups)
1 3/4 cups sugar
1/2 cup fresh lime juice
2 tablespoons lime zest
1/4 teaspoon ancho chile powder plus more (optional)

Instructions:
Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 tablespoons water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 tablespoons water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.
Shrimp and Potato Salad

Ingredients:
1 small red onion (about 4 ounces), thinly sliced into rings
5 tablespoons red wine vinegar
1 3/4 pounds unpeeled russet potatoes
Kosher salt
1/4 cup dry white wine
Freshly ground black pepper
1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
5 tablespoons extra-virgin olive oil
6 fresh basil leaves
thinly sliced

Instructions:
Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
Slow-Cooked Pulled Pork Sandwiches

Ingredients:
1 3 1/2-pound boneless pork shoulder or butt roast, rind and excess fat trimmed, Salt and freshly ground black pepper, 2 18-22-ounce bottles of your favorite barbecue sauce, 8 sesame seed buns, toasted

Instructions:
1 Lightly season the pork with salt and pepper. Place in a slow cooker insert, add the barbecue sauce, and cover. Cook on low until the pork is fork-tender, 8-9 hours.
2 Skim off any fat from the sauce surface. Transfer the pork to a carving board. Let stand for 5 minutes. Using two forks, shred the pork, discarding any excess fat. Return to the slow cooker.
3 Heap the meat and sauce onto the buns and serve hot.
Chicken Gabriella

Ingredients:
1 (3 1/2-to 4-pound) chicken, skinned and cut into small (about 3-inch) pieces, with bone, thighs, and wings left whole (ask your butcher to do this for you or use kitchen shears)
2 onions, chopped
Needles from 4 sprigs fresh rosemary (about 1/4 cup), finely chopped
5 fresh sage leaves, finely chopped
About 1.4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 cup dry white wine, such as Pinot Grigio
1 lemon

Instructions:
Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.
Eggplant with Buttermilk Sauce

Ingredients:
2 large and long eggplants, 1/3 cup olive oil, 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish, Maldon sea salt and black pepper, 1 pomegranate, "1 tsp zaatar", 9 tbsp buttermilk, 1/2 cup Greek yogurt, 1 1/2 tbsp olive oil, plus a drizzle to finish, 1 small garlic clove, crushed, Pinch of salt

Instructions:
Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.
Personal Paella with Squid and Scallions

Ingredients:
1 cup seafood stock or clam juice
Small pinch of crumbled saffron
1/4 teaspoon pimenton (smoked Spanish paprika)
4 to 5 ounces cleaned squid, bodies cut into 1/4-inch rings and tentacles halved lengthwise
Kosher or sea salt
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/8 teaspoon red pepper flakes, or more to taste
2 scallions, white and green parts, thinly sliced
2 cloves garlic, minced
1/3 cup Arborio, Bomba, or other short-grain rice
4 large cherry tomatoes
quartered

Instructions:
Preheat the oven to 400°F.
Combine the seafood stock, saffron, and pimenton in a small saucepan over medium heat and bring to a simmer; reduce the heat to very low and cover.
Lightly season the squid with salt and pepper. In an 8-inch cast-iron or other heavy skillet, heat 1 teaspoon of the olive oil over medium-high heat. When it shimmers, add the squid and cook, stirring frequently, just until the squid lose any translucence and exude their juices, 30 to 60 seconds. Transfer the squid to a plate and decrease the heat to medium.
Add the remaining 1 teaspoon of oil, then the red pepper flakes, scallions, and garlic and sauté until the scallion starts to soften, another 2 to 3 minutes. Add the rice and cook until the grains are well coated with the pan mixture, 1 minute.
Pour in the hot broth and bring to a gentle boil. Decrease the heat to medium-low. Taste the liquid and add salt to taste, then let it continue to gently bubble, swirling the pan occasionally, for 8 to 10 minutes, or until the rice has swelled and absorbed much of the liquid; it should still be slightly soupy.
Stir in the squid and tomatoes. Transfer the pan to the oven and bake, uncovered, for 10 to 15 minutes, until the rice is al dente, or mostly tender but with a little resistance in the center.
Remove the pan from the oven, cover with a lid or aluminum foil, and let it sit for about 5 minutes, until the rice is tender. Uncover and return it to the stovetop over medium-high heat and cook for about 2 more minutes, to brown the bottom of the rice.
Spoon it out onto a plate, and eat. Don't worry if it sticks. Just scrape it up and know that this is what the Spanish call soccarat, the crispy pieces that are considered a sign of a great paella.
Black Pepper Tofu

Ingredients:
1 3/4 lbs firm tofu
Vegetable oil for frying
Cornstarch to dust the tofu
11 tbsp butter
12 small shallots (12 ounces in total), thinly sliced
8 fresh red chiles (fairly mild ones), thinly sliced
12 garlic cloves, crushed
3 tbsp chopped fresh ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
16 small and thin green onions
cut into 1 1/4-inch segments

Instructions:
Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.
Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.
Cobb Salad with Balsamic Shallot Vinaigrette

Ingredients:
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
2 tablespoons minced shallots
2 8-ounce skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
2 8-ounce romaine hearts, washed, dried, and torn into bite-sized pieces
2 large ripe tomatoes, seeded and diced
2 ripe avocados, pitted, peeled, and diced
8 strips turkey bacon, cooked and coarsely chopped
2 hard-boiled eggs, coarsely chopped
1 cup (4 ounces) crumbled reduced-fat blue cheese

Instructions:
1 To make the vinaigrette, combine the vinegar, salt, and pepper in a blender. With the machine running, gradually add the oil. Add the shallots and pulse briefly to combine. Pour into a serving bowl and set aside.
2 Pound each chicken breast half between 2 heavy duty plastic bags with a flat meat pounder to an even 1/2-inch thickness. Season with the salt and pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the chicken and cook, turning halfway through cooking, until golden brown on both sides, about 6 minutes. Add ¼ cup water, reduce the heat to medium-low, and cover. Simmer until the chicken feels firm when pressed in the center, about 8 minutes. Uncover, increase the heat to high, and cook until the liquid is evaporated and the chicken is sizzling, about 1 minute. Transfer chicken to a carving board and let cool. Cut the chicken into bite-sized pieces.
3 Spread the lettuce on a large platter. Top with the chicken, tomatoes, avocados, bacon, hard-boiled eggs, and blue cheese arranged in rows. Serve immediately, with the vinaigrette passed on the side.
Ultimate Mud Pie

Ingredients:
1 1/2 cups chocolate wafer cookie crumbs, 3 tablespoons unsalted butter, melted, plus more for the pie pan, 1 tablespoon sugar, 3 cups half-and-half, 2/3 cup sugar, 1/8 teaspoon salt, 1/4 cup cornstarch, 4 large egg yolks, 5 ounces high-quality bittersweet or semisweet chocolate, finely chopped, 2 tablespoons unsalted butter, 1/2 teaspoon vanilla extract, 1 cup heavy cream, "2 tablespoons confectioners sugar", 1/2 teaspoon vanilla extract, 2 tablespoons chocolate wafer crumbs, for garnish

Instructions:
1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.
Mango and Coconut Rice Salad

Ingredients:
2/3 cup jasmine or basmati rice
1 tsp unsalted butter
Salt
1/2 cup water
1 cup loosely packed Thai basil
1 cup Camargue red rice
1 red bell pepper, thinly sliced
2 tbsp mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 fresh red chile, seeded and finely chopped
Grated zest and juice of 1 lemon
1 large mango or 2 smaller ones, cut roughly into 1-inch dice
1/2 cup roasted salted peanuts, roughly chopped
2/3 cup flaked coconut
2 tbsp peanut oil
3/4 cup crisp-fried shallots (homemade or bought
optional)

Instructions:
Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.
Leaving-Home Penne Rigate with Broccoli

Ingredients:
Salt, 1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets, 1 pound penne rigate, 3/4 cup extra-virgin olive oil, 2/3 cup finely grated pecorino cheese, plus extra for serving, Freshly ground pepper

Instructions:
Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.
Grilled T-Bone Steaks with Balsamic Onion Confit

Ingredients:
1 tablespoon unsalted butter, 3 large onions, peeled and sliced about 1/2 inch thick, Pinch of salt, 3 tablespoons balsamic vinegar, 3 tablespoons honey, preferably acacia honey, 4 14-ounce T-bone steaks, 1/2 teaspoons salt, 1/2 teaspoon freshly ground black pepper

Instructions:
1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.
Baked Peaches with Amaretti and Cocoa

Ingredients:
Unsalted butter, for the baking dish
4 ripe peaches, washed and patted dry
5 tablespoons crushed amaretti cookies (about 2 ounces)
1 large egg yolk
1/2 teaspoon cocoa powder
1/4 cup dry white wine, such as Pinot Grigio
Whipped cream, for serving (optional)
"To hurry along not-very-ripe peaches
put them in a paper bag
close the top
and let them sit at room temperature until they ripen. I wish I could give you a specific length of time
but you just need to keep checking until theyre ready."

Instructions:
Butter a baking dish large enough to hold 8 peach halves in a single layer.
Cut the peaches in half with a small knife and remove the pits. Cut off the peel in strips. Place the peach halves in the baking dish as you finish peeling them.
Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.
Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.
Preheat the oven to 350°F and center a rack in the oven. Divide the filling among the peach halves. Pour the wine into the dish around the peaches. Bake 30 to 35 minutes or until a thin crust forms on the filling. Let cool to room temperature or refrigerate until chilled. Serve with whipped cream, if you like.
Spaghetti Limone Parmeggiano

Ingredients:
3/4 pound (3/4 box) spaghetti
Coarse salt
1 lemon
1 1/2 cups finely grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons extra virgin olive oil
3-5 tablespoons of pasta water, to thin
Handful fresh basil leaves (from 4 leafy stems)

Instructions:
Boil the spaghetti in salted boiling water, according to the package directions.
Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer—one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.
Grandad Danner's Favorite Peanut Butter Cookies

Ingredients:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup smooth peanut butter, at room temperature
1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar
1 organic large egg, at room temperature
1 teaspoon vanilla extract
1 cup peanut butter chips
1/4 cup granulated sugar (optional)

Instructions:
Preheat oven to 350°F.
Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.
Blue Cheese Dressing

Ingredients:
1/3 cup sour cream
1/3 cup Vegenaise
1/2 cup crumbled Gorgonzola cheese (use the picante or mountain kind, not the dulce)
1/3 cup cold water
1 tablespoon plus 1 teaspoon red wine vinegar
1 large shallot, peeled and thinly sliced
Big pinch coarse salt
A few fresh grinds black pepper

Instructions:
Stir everything together in a small bowl.
Grilled Corned Beef and Fontina Sandwiches

Ingredients:
8 slices Jewish-style rye bread, divided
Dijon mustard
1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables
8 ounces thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tablespoons (1/2 stick) butter
divided

Instructions:
Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.