iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Honeyed Prawns & Polenta

Ingredients:
4 tablespoons tomato paste
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon hot sauce
1/2 teaspoon garlic powder
Sea salt
1 pound large, peeled, and deveined prawns
1 cup polenta
1 1/4 cups (10 ounces) corn kernels, fresh or frozen
1/4 cup currants
1 tablespoon honey
1 tablespoon butter
1 teaspoon fresh thyme, or 1/2 teaspoon dried
Sea salt
Black pepper
1/3 cup feta cheese, crumbled
2 to 3 tablespoons fresh parsley, finely chopped
2 tablespoons capers
Hot sauce (optional)

Instructions:
1. Preheat the oven to 400°F (204°C). Butter an 8 x 10-inch (20.3 x 25.4 cm) baking dish. Oil a rimmed baking sheet with olive oil. Set the pans aside.
2. To make the marinade: Combine the tomato paste, honey, lemon juice, olive oil, hot sauce, garlic powder, and a pinch or two of salt in a medium bowl. Toss the prawns with the marinade. Set the bowl aside, giving it a stir every few minutes.
3. For the polenta: Bring 3 cups cold water to a boil in a medium stainless-steel pot. Add the polenta. Cook seven minutes, stirring often. Remove the pot from the heat, cover, and let sit for 10 minutes.
4. In a large bowl, mix the corn (completely thawed if frozen), currants, honey, butter, and thyme. Stir in the polenta, and season with salt and pepper to taste.
5. Add polenta mixture to the buttered baking dish. Spread evenly with a spatula, and place in the oven to bake for 35 minutes.
6. Spread the prawn mixture evenly onto the oiled baking sheet. After the polenta has baked for 25 minutes, add the prawns to the oven, alongside the polenta. Place both pans on same rack if possible; otherwise, place the baking sheet on the lower rack.
7. Bake the prawns for five minutes. Remove the baking sheet from the oven, and flip all of the prawns over. Return to the oven and bake an additional five minutes, until the polenta is slightly browned and the prawns are pink and firm.
8. Remove the prawns and the polenta from the oven. To serve, scoop individual servings of the polenta onto plates. Lay a few prawns over each serving, then top with crumbled feta, fresh parsley, and capers. Drizzle with a few lashings of hot sauce, if desired.
Wild Garlic and White Bean Curry

Ingredients:
2 cups (400g) podded fresh coco beans, or 1 cup (200g) dried cannellini beans, cooked (see above)
1 teaspoon vegetable oil
2 red onions, peeled and finely sliced
1 1/2 teaspoons coriander seeds
1 teaspoon yellow mustard seeds
1 teaspoons fenugreek seeds
seeds from 5 cardamom pods
3 fresh red chiles (or more if you like heat), sliced (seeded if you prefer less heat)
12 fresh curry leaves
6 kaffir lime leaves
small handful of cilantro roots, washed and minced
4 garlic cloves, peeled and crushed
2 tablespoons jaggery juice of 2 limes
3 tablespoons fish sauce
2 x 12 ounce (340 g) cans good quality peeled plum tomatoes
generous 3/4 cup (200 ml) coconut milk
10 ounces (300 g) wild garlic leaves

Instructions:
Have the beans ready podded, or cooked if using dried beans. Heat the oil in a large heavy pan over medium-low heat and sweat the onions until soft and translucent.
In a separate pan, warm all the spice seeds until they release their fragrance and just begin to jump in the pan. Tip into a mortar and grind with the pestle while still warm.
Add the warm ground spices to the softened onions along with the chiles, curry leaves, lime leaves, and minced cilantro root. Cook for another 5 minutes over fairly low heat, then add the crushed garlic, jaggery, lime juice, and fish sauce. Stir well and cook for 5 minutes.
Add the tomatoes, stir well, and cook for another 10 minutes, then add the fresh or cooked dried beans and coconut milk. Cook gently for 10 to 15 minutes (or until the beans are tender if cooking fresh).
While the curry is cooking, wash the wild garlic very well, picking over each leaf thoroughly for they can carry little stones.
A couple of minutes before serving the curry, add the wild garlic and cook until it is just wilted and soft. Don't overcook it—wild garlic should be bright and vibrant. Taste and adjust the seasoning if necessary. This curry should be soft, fragrant, gently sweet, sharp, and salty, with just enough heat to warm you…
Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup

Ingredients:
2 Italian sausages, skins removed and meat crumbled, 4 tablespoons olive oil, 2 onions, chopped, 2 garlic cloves, minced, 2 quarts chicken stock, 1 cup white wine, 6 thyme sprigs, 1 bunch of kale, washed and chopped, 4 cups cooked cannellini beans

Instructions:
Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
Pink Grapefruit, Avocado, and Watercress Salad

Ingredients:
16 shelled hazelnuts
bunch of watercress
1 pink grapefruit
1 ripe avocado
8–12 slices of prosciutto
8–12 wafer-thin slices of young romano (optional)
1 tablespoon minced parsley
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
sea salt and freshly ground black pepper
3 tablespoons (40ml) mild-tasting extra-virgin olive oil
3 tablespoons hazelnut oil

Instructions:
First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.
Ready for Guests Roasted Pears

Ingredients:
Butter-flavored cooking spray
2 firm pears (about 6 ounces each), rinsed
2 teaspoons light butter, melted (stick, not tub; I used Challenge Light)
2 tablespoons brown sugar, not packed
2 pinches cinnamon

Instructions:
Preheat the oven to 350°F. Line an 8- x 8-inch baking dish with parchment. Lightly mist the parchment with spray. Crinkle a piece of foil to form a log about 12 inches long, 4 inches wide, and 1 inch in diameter. Set the log in the center of the baking dish. Cut the pears in half lengthwise. Carefully scoop out the cores and remove the stems. Place the halves on the prepared baking sheet so the tips rest on the log (this is to ensure the pears lay flat so the glaze doesn't drip out during baking). Drizzle the butter evenly over the pears. Then sprinkle the brown sugar, followed by the cinnamon, evenly over the top. Bake for 40 to 45 minutes, or until very tender. Allow the pears to cool until they're just warm or room temperature, about 15 minutes. Serve immediately.
Asparagus Roast Beef Roll-Ups

Ingredients:
12 medium asparagus spears, trimmed by snapping off the ends where they break naturally
1 teaspoon prepared horseradish, or more to taste
2 tablespoons light sour cream
Salt and pepper, to taste
6 ounces thinly sliced or shaved Simple Grilled London Broil
Pot Roast
or extra-lean deli roast beef

Instructions:
Half-fill a large bowl with ice water. Place a steamer rack insert in a large pot. Fill the pot with water so it reaches just below the steamer rack. Place the pot over high heat, cover it with a lid, and bring the water to a boil. Add the asparagus, cover the pot (leaving the lid slightly ajar), and steam the asparagus until crisp-tender, 3 to 5 minutes, depending on thickness. Transfer the asparagus to the bowl of ice water to stop the cooking. Drain well. Meanwhile, in a small bowl, mix the horseradish and sour cream until well combined. Season with salt and pepper. Lay 1 1/2 ounces of the beef on a flat work surface or cutting board. Spread one-quarter (about 1/2 tablespoon) of the horseradish mixture over the beef, leaving a small border. Place 3 asparagus spears at one of the narrower ends of each beef slice so the tips hang over. Roll the beef around the bundle of asparagus until you reach the other end of the beef. Repeat with the remaining roast beef, horseradish mixture, and asparagus to create 3 more roll-ups. Serve immediately.
Follow the directions above, except instead of steaming the asparagus, add 1 tablespoon of water and the asparagus to a medium microwave-safe bowl or dish. Cover the dish with a microwave-safe plate. Microwave on high for 1 to 2 minutes, or until the asparagus is crisp tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.
Cold Provençal White Bean Salad

Ingredients:
2 cups dried small white beans, 6 cups water, 1/4 cup white wine vinegar, 1/2 cup olive oil, 2 tablespoons Dijon mustard, 2 cloves garlic, pressed, 4 green onions, green part only, very thinly sliced, 1 cup Mediterranean-style olives, pitted and halved, Salt and freshly ground black pepper to taste, 6 to 8 large lettuce leaves, 2 small tomatoes, cut into wedges, for garnish

Instructions:
Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
Skirt Steak with Hazelnut Picada and Wilted Escarole

Ingredients:
1 1/2 pounds (700g) skirt steak, cut into 4 portions
1 head of escarole
sea salt and freshly ground black pepper
a little extra virgin olive oil
4 tablespoons (50g) unsalted butter
1 thick slice of chewy peasant style bread
generous 3/4 cup (180ml) extra-virgin olive oil
20 shelled hazelnuts
grated or finely shredded zest of 1 orange
1 tablespoon orange juice
1 garlic clove, peeled
small bunch of oregano
leaves only

Instructions:
Set the steaks aside on a covered plate to bring them to room temperature.
For the picada, preheat the oven to 350°F (180°C). Tear the bread roughly into pieces. Heat the olive oil in a shallow pan over medium heat. When it is hot, add the bread and pan-fry until evenly golden and crisp. (Take care that the olive oil does not become too hot and begin to smoke.) Remove and drain off excess oil. Pound the bread, in batches if necessary, using a mortar and pestle, until you have coarse bread crumbs. Place the nuts on a baking sheet and roast in the middle of the oven for 10 minutes until evenly golden. Tip the hot nuts into a clean dry cloth and rub to remove the skins. Mince the nuts and place in a bowl with the bread crumbs, orange zest, and juice. Mince the garlic and oregano together and add to the bowl with a pinch of salt. Stir to combine, then set aside. Turn the oven to its lowest setting.
Discard the outer leaves from the escarole, then tear the lettuce into large pieces. Wash well, but don't bother to pat dry. Season the steaks liberally all over. Place a heavy skillet over high heat and brush the steaks with a little olive oil. Lay the steaks in the skillet when it is hot and cook without moving for 3 minutes. Turn and cook on the other side for 3 minutes (you may need a minute or two longer if the steaks have been cut from a thicker section of the thigh). You should have a nice brown crust, while the meat inside should be rare. Remove to a plate and rest in the warm oven for 6 to 8 minutes.
Meanwhile, cook the escarole. Place a wide pan over medium-low heat. Add the butter and let it just melt, then add the torn leaves and seasoning. Put the lid on until the water clinging to the leaves begins to steam, then uncover and stir every few seconds so the leaves wilt uniformly. This will take 2 to 3 minutes. Now you should have a lovely glossy, pale green vegetable. Check the seasoning. Place a steak on each warm serving plate and arrange the escarole alongside. Spoon over the picada and serve at once.
Swedish Pancakes with Raspberries

Ingredients:
1 large egg yolk, 2 tablespoons Splenda or other sugar substitute, 1 teaspoon vanilla extract, Pinch of salt, 1 cup nonfat milk, 1/2 cup whole-wheat flour, 3 tablespoons white flour, 3 egg whites, 1 cup fresh raspberries

Instructions:
In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter.
In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.
Lightly coat a large nonstick skillet with cooking spray; place over medium- high heat. Drop about 2 tablespoons of batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably, turning them when they are browned. Total cooking time is about 3 minutes per pancake. Serve with the berries.
Il Falconiere: Steamed Chocolate Cake with Vanilla Sauce

Ingredients:
8 ounces (1 stick) butter, plus more for the ramekins
3/4 cup flour, plus more for the ramekins
1 cup fine sugar
4 eggs
3 tablespoons rum (or Tia Maria)
2 tablespoons strong coffee
1 tablespoon plus 1 teaspoon baking powder
1/2 cup ground cacao (high-quality cocoa)
4 pears, peeled and diced (optional)
Vanilla Sauce (recipe follows)
Chocolate bar or chocolate-covered coffee beans
1 quart heavy cream
1/2 vanilla pod
8 egg yolks
4 tablespoons fine sugar

Instructions:
Preheat the oven to 250 degrees F. Butter and flour 10 ramekins and set aside.
Beat butter and sugar to a soft cream. Add eggs, beating them in one at a time. Add rum and coffee. Sift flour, baking powder, and cacao into a bowl, then incorporate this into the butter mixture. Gently fold in the pears, if using. Pour into the prepared ramekins, filling halfway. Bake in a bain-marie by placing ramekins in a baking dish and filling it halfway with boiling water. Bake for 10 minutes, then increase temperature to 350 degrees F and continue baking until set, about 15 minutes.
Unmold onto individual plates or simply serve in the ramekins. Spoon vanilla sauce over the cakes, and garnish with curls of chocolate (use a vegetable peeler) or chocolate-covered coffee beans.
Heat the cream and vanilla pod to boiling, then quickly reduce heat. In a separate bowl, thoroughly beat together the yolks and sugar. Using a wooden spoon, stir the eggs into the cream and continue cooking on low, stirring constantly, for 5 minutes, until mixture slightly thickens and coats the spoon.
Pollo al Mattone: Chicken Under a Brick

Ingredients:
2 garlic cloves, 1 handful of parsley, Zest from 1 orange, 4 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 chicken, 3 to 4 pounds, 2 tablespoons red wine vinegar, 1/2 cup extra-virgin olive oil, 1/2 cup white wine

Instructions:
Preheat oven to 400 degrees F.
Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.
Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving- sized pieces.
Balsamic Roasted Tomato and Goat Cheese Crisps

Ingredients:
8 cherry tomatoes, 2 teaspoons balsamic vinegar, Salt and black pepper, 1/4 cup canned white kidney or cannellini beans, drained and rinsed, 1/2 teaspoon olive oil, 4 large whole-grain crisp crackers, 1 ounce reduced-fat goat cheese, crumbled, 8 baby arugula leaves

Instructions:
Preheat the oven to 350°F. In an 8- inch square baking dish, toss the tomatoes with the vinegar and salt and pepper to taste until coated. Bake for 8 to 10 minutes, until the tomatoes are soft, shaking the pan occasionally.
In a small bowl, mash the beans and oil to form a thick paste. Top each cracker with white bean paste, 2 warm tomatoes, a sprinkling of cheese, and 2 arugula leaves. Serve.
Brisket

Ingredients:
3 tablespoons onion powder, 3 tablespoons garlic powder, 3 tablespoons paprika, 1 tablespoon salt, 3/4 teaspoon pepper, 1 teaspoon celery salt, 1 4-pound brisket, 4 tablespoons corn oil, 1/2 cup water, 3 cups chopped onion, 2 tablespoons finely chopped or crushed fresh garlic

Instructions:
In a bowl, combine onion powder, garlic powder, paprika, salt, pepper, and celery salt; mix thoroughly. Dredge the brisket in this spice mixture making sure every part of it is well covered. Place in a deep dish covered with aluminum foil, and refrigerate for 1 or 2 days. Heat 2 tablespoons of the corn oil in a large skillet, and brown the meat on both sides. Transfer brisket to a Dutch oven, add 1/2 cup water, cover, and simmer for 1 hour.
While meat is simmering, heat remaining 2 tablespoons corn oil in a large skillet, and sauté onions, stirring occasionally. When the onions are nicely browned, add garlic, which browns quickly. Add onions and garlic to brisket pot. Cover, and continue simmering for 2 1/2 hours, or until meat is fully cooked. To test for doneness, stick a fork in the leaner end of the brisket; when there is a slight pull on the fork as it is removed from the meat, it is done. Cook longer if necessary.Remove brisket to a plate, and trim all visible fat. Then place the brisket (with what was the fat side down) on a cutting board, and carve thin slices across the grain (the muscle lines of the brisket) with a sharp, thin-bladed knife. Serve hot with gravy from the pot or cold in sandwiches.
Lemon-Caper Braised Halibut

Ingredients:
2 halibut fillets (about 5 ounces each)
Salt and black pepper
1 teaspoon olive oil
1 1/2 cups cherry tomatoes cut in half
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
4 cups baby spinach
2 tablespoons chopped fresh flat-leaf parsley
2 slices whole-grain bread or 2 chunks whole-grain baguette

Instructions:
Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
Guacamole Taquero: Taco-Shop Guacamole

Ingredients:
1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro
2 small garlic cloves, peeled and coarsely chopped
1/4 cup coarsely chopped white onion
2 fresh serrano or jalapeño chiles, coarsely chopped, including seeds, or more to taste
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
1 small ripe Mexican Hass avocado
halved and pitted

Instructions:
Put the tomatillos into the blender jar first, then add the epazote, garlic, onion, chiles, lime juice, and salt. Blend until very smooth, at least a minute (be patient; see note below). Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional chile, lime juice, and salt, and blend once more.
This salsa tastes best the day it's made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamoles. It'll still be delicious the next day if you store it in the refrigerator with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.
It takes a minute or so for the blades of the blender jar to catch raw chopped tomatillos. Once they do, all the ingredients will be pulled toward them. Be patient, and do not add any water. If the tomatillos don't liquidize after a minute or so, stop the blender, prod them with a wooden spoon, and try to blend again.
Stuffed Portobello Mushrooms

Ingredients:
2 portobello mushrooms
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Salt and black pepper
1 leek, thinly sliced and rinsed clean (white and light green parts only)
2 cups spinach leaves
1/2 cup canned white kidney or cannellini beans, drained and rinsed
2 tablespoons grated Parmesan cheese

Instructions:
Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.
Roasted Pork Tenderloin with Apples

Ingredients:
1 small pork tenderloin (about 8 ounces), trimmed
Salt and black pepper
2 teaspoons chopped fresh thyme
1 teaspoon olive oil
2 green apples, each cut crosswise, or horizontally, into 3 rounds
1/2 cup barley
1/2 cup white wine or apple cider

Instructions:
Preheat the oven to 400°F. Pat the pork dry with a paper towel. Season with salt and pepper and sprinkle with the thyme.
Warm the oil in a large ovenproof skillet over medium- high heat. Sear the pork until browned on all sides, about 8 minutes. In the last 2 minutes of cooking, add the apples, cut side down.
Turn the apples over and transfer the skillet to the oven. Roast for 12 minutes, until the internal temperature of the pork reaches 145°F for medium.
Meanwhile, cook the barley according to the package directions. Keep warm.
Transfer the pork to a cutting board; tent with aluminum foil to keep warm. Remove the apples to a serving platter.
Place the skillet over medium- high heat. Add the wine; cook for 3 minutes, until the wine is reduced by half.
Slice the meat and transfer to the platter with the apples; add cooked barley. Drizzle the pan sauce over the pork and barley; serve.