iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fresh Berries with Ricotta Cream

Ingredients:
1 cup strawberries
1/4 cup unfiltered, unsweetened apple juice
2 cups reduced-fat ricotta (1 gram fat per ounce)
2 teaspoons finely grated lemon zest
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup sliced fresh strawberries
4 small mint sprigs
4 edible flowers
such as pansies or nasturtiums (optional)

Instructions:
Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.
Chocolate Torte

Ingredients:
Vegetable oil cooking spray, 1/3 cup cocoa powder, plus 1 teaspoon for dusting, 1 cup prunes, pitted and chopped, 1/2 cup hot coffee, 1/3 cup whole-wheat flour, 2 tablespoons all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 1/2 cup light-brown sugar, 1/4 cup applesauce, 1 egg white, 2 teaspoons vanilla extract, 1/2 teaspoon unflavored gelatin, 1/2 cup nonfat sour cream, "1/4 cup confectioners sugar"

Instructions:
Heat oven to 350°F Coat a 9" square cake pan with cooking spray. Dust with 1 teaspoon cocoa. Set aside. Combine prunes and coffee in a bowl. Set aside to cool. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake. Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture. Empty bag into bowl; mix. Pour into prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely before removing and slicing. Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan. Set aside until gelatin becomes clear, 10 to 15 minutes. Heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl. Refrigerate until topping is firm, 10 to 15 minutes. Beat until smooth. Add a dollop to each slice.
Fettuccine with Shrimp

Ingredients:
Vegetable oil cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1 medium onion, chopped
2 cloves garlic, finely chopped
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon instant chicken bouillon, crumbled
1 teaspoon cornstarch
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
2 medium tomatoes, seeded and chopped
1 pound large shrimp, shelled and deveined
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup grated reduced-fat Parmesan
8 ounces whole grain fettuccine
cooked

Instructions:
Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
Spinach and Sun-Dried Tomato Frittata

Ingredients:
Vegetable oil cooking spray, 2 teaspoons olive oil, 1 small shallot, chopped, 1 cup packed fresh spinach, chopped, 4 whole eggs, 4 egg whites, 8 sun-dried tomato halves, chopped, 1/2 cup grated Asiago, 2 tablespoons chopped fresh basil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 4 slices whole-wheat toast, 2 cups fresh berries

Instructions:
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.
Black Sea Bass with Moroccan Vegetables and Chile Sauce

Ingredients:
1 teaspoon olive oil
1 cup chopped leeks (or onions)
3 cloves garlic, chopped
2 teaspoons chopped fresh oregano
2 teaspoons curry powder
1 teaspoon allspice
1/8 teaspoon freshly ground black pepper
2 cups chopped fresh tomato
1 large green bell pepper, cored, seeded and thinly sliced
2 celery stalks, thinly sliced
2 tablespoons low-sodium soy sauce
1/2 cup low-sodium, fat-free vegetable stock
2 large carrots, peeled and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup low-sodium, fat-free vegetable stock
4 cups fresh spinach
2 large zucchini, cut into 1/4-inch chunks
4 fillets black sea bass (about 6 ounces each)
1 cup couscous
2 teaspoons pine nuts
1/4 cup fresh dill, chopped
1/4 cup crumbled feta

Instructions:
Line a 9" x 12" baking dish with foil. Set aside. Heat oven to 400°F. Heat oil in a large saucepan over medium heat. Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes. Add tomato, bell pepper, celery and soy sauce. Cook until pepper softens, 2 to 3 minutes. Add stock. Simmer, covered, 25 to 30 minutes. Place carrots, cauliflower, broccoli and stock in prepared dish. Bake until vegetables begin to soften, 10 to 12 minutes. Remove from oven. Add spinach and zucchini. Place fish on top of vegetables. Drizzle with sauce. Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes. While fish cooks, prepare couscous as directed on package. Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet. Sprinkle with pine nuts, dill and feta. Serve immediately.
Grilled Chicken with Roasted Tomato and Oregano Salsa

Ingredients:
2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
1 pound fresh tomatoes, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium shallot, diced
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano
Vegetable oil cooking spray

Instructions:
Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.
Cilantro Mint Chutney

Ingredients:
2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt
or to taste

Instructions:
Purée all ingredients in a blender, leaving some texture.
Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

Ingredients:
3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
1 1/2 cups sugar
6 cups sweetened shredded coconut (from two 14-ounce bags)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, room temperature
1 (13 1/2-ounce) can unsweetened coconut milk, stirred
2 teaspoons pure vanilla extract
Seven Minute Frosting
Jordan almonds (optional)
2 nonstick muffin pans
each with 6 large (1-cup) cups

Instructions:
Preheat oven to 350°F. Butter muffin cups.
In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.
Herb-Roasted Leg of Lamb with Vegetables and Jus

Ingredients:
4 medium onions, peeled (roots trimmed but still attached) and quartered
1 large stalk celery, quartered
6 large garlic cloves, lightly crushed and peeled
4 tablespoons extra-virgin olive oil
1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
1 teaspoon herbes de Provence
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 medium carrots, peeled and cut into 3-inch-long pieces
2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
1 1/2 cups dry white wine
1 1/2 cups low-sodium beef broth or chicken broth

Instructions:
Preheat oven to 400°F.
In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.
Lemon-Raspberry French Toast Strata

Ingredients:
1/2 cup pure maple syrup, plus additional for serving
6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
1 pint fresh raspberries
6 large eggs
4 cups whole milk
1 teaspoon finely grated lemon zest
1/4 teaspoon salt

Instructions:
Arrange rack in center of the oven and preheat to 350°F.
Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.
Baked Smoked Ham with Mango

Ingredients:
1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature
4 medium onions, peeled and quartered
2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
1 cup mango or peach nectar or juice

Instructions:
Arrange rack in bottom third of oven and preheat to 350°F.
Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 400°F, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes.
Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes.
Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices.
Roasted Poussins with Pomegranate Sauce and Potato Rösti

Ingredients:
1 cup bottled pomegranate juice
1 cup sugar
8 (1-pound) poussins (small chickens) or 8 (1 1/4-pound) Cornish hens
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/8 teaspoon crumbled saffron threads
3/4 cup roasted walnuts
2 tablespoons or more vegetable oil, for frying
4 russet (baking) potatoes, peeled and coarsely grated
1 tablespoon fresh rosemary, chopped
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil

Instructions:
In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes.
Preheat oven to 375°F.
Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle poussins with spice mixture; press to adhere.
Set large roasting pan on stove top, straddling two burners. Add 2 tablespoons vegetable oil and heat over moderately high heat until hot but not smoking. Working in 2 batches, sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed. Return poussins to pan and pour pomegranate syrup over.
Roast 15 minutes. Baste poussins with pan juices and scatter walnuts around. Roast, basting occasionally, until instant-read thermometer inserted into 1 thigh (avoiding bone) registers 170°F, about 15 minutes more.
In large bowl, stir together grated potato, rosemary, salt, and pepper. In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate. Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.
Cut into wedges and serve with poussin.
Beet Soup with Horseradish Cream

Ingredients:
1 1/2 cups nondairy sour cream, soy yogurt, or regular sour cream, 3 tablespoons finely grated peeled fresh horseradish root, 3 tablespoons olive oil, 1 medium onion, finely chopped, 3 stalks celery, finely chopped, 2 garlic cloves, minced, 4 medium beets, peeled and cut into 1/2-inch cubes, 3 tablespoons fresh lemon juice, 1 tablespoon sugar, 2 teaspoons ground coriander, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper

Instructions:
In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.
: If you plan on serving this soup at two seders and want some variety on the second night, try this twist that combines Eastern European knaidlach (matzoh balls) and Middle Eastern kibbeh (meatballs): Prepare matzoh ball dough (you can use a packaged mix) and chill at least 15 minutes. Meanwhile, in a large bowl, stir together ground beef or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh." Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup.
Honey-Caramel Tart with Apricots and Almonds

Ingredients:
1 1/2 cups all purpose flour
1/2 cup semolina flour (pasta flour)*
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup (packed) golden brown sugar
2 tablespoons honey
1 teaspoon finely grated lemon peel
1 large egg
3/4 cup (packed) golden brown sugar
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup honey
1/2 cup dried cherries
1/2 cup coarsely chopped dried apricots
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup dried cranberries
1/4 cup whipping cream
1 (15-ounce) can apricot halves, drained, patted dry
1 cup chilled whipping cream
1 cup crème fraîche
*Available at some supermarkets and at specialty foods stores and Italian markets.

Instructions:
Preheat oven to 350°F. Whisk both flours and salt in medium bowl. Using electric mixer, beat butter, brown sugar, honey, and lemon peel in another medium bowl to blend. Beat in egg. Add flour mixture; beat just to blend. Gather dough into ball. Roll out on floured surface to 1/4-inch-thick round. Transfer to 9-inch-diameter tart pan with removable bottom. Press onto bottom and up sides of pan. Trim edges. Press edges so sides rise 1/4 inch above pan. Bake crust until golden brown, pressing with back of fork if bubbles form, about 13 minutes. Cool on rack.
Preheat oven to 350°F. Bring both sugars, butter, and honey to boil in heavy medium saucepan, stirring to dissolve sugars. Boil 1 minute without stirring; remove from heat. Stir in cherries, apricots, almonds, cranberries, and whipping cream. Transfer filling to cooled crust. Arrange apricot halves, cut side down, atop filling.
Bake tart until bubbling all over, about 1 hour 20 minutes. Cool on rack 15 minutes. Remove pan sides. Cool to lukewarm, about 1 hour.
Using electric mixer, beat cream until peaks form. Add crème fraîche and beat until peaks form. Serve tart slightly warm or at room temperature with crème fraîche.
Vanilla Ice Cream with Sesame Candies and Halvah

Ingredients:
3 1/2 ounces sesame candies*
1 1/2 pints vanilla ice cream
Crumbled halvah*
Honey
"*Sesame candies (such as Joyvas Sesame Crunch) and halvah (a Middle Eastern sweet) are available at some supermarkets and a Middle Eastern markets."

Instructions:
Start by placing sesame candies in a large resealable plastic bag. Crush the candies with a rolling pin until broken into small pieces. Divide ice cream among 6 bowls. Top with crushed candy and crumbled halvah. Drizzle with honey.
Fresh Strawberry Sorbet with Shortbread Cookies

Ingredients:
1 cup water
1 cup sugar
4 cups quartered hulled fresh strawberries (about 18 ounces) plus additional whole strawberries for garnish
3 tablespoons fresh lime juice
Shortbread cookies

Instructions:
Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Transfer to bowl and chill until cold.
Puree quartered strawberries in processor until smooth. Add lime juice and sugar syrup; process until blended. Chill mixture until cold, about 1 hour.
Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Keep frozen.
Scoop sorbet into individual glasses or bowls; garnish with strawberries. Serve Shortbread Cookies alongside.
Mom's Blender Chocolate Mousse with Lemon Cream

Ingredients:
1 cup bittersweet or semisweet chocolate chips, 3/4 cup water, 3 tablespoons sugar, divided, 1/4 teaspoon instant espresso powder or instant coffee, 3 large egg whites, 1/3 cup chilled whipping cream, 1 teaspoon fresh lemon juice, 1/2 teaspoon grated lemon peel

Instructions:
Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.
Shortbread Cookies

Ingredients:
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter
cut into 1/2-inch cubes

Instructions:
Preheat oven to 300°F. Lightly butter 9-inch-diameter springform pan. Whisk flour, sugar, and salt in medium bowl to blend. Add 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Gather dough together and form into ball; flatten into disk. Roll out dough on lightly floured surface to 1/2-inch-thick round. Transfer round to prepared pan. Using fingers, press dough evenly over bottom to edges of pan. Using tip of small sharp knife, score dough into 8 equal triangles, then pierce all over with fork. Bake until shortbread is cooked through and pale golden, about 45 minutes.
Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release springform pan sides. Using spatula, carefully remove shortbread from pan (shortbread will be fragile). DO AHEAD Can be made 1 day ahead. Store shortbread airtight in single layer at room temperature.