iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sake Sea Bass in Parchment

Ingredients:
1/2 cup sake
1 1/2 tablespoons soy sauce
1 teaspoon grated peeled ginger
1 teaspoon sugar
6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
1/2 cup sliced scallions
Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string

Instructions:
Preheat oven to 400°F with a baking sheet on bottom rack.
Stir together sake, soy sauce, ginger, and sugar in a bowl.
If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
Spaghetti with Sardines, Dill and Fried Capers

Ingredients:
1 pound spaghetti
1/3 cup olive oil
1/4 cup drained capers, patted dry
2 cups coarse fresh bread crumbs (from a baguette)
1/2 cup chopped dill
2 to 3 (3 3/4-ounces) cans sardines in olive oil
4 garlic cloves

Instructions:
Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.
Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce

Ingredients:
2 ounces dried bean thread noodles (cellophane noodles)
1 small carrot, cut into thin matchsticks (about 3/4 cup)
1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup)
1 small fresh jalapeño, cut into thin matchsticks
1/4 cup rice vinegar (not seasoned)
1/4 teaspoon sugar
1 tablespoon plus 3/4 teaspoon fresh lime juice, divided
16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear
plus additional in case some tear
4 romaine leaves, each torn into 4 pieces
10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks
1 cup fresh bean sprouts
1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total)
1/3 cup hoisin sauce
2 tablespoons chunky peanut butter
2 tablespoons water

Instructions:
Soak noodles in a medium bowl of boiling-hot water 10 minutes.
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.
Strawberry-Vanilla Swirled Frozen Pops

Ingredients:
1 pound strawberries, hulled and halved
1/2 cup sugar
2 teaspoons fresh lemon juice
2 pints premium vanilla ice cream
Equipment: 12 (1/3-cup) ice pop molds or 12 paper cups and 12 wooden sticks

Instructions:
Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.
Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills.
Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).
Roasted Potato Wedges with Cilantro-Lime Mayonnaise

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 pounds baking potatoes (about 4 medium), each cut into 8 wedges
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped cilantro
2 teaspoons grated lime zest
1 tablespoon fresh lime juice

Instructions:
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
Serve potatoes with mayonnaise.
Tortilla Chicken Drumsticks

Ingredients:
8 ounces lightly salted corn tortilla chips
4 teaspoons chili powder, divided
1 teaspoon ground cumin
1 large egg
2 1/2 pounds chicken drumsticks (about 10)
Accompaniment: lime wedges

Instructions:
Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
Whisk egg and remaining 2 teaspoon chili powder in a bowl.
Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.
Vegetable Latkes

Ingredients:
1 large parsnip, peeled and shredded
2 large russet potatoes, scrubbed and shredded
2 large carrots, peeled and shredded
3 leeks (white and light green parts only) or 1 onion, chopped
3/4 cup all-purpose flour
1 teaspoon baking powder
3 large eggs, beaten
Salt and pepper to taste
1/2 cup vegetable oil

Instructions:
1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
3. Heat the oil in a large skillet over medium-high heat.
4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.
The Stout Diplomat

Ingredients:
2 tablespoons (1 ounce) mild dark rum, such as Diplomatico, chilled
1 tablespoon (1/2 ounce) Pedro Ximénez sherry, chilled
12 tablespoons (6 ounces) chocolate or regular stout
chilled

Instructions:
In a small, 5-ounce Delmonico glass (the one that holds orange juice at diners), combine rum, sherry, and stout. Serve immediately.
Fish Cakes

Ingredients:
1 large russet potato, baked and peeled
4 strips bacon, chopped
4 scallions (white parts only), chopped
1 pound cooked cod, flaked (leftover is fine)
1/2 cup frozen peas (optional)
1 egg, beaten
Salt and pepper to taste
2 cups crushed cornflakes or Corn Chex
3 tablespoons vegetable oil
6 hamburger buns or brioches

Instructions:
1. Mash the potato in a large bowl.
2. In a small skillet, cook the bacon and scallions until the meat is crisp, about 5 minutes.
3. Add the bacon and scallions to the bowl. Mix in the cod, peas (if using), egg, salt, and pepper.
4. Cover and chill for 30 minutes.
5. Put the cornflake or Chex crumbs in a shallow bowl. Form the cod mixture into 6 three-inch round patties. Press all sides of them into the crumbs.
6. Heat the oil in a skillet over medium-high heat.
7. Fry the cakes for 1 to 2 minutes a side.
8. Serve them on the buns, with tartar sauce or mayonnaise.
The Cure

Ingredients:
2 cups ice cubes
2 tablespoons (1 ounce) Domaine de Canton ginger liqueur
10 tablespoons (5 ounces) light lager, such as Miller High Life
1 tablespoon (1/2 ounce) fresh lemon juice
5 (1-inch) pieces peeled fresh ginger cut into thin matchsticks

Instructions:
Fill 12-ounce cooler (or highball) glass with ice cubes. Add ginger liqueur, beer, and lemon juice and stir until combined. Garnish with ginger sticks.
Arepas

Ingredients:
2 cups precooked masarepa cornmeal
1 teaspoon salt
2 cups hot chicken broth or water
1/2 cup canned black or pinto beans, drained
1/2 cup shredded cheese (Jack
cheddar
mozzarella
or a combination)

Instructions:
1. Combine the cornmeal and salt in a bowl.
2. Add the broth (or water). Mix until a dough with no lumps forms.
3. When it's cool enough to touch, use your hands to divide it into 8 pieces. Cover them with a damp towel.
4. Heat a lightly greased large griddle. Dip your hands in cold water (to prevent sticking) and roll each dough piece into a ball. Using your fingers, make an indentation in the center of each.
5. Push a teaspoon each of beans and cheese into each ball. Pinch the dough around the filling to enclose it.
6. Flatten each ball to 1 inch thick between your palms.
7. Cook them on the griddle until crisp, about 3 minutes a side.
Happy Mich

Ingredients:
1 teaspoon kosher salt
"1 teaspoon plus 1 pinch Pico Piquin seasoning (see chefs notes, below)", 1 lime wedge
2 2-by-2-inch cubes watermelon plus 1 slice for garnish
1 tablespoon (1/2 ounce) freshly squeezed lime juice
"1 tablespoon (1/2 ounce) hibiscus concentrate (see chefs notes, below)", 2 dashes hot sauce, such as Tabasco
"2 dashes Tajin regular snack sauce (see chefs notes, below)", About 2 cups ice cubes
About 6 ounces lager
such as Dos Equis

Instructions:
In small saucer, stir together salt and 1 teaspoon Pico Piquin. Rub lime wedge around rim of pilsner glass (12 or 16 ounces). Invert glass and dip part of rim into salt mixture, coating outside of glass only. Rotate to coat halfway around rim.
In blender (or using a muddling tool), combine watermelon cubes and remaining pinch Pico Piquin. Purée until smooth, about 10 seconds. Add lime juice, hibiscus concentrate, hot sauce, and Tajin sauce and stir until combined.
Fill prepared pilsner glass with ice cubes and pour in watermelon mixture. Top with beer, stir until combined, and garnish with watermelon slice.
Double-Dutch Mac and Cheese with Chard

Ingredients:
6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, minced
1/4 cup unbleached all purpose flour
3 cups reduced-fat (2%) milk
2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)
2 cups (packed) coarsely grated Edam cheese, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 pounds Swiss chard, stems and center ribs removed
12 ounces elbow macaroni
1 cup fresh breadcrumbs made from crustless sourdough bread
1 teaspoon cumin seeds (optional)

Instructions:
Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.
Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.
Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.
Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.
Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.
Peanut Butter Banana Cream Pie

Ingredients:
6 ounces vanilla wafer cookies
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons sugar
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup heavy whipping cream
1/2 cup whole milk
2 large egg yolks
1 vanilla bean, split lengthwise
1 tablespoon unsalted butter
4 firm but ripe bananas, peeled, divided
3 tablespoons orange juice, divided
3 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream
Purchased peanut brittle
coarsely chopped (optional)

Instructions:
Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.
Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Thinly slice remaining banana on diagonal. Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle peanut brittle over bananas, if desired, and serve.
Brownie-Bottom Lemon Cheesecake

Ingredients:
Nonstick vegetable oil spray
6 tablespoons all purpose flour
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
3 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1/4 cup (packed) golden brown sugar
1 large egg
1/2 teaspoon vanilla extract
5 8-ounce packages cream cheese, room temperature
13/4 cups sugar
2 tablespoons all purpose flour
1 tablespoon finely grated lemon peel
4 teaspoons fresh lemon juice
5 large eggs
2 large egg yolks
1/2 cup sour cream
1/4 cup heavy whipping cream
1 cup sour cream
Bittersweet chocolate curls or shavings
1 lemon, halved lengthwise, thinly sliced crosswise
9-inch-diameter springform pan with 2 3/4-inch- to 3-inch-high sides
Offset spatula

Instructions:
Preheat oven to 350°F. Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick spray. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until mixture is barely lukewarm, about 10 minutes. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.
Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes. Transfer pan to rack; cool crust to room temperature, about 30 minutes. Maintain oven temperature.
Place pan with cooled crust on rimmed baking sheet. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, flour, lemon peel, and lemon juice; beat until smooth. Add eggs and yolks, 1 at a time, beating just until incorporated after each addition. Beat in 1/2 cup sour cream and whipping cream. Pour filling over brownie crust in pan; smooth top.
Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes. Remove cake from oven. Maintain oven temperature.
Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula. Return cake to oven and bake 5 minutes. Run small sharp knife around sides of cake to loosen. Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center). DO AHEAD: Can be made 2 days ahead. Keep chilled.
Remove pan sides from cake. Run thin sharp knife between pan bottom and crust to loosen. Using 2 metal spatulas as aid, transfer cake to platter. Garnish top edge of cake with chocolate curls and lemon slices.
Creamy Polenta

Ingredients:
2 cups whole milk
2 cups water
1 teaspoon coarse kosher salt
1 cup polenta (coarse cornmeal)*

Instructions:
Bring first 3 ingredients to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to low; simmer until smooth and thick, stirring almost constantly, about 18 minutes.
Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal; cook half as long.
Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches

Ingredients:
2 1/4 cups all purpose flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups semisweet chocolate chips
Fresh Strawberry Gelato
slightly softened

Instructions:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.
Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.
Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.
White Beans with Tasso

Ingredients:
3 1/4 cups (or more) water
12 ounces dried Great Northern beans (about 1 3/4 cups), rinsed
1 smoked ham hock (8 to 9 ounces)
1 1/2 ounces tasso* or andouille sausage, finely diced (generous 1/3 cup)
1 small onion, chopped
2 large celery stalks, chopped
1 small red bell pepper, diced
2 medium garlic cloves, chopped
2 bay leaves

Instructions:
Stir 3 1/4 cups water and all remaining ingredients in large slow cooker. Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours. Remove ham hock. Cut off all meat; shred and return to beans. Season to taste with salt and pepper.
Thai Green Curry with Seafood

Ingredients:
2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Instructions:
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.