iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Yaki Onigiri

Ingredients:

Instructions:
Use 1 cup of hot (or warm) cooked Japanese short grain rice per serving. Add the rice to a small bowl (like a cereal bowl) just big enough to hold it. Jiggle the bowl, moving it in a flat, circular motion, like the motion of a hula hoop, until the rice forms into a ball on its own—a neat kitchen trick Tadashi's mom taught him. This motion packs the rice so it holds together when it grills.
Wet your hands and place the ball of rice between your cupped palms. Now squeeze, flip, and turn the rice ball several times to form it into a triangular shape. This motion takes a little practice, but after a few yaki onigiri, you'll get the hang of it. Make sure not to compact the rice too tight; you want it to just stick together.
Grill yaki onigiri over medium heat. If the fire's too hot, the rice will burn. We like to place the yaki onigiri along the cooler edges of a grill while other foods cook in the hotter center. Watch the rice carefully while it grills; perfect yaki onigiri need constant attention.
There are two basic ways to prepare Japanese rice: rice cooker or stovetop. If you have an electronic rice cooker, wash and rest the rice as we describe below, then follow cooker instructions. To prepare rice on the stovetop, an enameled cast-iron or cast-iron pot works best because these heavy pots do such a great job distributing heat.
Makes 4 cups of rice 2 cups Japanese short-grain white rice 2 cups water
Wash the rice to remove surface starch by placing the rice in a bowl, filling it with water, and swirling the rice with your hand. Drain off the milky liquid. Repeat 3 or 4 times until the water becomes clear enough to see the rice. Wash quickly; the entire process should take no longer than 3 minutes (soaking the rice in the washing water too long can cloud its flavor). Strain the rice into a colander, cover it with a clean kitchen towel, and let it rest for 15 minutes, so the grains naturally rehydrate, which helps them cook evenly.
Add the rice and 2 cups of water to a pot. Cover and bring to a boil over high heat. Decrease the heat to medium and cook 10 minutes, until you smell a beautiful rice aroma in the steam escaping from the pot. Be careful not to overcook, or you'll burn the rice. Turn off the heat and let the covered pot sit for 10 minutes, a critical step that completes the cooking process. Uncover the pot, gently stir the rice with a large spoon to fluff it up, and it's ready.
Squid with Ginger-Soy Sauce Marinade

Ingredients:
1/2 cup soy sauce
2 tablespoons grated fresh ginger
3 tablespoons mirin
1 pound small squid (bodies and tentacles)
cleaned

Instructions:
Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.
Almond Granita

Ingredients:
1 1/4 cups whole milk
1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped
1/3 cup sugar
1/4 cup almond paste (not marzipan; about 2 1/2 ounces)
1 teaspoon almond extract

Instructions:
Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.
Campari-Orange Pops

Ingredients:
1/3 cup sugar, 1 3/4 cups fresh orange juice, 1/3 cup Campari, 1/4 cup fresh lemon juice

Instructions:
Bring sugar and 1/2 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Transfer syrup to a medium pitcher; chill until cold, about 1 hour.
Stir all remaining ingredients into syrup. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
Honeydew-Lime Pops

Ingredients:
4 cups 1" cubes peeled honeydew melon, 1/3 cup fresh lime juice, 1/4 cup mild honey, 1/4 cup sugar

Instructions:
Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
Watermelon Granita

Ingredients:
4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4 pound melon)
1/2 cup sugar
1 tablespoon fresh lime juice

Instructions:
Purée all ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.
Strawberry Conserve

Ingredients:
4 cups fresh strawberries (about 1 pound), hulled, halved*
3/4 cup super fine sugar
Peel (with white pith) of 1/2 lemon

Instructions:
Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month.
Pineapple Paletas

Ingredients:
3/4 cup sugar
4 cups (about 1 1/2 pounds) finely diced fresh pineapple, divided
1 tablespoon fresh lime juice

Instructions:
Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill syrup until cold, about 1 hour.
Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops and serve.
Strawberry-Blueberry Pops

Ingredients:
1 pound fresh strawberries, hulled, halved
1/4 cup sugar
1 teaspoon fresh lemon juice
12 ounces fresh blueberries (about 2 1/2 cups)
1/3 cup sugar
1 teaspoon fresh lime juice

Instructions:
Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée. Set aside.
Purée all ingredients and 3 tablespoons water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée.
Pour 1 tablespoon strawberry purée into each mold; freeze until just firm, about 30 minutes. Add 1 tablespoon blueberry purée to each mold. Freeze until just firm, about 30 minutes. Repeat until molds are filled. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds; serve.
Peach-Vanilla Cream Pops

Ingredients:
1/2 cup plus 2 tablespoons sugar
1 vanilla bean, halved lengthwise
4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed
1/2 cup chilled heavy whipping cream
1/4 cup Greek-style yogurt
2 tablespoons amaretto (optional)

Instructions:
Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
Raspberry Pops

Ingredients:
3 6 ounce containers fresh raspberries, 1/2 cup sugar, 2 tablespoons fresh lemon juice

Instructions:
Purée all ingredients and 3/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to measure about 3 1/2 cups purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove from molds and serve.
Olive-Oil Cake with Candied Orange

Ingredients:
1 cup sugar
3/4 cup orange blossom honey
3 tablespoons green cardamom pods, crushed
1 small orange, thinly sliced
1/2 cup olive oil plus more for brushing
1 cup all-purpose flour
1/2 cup semolina flour (pasta flour)
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup sugar, divided
3 large eggs, separated
2/3 cup plain whole-milk yogurt
1 1/2 teaspoon grated orange zest
1 teaspoon vanilla extract
Chopped unsalted pistachios, lightly toasted
**Ingredient Info:**Semolina flour (pasta flour) is available at better supermarkets and at Italian markets.
9"-diameter springform pan

Instructions:
Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, and 3 cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add orange slices. Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 3 1/4 cups, about 40 minutes. Arrange orange slices in a single layer on prepared baking sheet; remove cardamom pods and seeds. Strain syrup. DO AHEAD: Can be made 1 day ahead. Cover syrup and orange slices separately; chill. Return orange slices to room temperature and rewarm syrup slightly before using.
Preheat oven to 350°F. Brush pan with oil. Whisk both flours and next 4 ingredients in a medium bowl. Using an electric mixer, beat 1/4 cup sugar and 1/2 cup oil in a large bowl for 1 minute. Beat in yolks, then flour mixture. Beat in yogurt, zest, and vanilla. Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend in 2 additions. Transfer to prepared pan; smooth top.
Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Arrange candied orange slices over. Sprinkle pistachios over. Cut into wedges and serve drizzled with more syrup.
Parmesan Peppers

Ingredients:
4 bell peppers (a mix of yellow, red, and orange)
1 clove thinly sliced garlic
8 thyme sprigs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Juice of 1/2 lemon

Instructions:
Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.
Shaved Summer Squash Salad

Ingredients:
3 tablespoons whole almonds
1 pound summer squash (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula

Instructions:
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.
Butter Lettuce, Chicken, and Cherry Salad

Ingredients:
1/4 cup fresh lemon juice, 3 tablespoons Dijon mustard, 3 tablespoons chopped fresh dill, 2 tablespoons honey, 1 garlic clove, minced, 1/4 cup extra-virgin olive oil, Kosher salt and freshly ground black pepper, 4 Perfect Pan-Roasted Chicken Thighs , fat from pan reserved, 4 thick slices rustic bread, crusts removed, torn into 3/4" pieces, 1 pound fresh cherries, stemmed, pitted, and lightly crushed, 3 heads butter lettuce, cored and torn into pieces, 4 radishes, thinly sliced, 1 tablespoon chopped chives

Instructions:
Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.
Roasted Carrots with Dill

Ingredients:
8-10 large carrots
Olive oil
1 tablespoon unsalted butter, cut into small pieces (optional)
Kosher salt and freshly cracked black pepper
1 tablespoon chopped fresh dill

Instructions:
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.
Lettuce Cups with Stir-Fried Chicken

Ingredients:
16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound skinless, boneless chicken thighs, minced
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped
Ingredient Info: Asian sweet chili sauce is available at better supermarkets and at natural foods stores.

Instructions:
Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.
Tunisian Vegetable Salsa

Ingredients:
4 large unpeeled garlic cloves
4 plum tomatoes (about 12 ounces total)
2 small whole unpeeled onions (1/2 pound total)
2 large red bell peppers
1 large poblano chile
1 Japanese eggplant (about 5 ounces)
1/4 cup extra-virgin olive oil
Fresh lemon juice, kosher salt, and freshly ground black pepper
Ingredient info: Dark-green poblano chiles are available at better supermarkets and at specialty foods stores.

Instructions:
Prepare a grill to medium-high heat. thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions. Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes. Peel, seed, and coarsely chop peppers and chile. coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Pulse all vegetables in a food processor, along with oil, until puréed to desired consistency. transfer to a large bowl. season to taste with lemon juice, salt, and pepper.
Cucumber, Tomato and Feta Salad

Ingredients:
6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper

Instructions:
Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.
Cherry Clafouti

Ingredients:
1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Powdered sugar
10" springform cake pan or eight 2/3 or 3/4-cup ramekins or custard cups

Instructions:
Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.
Grilled Flatbreads

Ingredients:
1 1/4 ounce envelope active dry yeast
1 tablespoon olive oil plus more for brushing
5 cups (or more) all-purpose flour
1 tablespoon kosher salt plus more for seasoning
1 tablespoon (about) Tabil Spice Blend
Freshly ground black pepper

Instructions:
Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute.
Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.
Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.
Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.
Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1-1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.
Father's Day Pork Chops

Ingredients:
4 bone-in pork chops (about 2 pounds total), pounded to 1/2" thickness
1 cup red wine vinegar
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko (Japanese breadcrumbs)
Zest from half a lemon
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
Ingredient Info: Panko is available in the Asian foods section of better supermarkets and at Asian markets.

Instructions:
Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature.
Set up your dredging stations: one small baking dish with flour; one with eggs; and one with panko, zest, thyme, and oregano
Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper. Have the kids use a fork to dredge each chop first in the flour, then in the egg, then in the panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is crucial. Then have the kids hand them over to Mom (or whoever is cooking) so she can put them into the hot oil. Working in 2 batches, cook pork chops-wiping out skillet with a paper towel after the first batch and adding the remaining 3 tablespoons oil-until crispy and cooked through, about 4 minutes per side.
Grilled Yogurt-Marinated Leg of Lamb

Ingredients:
2 cups whole-milk yogurt, divided, 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend, 5 large garlic cloves, minced, divided, 1 teaspoon kosher salt plus more for seasoning, 1 teaspoon freshly ground black pepper plus more for seasoning, 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 4-5 pound butterflied leg of lamb, opened like a book, 4 lemons, halved

Instructions:
Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
Shrimp Butter

Ingredients:
1 chopped onion, 2 garlic cloves, minced, 1 sprig fresh thyme, 1 tablespoon unsalted butter, 1 pound shell-on shrimp, 2 sticks butter, softened, kosher salt and freshly ground black pepper

Instructions:
In a 12" skillet, caramelize onion, garlic cloves, and thyme in unsalted butter. Toss in shrimp; cook slowly until golden. Transfer to a food processor and purée until smooth; with processor running, add softened butter, 1 Tbsp. at a time. Force through a fine-mesh strainer. Season with kosher salt and freshly ground black pepper. For a super-fine texture, strain again.