iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Key Lime Margaritas

Ingredients:
1 Key lime (optional), quartered
Kosher salt (optional) for rims of glasses
3/4 cup Cointreau or other orange-flavored liqueur
1/2 cup reposado tequila
1/2 cup fresh Key lime juice
2 teaspoons superfine granulated sugar (optional)

Instructions:
Run a lime wedge (if using) around rim of each of 4 (6-to 8-ounces) glasses. Put salt (if using) on a small plate and dip glasses in salt to lightly coat rims.
Blend liqueur, tequila, juice, and sugar (if using) in a blender until combined. Serve over ice (in coated glasses).
Provençal Chicken and Tomato Roast

Ingredients:
2 chicken legs, separated into thighs and drumsticks
3 tablespoons extra-virgin olive oil, divided
2 plum tomatoes, each cut lengthwise into 4 slices
2 celery ribs, cut into 1-inch pieces
1 large boiling potato (about 10 ounces), cut into 1/4-inch-thick half-moons
3/4 cup halved grape or cherry tomatoes
2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon)
10 brine-cured black olives such as Kalamata
1/4 cup water

Instructions:
Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.
Toss plum tomatoes, celery, and potato with remaining 2 tablespoon oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoon each of salt and pepper.
Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.
Monte Cubano

Ingredients:
2 slices firm bread, 1 to 2 teaspoons mustard, 4 or 5 dill pickle rounds, 2 slices boiled or baked ham, 2 slices smoked turkey, 3 thin slices Swiss cheese, 1/2 garlic clove, 1/2 tablespoon mayonnaise, 1 large egg, 2 tablespoons whole milk, 1 tablespoon unsalted butter

Instructions:
Spread 1 slice of bread with mustard and top with pickles, meats, and cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayonnaise. Spread on remaining slice of bread and assemble sandwich.
Beat together egg, milk, and 1/8 teaspoon each of salt and pepper, then soak sandwich in egg mixture.
Melt butter in a heavy medium skillet over medium-low heat. Cook sandwich, uncovered, until underside is well browned, about 4 minutes. Flip and cook remaining side, covered, until well browned, 3 to 4 minutes. Remove from heat and let stand, covered, 1 minute.
Grilled Steak and Peppers Vinaigrette

Ingredients:
1 large bunch leeks (2 to 3 pounds; white and pale green parts only)
2 tablespoons unsalted butter
1 3/4 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
3 thyme sprigs
2 pounds sirloin flap steaks
2 tablespoons plus 2 teaspoon olive oil, divided
4 Cubanelle peppers (Italian green frying peppers)
2 tablespoons red-wine vinegar
2 tablespoons Dijon mustard
5 tablespoons extra-virgin olive oil
Equipment: a large (2-burner) grill pan

Instructions:
Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.
Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf and thyme.
Meanwhile, heat grill pan over medium-high heat until hot.
Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.
Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.
Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.
Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.
Mini Rack of Lamb with Nutty Beluga Lentils and Sautéed Garlic Spinach

Ingredients:
3 1/2 tablespoons olive oil
1/2 yellow onion, finely chopped
1/2 medium carrot, finely chopped
1/2 stalk celery, tough fibers removed and finely chopped
1 cup Beluga lentils (or French green lentils)
1 bay leaf
1 cup red wine
2 cups chicken stock
Sea salt and pepper
1-pound (4-rib) Frenched rack of lamb, trimmed of all but a thin layer of fat
1 tablespoon finely chopped fresh rosemary
3 large cloves garlic, sliced
4 cups washed and torn spinach

Instructions:
Preheat the oven to 375° F.
In a medium sauté pan place 1 1/2 tablespoons of the olive oil, and heat for a minute over medium heat. Add the onion, carrot, and celery, and sauté the vegetables until they are softened, about 5 to 7 minutes. Add the lentils and bay leaf and sauté for 3 minutes, coating all the lentils. Increase the heat and add the red wine. Bring to a simmer and cook uncovered, stirring, until the mixture becomes dry. Meanwhile, in a saucepan bring the chicken stock to a simmer, then turn off the heat and cover to keep warm. Add the warm chicken stock to the lentils (like cooking risotto) 1/2 a cup at a time, letting the lentils absorb the liquid with each addition. Repeat, stirring the mixture constantly. After 28 to 30 minutes the lentils should be slightly chewy and tender. Season to taste with salt and pepper.
While the lentils are cooking, rinse and pat the lamb dry and rub it with a tablespoon of olive oil. Season the meat with salt and pepper, then press the rosemary into the flesh.
Place the lamb in a small roasting pan in the middle of the oven, and roast for 30 to 35 minutes, or until the thermometer inserted in the thickest part of the meat registers 140° F.
While both the lentils and the meat are cooking, prepare the spinach. In a medium sauté pan, heat the remaining 1 tablespoon of olive oil for a minute over medium heat. Add the garlic and sauté until just translucent but not brown. Add the spinach and sauté for 2 minutes, then cover and cook for an additional 2 minutes, or until completely wilted. Season with salt and pepper.
Slice the rack in half. On two large dinner plates, arrange a bed of lentils and a side of spinach, then place the lamb on top of the lentils and serve.
Individual Croissant Bread Puddings with Dried Cherries, Bittersweet Chocolate, and Toasted Pecans

Ingredients:
1/4 cup dried cherries
1/4 cup pecans
Canola oil for greasing
2 cups heavy cream
1 vanilla bean
4 large egg yolks
1 1/2 cups sugar
1/4 teaspoon salt
3 day-old croissants
2 tablespoons coarsely grated bittersweet chocolate (from about 1 ounce)

Instructions:
Preheat to the oven to broil.
Put the cherries in a small bowl, cover with boiling water, and let sit for 20 minutes, then drain.
Spread the pecans out in a pie tin, place on the middle rack of the oven, and carefully watch for 1 to 2 minutes or until the nuts are golden. Cool, then chop.
Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil.
Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8 to 10 minutes, then remove the vanilla bean pod.
Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking.
Tear the croissants into 6 pieces each and place in a medium bowl, then cover with the remaining cream and egg mixture. Allow the croissants to absorb the liquid for about 10 minutes. Add the cherries.
Transfer the mixture into the prepared bowls and sprinkle the top of each bowl with the chocolate and toasted pecans. Place them in the oven and bake for 25 minutes or until set, then serve.
Balsamic-Blackberry Crème Brûlée

Ingredients:
2 1/2 cups fresh blackberries
3 tablespoons 5- to 10-year-old balsamic vinegar
1 2/3 cups unflavored Greek yogurt or other whole-milk yogurt
1/3 cup sour cream
1/4 cup orange blossom honey
6 tablespoons or 12 teaspoons oven-dried brown sugar (see note below) or turbinado sugar

Instructions:
Put the blackberries and sprinkle with the vinegar. Let stand for 15 minutes. Reserve 1/2 cup of the berries for garnish. Divide the remaining berries among six standard-size flan dishes.
In a medium bowl, stir together the yogurt and sour cream and divide the mixture among the dishes. Drizzle with the honey. Refrigerate for 1 hour.
When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see note below). Garnish the top of the caramelized sugar with the reserved blackberries.
Gorgonzola and Leek Crème Brûlée

Ingredients:
1 tablespoon extra-virgin olive oil
2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
1 small yellow onion, chopped
5 large egg yolks
1 cup heavy (whipping) cream
1 cup half-and-half
5 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
3 tablespoons minced Italian parsley
Salt and freshly ground black pepper to taste
24 teaspoons or 6 tablespoons grated Parmesan cheese
or 9 or 6 teaspoons sugar for topping

Instructions:
Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.
Onion Soup with Loads of Thyme and Giant Gruyère Crostini

Ingredients:
1 pound yellow onions, halved and thinly cut lengthwise, 3 to 5 sprigs of fresh thyme, 1 bay leaf, 1/4 teaspoon sea salt, Fresh cracked pepper, 1 teaspoon all-purpose flour, 1/2 cup dry white wine, 2 cups beef stock, 1 cup water, 1 1/2-inch-thick slice of ciabatta bread cut in half, 2 tablespoons unsalted butter, 1 1/2 cups grated Swiss Gruyère cheese

Instructions:
In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Preheat the oven to broil. Arrange a rack in the middle of the oven.
Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.
Champ

Ingredients:
6 to 8 unpeeled baking potatoes, e.g., Russet or Yukon Gold
1 bunch scallions (use the bulb and green stem)
1 1/2 cups milk
4 to 8 tablespoons butter
salt and freshly ground pepper

Instructions:
Scrub the potatoes and boil them in their jackets. Finely chop the scallions. Cover the scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off the heat and leave to infuse. Peel and mash the freshly boiled potatoes and, while hot, mix with the boiling milk and scallions. Beat in some of the butter. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in the center.
Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.
Add 2 to 3 tablespoons of freshly chopped parsley to the milk, bring to a boil for 2 or 3 minutes only, to preserve the fresh taste and color. Beat into the mashed potatoes and serve hot.
Substitute freshly chopped chives for parsley.
Soak a couple of fists of seaweed in cold water for an hour or more. Drain and stew in milk until tender, about 3 hours. Add a good knob of butter and some pepper and beat into the mashed potato. Taste and correct the seasoning. Serve hot.
This special champ could only be made for a few weeks when the fresh green peas were in season. Cook the peas in the boiling salted milk with a pinch of sugar until tender. Add to the mashed potatoes and pound together in the usual way.
Buttered Cabbage

Ingredients:
1 lb fresh Savoy cabbage, 2 to 4 tablespoons butter, salt and freshly ground pepper, an extra knob of butter

Instructions:
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Orecchiette

Ingredients:
1 cup all-purpose flour
1 cup garbanzo flour (or whole-grain flour)
1/2 teaspoon salt
2 eggs
plus 4 egg yolks
beaten together

Instructions:
1. Boil a large pot of salted water.
2. Meanwhile, in a large bowl, mix the flours and salt. Make a well in the center of the dry ingredients and add the eggs.
3. Whisk them, gradually pulling in flour from the rim, until the mixture comes together into a firm ball of dough.
4. Turn the dough out onto a well-floured surface and work it until smooth.
5. With a well-floured hand, pinch off small fingerfuls of dough, roll them between your thumb and forefinger into balls, and press each in the middle to form an indentation. (Toddler fingers are especially well-suited to this task.)
6. Cook the orecchiette in the boiling water for 1 minute past the point when they rise to the top. Drain and serve.
Colander Spaetzle

Ingredients:
1 cup ricotta cheese, Greek yogurt, or buttermilk, 3 eggs, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon grated nutmeg, 2 1/2 cups all-purpose flour

Instructions:
1. Boil a large pot of salted water.
2. Meanwhile, in a large bowl, combine all the ingredients except the flour. Blend well, then slowly stir in the flour until the mixture becomes a stiff batter.
3. Place a colander with large holes over the pot and, with a rubber spatula, press small amounts of the batter through the holes directly into the water.
4. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.
Egg Noodle

Ingredients:
2 cups all-purpose flour
1 cup semolina flour (plus extra for the board)
1/2 teaspoon salt
2 eggs
plus 4 egg yolks
beaten together

Instructions:
1. In a large bowl, mix the flours and salt.
2. Make a well in the center of the dry ingredients and add the eggs. Whisk them, gradually pulling in flour from the rim, until the mixture comes together. (It will be very firm; add a few drops of water if it seems crumbly.)
3. Turn the dough out onto a semolina-dusted board. Work it with your hands until it's just smooth, about 5 to 10 minutes—it should spring back slightly when you poke it with your finger.
4. Wrap it in plastic and let it sit for 1 hour (or refrigerate it for up to a day).
5. Boil a large pot of salted water. Roll the dough out on the semolina-dusted board until it's paper-thin. Slice it into wide strips, any width you like.
6. Cook the noodles in the boiling water for 1 minute past the point when they rise to the top, about 7 to 10 minutes. Drain and serve.
Corned Beef with Cabbage

Ingredients:
4 lb corned brisket of beef, 3 large carrots, cut into large chunks, 6 to 8 small onions, 1 teaspoon dry English mustard, large sprig fresh thyme and some parsley stalks, tied together, 1 cabbage, salt and freshly ground pepper

Instructions:
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes

Ingredients:
3 tablespoons olive oil, divided
6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
1 tablespoon coarse kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
3 tablespoons chopped fresh chives

Instructions:
Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
Place chicken on platter; top with chives.
Rosemary Apricot Spaghettini

Ingredients:
12 ounces dry spaghettini pasta, 1/4 cup extra-virgin olive oil, 4 cloves of garlic, thinly slivered, 1/2 cup chicken or vegetable broth, 1 tablespoon chopped fresh rosemary, 1/2 cup dried apricots, slivered, 1/2 cup dry chorizo, diced, Salt and freshly ground black pepper, 1/2 cup chopped flat-leaf parsley

Instructions:
1. Bring a large pot of salted water to a boil.
2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.
Chickpea Ragout

Ingredients:
2 tablespoons extra-virgin olive oil
1 red onion, diced
2 tablespoons minced garlic
1 teaspoon ground cumin
2 cans (15 ounce each) chickpeas, drained and rinsed
1 can (14 ounce) diced tomatoes
2 sprigs fresh thyme or 1/2 teaspoon dried
2 teaspoons each honey and fresh lemon juice
1 3/4 cups chicken or vegetable broth
Couscous, for serving
1/2 cup chopped flat-leaf parsley

Instructions:
1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
3. While the chickpeas cook, prepare the couscous according to package directions.
4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.
Roasted Orange Molasses Sweet Potatoes

Ingredients:
Unsalted butter for buttering pan
1 teaspoon finely grated fresh orange zest
1 1/4 cups fresh orange juice
2 tablespoons molasses (not robust or blackstrap)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large sweet potatoes (2 3/4 pounds)
peeled and cut lengthwise into 1-inch-wide wedges

Instructions:
Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.
Fresh Figs with Bacon and Goat Cheese

Ingredients:
4 to 6 regular smoked bacon slices (2 1/4 to 3 1/2 ounces uncooked)
12 small fresh ripe figs, such as white or Calimyrna, halved lengthwise
About 1 tablespoon balsamic vinegar
1/3 cup (about 1 1/2 ounces) crumbled mild herbed goat cheese

Instructions:
Preheat the oven to 350° F. In a medium heavy skillet, place the bacon slices in a single layer and cook over low to medium-low heat, turning as needed until just beginning to brown. Transfer to a paper towel to drain. Cut each bacon slice into 4 or 6 pieces.
Arrange the figs on a baking sheet, cut sides up. Brush the cut surfaces with balsamic vinegar. Place a piece of bacon on each cut side. Top with a small crumble of cheese. Bake until the figs are warmed, about 8 minutes. The cheese will not melt but may toast a bit. Serve immediately.
Teatime Perfect Popovers

Ingredients:
2 tablespoons unsalted butter cut into 6 pieces, 2 large eggs, lightly beaten, at room temperature, 1 cup whole milk, at room temperature, 1 cup all-purpose flour, 1/2 teaspoon salt

Instructions:
Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.