iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Coconut Shrimp with Sweet Chili-Lime Sauce

Ingredients:
3/4 cup Asian sweet chili sauce*
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
3/4 cup all purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten to blend 1 cup club soda
Vegetable oil (for deep-frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp, peeled, deveined, tails left intact
*Available at some supermarkets
at Asian markets
and online from amazon.com.

Instructions:
Mix all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover and chill.
Whisk first 4 ingredients in medium bowl. Add egg and club soda; whisk just until combined but still lumpy. Let stand 15 minutes.
Meanwhile, pour enough vegetable oil into heavy large saucepan to come halfway up sides of pan. Attach deep-fry thermometer to pan; heat oil over medium heat to 375°F.
Line baking sheet with paper towels. Spread coconut on plate. Working with 1 shrimp at a time, dip into batter, allowing excess to drip back into bowl, then roll in coconut. Working in batches, deep-fry shrimp until cooked through, about 2 1/2 minutes. Transfer shrimp to paper towels to drain. Serve hot with dipping sauce.
Lamb Kebabs with Pomegranate-Cumin Glaze

Ingredients:
1 teaspoon cumin seeds, 1/4 cup pomegranate molasses*, 1/2 cup extra-virgin olive oil, 3 garlic cloves, pressed, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cinnamon, 1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes, 1 large red bell pepper, cut into twenty-four 3/4-inch squares, 24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained, *Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

Instructions:
Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.
Chicks in Blankets

Ingredients:
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
3 tablespoons (about) whole grain Dijon mustard
4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
1 large egg
2 teaspoons milk

Instructions:
Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.
Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.
Crown Roast of Pork with Corn Bread-Poblano Stuffing

Ingredients:
2 to 3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 shallot, chopped
2 tablespoons fresh sage, chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10-pound) crown roast of pork, rib ends frenched
1/4 cup (1/2 stick) unsalted butter
4 large poblano chiles, seeded and diced
1 medium yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced
6 cups corn bread for stuffing (1 1/2 recipes) or packaged corn bread stuffing
2 large eggs, lightly beaten
1/4 to 1/2 cup chicken stock or low-sodium chicken broth
1 cup fresh cilantro leaves, chopped
1 teaspoon hot sauce such as Tabasco
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:
In blender, purée olive oil, garlic, shallot, sage, salt, and pepper until blended. Rub mixture over roast, concentrating on areas between chops. Transfer roast to roasting pan. Cover with foil and refrigerate overnight or up to 48 hours. Let sit at room temperature 1 hour before roasting.
Preheat oven to 450°F. Turn roast upside down (rib bones down) in roasting pan. Roast 15 minutes, then reduce heat to 350°F and roast until instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), about 1 1/2 hours more.
In large skillet over moderately high heat, melt butter. Add poblanos, onion, celery, and garlic, and sauté, stirring, until softened, 7 to 10 minutes.
In large bowl, combine corn bread and sautéed vegetables. Add eggs, 1/4 cup chicken stock, cilantro, hot sauce, salt, and pepper. If mixture seems dry, mix in additional stock, slowly, until stuffing is lightly moistened. Press into 2-quart casserole dish. Thirty minutes before removing roast, transfer stuffing to oven. Bake until golden, about 45 minutes.
When roast is done, remove from oven, tent with foil, and let stand at least 15 minutes (it will stay warm 1 hour). When stuffing is done, mound 1/2 on platter. Flip roast upright on top of stuffing. Fill center of roast with remaining stuffing. Slice at table.
Panko- and Mustard-Crusted Rabbit

Ingredients:
1/2 cup unsalted butter, melted
1 cup Dijon mustard
2 cups panko (Japanese bread crumbs)
1/4 cup fresh thyme leaves, chopped
2 (2 1/2 to 3-pound) fryer rabbits, cut into 8 serving pieces, rinsed, and patted dry
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Instructions:
Preheat oven to 500°F. In medium bowl, whisk together butter and mustard. In large bowl, toss together panko and thyme.
Season rabbit pieces with salt and pepper. Using pastry brush, brush 1 piece generously with mustard mixture, then dip in panko mixture and toss to coat. Transfer to large rimmed baking sheet. Repeat with remaining pieces, using 2 baking sheets. Drizzle pieces with olive oil.
Bake 15 minutes, then reduce heat to 350°F. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.
Bacon-Wrapped Quail Stuffed with Goat Cheese

Ingredients:
16 (4-ounce) quail, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

Instructions:
Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.
Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit

Ingredients:
2 (4-pound) ducks, necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers
1 teaspoon kosher salt, plus additional to taste
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 bunch fresh thyme
1 head garlic, cloves separated, skin left on
8 shallots, peeled and halved
4 heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices
1 cup pitted kalamata olives
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
plus additional to taste

Instructions:
Preheat oven to 500°F.
Season each duck inside and out with salt and pepper. Using knife, skewer, or sharp fork, prick skin of each bird all over 20 to 30 times, taking care not to let knife puncture flesh (it's helpful to hold knife nearly parallel to duck and then slide it in). Stuff each cavity with 1 neck; 1/2 of thyme and garlic; 8 shallot halves; and 1/4 of fennel. Using kitchen string, tie legs loosely together.
Transfer ducks, breast sides up, to rack set in large roasting pan. Cover loosely with foil and roast 15 minutes. Reduce heat to 300°F and continue to roast, basting every 30 minutes and skimming fat from pan juices occasionally, 3 hours.
Remove foil from ducks. Stir remaining fennel into pan juices and roast 30 minutes more. Stir olives into pan juices and roast until duck skin is dark golden and crisp and meat is tender, about 30 minutes more (total roasting time: about 4 1/4 hours). Transfer ducks to cutting board.
Remove rack from roasting pan. With slotted spoon, remove fennel and olives from pan juices and place in blender. Pour pan juices into 1-quart glass measure. Skim fat off top and reserve for another use. Add juices to fennel and olives in blender, then add lemon zest and juice. Purée until smooth. Taste and add salt and pepper and additional lemon juice if desired.
Remove confit vegetables from cavities and carve ducks. Arrange meat and vegetables on platter. Garnish with chopped fennel fronds. Serve sauce alongside.
Deconstructed Holiday Turkey with Sage Gravy

Ingredients:
1 (6 1/2 to 7 pound) turkey breast on the bone
3 turkey drumsticks (about 2 1/4 pounds total)
2 turkey thighs (about 1 1/2 pounds total)
1/4 cup kosher salt
1/4 cup honey
1 head garlic, cut in half (do not peel)
2 dried bay leaves
4 sprigs fresh thyme
2 large whole sprigs fresh sage
2 teaspoons whole black peppercorns
2 teaspoons allspice berries
1/4 cup fresh celery leaves (from 1 bunch)
3 tablespoons unsalted butter, melted
Leaves from 2 large sprigs sage, plus several whole sprigs for garnish
2 to 3 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1/3 cup all-purpose flour
Kosher salt
Freshly ground black pepper

Instructions:
Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey — about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.
Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.
Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Drizzle turkey parts with melted butter and scatter with sage leaves. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes.
Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Transfer turkey parts to platter and tent with foil.
Pour pan juices into 4-cup glass measuring cup, let stand until fat rises to top, 2 to 3 minutes, then skim off and reserve fat.
Set 1 roasting pan across 2 burners, add 2 cups chicken broth, and bring to simmer over moderately high heat, scraping up any browned bits. Add simmering broth to pan juices in measuring cup, then add additional chicken broth, if needed, to equal 4 cups liquid.
In medium saucepan over moderately low heat, melt butter, then whisk in flour and cook, whisking constantly, until smooth, approximately 2 minutes. Gradually whisk in broth mixture and any collected juices from platter holding turkey, then raise heat to moderately high and boil mixture, uncovered, until thickened, about 8 minutes.
Season gravy with salt and pepper to taste. Carve turkey pieces and garnish with sage; serve with gravy.
Cauliflower Purée

Ingredients:
1 head cauliflower, 2 to 2 1/2 pounds, 3 tablespoons unsalted butter, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper

Instructions:
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there's still a little texture there. (Tooth, it's called.) Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, salt, and pepper through the feed tube. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.)
Rosemary Roasted Vegetables

Ingredients:
1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

Instructions:
Preheat the oven to 400°F.
Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

Ingredients:
2 tablespoons honey
2 tablespoons sugar
1 tablespoon butter
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons chopped toasted walnuts
1/2 cup sugar
1 tablespoon water
Pinch of salt
9 fresh figs (preferably black Mission), stemmed, cut lengthwise in half
1/4 cup (1/2 stick) unsalted butter
1/2 cup ruby Port
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
"3 ounces La Fourme dAmbert or Stilton blue cheese
diced or coarsely crumbled
room temperature"
Honeycomb or honey

Instructions:
Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Do ahead Can be made 2 days ahead. Store airtight at room temperature.
Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular). Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes. Add butter; swirl skillet to melt. Remove skillet from heat. Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely. Do ahead Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.
Preheat oven to 350°F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
Bake tartlets until pastry is puffed and golden, about 30 minutes. Do ahead Tartlets can be made 2 hours ahead. Let stand at room temperature. Rewarm at 350°F for 8 minutes.
Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.
Chocolate, Caramel, and Walnut Tart

Ingredients:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
"1 cup sugar (preferably bakers sugar or other superfine sugar)", 1/4 cup water
1 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons honey
2 teaspoons vanilla extract
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces semisweet chocolate, chopped
2 1/4 cups (about 9 ounces) walnuts, toasted, cut into 1/4-inch pieces
Vanilla ice cream

Instructions:
Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour.
Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes.
Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.
Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.
Apple and Dried Cherry Custard Bread Pudding

Ingredients:
2 1/2 cups whipping cream
6 large eggs
2 large egg yolks
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 (16- to 17-ounce) loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes
2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges
1 cup dried tart cherries
1 cup Armagnac or brandy
1/2 cup plus 2 tablespoons unsalted butter, divided
1/2 cup (packed) dark brown sugar
1/8 teaspoon salt
1 cup applesauce
1/2 cup toffee bits (such as Skor or Heath)
1/2 cup slivered or sliced almonds

Instructions:
Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.
Pumpkin Cheesecake Crumble Squares

Ingredients:
1 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned oats
1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

Instructions:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.