iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Ingredients:
1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion
very thinly sliced

Instructions:
Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
Miso-Ginger Consommé

Ingredients:
1 2-inch piece fresh ginger
6 cups water
7 tablespoons white miso (fermented soybean paste)
6 large shiitake mushrooms, stemmed, thinly sliced (about 4 cups)
2 green onions, thinly sliced
1 1/2 teaspoons fresh ginger juice (see above)
3/4 teaspoon tamari soy sauce

Instructions:
Divide soup among 6 soup bowls. Garnish with: Additional sliced green onions
Mini Star-Anise Scones

Ingredients:
2/3 cup (about) heavy whipping cream, divided
1 large egg
2 teaspoons finely grated lemon peel
2 1/4 cups cake flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
2 teaspoons freshly ground star anise
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter
1/2 cup raisins
2 tablespoons heavy whipping cream
2 tablespoons raw sugar*

Instructions:
Preheat oven to 400°F. Whisk 1/2 cup cream, egg, and lemon peel in medium bowl. Whisk flour and next 5 ingredients in large bowl. Using large holes of box grater, grate butter over dry ingredients. Using fingertips, blend until coarse meal forms. Add raisins and cream mixture. Stir until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Turn out onto floured surface; knead just until dough comes together.
Pat out dough to 1/2-inch-thick round. Using 2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1/2-inch thickness and cut out additional scones. Transfer to baking sheet.
Brush tops of scones with 2 tablespoons cream; sprinkle with raw sugar. Bake until golden and tester inserted into center comes out clean, about 16 minutes. Transfer to rack; cool. Serve warm or at room temperature.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
Spicy Lime and Herbed Tofu in Lettuce Cups

Ingredients:
1/4 cup thinly sliced peeled fresh ginger
1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
1/4 cup fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons water
3 tablespoons sweet chili sauce*
1/2 cup diced seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup diced seeded plum tomato
2 tablespoons chopped seeded jalapeño chile
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)
1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry
6 large or 12 medium butter lettuce leaves

Instructions:
Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.
Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.
*Available in the Asian foods section of most supermarkets and at Asian markets.
Sea Salt-Roasted Pecans

Ingredients:
2 cups pecan halves, 3 tablespoons unsalted butter, melted, 1 1/4 teaspoons fine sea salt

Instructions:
Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
Ginger-Garlic Hummus

Ingredients:
1 garlic clove, peeled
1 1-inch-long piece peeled fresh ginger
2 cups garbanzo beans (chickpeas; from two 15-ounce cans), drained, 3 tablespoons liquid reserved
1/4 cup cashew butter
3 tablespoons unseasoned rice vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce*
1/2 teaspoon freshly ground star anise
1/4 cup chopped fresh cilantro
1 green onion, chopped
2 whole star anise (optional)

Instructions:
Using on/off turns, mince garlic and ginger in processor. Add beans, reserved bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and ground star anise. Process mixture to coarse puree. Add cilantro and green onion; process to combine. Transfer to bowl; garnish with whole star anise, if desired.
*Available in the Asian foods section of many supermarkets and at Asian markets.
Fallen Grits Souffles with Tomatoes and Goat Cheese

Ingredients:
4 cups whole milk, 1 medium onion, chopped, 4 garlic cloves, sliced, 2 bay leaves, 1 1/2 teaspoons coarse kosher salt, 1 cup instant grits, 2 tablespoons butter, 5 large eggs, separated, 2 cups cherry tomatoes, quartered, 1/4 cup extra-virgin olive oil, Shaved aged goat cheese

Instructions:
Preheat oven to 375°F. Generously butter eight 1-cup soufflé dishes or custard cups. Combine first 4 ingredients in large saucepan. Bring just to simmer; remove from heat and let steep 10 minutes. Strain; return milk to pan. Add salt; bring to boil. Gradually stir in grits and cook over medium heat until mixture is thick and grits are tender, stirring constantly, about 5 minutes. Mix in butter. Season with black pepper. Stir in egg yolks. Cool slightly.
Beat egg whites in large bowl until stiff but not dry. Fold whites into grits in 2 additions. Divide mixture among prepared dishes. Place dishes in large roasting pan. Add enough hot water to pan to come halfway up sides of dishes.
Bake soufflés until tops are puffed and beginning to brown and center is set, about 30 minutes.
Combine tomatoes and oil in medium bowl. Season with salt and pepper.
Invert each warm soufflé into shallow bowl. Spoon tomatoes atop soufflés. Top with shaved goat cheese and serve immediately.
American Caviar with Crispy Yukon Gold Potato Pancakes

Ingredients:
1 pound Yukon Gold potatoes, peeled
1 large egg
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil (for frying)
1/4 cup crème fraîche*
1/4 cup finely chopped red onion
2 ounces American sturgeon caviar

Instructions:
Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.
Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.
Top pancakes with crème fraîche, red onion, and caviar; serve.
*Available at some supermarkets and at specialty foods stores.
Milk Chocolate Pudding

Ingredients:
2 tablespoons sugar, 2 tablespoons cornstarch, 2 tablespoons unsweetened cocoa powder, 1 1/2 cups whole milk, 1/2 cup heavy cream, 4 ounces fine-quality milk chocolate, chopped, 1 teaspoon pure vanilla extract, lightly sweetened whipped cream

Instructions:
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.
Milk Chocolate Brownies

Ingredients:
1 stick (1/2 cup) unsalted butter
8 ounces fine-quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.
Chocolate Raspberry Turnovers

Ingredients:
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
1 large egg
1/3 cup raspberry jam
3 1/2 oz fine-quality milk chocolate, finely chopped
parchment paper

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Line 2 large baking sheets with parchment paper.
Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.
Chicken Curry

Ingredients:
1 1/2 lb skinless boneless chicken thighs (about 3 to 4)
1 teaspoon salt
2 tablespoons vegetable oil
3 garlic cloves, smashed and chopped
2 teaspoons curry powder (preferably Madras)
1/4 teaspoon cayenne
1 (13- to 14-oz) can unsweetened coconut milk
1 (14 1/2-oz) can stewed tomatoes
1/4 cup dried currants
1 (10-oz) package frozen whole baby okra
1/2 cup unsalted roasted cashews (3 oz), chopped
Accompaniment: jasmine or basmati rice

Instructions:
Pat chicken dry and sprinkle with 1/2 teaspoon salt.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.
Broccoli and Cheddar Skillet Flan

Ingredients:
6 large eggs
1 cup whole milk
1/4 teaspoon black pepper
Rounded 3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup grated sharp Cheddar
1/3 cup grated Parmigiano-Reggiano
3 tablespoons olive oil
1 large shallot, chopped
1 (1-lb) bag frozen hash browns, thawed in a microwave oven
1 (10-oz) box frozen chopped broccoli
thawed

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.
Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.
Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.
Escarole-Stuffed Pizza

Ingredients:
3 lb escarole (about 3 heads), tough outer ribs discarded and leaves thinly sliced (20 cups loosely packed)
1 lb pizza dough at room temperature
6 tablespoons olive oil
5 garlic cloves, finely chopped
10 oz chilled Italian Fontina, coarsely grated (2 cups)
a 9-inch round metal cake pan (2 inches deep)

Instructions:
Put oven rack in lowest position and preheat oven to 500°F. Lightly oil cake pan.
Cook escarole in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes. Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking. Drain again and press gently to remove excess water. Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.
Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom. Brush with 1 tablespoon oil and prick all over with a fork. Bake until golden, 8 to 10 minutes. Let crust stand in pan on a rack.
Meanwhile, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until golden, about 30 seconds. Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until escarole is coated with oil, about 4 minutes. Transfer to a large shallow bowl to cool slightly, about 15 minutes, then stir in cheese.
Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge. Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks). Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary). Press edges to seal. Brush top with remaining tablespoon oil and bake until golden brown, 15 to 20 minutes.
Run a sharp thin knife around edge of pan. Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack. Turn pizza right side up and cool 15 minutes before serving. Slide pizza onto a cutting board and cut into wedges.
Moroccan-Style Potato and Egg Sandwiches

Ingredients:
4 large eggs
1 tablespoon cumin seeds
1/2 lb Italian frying peppers, cut into 2- by 1/4-inch strips
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 lb boiling potatoes, peeled and thinly sliced crosswise
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 Portuguese, challah, or kaiser rolls (about 4 inches in diameter)
Accompaniments: extra-virgin olive oil; harissa (spicy North African condiment) or cayenne (optional)
an electric coffee/spice grinder

Instructions:
Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.
Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.
Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
Serve sandwiches with remaining cumin and oil and harissa for seasoning.
Chicken and Biscuits

Ingredients:
2 cups self-rising all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
All-purpose flour for dusting
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
Turn dough out onto a floured surface and gently knead 7 or 8 times. (Do not overwork, or biscuits will be tough.) Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Cool to warm on baking sheet on a rack.
Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice.
Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
Celery-Root and Pecan Salad

Ingredients:
1 cup pecan halves (3 1/2 oz), toasted > and cooled
1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
3 tablespoons white-wine vinegar
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallot
1/4 cup olive oil

Instructions:
Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.
Panfried Flank Steak with Mushroom Ragoût

Ingredients:
1 1/2 lb flank steak
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large garlic clove, minced
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon dried hot red-pepper flakes
12 oz sliced mixed fresh mushrooms (6 cups)
1 (14-oz) can diced tomatoes in juice
Pinch of sugar

Instructions:
Put oven rack in middle position and preheat oven to 200°F.
Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.
Salzburger Nockerl

Ingredients:
1/4 cup heavy cream, 1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam, 5 large egg whites, 3/4 teaspoon salt, 1/2 cup granulated sugar, 1 tablespoon all-purpose flour, 3 large egg yolks, 1 teaspoon pure vanilla extract, Confectioners sugar for dusting

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
Green Chili with Pork

Ingredients:
1 medium white onion, quartered
2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
1/3 cup finely chopped fresh cilantro
Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata

Instructions:
Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.