iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote

Ingredients:
1 cup sugar
1/3 cup water
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
3/4 teaspoon ground cardamom
Pinch of salt
1 1/4 cups powdered sugar
1 cup cake flour
1/4 teaspoon salt
1 1/3 cups egg whites (about 9 large)
1 1/2 teaspoons cream of tartar
1 cup superfine sugar
1 tablespoon finely grated orange peel
1 1/2 teaspoons vanilla extract
2 blood oranges
3 ripe passion fruits
1 kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices
1 cup 1/2-inch cubes mango
1/2 cup 1/2-inch cubes pineapple
1 to 2 tablespoons sugar
1 tablespoon chopped fresh mint
Pinch of salt

Instructions:
Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
Slice cake; transfer to plates. Spoon compote alongside; top with caramel.
Saffron-Scented Couscous with Pine Nuts

Ingredients:
3 cups low-salt chicken broth
3 tablespoons unsalted butter, divided
1/2 teaspoon saffron threads, crushed
1/4 teaspoon coarse kosher salt
2 cups couscous (about 12 ounces)
3/4 cup thinly sliced green onions (about 5), divided
1/2 cup pine nuts
toasted
divided

Instructions:
Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Season to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.
Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Ingredients:
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods)
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 ounces thinly sliced prosciutto
cut crosswise into 1/2-inch-wide strips

Instructions:
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.
Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce

Ingredients:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Crushed-Blueberry Sauce

Instructions:
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

Ingredients:
Softened butter (for brushing pan)
1/2 cup raw sugar*
2 1/4 cups all purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 cup sour cream
1 cup chopped crystallized ginger
1 2-inch piece fresh ginger, peeled, very thinly sliced
2/3 cup water
1/2 cup sugar
2 teaspoons fresh lemon juice
2 quarts fresh strawberries, hulled, halved (about 8 cups)
Sliced fresh mint leaves (optional)

Instructions:
Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD: Can be made 2 days ahead. Cover and chill.
Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; chill at least 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled. Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
Strawberry Sorbato and Prosecco Floats

Ingredients:
1 1/2 pounds ripe strawberries, sliced, 1 cup sugar, Pinch of salt, 3/4 cup heavy whipping cream, 1 1/2 tablespoons fresh lemon juice, 1 750-ml bottle Prosecco or other sparkling white wine, chilled, Ice cream maker

Instructions:
Toss berries, sugar, and salt in large bowl. Let stand until juicy, about 30 minutes. Puree mixture in batches in blender. Press through fine strainer into medium bowl. Mix cream and lemon juice into puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until firm, at least 3 hours and up to 2 days.
Place 1 scoop sorbato in each of 8 glasses. Fill each glass with Prosecco (sorbato will float to top).
Vanilla Bean-Coconut Cupcakes with Coconut Frosting

Ingredients:
2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk (see above), room temperature
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk (see above), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut
lightly toasted (for garnish)

Instructions:
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.
Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Ingredients:
1/4 cup finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons finely grated orange peel
1/2 teaspoon finely grated lemon peel
1/4 teaspoon (scant) saffron threads
12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)
Coarse kosher salt
2 tablespoons (or more) extra-virgin olive oil, divided
1 tablespoon butter
3/4 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 2 cups)
1 1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
3/4 cup low-salt chicken broth
2 tablespoons crème fraîche or heavy whipping cream

Instructions:
Mix first 5 ingredients in small bowl; cover gremolata and set aside. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hours ahead. Let stand at room temperature.
Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
Add 1 tablespoon oil and butter to same skillet. Add white and green parts of onions and sauté until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and sauté 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.
Dulce de Leche and Chocolate Chunk Bread Pudding

Ingredients:
8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes
4 tablespoons (1/2 stick) unsalted butter, melted, divided
1 1/2 cups heavy whipping cream
1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt
1/2 cup (about 3 ounces) bittersweet chocolate chips
2 tablespoons sugar
Powdered sugar

Instructions:
Preheat oven to 350°F. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.
Pecan-Streusel Coffee Cake

Ingredients:
2/3 cup (packed) dark brown sugar
2/3 cup all purpose flour
3/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
1/2 cup pecans, toasted , coarsely chopped
2 cups all purpose flour
11/4 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2 large eggs
1 cup whole-milk or reduced-fat
(2%) plain Greek-style yogurt*

Instructions:
Combine brown sugar, flour, and cinnamon in medium bowl. Add melted butter; toss with fork to blend. Using fingertips, rub mixture together until small clumps form. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Combine flour, baking soda, nutmeg, and salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl occasionally. Add half of flour mixture; beat just until blended. Add yogurt; beat just until blended. Beat in remaining flour mixture just until blended.
Spoon half of batter into prepared baking pan; spread evenly. Sprinkle half of streusel evenly over batter. Spoon remaining batter in dollops over streusel, then spread evenly over with offset spatula. Sprinkle remaining streusel evenly over top.
Bake cake until streusel topping is brown and tester inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on rack 30 minutes. Cut into squares and serve slightly warm or at room temperature.
A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, spoon regular yogurt into cheesecloth-lined strainer set over large bowl. Cover and refrigerate overnight to drain.
Tempura Shrimp and Vegetables

Ingredients:
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Instructions:
In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
Serve tempura immediately with dipping sauce.
Coeur à la Crème

Ingredients:
3/4 cup mascarpone
1/2 cup cream cheese (such as Philadelphia)
1/2 cup superfine sugar
1 1/3 cups crème fraîche
1/3 cup plus 1 tbsp plain yogurt
"soft fruits and confectioners sugar
optioinal
to serve"
You will need 6 small china perforated heart-shaped_coeur à la crème_dishes
or one large heart-shaped dish
and enough muslin or cheesecloth to doubleline them

Instructions:
I am amused when guests comment how light the cream is—this is pure sleight of hand, as the ingredients are extremely rich. If you are serving this, skip the cheese course.
The aim is to whip the white ingredients into a smooth homogenous cream. Process the mascarpone, cream cheese and sugar, then briefly whiz in the other ingredients, scraping down sides of the processor.
Line the molds with wet muslin or cheesecloth, leaving enough to fold over the top so they are completely enclosed, and place them in a rimmed dish or tray. (The muslin can be put through the washing machine and reused, but it does shrink, so the first time you use it cut it out very generously to allow for this.) Mound up the filling in the molds—it will gently sink as it drains—and set the tray aside in the fridge for about 8 hours. Then remove and carefully invert the molds, peel away the muslin, and serve surrounded with fruits. Dust with confectioners' sugar if you wish.