iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Frico

Ingredients:
16 tablespoons finely grated Parmesan or Grana Padano cheese
A silicone baking mat (such as a Silpat)

Instructions:
Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.
Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.
Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)
Banana-Chocolate Chip Cake with Peanut Butter Frosting

Ingredients:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1 10-ounce bag mini chocolate chips
2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
Chocolate chips, mini chocolate chips, and chocolate kisses
Two 8x8x2" cake pans

Instructions:
Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
Caramelized Onion and Shallot Dip

Ingredients:
2 pounds large yellow or white onions, thinly sliced
2 large shallots, thinly sliced (about 6 ounces total)
4 sprigs thyme
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 freshly ground black pepper
1 cup dry white wine
2 tablespoons Sherry vinegar
2 cups sour cream
1/4 cup minced fresh chives
1/4 cup plain whole-milk Greek yogurt
2 teaspoons onion powder

Instructions:
Preheat oven to 425°F. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45-55 minutes.
Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. DO AHEAD: Dip can be made 3 days ahead. Cover; chill.
Roasted Pepper and Onion Salad with Blue Cheese

Ingredients:
2 medium red onions, quartered through stem end
6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
6 garlic cloves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 tablespoon (or more) Sherry vinegar or red wine vinegar
8 cups (loosely packed) frisée
1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)

Instructions:
Preheat oven to 450°F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper.
Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.
Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired.
Queso Fundido

Ingredients:
1 small tomato, chopped, 1 serrano chile, seeded, chopped, 2 tablespoons chopped fresh oregano, Kosher salt, 8 ounces coarsely grated mild yellow cheddar, 8 ounces coarsely grated Monterey Jack, 1 tablespoon all-purpose flour, 1 4-ounce link fresh chorizo or hot Italian sausage, casing removed, 1/2 cup minced onion, 1/2 cup lager, Tortilla chips

Instructions:
Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.
To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
Ricotta and Sage Fried Meatballs

Ingredients:
1/3 cup whole-milk ricotta
2 tablespoons vegetable oil plus more for frying
3 garlic cloves, minced
2 teaspoons fennel seeds, toasted, lightly crushed
1 1/4 teaspoons dried sage
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces ground pork
24 fresh sage leaves
3/4 cup all-purpose flour
1 large egg, beaten to blend
2 cups panko (Japanese breadcrumbs)
Marinara sauce, warmed (optional)
A deep-fry thermometer

Instructions:
Line a baking sheet with parchment. Stir ricotta and 2 tablespoons oil in a medium bowl until smooth. Mix in garlic and next 5 ingredients. Add pork; gently fold until just combined.
Scoop out scant tablespoonfuls of pork mixture. With dampened hands, roll portions between your palms into 1" balls; place on sheet. Wrap 1 sage leaf around each ball; press gently to adhere.
Place flour, egg, and panko in 3 separate medium bowls. Working with 1 meatball at a time, dredge in flour, rolling between your hands to remove excess flour. Dip in egg; allow excess to drip back into bowl. Roll meatball in panko, pressing gently to coat. Return to sheet.
Attach deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2". Heat over medium heat until thermometer registers 350°F. Line another baking sheet with parchment; set a wire rack inside.
Working in batches, fry meatballs, turning often, until light golden and crisp, about 1 minute (they will finish cooking in the oven). Transfer to wire rack; let cool. DO AHEAD: Meatballs can be fried 1 month ahead. Store airtight in freezer.
Preheat oven to 275°F. Bake meatballs in batches on wire rack in baking sheet until cooked through, about 15 minutes. Serve, or keep warm in oven for up to 45 minutes.
Pour some warm marinara, if using, into a small bowl. Serve alongside for dipping.
Chile-Lime Cashews

Ingredients:
4 cups raw cashews
15 dried chiles de árbol
10 kaffir lime leaves (optional) cut into 1/4" slices
2 tablespoons melted unsalted butter
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 1/2 teaspoons ground ancho chiles
2 tablespoons finely grated lime zest
Ingredient info: Dried chiles de árbol and ground ancho chiles are available at Latin markets
specialty foods stores
and some supermarkets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets.

Instructions:
Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 kaffir lime leaves (optional) cut into 1/4" slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Goat in Chile Marinade, Pit-Barbecue Style

Ingredients:
4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
2 teaspoons cumin seeds
1 teaspoon whole cloves, or 3/4 teaspoon ground
10 allspice berries
1/3 cup dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled
12 to 15 large sprigs fresh thyme (leaves only), or 2 teaspoons dried
10 garlic cloves
1 large onion, coarsely chopped
1/2 cup cider vinegar
1 teaspoon salt or to taste, plus additional for seasoning goat
Freshly ground black pepper
1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
1/2 to 3/4 ounce dried avocado leaves
about 30 large leaves

Instructions:
Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
Preheat the oven to 325°F.
Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.
Sweet Preserved Pumpkin

Ingredients:
One 7- to 8-pound pumpkin
1/2 to 3/4 cup cal (slaked lime)
4 or 5 short chunks (3 to 4 inches) fresh sugarcane, optional
3 1/2 pounds Mexican brown loaf sugar (panela or piloncillo) or 3 1/2 pounds (about 8 cups) dark brown sugar
2 teaspoons allspiece berries, bruised
1 6-inch piece canela

Instructions:
Cut the pumpkin into 6 equal wedges. Remove and discard the seeds and stringy pulp, then cut each wedge in half crosswise. Prick the rind all over with the tines of a fork to help the slaked lime solution and sugar penetrate.
Pour 5 quarts cold water into a stainless-steel or heavy-duty plastic bucket. Add 1/2 cup of the slaked lime and stir with a wooden spoon to dissolve thoroughly. Taste the solution; it should have a noticeably astringent "bite." If not, stir in more lime a tablespoon at a time. Add the pumpkin wedges and loosely cover the bucket. Let stand overnight (about 10 hours) in a cool dark place.
The next day, remove the pumpkin and rinse well under cold running water. The texture should now be firm.
Prepare a large heatproof earthenware vessel or non-reactive stockpot. You have to make a sort of prop in the center to lean the pieces of pumpkin against. For flavor as well as support, use the optional chunks of sugarcane placed together in a bunch. Or simply place one of the curved pieces of pumpkin in the center. In either case, rest the wedges of pumpkin, skin side out, against the supporting "platform," arranging them like petals coming out from the center.
Using a hammer, break up the loaf sugar into small pieces (no larger than 1/2 inch) and scatter over the pumpkin. Add the allspice and canela. Add enough water to cover the pumpkin by 2 inches. Bring to a boil over high heat; cover the pot loosely and simmer over very low heat for 5 hours. Remove from the heat and let stand overnight, uncovered or just loosely covered.
The next day, return the pumpkin to a simmer over low heat and cook for 5 hours. Let stand again overnight. On the third day, return to a simmer; this time any remaining syrup should be absorbed after 2 to 3 hours. Watch very closely as the syrup disappears, since the dish tends to scorch easily at this point. Let cool completely before serving; it will keep in the refrigerator, tightly covered, for up to 1 week.
Latkes with Lots of Sauces

Ingredients:
1 cup (8 oz/250 g) sour cream
3 oz (90 g) lox, diced
1 Tbsp minced fresh chives
1 cup (9 oz/280 g) applesauce
1 Tbsp ground cinnamon
1 Tbsp light brown sugar
1 Tbsp granulated sugar
1 tsp ground ginger
4 Russet potatoes, peeled
1 yellow onion, minced
3 large eggs, lightly beaten
1/4 cup (1 1/2 oz/45 g) plus 2 Tbsp all-purpose flour
2 Tbsp minced fresh chives
1 garlic clove, minced
Salt and freshly ground pepper
Olive oil for frying

Instructions:
1. Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside.
2. To make the sauces, stir together the ingredients for each in separate small bowls. Transfer to serving dishes and refrigerate.
3. Using the large holes on a box grater, shred the potatoes into a large bowl of water. Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl. Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl. Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.
4. Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat. Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil. Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan. Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven. Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away with the sauces.
Grilled Meatball Sandwich

Ingredients:
2 lb (1 kg) ground beef
1/2 cup (4 oz/125 g) ricotta cheese
1/4 cup (1 oz/ 30 g) freshly grated Parmesan cheese
1/4 cup (1/3 oz/10 g) Panko bread crumbs
4 large eggs, lightly beaten
2 Tbsp minced fresh flat-leaf parsley
1 garlic clove, minced
1 tsp red pepper flakes
Kosher salt
Oil for grill
1 large baguette
8 oz (250 g) thinly sliced Provolone cheese
Arugula Pesto

Instructions:
In a large bowl, combine the beef, ricotta, Parmesan, bread crumbs, eggs, parsley, garlic, red pepper flakes, and 2 tsp salt. Mix gently just until combined; you don't want to overwork the meat. Form the mixture into 12 meatballs about the size of golf balls, putting them on a lightly oiled baking sheet as you work. Set aside at room temperature.
Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Arrange the meatballs on the grill rack without crowding. Using tongs, grill until browned evenly on all sides and cooked to medium, 8-10 minutes total, depending on grill temperature. Move any meatballs to a cooler area of the grill if they threaten to overbrown. Transfer to a platter or clean baking sheet as they are finished. Let rest for 5 minutes while you assemble the sandwiches.
Cut the baguette crosswise into fourths and split each piece horizontally. Lay the pieces, cut side down, on the grill. Toast until golden brown, about 3 minutes. Lay the provolone slices on half of the baguette pieces. Place 3 meatballs on top of the cheese-lined baguette slices. Garnish with the pesto and serve right away.
Arugula Pesto

Ingredients:
1/2 cup (2 oz/60 g) walnut pieces
1 garlic clove, minced
2 cups (2 oz/60 g) packed arugula leaves
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
Kosher salt
1 cup (8 fl oz/250 ml) extra-virgin olive oil

Instructions:
1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Pecan Praline Semifreddo with Bourbon Caramel

Ingredients:
1/4 cup water, 1 cup sugar, 2 cups toasted pecan halves, 3 cups heavy whipping cream, 1 cup sour cream, 4 large eggs, separated, at room temperature, 1/2 cup sugar, 1/3 cup water, 1 cup sugar, 3/4 cup heavy cream, 1 tablespoon bourbon

Instructions:
To make the praline, line a baking sheet with waxed paper.
Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.
To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.
Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.
Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.
Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.
Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.
Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.
To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.
To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.
Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.
Borscht

Ingredients:
6 cups water
1 large onion, chopped
1 pound beets (about 2 medium beets), peeled and grated
1 medium carrot, peeled and grated
4 stalks of celery, trimmed and chopped
2 Beefsteak or Jersey tomatoes, chopped
3 whole allspice berries
2 teaspoons dill seeds
1 fresh bay leaf
2 or 3 sprigs of parsley
2 or 3 sprigs of dill
1 sprig of thyme
1 tablespoon canola oil
1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons
1 carrot, grated
1/4 head of green cabbage, trimmed and thinly sliced
Diamond Crystal kosher salt and freshly ground black pepper
Lemon juice, for serving
Crème fraîche
for serving

Instructions:
Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.
Tsimis

Ingredients:
2 pounds carrots (about 6 large carrots), peeled and cut into 1/4-inch coins
2 tablespoons canola oil
1 teaspoon Diamond Crystal kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup honey
Juice of 2 lemons
3 sprigs of thyme
1 cup quartered pitted prunes
1/2 cup golden raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3/4 cup sunflower seeds, toasted
Chopped fresh flat-leaf parsley
for garnish

Instructions:
Preheat the oven to 350°F.
In a roasting pan, toss the carrots with the oil, salt, and pepper. Cook in the oven, stirring occasionally, until the carrots are lightly browned and somewhat tender, 40 to 50 minutes.
Meanwhile, combine the honey, juice from 1 1/2 lemons (reserve the remaining lemon half), thyme, and 1/3 cup water in a large pan or skillet. Bring to a simmer and cook the mixture over medium-high heat for 5 minutes, then remove and discard the thyme. Remove the pan from the heat.
When the carrots are done cooking, pour the carrots, prunes, and raisins into the pan with the honey mixture and stir to coat completely.
Add the ginger and cinnamon, and simmer the carrot-honey mixture over medium-high heat, stirring frequently, until the liquid has reduced to a thick glaze, 10 to 15 minutes. Then add the sunflower seeds and juice from the remaining 1/2 lemon and remove the pan from the heat. Season with salt and pepper to taste. Garnish with the chopped parsley.