iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Strawberry and Chocolate Baked Alaska

Ingredients:
6 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
3/4 ounce unsweetened chocolate, chopped
1 1/2 cups sugar, divided
2 large eggs
1/3 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 pint strawberry ice cream, slightly softened
3 large egg whites

Instructions:
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.
Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.
Nectarine, Blackberry, and Pecan Sundaes

Ingredients:
2 1/2-pint containers blackberries
3 tablespoons (about) sugar
3 cups 1/2-inch cubes pitted nectarines (from about 5)
1/2 cup pecan pieces, toasted
1 to 2 pints vanilla ice cream

Instructions:
Puree blackberries in processor. Transfer puree to sieve set over bowl and strain, pressing with rubber spatula to extract as much pulp and juice as possible. Sweeten sauce to taste.
Do ahead: Blackberry sauce can be made 1 day ahead. Cover and chill.
Place nectarines in medium bowl. Sweeten to taste, tossing with sugar 1 tablespoon at a time. Let stand 15 minutes. Spoon some sauce into bottom of 6 sundae dishes. Top with 2 tablespoons nectarines, some pecans, 2 scoops ice cream, more blackberry sauce, and more nectarines. Sprinkle with remaining pecans.
Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches

Ingredients:
1/4 cup (1/2 stick) unsalted butter
6 tablespoons sugar
1/4 cup heavy whipping cream
2 tablespoons plus 1 teaspoon all purpose flour
3/4 cup sliced almonds
1 pint black raspberry chip ice cream or other raspberry-flavored ice cream

Instructions:
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.
Summer Camp Slushy

Ingredients:
1 cup Campari
4 cups shaved ice (made with the grater blade of a food processor)

Instructions:
Chill Campari in a small pitcher. Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass), then drizzle with a quarter of the chilled Campari. Repeat with remaining ice.
Creamsicle Crush

Ingredients:
1/2 cup thawed orange juice concentrate
1/2 cup Grand Marnier
3 tablespoons vanilla vodka
4 cups shaved ice (made with the grater blade of a food processor)

Instructions:
In a small pitcher, mix orange juice concentrate, Grand Marnier, and vanilla vodka. Stir to combine. Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass), then drizzle with a quarter of the creamsicle mixture. Repeat with remaining ice.
Berry Nice Ice

Ingredients:
1 cup vodka
2 tablespoons cassis
1 cup frozen blueberries
4 cups shaved ice (made with the grater blade of a food processor)

Instructions:
In a medium bowl, mix vodka and cassis. Add blueberries and let stand 1 hour. Strain through a fine mesh strainer into a small pitcher. Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass), then drizzle with a quarter of the blueberry mixture. Repeat with remaining ice.
Fresh Figs with Goat Cheese and Peppered Honey

Ingredients:
1/4 cup honey, 1/2 teaspoon freshly ground black pepper, 12 fresh figs, 1/4 cup soft fresh goat cheese

Instructions:
Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey.
Smoked-Trout Spread

Ingredients:
1 lb smoked trout fillets, skin discarded and any silver skin scraped off
2 sticks (1 cup) unsalted butter, softened
1/3 cup finely chopped shallot
1/4 cup finely chopped fresh dill
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce such as Tabasco
1/4 teaspoon black pepper
1 cup cold water
Accompaniment: whole-grain crackers

Instructions:
Flake trout and transfer 2 cups to a food processor, then blend with butter, shallot, dill, lemon juice, hot sauce, and pepper until smooth. Reserve remaining trout.
With motor running, add water to trout purée in a slow stream and process until water is absorbed, about 1 minute. Transfer to a bowl and fold in reserved trout, then pack mixture into a 4-cup glass or ceramic mold or bowl. Cover surface with wax paper, then tightly cover with plastic wrap and chill at least 6 hours to allow flavors to develop. Bring spread to room temperature before serving. (This will take 1 to 2 hours.)
Potato and Boursin Frittata

Ingredients:
8 large eggs
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups frozen shredded hash brown potatoes (from a 16-oz bag)
1 bunch scallions, chopped (2 cups)
1 (5-oz) package Boursin garlic-herb cheese, chilled
Accompaniment: sliced smoked salmon or prosciutto

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Whisk together eggs, salt, and pepper until just combined.
Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.
Saucy Country-Style Oven Ribs

Ingredients:
4 lb boneless country-style pork ribs
1 large onion, finely chopped (2 cups)
4 garlic cloves, minced (2 tablespoons)
2 tablespoons vegetable oil
1 1/2 cups ketchup (12 oz)
2/3 cup honey
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
6 tablespoons fresh lemon juice (from 2 lemons)
2 tablespoons plus 1 teaspoon dry mustard
2 teaspoons drained bottled horseradish
1 teaspoon black pepper

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.
Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.
Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.
Sea Scallops with Mushrooms and Sherry

Ingredients:
20 large sea scallops (1 1/2 lb), tough ligament removed if attached
1/8 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
1 lb cremini mushrooms, quartered
1/3 cup finely chopped shallots
2 garlic cloves, finely chopped
2/3 cup medium-dry Sherry
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Instructions:
Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.
Rosemary Beef Fillet

Ingredients:
1 (3 1/2-lb) trimmed and tied center-cut beef tenderloin roast at room temperature
4 teaspoons kosher salt
1 teaspoon black pepper
2 garlic cloves, finely chopped
6 (3- to 4-inch) fresh rosemary sprigs
3 tablespoons extra-virgin olive oil
Accompaniment: coarse-grain or Dijon mustard

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
Butternut Squash Polenta

Ingredients:
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Instructions:
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
Pasta and Chicken Gratin

Ingredients:
2 (3 1/2- to 4-lb) chickens
10 cups cold water
1 celery rib, quartered
1 carrot, quartered
1 medium onion, quartered
1 large garlic clove, smashed
2 fresh thyme sprigs
1 teaspoon salt
1/4 teaspoon whole black peppercorns
1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
1 garlic clove, minced
1/2 cup all-purpose flour
3 cups whole milk
1 cup crème fraîche (8 oz)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 lb Gruyère, coarsely grated (6 cups)
1 oz Parmigiano-Reggiano, finely grated with a rasp (1 1/4 cups)
1 lb penne rigate or other short tubular pasta
6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)
2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)

Instructions:
Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraîche, salt, pepper, cayenne, 2 cups Gruyère, and 1/2 cup Parmigiano-Reggiano.
While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
Toss bread crumbs with remaining 4 cups Gruyère and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.
Banana Cake with Coconut Frosting

Ingredients:
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing pan
1 1/2 cups all-purpose flour plus additional for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light brown sugar
1 large egg
3/4 cup well-mashed very ripe bananas
1/4 cup sour cream
1/2 teaspoon vanilla
3 oz cream cheese, softened
3 tablespoons unsalted butter, softened
1/3 cup confectioners sugar
3 tablespoons well-stirred canned cream of coconut such as Coco López (not coconut milk)
1 teaspoon dark rum (optional)
1/3 cup sweetened flaked coconut

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Lightly butter and flour a 9-inch round cake pan, knocking out excess flour.
Whisk together flour (1 1/2 cups), baking powder, baking soda, and salt in a small bowl.
Beat together butter (1 stick) and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy. Beat in egg until combined, then add bananas, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, mixing until just incorporated.
Spread batter in cake pan and bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
Cool in pan on a rack 10 minutes. Run a thin knife around edge of pan, then invert rack over cake and invert cake onto rack to cool completely.
Beat together cream cheese and butter in a bowl using cleaned beaters at medium speed until smooth. Reduce speed to low, then add confectioners sugar, cream of coconut, and rum (if using) and mix until combined. Increase speed to high and beat until light and fluffy, about 2 minutes.
Frost top of cooled cake and sprinkle with coconut.
Potato and Lardon Casserole

Ingredients:
5 lb yellow-fleshed potatoes such as Yukon Gold
1/2 lb slab bacon, any rind discarded, bacon cut lengthwise into 1/4-inch-thick slices, and then slices cut crosswise into 1/4-inch-thick strips (lardons)
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
cut into bits

Instructions:
Preheat oven to 350°F. If you are also making crown roast of pork with onion and bread-crumb stuffing (page 230), oven racks will already be in lower third and bottom of oven; if not, put oven rack in middle position.
Peel potatoes, then halve lengthwise (quarter if very large) and cut crosswise into 3/4-inch-thick pieces. Blanch potatoes in 2 batches in a 6- to 8-quart pot of boiling salted water 5 minutes per batch (potatoes will not be completely cooked through). Transfer potatoes with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander and transfer to another large bowl.
Cook lardons in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 5 to 8 minutes. Add lardons and 2 tablespoons fat from skillet to potatoes, then add thyme, garlic, salt, and pepper and toss until combined well. Transfer mixture to a greased 13- by 9-inch shallow baking dish (or other 3-quart shallow baking dish) and dot with butter.
Bake casserole (next to or under crown roast, if making, starting 30 minutes before roast is done), uncovered, 30 minutes. Increase oven temperature to 425°F, then continue to bake until top is golden, about 15 minutes. Season with salt.
Beef Stroganoff

Ingredients:
1 tbsp olive oil
3 1/2 tbsp unsalted butter
2 large onions, thinly sliced
3 1/2 cups thinly sliced small button mushrooms
2 1/4 lb (1kg) beef tenderloin (see below)
2 tbsp chopped parsley
1/2 cup heavy cream

Instructions:
To get perfectly even-sized pieces of meat, it is best to cut it yourself. Cut the beef tenderloin across into 3in (7.5cm) pieces, then cut each piece against the grain into slices about 3in (7.5cm) square and 1in (2.5cm) thick. Lay the slices flat and cut the squares into 3 by 1in (7.5 by 2.5cm) strips.
1. Heat the oil and half of the butter in a large frying pan over medium-high heat and fry the onions until translucent. Add the mushrooms and fry until they begin to soften, 2-3 minutes. Remove the onions and mushrooms from the pan with a slotted spoon.
2. Add the rest of the butter to the pan and heat until beginning to foam. Add the steak and sauté quickly over a high heat until browned on all sides, 3-4 minutes.
3. Return the onions and mushrooms to the pan, and stir and shake to mix with the meat. Sprinkle with the parsley, then pour in the cream and cook for 1 minute longer. Season well before serving.
Celery-Root and Apple Purée

Ingredients:
5 lb celery root (sometimes called celeriac)
4 Gala, Empire, or McIntosh apples (1 1/2 lb total)
1/2 stick (1/4 cup) unsalted butter
2 teaspoons salt
1 cup heavy cream
1/2 teaspoon white pepper
1/2 teaspoon freshly grated nutmeg
Garnish: celery leaves

Instructions:
Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.
Linguine with Tuna, Capers, and Raisins

Ingredients:
1 lb dried linguine
1/2 cup extra-virgin olive oil
1 cup frozen chopped onions (from a 12-oz bag) such as Ore Ida brand
3 garlic cloves, finely chopped (1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (6-oz) cans tuna in olive oil, drained
1/3 cup drained bottled capers (packed in brine; from a 3-oz jar)
3/4 cup golden raisins
1/2 cup chopped fresh flat-leaf parsley

Instructions:
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.
While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.
Mussels with Tarragon Celery Vinaigrette

Ingredients:
2 lb mussels (35 to 45; preferably cultivated), scrubbed well and beards removed
1/3 cup dry white wine
2 hard-boiled large eggs
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped celery
1/2 cup pickled cocktail onions, trimmed and finely chopped
2 tablespoons chopped fresh tarragon
Garnish: seaweed*

Instructions:
Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes. Transfer to a bowl.
Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.
Remove mussels from shells and reserve 1 half shell from each mussel. Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour. Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use.
Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
*Available at seafood shops by special request.