iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream

Ingredients:
1/2 cup (packed) pitted prunes
1/2 cup (packed) golden brown sugar
1/2 cup water
2 tablespoons unsalted butter
2 tablespoons Calvados
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup butter
1/4 cup sugar
4 medium Granny Smith apples (about 2 pounds), peeled, quartered, cored
1 sheet (preferably all-butter) frozen puff pastry (half of 17.3-ounce package), thawed
8 large egg yolks
2/3 cup plus 4 teaspoons sugar
2/3 cup Calvados
1 cup chilled whipping cream

Instructions:
Stir first 4 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Cover and simmer until prunes are very soft, about 15 minutes. Uncover and simmer over low heat until mixture is reduced to 3/4 cup, about 4 minutes. Add Calvados and spices; mash prunes in pan into thick jam-like spread. (Can be prepared 1 week ahead. Cover with plastic and refrigerate.)
Melt butter in heavy medium nonstick skillet over medium heat. Add sugar and cook until sugar melts and turns deep amber, stirring occasionally, about 3 minutes. Add apples and cook until just tender and browned, shifting and turning apples occasionally, about 12 minutes. Remove from heat. Cool in skillet.
Roll pastry out on lightly floured surface to thin 13x13-inch square. Using 4-inch-round cookie cutter, cut out 8 rounds. Transfer rounds to parchment-lined heavy large baking sheet. Using fork, pierce pastry rounds all over, leaving 1/3-inch border around edge.Chill pastry until firm, about 15 minutes.
Spread 1 slightly rounded tablespoon of sugarplum mixture evenly over center of each round, leaving 1/3-inch border. Slice each apple quarter into 5 thin wedges. Fan out 10 apple slices atop sugarplum mixture on each round, forming rosette. Reserve any juices in small bowl. (Can be prepared 1 day ahead. Cover tartlets and any juices separately and refrigerate.)
Whisk yolks, 2/3 cup sugar, and Calvados in medium bowl. Set bowl over pan of gently boiling water. Whisk constantly until mixture thickens and candy thermometer registers 165°F, about 5 minutes. Cool, stirring occasionally. Whip cream until soft peaks form. Fold cooled egg mixture into whipped cream. Cover and refrigerate. (Calvados cream can be prepared 1 day ahead. Keep refrigerated.)
Position rack in upper third of oven and preheat to 400°F. Drizzle each tartlet with reserved juices and sprinkle with 1/2 teaspoon sugar. Bake until crust is deep golden brown, about 18 minutes. Serve warm or at room temperature with Calvados cream.
Bacon-Wrapped Beef Tenderloin with Herb Stuffing

Ingredients:
1 cup (2 sticks) butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs made from crustless French bread
2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)
2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts
20 to 24 bacon slices (about 1 1/2 pounds)
Canola oil

Instructions:
Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
Chicken with Olives, Caramelized Onions, and Sage

Ingredients:
2 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1 teaspoon turmeric
2/3 cup olive oil
1 1/4 pounds white onions, thinly sliced
1 1/4 pounds red onions, thinly sliced
1 1/2 tablespoons honey
1 750-ml bottle dry white wine, divided
9 large fresh sage leaves
8 large shallots, peeled
8 large garlic cloves, peeled
3 Turkish bay leaves
3 cups assorted brine-cured Mediterranean olives (such as Kalamata and picholine)

Instructions:
Rinse chicken; pat dry. Arrange on foil. Mix cumin, salt, paprika, and turmeric in bowl. Sprinkle over both sides of chicken. Let stand while preparing onions. Heat oil in large skillet over medium-high heat. Add all onions. Sauté until pale golden, about 30 minutes. Mix in honey. Sauté until onions are deep brown, about 15 minutes. Turn off heat. Tilt skillet, pushing onions toward top and allowing oil to pool at bottom. Set aside 1/3 cup onions for pilaf. Using slotted spoon, spread remaining onions evenly in large roasting pan. Reserve skillet with oil.
Position rack in center of oven and preheat to 350°F. Heat oil reserved in skillet over medium-high heat. Working in batches, brown chicken, about 5 minutes per side. Arrange chicken, skin side up, in single layer atop onions in roasting pan. Remove skillet from heat.
Add 1/2 cup wine to hot skillet. Let stand until bubbling stops. Add remaining wine. Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes. Tuck sage, shallots, garlic, and bay leaves among chicken quarters. Sprinkle with pepper. Spoon wine mixture over.
Cover pan tightly with foil and bake chicken 30 minutes. Uncover; sprinkle olives over chicken. Baste with juices. Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes.
Transfer chicken, vegetables, and olives to platter. Serve with pan juices.
Fontina Risotto Cakes with Fresh Chives

Ingredients:
3 cups (about) low-salt chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh chives
1 large egg yolk
2 large eggs
Canola oil (for frying)
Additional grated Parmesan cheese
Fresh chives

Instructions:
Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
Serve risotto cakes sprinkled with cheese and garnished with chives.
Golden Lentil Dip

Ingredients:
2 cups low-sodium vegetable stock, 1 cup dried red lentils, 1/2 small onion, finely chopped, 1 large stalk celery, finely chopped, 1 large pinch saffron threads, Kosher salt and freshly ground black pepper to taste, 1 tablespoon unsalted butter, at room temperature

Instructions:
1. In a medium pot over medium heat, combine the stock, lentils, onion, celery, saffron, salt, and pepper. Bring to a simmer and cook gently until the lentils are tender and light golden in color, 20 to 35 minutes, depending on the lentils. (If they begin to dry out, add water as needed.) Drain, reserving any remaining liquid.
2. Transfer the lentil mixture to a food processor. Add the butter and pulse, adding the reserved liquid (or water, if you run out) 1 tablespoon at a time, until the dip has the consistency of hummus.
3. Place the dip in a bowl and let cool. Serve with pretzels, crackers, raw vegetables, or chicken tenders.
Pasta with Lentil Bolognese

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
4 garlic cloves, minced
1 1/2 teaspoons tomato paste
2 (16-ounce) cans whole peeled plum tomatoes, drained and roughly chopped (juice reserved)
1 1/4 cups dried French green lentils
Coarse sea or kosher salt and freshly ground black pepper to taste
1 pound shaped pasta, such as cavatappi, rigatoni, or ziti
Pecorino cheese, grated or shaved
Fresh basil
chopped (optional)

Instructions:
1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.
3. Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.
4. Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.
Lentil, Apple, and Turkey Wrap

Ingredients:
4 cups low-sodium vegetable or chicken stock
1 cup dried brown lentils
1/2 cup dried French green lentils
2 stalks celery, chopped
1 large carrot, peeled and chopped
1 sprig fresh thyme
1 teaspoon kosher salt
1 medium tomato, cored, seeded, and diced
1 small Fuji apple, cored and diced
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil
Freshly ground black pepper to taste
3 sheets whole-wheat lavash, cut in half crosswise, or 6 (12-inch) flour tortillas
3/4 pound turkey breast, thinly sliced
1/2 head Bibb lettuce

Instructions:
1. Place the stock, lentils, celery, carrot, thyme, and salt in a medium saucepan and bring to a boil. Reduce heat to low and simmer until the lentils are tender, about 30 minutes, depending on the lentils. (If they begin to dry out, add water as needed.) Remove and discard the thyme. Drain and transfer the mixture to a bowl; let cool.
2. Fold in the tomato, apple, lemon juice, and olive oil. Season with the pepper.
3. To assemble a wrap, place 1 lavash sheet on a clean work surface. Spread some of the lentil mixture on the end nearest you, leaving a 1-inch border. Top with several slices of turkey, then some of the lettuce. Roll up the lavash, slice crosswise, and serve. If using tortillas, spread the lentils in the center, top with the turkey and lettuce, and fold up the bottom, left side, and right side before rolling away from you.
Sicilian Ice Cream Sandwiches

Ingredients:
2 round brioche rolls (about 2 ounces each)
1 pint hazelnut gelato
2 tablespoons bittersweet chocolate
coarsely chopped

Instructions:
Split the rolls crosswise, leaving the halves barely attached. Pull out some of the soft insides to make room for the gelato. Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. Close up and serve immediately. (Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)
Prosciutto, Fried Egg, and Parmesan on Country Bread

Ingredients:
2 slices Tuscan, ciabatta, or other crusty bread
4 to 6 thin slices Parmesan
2 thin slices prosciutto
2 tablespoons unsalted butter
2 eggs (preferably organic)
4 salted anchovy fillets, finely chopped
1 garlic clove, peeled and thinly sliced
1 handful fresh baby spinach
1 squeeze fresh lemon juice
Salt and freshly ground black pepper to taste

Instructions:
Preheat broiler, with the tray set at the lowest position. Broil the bread on one side until toasted, 1 to 2 minutes. Remove and divide the cheese and prosciutto evenly on the untoasted sides. Return to broiler and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off broiler, leaving the sandwiches inside to stay warm. In a frying pan, melt 1 tablespoon of the butter, then fry the eggs to the desired doneness. Remove the sandwiches and top each with an egg. Add the remaining butter to the pan and sauté the anchovies and garlic over medium-high heat, stirring constantly, until the garlic begins to soften. Add the spinach and cook until it wilts, then add the lemon juice, salt, and pepper. Spoon over the sandwiches and serve.
Omit the anchovies, garlic, spinach, and lemon juice. Top with another slice of toast before serving. And if the prosciutto and Parmesan are too sharp, replace them with honey-baked ham and white cheddar.
Avocado Blts on Toasted Oatmeal Bread

Ingredients:
2 to 3 tomatoes (preferably heirloom), thickly sliced
Salt and freshly ground black pepper to taste
4 leaves fresh basil, torn roughly
2 tablespoons extra-virgin olive oil
1 very ripe avocado
4 tablespoons mayonnaise
Juice of 1/2 lemon
4 slices soft oatmeal or oat-nut bread, toasted
6 slices thick-cut bacon, cooked until crisp
1 head Boston or butter lettuce
leaves separated

Instructions:
Place the tomatoes in a portable container. Sprinkle with the salt, pepper, and basil and drizzle with the olive oil. Cut the avocado in half and scoop out the flesh. In another container, mash it with the mayonnaise and lemon juice. Seal the containers until serving time. Then spread each slice of bread with the avocado mayonnaise and make 2 sandwiches, dividing the bacon, lettuce, and tomatoes evenly between them.
Pressed Turkey and Farmhouse Cheddar on Egg Bread

Ingredients:
4 slices brioche loaf, Pullman loaf, or challah, 2 ounces farmhouse cheddar, such as Lancashire or Cotswold, sliced or shredded, 2 ounces thinly sliced smoked turkey, 1 tablespoon unsalted butter, at room temperature, 2 tablespoons peach chutney, cranberry sauce, or fruit preserves

Instructions:
Preheat an electric sandwich press (or waffle iron). Make 2 sandwiches, dividing the cheese and turkey evenly between them. Spread the outside of each sandwich with the butter and cook both on the press or iron. (Or cook the sandwiches in a heavy sauté pan over medium heat, turning once, until the outsides are browned and the cheese has melted.) Serve with the chutney, cranberry sauce, or preserves.
Cut off the crusts and press the sandwiches in a waffle iron for the kid-friendliest of presentations (about 2 minutes). Serve with a fruit spread, such as peach or apricot jam.
Almond Butter and Finger Bananas on Fruit Bread

Ingredients:
3 tablespoons roasted almond butter
2 slices banana or cranberry bread
1 1/2 finger bananas (or 1/2 regular banana)
peeled and sliced lengthwise

Instructions:
Spread a thick layer of the almond butter over each bread slice. Top with the banana slices and serve open-faced.
Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette

Ingredients:
2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed
Salt and freshly ground black pepper to taste
5 tablespoons extra-virgin olive oil
2 (4-ounce) chicken cutlets, pounded thin
1 cup plain low-fat yogurt
1 cup unseasoned bread crumbs
Zest of 1 lemon, grated
1 tablespoon fresh rosemary, finely chopped
4 tablespoons grated Parmesan
1 small baguette, cut in half lengthwise
1 handful fresh baby arugula

Instructions:
Preheat oven to 200°F. Place the tomatoes, cut side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 3 tablespoons of the oil, and bake 6 to 8 hours. Remove and let cool. (Or use a handful of sun-dried tomatoes.) Meanwhile, place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours. Preheat oven to 425°F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Remove the cutlets, shaking off any excess yogurt, and press them firmly into the bread-crumb mixture. Transfer to a pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. Remove and let cool, then assemble as shown.
Milky Way Tart

Ingredients:
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons powdered sugar
1 large egg yolk
3 1/2 ounces high-quality milk chocolate (such as Lindt or Perugina) chopped
2 cups heavy whipping cream, divided
1/4 cup (1/2 stick) unsalted butter
1/2 cup plus 2 tablespoons sugar
3 tablespoons water
Unsweetened cocoa powder (for dusting)

Instructions:
Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
Preheat oven to 375°F. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated.
Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.
Key Lime Pie with Passion Fruit Coulis and Huckleberry Compote

Ingredients:
16 ounces fresh wild huckleberries or wild Maine blueberries or one 15- to 16-ounce package frozen wild blueberries
1/2 cup sugar
1 vanilla bean, split lengthwise
3/4 cup frozen passion fruit puree,* thawed
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup fresh Key lime juice or regular lime juice
Whipped cream
*Available at some specialty foods stores and online from lepicerie.com or amazon.com.

Instructions:
Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving.
Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.
Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.
Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream. Drizzle passion fruit coulis around and serve.
Heirloom Tomato and Burrata Cheese Salad

Ingredients:
4 large heirloom tomatoes (about 2 1/2 pounds) or 4 to 5 large plum tomatoes
Fleur de sel or coarse kosher salt
Freshly ground black pepper
1 teaspoon dried oregano
1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
1/4 cup extra-virgin olive oil
4 (2.5-ounce) rounds burrata cheese

Instructions:
Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally.
Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.