iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Carrot Cake

Ingredients:
3 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups vegetable oil
3 cups grated raw carrots (1 pound)
4 eggs
1/2 cup chopped walnuts
3 ounces cream cheese, softened
4 tablespoons (1/2 stick) butter or pareve margarine, softened
"2 cups confectioners sugar"
1 teaspoon lemon juice

Instructions:
1. Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan.
2. Sift the flour together with the baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the sugar and oil and mix thoroughly. Add the carrots and blend well.
4. Add the eggs, 1 at a time, to the carrot mixture, beating well after each addition. Fold in the nuts. Then gradually add the flour mixture, blending well.
5. Pour the batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool before frosting.
When the cake is cool, blend together the frosting ingredients and frost.
Green Posole with Chicken

Ingredients:
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy
rinsed and drained Kosher salt and freshly milled black pepper

Instructions:
Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.
Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.
Finely chopped onion, chopped avocado,slivered radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips.
Baked Eggs with Tomato

Ingredients:
14 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice
1 clove garlic, peeled and minced
1 tablespoon minced flat-leaf parsley
1 pinch of superfine sugar
Salt
Pepper
Butter
4 large eggs
4 small basil leaves
16 toast fingers

Instructions:
1. Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.
2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
3. Garnish each ramekin with a basil leaf and serve with toast fingers.
Bucatini with Olives, Sun-Dried Tomatoes, and Basil

Ingredients:
Kosher salt
12 ounces bucatini
3/4 cup black olive tapenade
3 cups basil leaves (from about 1 large bunch)
1/2 cup roughly chopped fresh Italian parsley leaves
24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
High-quality extra-virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
Parmigiano-Reggiano wedge
for shaving

Instructions:
Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
Put the tapenade in a large skillet.
Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.
Baccalà Mantecato: A Savory Spread of Whipped Salt Cod

Ingredients:
1 pound boneless baccalà (salt cod), soaked to remove salt
1 medium russet potato (about 1/2 pound)
2 plump garlic cloves, finely minced
1 cup extra-virgin olive oil
1/2 cup half-and-half or light cream
1/2 cup poaching water from cooking the baccalà
freshly ground black pepper to taste
A heavy-duty electric mixer with the paddle attachment or a food processor

Instructions:
When the baccalà is sufficiently soaked, cut it into small pieces—6 inches or so—and put them in a saucepan or deep skillet with at least an inch of water to cover. Bring to a boil, set the cover ajar (rest it on a wooden spoon set on the rim of the pan), and cook at a steady bubbling boil for 20 minutes or more, until the cod is easy to flake but still has body and shape. Don't let it start to break apart. Lift it out of the cooking water, and let it drain and cool in a colander. Reserve a cup of the cooking water.
Meanwhile, rinse the potato but leave it whole and unpeeled. Put it in a small pot covered with cold water. Bring to the boil, and cook steadily until you can easily pierce the potato with a knife blade.
Let it cool, and peel it.
Set up the electric mixer and flake all the fish into the bowl. Beat with the paddle at low speed to break the fish up more; drop in the minced garlic, and beat at medium speed while you pour in half the olive oil very gradually in a thin stream, then add the potato and incorporate it; continue beating at low speed as you gradually add the rest of the oil.
Now raise the speed to high and whip the fish to lighten it.
Reduce the speed to medium and incorporate the half-and- half gradually, then whip at high speed again. At this point the whipped cod should be smooth and fluffy, almost like mashed potatoes but with texture. If it is very dense, you can thin it with the cooking water (but be careful: too much water will make it too salty).
Finally, season with pepper and beat it in to blend. If you use a food processor instead of a mixer, follow the same order of additions, and process as needed to form a light, smooth spread. Put the spread in containers and store sealed, in the refrigerator, for up to a week. You can also freeze baccalà mantecato; the texture will not be as creamy, but it will have good flavor and makes a delicious pasta sauce.
Spinach and Green Garlic Soufflé

Ingredients:
3/4 to 1 cup minced green garlic, about 5 small heads
1 cup cream or half-and-half
1 thyme sprig
4 tablespoons unsalted butter, plus extra for the dish
1/2 cup freshly grated Parmesan cheese
1 bunch spinach, stems removed, or 12 to 16 ounces loose, young spinach leaves
4 tablespoons all-purpose flour
1 1/3 cups milk
sea salt and freshly ground pepper
1 scant cup (about 4 ounces) mild goat cheese
4 egg yolks
6 egg whites

Instructions:
1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.
Avocado Soup with Herbs, Slivered Radishes, and Pistachios

Ingredients:
2 cups low-fat buttermilk, 1 cup yogurt, preferably whole-milk, 1 large avocado, peeled and pitted, 1 cucumber, peeled and seeded, 1 large garlic clove, Sea salt and freshly ground pepper, 3 slender scallions, white parts plus a bit of the green, finely minced, 2 tablespoons chopped dill, 1 tablespoon snipped chives, 1 tablespoon minced marjoram or oregano, 1 tablespoon minced tarragon, 1 tablespoon chopped cilantro, 1/2 jalapeño chile, seeded and chopped, Zest and juice of 1 lime, 1/2 teaspoon sweetener, such as agave syrup, to taste, Finely sliced chives and chive blossoms, Thinly slivered radishes, Dill, mint, and cilantro sprigs, 1/3 cup shelled pistachios or walnuts

Instructions:
1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.
2. Mash the garlic with 1/2 teaspoon salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.
3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.
Fromage Blanc Souffle

Ingredients:
8 tablespoons (120 g) unsalted butter, at room temperature, plus more for the baking dish
11 1/2 tablespoons (165 g) sugar, plus more for the baking dish
Freshly grated zest of 1 lemon
3 tablespoons (25 g) cornstarch
4 large egg yolks
2 cups (480 g) fromage blanc
6 large egg whites (at room temperature)
Pinch of salt

Instructions:
1. Liberally butter a shallow 2-quart (2-L) baking dish, with sides that are at least 2 1/2 inches (8 cm) high. Sprinkle a few spoonfuls of sugar inside,tilt the dish to coat the bottom and sides, then tip out any excess.
2. Preheat the oven to 375°F (190°C).
3. Using a rubber spatula or an electric mixer with the paddle attachment, mash the very soft butter with the lemon zest and cornstarch until completely smooth. Beat in the egg yolks until smooth, then whisk in the fromage blanc.
4. With an electric mixer or by hand, whisk the egg whites with the salt in a clean, dry bowl (not plastic) until frothy. Increase the speed and beat until the whites begin to mound and hold their shape. While whipping, gradually add 10 tablespoons of the sugar, 1 tablespoon at a time. Once you've added all the sugar, beat until stiff.
5. Fold one-third of the beaten egg whites into the fromage blanc mixture, then fold in the remaining egg whites just until incorporated. It's okay to have some tiny bits of white; that's preferable to overfolding the batter.
6. Scrape the batter into the prepared baking dish, gently smooth the top, and sprinkle with the remaining 1 1/2 tablespoons of sugar.
7. Bake on a middle rack (or slightly higher, if possible) for 30 minutes, until the top is browned and the soufflé is just set but still very jiggly in the center if you nudge it. Depending on your oven, this may take slightly less or more time. Rather than going by strict baking times, touch the center to tell when it's done. If you like your soufflé creamy in the middle, the center should feel rather soft, like runny pudding.
If you like it more firm, you can bake it until a toothpick inserted into the center comes out pretty clean.
Gingerbread Pancakes with Butterscotch Apples

Ingredients:
2 tablespoons unsalted butter
2 large Golden Delicious apples (about 1 pound), peeled and sliced
1/4 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 1/4 teaspoons ground cinnamon
1/2 teaspoon table salt
1 1/2 teaspoons vanilla extract
3/4 cup unbleached all purpose flour
1/4 cup granulated sugar
1 1/2 tablespoons ground ginger
1/2 teaspoon baking powder
1 large egg
3 tablespoons molasses
3 tablespoons vegetable oil
plus more for cooking the pancakes

Instructions:
1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.
Veggie Pot Pie

Ingredients:
4 medium potatoes, preferably russet, 1 tablespoon plus 1 teaspoon light olive oil, 1 medium onion, quartered and thinly sliced, 1 medium carrot, peeled and thinly sliced, 1 cup finely chopped broccoli, 2 tablespoons unbleached white flour, 1/2 cup low-fat milk, rice milk, or soy milk, 2 tablespoons minced fresh parsley, optional, Salt and freshly ground pepper, to taste, 9-inch prepared good-quality pie crust, preferably whole grain, 1/2 cup whole-grain bread crumbs

Instructions:
1. Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel. Dice two and mash the other two. Set aside.
2. Preheat the oven to 350° F.
3. Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until golden.
4. Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, 3 to 4 minutes.
5. Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook until the liquid thickens a bit, 1 to 2 minutes. Stir in the diced and mashed potatoes. Heat through gently. Stir in the parsley, if using, and season with salt and pepper. Pour the mixture into the pie crust and pat in.
6. Place the bread crumbs in a small mixing bowl. Drizzle with the remaining oil and stir until the crumbs are evenly moistened. Sprinkle evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. Let the pie stand for about 10 minutes, then cut into wedges and serve.
Mustard Chicken Stew

Ingredients:
1 whole head garlic
Extra virgin olive oil
Fine sea salt and freshly ground pepper
One 3- to 3 1/2-pound whole free-range chicken, cut in 8 serving pieces (2 breasts, 2 thighs, 2 wings, and 2 drumsticks, with bones and skin), thawed if frozen
6 medium red onions, about 2 pounds
One 28- to 32-ounce can good-quality whole peeled tomatoes, drained
1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
2 bay leaves
A good pinch of ground chile powder
1/3 cup dry white wine
3 tablespoons old-fashioned Dijon mustard with whole mustard seeds (substitute 1/4 cup regular Dijon mustard)

Instructions:
1. Preheat the oven to 400°F.
2. Peel the outer layers of skin from the head of garlic until you reach the individual cloves. Slice off the top of the head so the flesh of each clove is exposed. Put the head of garlic on a sheet of foil, drizzle with olive oil, season with salt and pepper, and close the foil into a pouch. Bake for 45 minutes, until the flesh of each clove is light brown and very soft when tested with the tip of a knife.
3. Once you've slipped the garlic into the oven, heat 1 teaspoon olive oil over medium heat in a large heavy pot or Dutch oven. Working in two batches, arrange the chicken in the pot, skin side down, in a single layer. Season with salt and pepper and cook for 3 minutes on each side, until golden. (Be careful not to burn yourself with the sizzling chicken fat.)
4. While the chicken is browning, peel and quarter the onions. Set the meat aside on a plate and pour out the excess chicken fat. Put the onions in the pot and cook for 5 minutes, until softened, stirring regularly.
5. Add the tomatoes, thyme, bay leaves, and ground chile powder, and arrange the chicken over the vegetables. Pour in the wine and bring to a simmer. Cover and cook over medium-low heat for 40 minutes, stirring from time to time to make sure the vegetables don’t stick to the bottom.
6. Remove the garlic from the oven, open the pouch, and let stand until cool enough to handle. Squeeze the garlic out of each clove into a small bowl, and mash with a fork to form a paste. Taste and adjust the seasoning. Cover and set aside.
7. When the chicken is cooked, spoon the mustard in the pot and stir to blend into the sauce. Turn the heat up to medium-high and cook uncovered for 10 minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Taste the sauce and adjust the seasoning.
8. Cover and keep over low heat until ready to serve. Serve over rice or pasta (fish out the bay leaves, or simply tell your dining companions not to eat them), with garlic paste on the side. The stew and garlic can be prepared up to a day ahead, covered, and refrigerated. Reheat the stew over gentle heat, and bring the garlic paste to room temperature before serving. The leftover sauce from the stew is splendid on pasta.
Lemon or Orange Cake (Cake Citron ou Cake Orange)

Ingredients:
2 1/4 cups (250 grams) cake flour, sifted
3/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1 1/2 cups (335 grams) sugar
Grated zest of 3 lemons or 2 oranges
5 large eggs, at room temperature
2/3 cup (165 grams) crème fraîche, homemade or storebought, or heavy cream, at room temperature
2 tablespoons (30 grams) dark rum (for the lemon cake) or Grand Marnier (for the orange cake)
7 1/2 tablespoons (3 3/4 ounces; 110 grams) unsalted butter
melted and cooled

Instructions:
1. Center a rack in the oven and preheat the oven to 350°F (180°C). Butter and flour a 9 x 5 x 3-inch (22.5 x 12.5 x 7.5-cm) loaf pan, dust the interior with flour, and tap out the excess. Put the pan on an insulated baking sheet or on two stacked regular baking sheets and set aside.
2. Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the crème fraîche and rum. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions—the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions.
3. Immediately spoon the batter into the pan and slide the baking sheet(s) into the oven. Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. (Check the cake at the 40-minute mark. If it is browning quickly, cover it loosely with a foil tent for the remainder of the baking period.) Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.
Lemon (or Lime or Orange) Ricotta Pancakes

Ingredients:
3 cups pancake batter (such as Aunt Jemima frozen batter, thawed, or scratch batter)
Zest of 2 lemons, 2 limes, or 1 orange
2/3 cup fresh whole-milk ricotta cheese
Peanut oil for the griddle
Butter for the griddle and for serving
Warm Grade B maple syrup for serving

Instructions:
Stir the pancake batter and citrus zest together in a bowl.
Ever so gently fold in the ricotta cheese, taking care not to destroy its texture.
Prepare the griddle.
Drop the pancake batter on the griddle according to the instructions and cook for 2 to 3 minutes, until bubbles appear on almost the entire surface of the pancakes.
Turn and very gently tap the pancakes with a metal spatula to make them uniform in thickness.
Cook until the second side is golden, about 2 minutes, and serve A-side up.
Asian Glazed Salmon

Ingredients:
1/2 cup brown sugar, 1/3 cup soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons peeled and sliced ginger, Dried red pepper flakes, 1/2 teaspoon chopped garlic, 1 tablespoon fresh lime juice, 1 1/2 to 2 pounds salmon fillets

Instructions:
Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium nonreactive saucepan.
Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms a glaze. Set aside.
Preheat the broiler.
Place the salmon fillets on a broiler pan and baste with the sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the glaze.
Remove the salmon from the heat and baste once more with the glaze before serving.
Marblehead Soft Scrambled Egg, Corn, and Cheddar Cheese

Ingredients:
1 teaspoon clarified butter
regular butter, or ghee
6 extra-large eggs
1/3 cup feather-shredded cheddar cheese
1/2 teaspoon heavy cream
A big handful of frozen corn kernels (about 1 cup)

Instructions:
Heat the butter in a nonstick egg pan over medium heat.
Whisk the eggs, cheese, and cream together in a bowl.
Pour into the pan and cook the eggs as for Scrambled Eggs.
When the eggs are almost done, add the corn and continue to cook until the eggs are done and the corn is warmed through.
Grandma Louise's Oatmeal with Grated Apple

Ingredients:
1 cup old-fashioned oatmeal, 2 1/3 cups water, Pinch of salt, 1 medium apple, coarsely grated, 1/2 teaspoon lemon juice, 1/3 cup milk, 1/2 teaspoon butter

Instructions:
1. Combine the oatmeal, water, and salt in a medium saucepan. Bring to a boil.
2. Add the grated apple and lemon juice and cook for about 5 minutes, stirring occasionally.
3. Add the milk and butter. Stir well and cook for 1 minute. Serve immediately, perhaps with a sprinkle of brown sugar or a drizzle of maple syrup.