iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pea and Prosciutto Salad

Ingredients:
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 1/4 cups shelled fresh green peas (from about 1 1/4 pounds pods), or frozen peas, thawed
12 ounces sugar snap peas (about 3 cups), trimmed
4 ounces arugula, tough stems removed (about 6 packed cups)
4 ounces prosciutto, thinly sliced
Knob of fresh horseradish
peeled (for serving)

Instructions:
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.
Breaded Chicken Sandwiches with Sesame Rolls (Cemita Poblana de Milanesa)

Ingredients:
3 boneless, skinless chicken breasts
1 cup all-purpose flour
1 1/2 teaspoons ground chili powder (preferably Mexican)
1 1/2 teaspoons hot smoked paprika
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 eggs
1 cup breadcrumbs
Rice bran oil or canola oil, for frying
6 Cemitas or another soft sandwich roll such as brioche or sesame
1 1/2 firm-ripe avocados
3/4 cup Salsa de Morita
1/4 white onion, thinly sliced
1 head romaine, trimmed and thinly sliced, or 1 bunch fresh pápalo (see headnote)
3 cups shredded Oaxacan cheese or mozzarella
1 1/2 cups mayonnaise
1 1/2 cups (12 ounces) store-bought refried pinto beans

Instructions:
Using a sharp knife, carefully slice the chicken breasts in half lengthwise. Then, one at a time, sandwich the chicken pieces between two pieces of plastic wrap, and pound with a meat pounder to 1/4-inch thickness.
In a shallow mixing bowl, combine the flour, chili powder, paprika, salt, and pepper. In a separate bowl, beat the eggs. Place the breadcrumbs in a third bowl. Season the chicken pieces lightly with salt. Dip each piece first into the flour mixture, turning to coat. Let any excess flour fall away, then transfer the chicken to the beaten eggs. Let any excess egg drip off, then transfer the chicken to the breadcrumbs and press to coat both sides evenly. Transfer to a platter.
Set a large paper towel–lined plate next to the stove. Heat a large skillet or griddle over medium-high heat and add 2 to 3 tablespoons oil. When the oil is hot, add 1 or 2 pieces of chicken at a time and cook, turning once, until crispy and browned on both sides and just cooked through, about 8 minutes total. Transfer to the prepared plate and repeat with the remaining chicken breasts, adding more oil as needed for each batch.
To assemble the sandwiches, preheat the oven to 350°F. Cut the rolls in half and place them cut side up on a baking sheet; bake until lightly toasted, about 5 minutes. Cut the avocados into quarters and thinly slice. Spread some of the Salsa de Morita onto the bottom of each roll, then top with a piece of chicken, a few slices of onion, the sliced avocado, romaine, and cheese. Spread the mayonnaise and refried beans on the top half of the rolls and place on top of the sandwiches.
Gribiche (Hard-Boiled Egg) Dressing

Ingredients:
6 cornichons, chopped
1/3 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped drained capers
1 tablespoon whole grain mustard
Kosher salt, freshly ground pepper
3 Hard-Boiled Eggs, coarsely chopped
2 tablespoons chopped herbs (such as tarragon and parsley)

Instructions:
Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
White Sauce

Ingredients:
2 cups heavy cream, 1/2 cup chopped basil, 1/4 cup chopped fennel fronds, 1/4 cup chopped chives, 1 1/2 teaspoons finely grated lemon zest, 2 tablespoons fresh lemon juice, 1 small garlic clove, finely grated, Pinch of crushed red pepper flakes, Kosher salt, freshly ground pepper

Instructions:
Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds; season with salt and pepper.
Cream can be made 3 days ahead. Cover and chill.
Perfect Poached Eggs

Ingredients:
4 large eggs, Kosher salt, freshly ground pepper

Instructions:
Bring a large saucepan of water to a gentle simmer. Crack an egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below; carefully transfer egg to a small bowl (this helps eliminate the long, tentacle-like strands of egg white that may otherwise form, and encourages a smooth, round poached egg).
Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to assess), about 2 1/2 minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with salt and pepper just before serving.
Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water 1 minute before serving.
Pickled Eggs

Ingredients:
1 cup distilled white vinegar
2 tablespoons kosher salt
2 tablespoons light brown sugar
One of the following depending on desired color: 2 small red beets, shredded on a box grater, 2 tablespoons ground turmeric, or 1 cup blackberries
6 unpeeled Hard-Boiled Eggs

Instructions:
Heat vinegar, salt, brown sugar, and 1 cup water with desired coloring ingredient in a small saucepan over medium until hot. Remove brine from heat.
Gently tap eggs to crack shell all over but keep intact. Carefully add eggs to brine and chill at least 8 hours and up to 3 days.
Remove eggs from brine and peel.
Pickled Chiles

Ingredients:
3 garlic cloves, smashed, 2 tablespoons fine sea salt, 1/4 cup white wine vinegar, 12 large serrano chiles or jalapeños, thinly sliced into rings

Instructions:
Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.
Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.
Hard-Boiled Eggs

Ingredients:
4–8 large eggs

Instructions:
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the fat end containing the air pocket.
Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill.
One-Skillet Chicken with Buttery Orzo

Ingredients:
Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
1/3 cup dry white wine
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Instructions:
Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.
Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.
Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.
Pasta with Baby Artichokes, Mascarpone, and Hazelnuts

Ingredients:
12 ounces fresh lasagna sheets (about 8x6 inches)
All-purpose flour (for surface)
1 lemon, halved
1 pound baby artichokes (about 8)
3 garlic cloves, crushed
2 bay leaves
1/4 cup plus 3 tablespoons olive oil
Kosher salt
3/4 cup blanched hazelnuts
2 tablespoons finely chopped marjoram or oregano
1 1/2 teaspoons Aleppo-style pepper
1 cup mascarpone
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice

Instructions:
Preheat oven to 350°F. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least 1/2" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into 1/3"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and 1/4 cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8–10 minutes. Let cool, then drain and set artichokes aside.
While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Return pasta and 1/4 cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
Divide pasta among bowls. Top with remaining hazelnut mixture.
Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.
Pappardelle with Chicken Ragù, Fennel, and Peas

Ingredients:
2 tablespoons olive oil
6 ounces bacon, thinly sliced
1 1/2 pounds skin-on, bone-in chicken thighs (about 6 total)
Kosher salt
2 medium onions, finely chopped
1 fennel bulb, finely chopped, plus 1/4 cup coarsely chopped fronds
6 sprigs thyme
1/2 cup dry white wine
1/2 cup whole milk
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Freshly ground black pepper
12 ounces fresh (or dried) pappardelle
2 tablespoons unsalted butter, cut into pieces
1/2 cup finely grated Parmesan, plus shaved for serving
2 tablespoons finely chopped parsley

Instructions:
Heat oil in a wide large saucepan or a Dutch oven over medium. Cook bacon, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.
Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.
Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6–8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. Return bacon and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45–60 minutes.
Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.
Add milk to pan and set over medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 8–12 minutes.
Mix peas and chicken into sauce and cook until peas are just tender, about 4 minutes for fresh peas and 2 minutes for frozen. Season ragù with salt and plenty of pepper. Keep warm while you cook the pasta.
Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 cup pasta water to ragù and mix to coat pasta with sauce. Increase heat to medium (sauce should be bubbling just a little) and continue cooking, stirring and adding more cooking liquid as needed if sauce is too thick, until butter and cheese are melted and incorporated into ragù and pasta is well coated in sauce. Add parsley and toss to evenly distribute through pasta.
Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.
Chicken and Artichoke Fricassée with Morel Mushrooms

Ingredients:
1 1/2 lemons, 12 baby artichokes, 6 cups water, 2 tablespoons all purpose flour plus additional for dredging, 2 teaspoons salt, 1 bay leaf, 2 tablespoons butter, 1 tablespoon olive oil, 4 chicken thighs, 4 chicken drumsticks, 4 ounces fresh morel mushrooms, 2 medium carrots, peeled, thinly sliced, 2 large shallots, thinly sliced, 2 tablespoons chopped fresh thyme, divided, 1 garlic clove, minced, 1/4 cup dry white wine, 1/2 cup low-salt chicken broth, 1/4 cup crème fraîche

Instructions:
Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.
Artichokes Braised in Lemon and Olive Oil

Ingredients:
1 lemon, halved, 8 medium artichokes, 3 small shallots, sliced into thin rings, 1 carrot, finely chopped, 3 garlic cloves, thinly sliced, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, 1/2 cup extra-virgin olive oil, divided, 1 1/2 cups water, 3 strips lemon zest, 1/4 cup fresh lemon juice, divided, 2 tablespoons coarsely chopped flat-leaf parsley

Instructions:
Add lemon halves to a large bowl of cold water, squeezing to release juice.
Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.
Herb-Crusted Cauliflower Steaks with Beans and Tomatoes

Ingredients:
1 large head of cauliflower (about 2 pounds)
1/2 cup olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
8 ounces green beans, trimmed
3 garlic cloves, finely chopped
3/4 teaspoon finely grated lemon zest
1/3 cup chopped parsley, plus more for serving
1/3 cup panko (Japanese breadcrumbs)
1/4 cup freshly grated Parmesan
1 (15-ounce) can white beans, rinsed, drained
1 cup golden or red cherry tomatoes (about 6 ounces), halved
3 tablespoons mayonnaise
1 teaspoon Dijon mustard

Instructions:
Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.
Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5–7 minutes more.
Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.
Sheet-Pan Pasta Bake with Chicken and Kale

Ingredients:
12 ounces short pasta, such as gemelli or penne
Kosher salt
1 cup panko (Japanese breadcrumbs)
1 cup grated Parmesan (about 3 ounces), divided
4 tablespoons olive oil, divided
3/4 teaspoon freshly ground black pepper, divided
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
1 pint cherry tomatoes, halved
1 cup sour cream or crème fraîche
1 tablespoon Dijon mustard
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 1/2 cups shredded mozzarella (about 6 ounces)
divided

Instructions:
Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
Roast pasta mixture until cheese is melted and top is lightly browned, 5–7 minutes.
Cheesy Chicken Enchilada Skillet

Ingredients:
1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Instructions:
Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.