iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pickled Shrimp and Vegetables

Ingredients:
3 to 4 large lemons
2 cups white-wine vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon dried hot red-pepper flakes
4 tablespoons kosher salt
4 tablespoons pickling spices (from a 2 1/2-oz jar)
2 tablespoons fennel seeds
3 large garlic cloves, minced
2 large Turkish bay leaves or 1 California
1 large fennel bulb (sometimes labeled "anise"; 1 lb), stalks discarded
3 large celery ribs, sliced diagonally (1/4 inch thick)
1 jumbo sweet onion such as Vidalia (1 lb), halved lengthwise and thinly sliced crosswise
3 lb large shrimp in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined
1 cup chopped fresh flat-leaf parsley

Instructions:
Finely grate 3 tablespoons lemon zest using small holes of a box grater, then squeeze 3/4 cup juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.
Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.
Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook shrimp, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir shrimp and vegetables until coated well.
When shrimp and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until shrimp is pickled and flavors have developed, at least 8 hours. Season with salt and pepper and transfer shrimp and vegetables to a platter with a slotted spoon and drizzle shrimp with some of marinade. Stir in parsley just before serving.
Pickled Red Onions

Ingredients:
2 red onions, sliced, 1 cup cider vinegar, 1 teaspoon salt

Instructions:
Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool. They'll keep for weeks in the refrigerator.
Cinnamon Blueberry Muffins

Ingredients:
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries (7 1/2 oz)
a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Instructions:
Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
Garlic Knots

Ingredients:
2 tablespoons olive oil plus additional for greasing pan
2 lb frozen pizza dough, thawed
1 garlic clove
1/2 teaspoon salt
1 tablespoon finely chopped fresh flat-leaf parsley
1 oz Parmigiano-Reggiano
finely grated (1/2 cup)

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Lightly oil 2 large (17- by 13-inch) baking sheets.
Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)
Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel.
Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.
Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
Zucchini Ginger Cupcakes

Ingredients:
1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup mild olive oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest
a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
Frost tops of cooled cupcakes.
Two-Berry Shortcakes

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut into bits
1 cup well-shaken buttermilk
12 oz raspberries (about 3 cups)
6 oz blackberries (about 1 1/2 cups)
2 tablespoons sugar
1 cup well-chilled heavy cream
1 tablespoon sugar

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.
Blueberry-Lime Ice Pops

Ingredients:
3 cups fresh or frozen blueberries (not thawed), preferably wild (about 1 lb)
3/4 cup sugar, or to taste
1/2 cup water
1/3 cup fresh lime juice
8 to 12 ice pop molds and sticks

Instructions:
Simmer blueberries, 3/4 cup sugar, and water in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until blueberries burst and collapse, 3 to 5 minutes. Purée with lime juice in a blender until smooth. (Use caution when blending hot liquids.) Blend in sugar to taste. Pour into molds and freeze until slushy, about 45 minutes. Insert sticks and continue to freeze until completely hardened, at least 3 hours and up to 1 week.
Fruit in Lemon-Verbena Syrup

Ingredients:
"5 cups mixed fresh fruit such as raspberries, blackberries, red or white currants (left on stems if desired), pink gooseberries (see cooks note), blueberries, strawberries, and cherries (pitted or halved if large)", 1 1/4 cups sugar
8 (6-inch) sprigs fresh lemon verbena
1 1/4 cups water
2 tablespoons fresh lemon juice, or to taste
Accompaniment: cassis sorbet

Instructions:
Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour.
Divide among 8 soup plates.
English Cookies

Ingredients:
scant 1/2 cup sweet butter
1/4 cup soft brown sugar
1/4 cup superfine sugar
1 egg, lightly beaten
a few drops of vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons milk (optional)
1/2 cup shelled hazelnuts, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
salt

Instructions:
Preheat the oven to 350°F. Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. Combine the flour, baking powder and a pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. If necessary, soften the mixture with a little milk. Stir in the hazelnuts and chocolate. Place about 15 tablespoons of the mixture, spaced well apart, on an ungreased cookie sheet and bake for about 7-8 minutes. Remove the cookie sheet from the oven and let cool slightly, then remove the cookies with a spatula and let cool on a wire rack. Cook the remaining mixture in the same way.
Lemon Curd Marbled Cheesecake

Ingredients:
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Accompaniment: blueberries
a 9- to 91/2-inch (24-cm) springform pan

Instructions:
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
Blueberry Compote

Ingredients:
1/2 cup water
1/2 cup sugar
2 (3- by 1/2-inch) strips fresh lemon zest
2 cups blueberries (10 oz)
1 1/2 tablespoons fresh lemon juice

Instructions:
Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.
Lime Butter Sauce

Ingredients:
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
melted

Instructions:
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Zucchini Carpaccio Salad

Ingredients:
1 1/2 lb zucchini (about 3 large)
1 1/4 teaspoons salt
1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
3 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
an adjustable-blade slicer

Instructions:
Cut zucchini crosswise into paper-thin slices with slicer.
Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
Chopped Salad

Ingredients:
10 oz frozen black-eyed peas (not thawed)
1 lb zucchini, trimmed
1 medium fennel bulb (sometimes labeled "anise"), stalks discarded
1/2 cup finely chopped scallions (about 4)
2 tablespoons finely chopped fresh dill
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons salt
1/3 cup extra-virgin olive oil
2 3/4 cups fresh corn (from about 4 ears)
1 lb frozen shelled edamame (not thawed)

Instructions:
Bring 3 quarts water to a boil in a 5- to 6-quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.
While peas are cooking, cut zucchini and fennel into 1/4-inch dice. Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne, and 1 1/2 teaspoons salt in a large bowl. Add oil in a slow stream, whisking until emulsified.
Add zucchini and fennel to dressing.
When peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot, and cool peas slightly, then add to salad.
Return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes. Transfer to sieve to cool slightly, then add to salad and stir to combine. Cool salad completely and serve chilled or at room temperature.
Grilled Corn with Herbs

Ingredients:
8 ears of corn in the husk
1/4 cup chopped mixed fresh herbs such as chives, parsley, basil, sage, and tarragon
6 tablespoons lime butter sauce

Instructions:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
Green Beans and Arugula

Ingredients:
1 1/2 lb green beans, trimmed
2 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced lengthwise
1/2 lb arugula, tough stems discarded and leaves chopped (6 cups)
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.
Turkey Cutlets with Cilantro-Almond Sauce

Ingredients:
3 tablespoons red-wine vinegar
1 large garlic clove, finely chopped
1/4 teaspoon dried hot red-pepper flakes
3/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 cup sliced almonds, toasted
1/3 cup chopped fresh cilantro
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
4 (1/4-inch-thick) turkey breast cutlets (about 1 1/4 lb)

Instructions:
Whisk together vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt until salt is dissolved. Add 3 tablespoons oil in a slow stream, whisking until combined well, then whisk in almonds and cilantro.
Prepare grill for cooking with hot charcoal (high heat for gas).
Whisk together coriander, cinnamon, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt in a shallow bowl. Turn cutlets to coat in spice mixture.
Grill turkey, turning once, until just cooked through, about 3 minutes total. Transfer to a platter.
Spoon almond sauce over turkey.
Grilled Tuna and Peppers with Caper Vinaigrette

Ingredients:
3/4 lb Italian fry peppers (light green)
2 (3/4-lb) sushi-grade tuna steaks (1-inch thick)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 tablespoons small capers in brine, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Instructions:
Prepare gas grill for cooking over direct high heat.
While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
Serve tuna topped with peppers and caper vinaigrette.
Rib-Eye Steaks with Harissa-Style Relish

Ingredients:
1 garlic clove
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
1 cup drained bottled roasted red peppers (from a 7-oz jar), rinsed well, patted dry, and finely chopped
2 tablespoons olive oil
3/4 to 1 teaspoon dried hot red-pepper flakes
1/2 teaspoon sugar
3/4 teaspoon salt
2 lb (3/4- to 1-inch-thick) boneless rib-eye steaks
1/2 teaspoon black pepper
an electric coffee/spice grinder

Instructions:
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to a bowl.
Heat a dry small heavy skillet over moderately low heat until hot, then toast cumin, coriander, and caraway seeds, shaking skillet frequently, until fragrant, about 1 minute. Transfer seeds to grinder and pulse until coarsely ground.
Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste), sugar, and 1/4 teaspoon salt.
Pat steaks dry and sprinkle all over with pepper and remaining 1/2 teaspoon salt.
Prepare grill for cooking with medium-hot charcoal (moderately high heat for gas).
Grill steaks on lightly oiled grill rack, turning over once and moving around rack to avoid flare-ups, 5 to 6 minutes for medium-rare. If using a gas grill, cook covered, turning over once and moving around rack to avoid flare-ups, 4 to 5 minutes for medium-rare.
Transfer steaks to a cutting board and let stand, uncovered, 5 minutes.
Spicy Wok Shrimp with Coconut Rice

Ingredients:
1 1/2 cups long-grain white rice
1 1/2 cups water
1 teaspoon sugar
1 1/2 cups well-stirred unsweetened coconut milk (not low-fat; from a 13 1/2- to 14-oz can)
1 1/2 teaspoons salt
1 lb Broccolini
2 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
2 1/2 tablespoons Sriracha sauce
2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1 tablespoon vegetable oil
Accompaniment: lime wedges

Instructions:
Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.
While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.
Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.
Grilled Salmon with Lime Butter Sauce

Ingredients:
6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce

Instructions:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.