iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Matzo Ball Soup

Ingredients:
1/2 large chicken (about 2 1/2 pounds), cut into pieces or a combination of necks, backs, wings, and other chicken parts to equal 4 pounds
4 stalks celery, tops included, roughly chopped
3 to 4 carrots, roughly chopped
2 yellow onions, roughly chopped
1 small parsnip, roughly chopped
1 small turnip, peeled and chopped
1 tablespoon Kosher salt
1 teaspoon whole black peppercorns
1 point of a star anise
4 sprigs fresh dill
5 large eggs
4 tablespoons hot chicken soup or water
3 tablespoons chicken fat (schmaltz), skimmed from the soup
1 teaspoon Kosher salt plus more for cooking water
1 cup plus 2 tablespoons matzo meal

Instructions:
Place all of the ingredients except the dill in an 8-quart stock pot and add about 3 quarts of cold water to cover. Set over high heat and bring to a boil, skimming any froth that rises to the surface. Turn the heat down to low, set the cover ajar, and simmer for about 2 hours.
Add the dill and continue simmering an additional 45 minutes. Turn off the heat, cool to room temperature, and strain through a fine sieve. Refrigerate. If you can prepare the soup a day or two in advance, it will taste even better. Skim off any fat that coagulates on the surface and reserve the fat for the matzo balls.
A few hours before serving, prepare the matzo balls. In a large pot, bring the strained soup to a simmer. In a large bowl, beat together the eggs, soup (or water), chicken fat, and salt. Beat in the matzo meal and refrigerate, uncovered, for 1 hour.
Bring about 5 quarts of water to a boil with 1 1/2 tablespoons Kosher salt dissolved in it. Remove the matzo meal mixture from the fridge. Wet your hands with cold water and gently shape about 2 tablespoons of the mixture into a sphere by rolling it around in the palms of your hands. Try not to compact the ball too much. Note that the matzo balls will swell to more than double their size when cooked.
Add the rolled matzo balls to the boiling salted water and repeat with the remaining mixture. Bring the water back to a boil. Once boiling, turn the heat down to a simmer, tightly cover the pot, and cook for about 40 minutes until the matzo balls are floating on the surface, puffed, and snowy white. Using a slotted spoon, transfer the matzo balls to the hot soup. Keep warm until you are ready to serve.
3-Ingredient Cheese Sauce

Ingredients:
8 ounces grated yellow sharp cheddar (about 2 packed cups)
1 tablespoon plus 1 teaspoon cornstarch
1 cup evaporated milk
1 (10-ounce) can Rotel diced tomatoes and green chiles, drained, squeezed dry
Hot sauce
to taste (optional)

Instructions:
Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.
Kartoffel Kugel (Ashkenazic Potato Pudding)

Ingredients:
1/2 cup schmaltz or vegetable oil
6 medium or 4 large russet potatoes (about 2 pounds), peeled
2 medium yellow onions, chopped (about 1 cup)
3 large eggs, lightly beaten
About 1 teaspoon salt
Ground black pepper to taste
1/4 cup gribenes (poultry cracklings) or grated carrot, optional
About 1/3 cup matza meal or all-purpose flour

Instructions:
Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.
Spicy Tofu With Pickled Shiitake Mushrooms

Ingredients:
6 ounces shiitake mushrooms, stems removed, caps thinly sliced
1/3 cup sugar
1/2 cup plus 5 teaspoons soy sauce
1/2 cup plus 5 teaspoons unseasoned rice vinegar
1 1/2 cups short-grain brown or white sushi rice
Kosher salt
2 tablespoons dried wakame (seaweed)
5 teaspoons spicy black bean paste
1 tablespoon honey
1 1/2 teaspoons toasted sesame oil
1 (14-ounce) package firm tofu, drained, patted dry, cut into 3/4-inch pieces
3 scallions, thinly sliced on a diagonal
1/4 cup coarsely chopped unsalted, roasted, skin-on peanuts
Tobiko (for serving; optional)

Instructions:
Bring mushrooms, sugar, 1/2 cup soy sauce, 1/2 cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes.
Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30–35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.
Soak wakame in 1/2 cup cold water in a small bowl until softened, 6–8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed.
Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture.
Mushrooms can be pickled 5 days ahead. Keep chilled.
Brigadeiros

Ingredients:
1 1/4 cups (14 ounces/397 grams) sweetened condensed milk
1/3 cup (1 1/8 ounces/32 grams) unsweetened natural cocoa powder
2 tablespoons (1 ounce/28 grams) unsalted butter, cut into small pieces
1/8 teaspoon fine sea salt
1/4 teaspoon pure vanilla extract
Chocolate sprinkles
grated chocolate
cocoa powder
or other creative coatings

Instructions:
Lightly grease an 8x8-inch baking pan (or another heatproof vessel with approximately the same dimensions) with butter or nonstick cooking spray.
In a medium heavy-bottomed saucepan, combine the sweetened condensed milk, cocoa powder, butter, and salt. Place the pan over medium heat and whisk often to encourage the butter to melt and the cocoa powder to dissolve. Once the candy comes to a bubble, reduce the heat to low and cook, whisking often. The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted—this can take anywhere from 15 to 25 minutes, depending on your stove, but it’s better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it. Stir in the vanilla extract. Pour the candy into the prepared baking pan. Chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour.
When you’re ready to form the candies, pour your desired coatings onto individual plates. Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls. Drop each ball into a dish of coating and roll to coat. Set the finished candies on a small baking sheet, or place them into small paper candy cups. Store in the refrigerator in an airtight container.
Spiced Chocolate Molasses Buttons

Ingredients:
1 1/2 cups plus 2 tablespoons (5 1/8 ounces/144 grams) unbleached all-purpose flour, spooned and leveled
6 tablespoons (1 1/4 ounces/36 grams) unsweetened natural cocoa powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
10 tablespoons (5 ounces/142 grams) unsalted butter, at room temperature
1/2 cup (4 ounces/113 grams) firmly packed dark muscovado sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 cup (3 ounces/84 grams) unsulphured molasses
1/2 cup (3 1/2 ounces/100 grams) turbinado sugar, for coating the cookies
2 ounces (57 grams) bittersweet chocolate (60% to 70% cacao)
2 tablespoons (1 ounce/28 grams) unsalted butter, cut into small pieces
1/2 teaspoon unsulphured molasses

Instructions:
Into a medium bowl, sift together the flour, cocoa powder, cinnamon, ginger, allspice, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, muscovado sugar, and vanilla extract on medium-high speed for about 4 minutes, or until the mixture is noticeably lighter in color, transforming from a dark, gritty-looking mixture to something fluffier and latte-like in color. Beat in the egg until completely absorbed. Beat in the molasses until well blended.
Reduce the mixer speed to low and gradually stir in the dry ingredients. Mix until well blended and even in color. Cover the bowl and refrigerate the dough for about 2 hours.
When you’re ready to bake, position the racks to the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
To form the cookies, pour the turbinado sugar onto a plate. Using a small ice cream scoop with a capacity of about 1 tablespoon, portion the dough into balls. Roll the dough balls in the turbinado sugar, coating them completely. Place on the prepared baking sheets, evenly spacing them with 1 dozen cookies per sheet. Repeat with the balance of the dough.
Bake the cookies until they are set on the edges, but still very soft in the centers, about 10 minutes. Quickly pull the sheets from the oven (close the oven door so as to not let all the heat escape!). Using deft thumbs, a spoon with a very deep well (like a melon baller), or a thick-handled wooden spoon, make a deep indentation in the center of each cookie. Return to the oven to finish baking, about 5 minutes more. Let the cookies cool on the pans set over wire racks. If the indentations have become shallow, press them down again while the cookies are warm.
Place the chocolate and butter in a heatproof bowl. Melt in the microwave with 30-second bursts of high heat, stirring well after each interval. Stir in the molasses. Transfer the ganache to a small zip-top bag and work it toward the corner of the bag. Snip off a tiny bit at the corner. Fill each cookie with ganache. Let the cookies set at room temperature until the ganache is firm, about 1 hour.
Store the cookies in an airtight container at room temperature for up to 5 days.
Kale, Snow Pea, and Pork Dumplings

Ingredients:
2 1/2 cups finely shredded kale leaves
3 1/2 ounces snow peas, trimmed and finely chopped
2 tablespoons finely chopped water chestnuts
1/2 cup cilantro leaves, chopped
2 tablespoons chopped garlic chives
1 teaspoon finely grated ginger
1 tablespoon mirin (Japanese rice wine)
1 teaspoon sesame oil
1/3 pound ground pork
Sea salt and cracked black pepper
30 wonton wrappers
Scallions, thinly sliced, to serve
Chili sauce and Chinese black vinegar
to serve

Instructions:
Place the kale, snow pea, water chestnut, cilantro, chive, ginger, mirin, oil, pork, salt, and pepper in a large bowl and mix well to combine. Place the wrappers on a clean work surface and brush the edges with water. Place 1 teaspoon of the kale mixture in the center of each wrapper. Fold the edges of the wrappers over and press together to seal. Place a steamer lined with non-stick baking paper over a saucepan of simmering water. Steam the dumplings, in batches, for 10–12 minutes or until cooked through. Top with the onion and serve with chili sauce and black vinegar.
Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasties

Ingredients:
2 tbsp sweet white miso, Juice of 1 lemon, 2 tbsp coconut oil, melted, plus more for frying, 1 garlic clove, crushed, 2 large carrots, cut into chunks, 2 sweet potatoes, peeled and cut into chunks, 2 large parsnips, cut into chunks, 1 handful of fresh thyme, 2 sea bass fillets, Sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 200°C/400°F/Gas Mark 6
In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.
Sweet Potato Fritters with Poached Eggs and Avocado

Ingredients:
2 small sweet potatoes, peeled and grated, 3 free-range eggs, 2 tsp coconut oil, 1 tsp cider vinegar, 1/2 ripe avocado, pit removed, Sea salt and freshly ground black pepper

Instructions:
Break one egg into a mixing bowl and whisk. Add the sweet potato, one teaspoon of the coconut oil and a good pinch of salt and pepper and mix until completely combined.
Using your hands, take a handful of the sweet potato mixture and form six palm-sized balls. Place in a hot frying pan with the remaining coconut oil, flattening gently as they cook to make a patty. Cook until golden then transfer to two plates.
Meanwhile, bring a large, wide pan of water with the cider vinegar to the boil. Turn the heat right down so it is very gently simmering and break the remaining eggs into the water to poach.
Leave to cook for about 3 minutes before removing with a slotted spoon to drain. Place on top of the sweet potato fritters.
Finally, cut the avocado into small chunks and assemble over the eggs and fritters.
Cauliflower-Carrot Cheesy Tots

Ingredients:
2 medium carrots (about 8 1/2 ounces), peeled, coarsely chopped
8 ounces cauliflower florets
5 tablespoons vegetable oil, divided
3/4 teaspoon kosher salt, divided
1/2 cup shredded Parmesan (about 1 ounce)
1/2 cup shredded sharp cheddar (about 1 ounce)
1 garlic clove, finely chopped
3 tablespoons chopped chives
1/4 teaspoon freshly ground black pepper
1 1/2 cups panko (Japanese breadcrumbs), divided
Nonstick vegetable cooking spray
1 cup all-purpose flour
3 large eggs
Ketchup
for serving

Instructions:
Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.
Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 tsp. salt in a medium bowl. Stir in carrot mixture until well combined.
Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.
Place flour in a shallow baking dish. Mix remaining 1 cup panko and 4 Tbsp. oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.
Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22–25 minutes. Serve immediately with ketchup.
For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.
Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.
Creamy Pinto Bean Dip

Ingredients:
1 tablespoon olive oil
1/3 cup chopped red onion
1 (15-ounce) can low-sodium pinto beans, rinsed and drained
2 garlic cloves, chopped
3 tablespoons chopped red bell pepper
3/4 teaspoon chili powder
1 1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper
plus more

Instructions:
Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
Bean dip can be made 3 days ahead. Store in an airtight container and chill.
Cabbage Stir-Fry With Coconut and Lemon

Ingredients:
1/4 cup unsweetened grated coconut (fresh, frozen, or dried)
2 tablespoons mild-flavored oil, such as canola
1 teaspoon yellow or black mustard seeds
2 teaspoons chana dal (the split kernel of a variety of chickpea) and/or urad dal (black gram beans), or 2 teaspoons lightly crushed yellow split peas
1–2 dried red chiles, broken in half
1 small head of cabbage (about 1 1/2 pounds), trimmed, cored, finely chopped (about 8 cups)
3/4 teaspoon (or more) kosher salt
1/4 teaspoon ground turmeric
2 tablespoons chopped cilantro leaves
1 tablespoon (or more) fresh lemon juice

Instructions:
Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3–5 minutes. Add coconut and cook until heated through, about 1 minute more.
Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.
Chai-Spiced Hot Toddy

Ingredients:
2 teaspoons cardamom pods, crushed (about 20 pods)
2 teaspoons whole coriander seeds
1/4 teaspoon whole black peppercorns
11 (3") cinnamon sticks, divided
1 (2") piece ginger, unpeeled, thinly sliced
2 medium oranges
6 tablespoons honey
3 tablespoons whole leaf black tea or 3 bags black tea
9 ounces dark rum

Instructions:
Toast cardamom, coriander, peppercorns, and 5 cinnamon sticks in a large pot over medium-high heat until fragrant, about 1 minute. Add ginger and 8 cups water.
Using a peeler, peel orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add remaining zest to pot.
Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and stir in honey and tea. Let steep 5 minutes.
Strain through a fine-mesh sieve into a large bowl or pot. Divide among mugs and top off with rum. Garnish with reserved orange peels and cinnamon sticks.
Tea mixture, without rum, can be made 1 week ahead; cover and chill.
Lamb-Fry

Ingredients:
2 cups (360g) thinly sliced onion
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green chile (serrano, Thai, or jalapeño)
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
1/16 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
2 tablespoons water
2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)
1 teaspoon salt
1/2 teaspoon fresh lemon juice

Instructions:
In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
Stir in lemon juice and remove from heat.
Stir-Fried Green Beans with Coconut

Ingredients:
3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal; optional)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafoetida powder (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoon saambhar powder or rasam powder (optional)
1 cup water

Instructions:
Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle.)
Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
22-Minute Coconut Chicken Curry

Ingredients:
2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
2½ teaspoons mild curry powder
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)
½ medium onion, chopped
1 (14-ounce) can coconut milk (preferably full-fat)
1 (2½") piece ginger, peeled
4 garlic cloves, peeled
¼ cup raw cashews, chopped (optional)
1½ teaspoons yellow and/or black mustard seeds (optional)
5 ounces baby spinach
Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

Instructions:
Toss chicken with curry powder, salt, and pepper in a medium bowl.
Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
Purée coconut milk, ginger, and garlic in a blender until very smooth.
Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.
Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
Editor's note: This article has been updated as a part of our archive repair project.