iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spinach and Mint Soup

Ingredients:
1/2 cup extra-virgin olive oil, divided
1 1/2 cups chopped onion
1 (9- to 10-ounce) russet potato, peeled, thinly sliced
2 large garlic cloves, peeled
4 1/2 cups (or more) low-salt chicken broth
3 green onions, chopped
2 (10-ounce) packages frozen chopped spinach, thawed, drained very well
1 cup chopped fresh mint, divided
1/3 cup chopped fresh cilantro
2 teaspoons Hungarian sweet paprika

Instructions:
Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.
Cornbread Muffins with Maple Butter

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup (preferably grade B)
1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
5 tablespoons unsalted butter
melted
cooled slightly

Instructions:
Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.
Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.
Corn and Bell Pepper Chowder

Ingredients:
4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
3 tablespoons butter
1 red bell pepper, chopped
1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tablespoons whipping cream
Chopped green onions

Instructions:
Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
Warm Asparagus Toast with Pancetta and Vinaigrette

Ingredients:
1 tablespoon Sherry wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons butter, melted, divided
2 ounces sliced pancetta (Italian bacon)
1 pound thick asparagus, tough ends trimmed
4 1/2-inch-thick slices challah
brioche
or other egg bread
halved lengthwise

Instructions:
Preheat oven to 450°F. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper.
Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes. Drain asparagus; pat dry. Transfer warm asparagus to large bowl; add vinaigrette and toss to coat. Season to taste with salt and pepper. Toast bread slices and brush with remaining 2 tablespoons melted butter.
Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.
Smoked Fish with Fennel and Arugula Salad

Ingredients:
1 1/4 pounds thinly sliced smoked fish (such as sable, trout, or whitefish)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 fresh fennel bulb, trimmed, halved vertically, cored, sliced paper-thin
2 cups (packed) baby arugula leaves
3 tablespoons chopped fresh chives

Instructions:
Overlap fish on one side of platter. Whisk oil and lemon juice in bowl. Season dressing with salt and pepper. Toss half with fennel and half with arugula. Mound both alongside fish. Sprinkle with chives.
Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets

Ingredients:
8 medium beets with green tops, 2 tablespoons olive oil, 1/3 cup crème fraîche or sour cream, 3 tablespoons prepared white horseradish, 2 tablespoons fresh lemon juice, 1 tablespoon minced shallot, 4 tablespoons olive oil, divided, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon chopped fresh rosemary, 1 garlic clove, minced, 1/2 teaspoon ground black pepper, 1 1 1/2-pound flank steak, Nonstick vegetable oil spray

Instructions:
Preheat oven to 375°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.
Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.
Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.
Golden Beet Carpaccio

Ingredients:
4 medium (2 1/2-inch diameter) golden beets, trimmed, scrubbed
3 tablespoons olive oil
1/2 cup very thinly sliced red onion
1/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 tablespoons minced fresh chives
6 cups (loosely packed) baby arugula

Instructions:
Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Roast beets until tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets. Place in bowl; cover and chill at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep chilled.
Toss onion, oil, capers, and chives in small bowl. Season to taste with salt and pepper. Thinly slice beets. Arrange beets in concentric circles on each of 6 plates. Mound arugula atop center of beets on each. Spoon onion-caper mixture over. Sprinkle with salt and pepper.
Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

Ingredients:
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, slightly softened, divided
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar

Instructions:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
Hummus

Ingredients:
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

Instructions:
1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Roasted, Broiled, or Grilled Asparagus

Ingredients:
2 1/2 to 3 pounds asparagus, trimmed and peeled, 2 tablespoons extra-virgin olive oil, Salt to taste, Lemon wedges

Instructions:
1. Preheat the oven to 450°F, preheat the broiler or a gas grill, or start a charcoal or wood fire. If you're roasting or broiling, place the asparagus in a roasting pan and drizzle with a tablespoon or two of oil; sprinkle with salt. If you're grilling, brush the asparagus with oil and sprinkle with salt. Place in the oven, under the broiler, or on the grill.
2. Roast or grill, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. Broiling time will be shorter, taking 5 to 10 minutes total. Serve immediately or at room temperature, with lemon wedges.
Licorice Pudding

Ingredients:
3/4 cup very finely chopped Panda brand black licorice sticks or pieces (3 3/8 ounces)
1/4 teaspoon salt
4 1/2 cups whole milk
1/3 cup plus 2 1/2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
3 large egg yolks
1 1/2 tablespoons unsalted butter
Accompaniment: almond cakes
an instant-read thermometer

Instructions:
Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.)
Increase heat to moderate and bring milk mixture to a bare simmer.
Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
Serve with almond cakes.
Banana Rum Cream Pie

Ingredients:
1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers
5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 ounces cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas
a 9-inch pie plate

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.
Real Gingerbread

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, well softened
2/3 cup molasses (not blackstrap)
2/3 cup packed dark brown sugar
2 large eggs
3 tablespoons finely grated (with a rasp) peeled fresh ginger
2/3 cup hot water

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
Whisk together flour, baking soda, spices, and salt in a bowl.
Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.
Ginger Tea

Ingredients:
3 1/4 cups hot water
1/2 cup finely chopped fresh ginger (left unpeeled)
2 tablespoons loose black tea leaves
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
or to taste

Instructions:
Bring water and ginger to a boil in a 1- to 1 1/2-quart saucepan, then remove from heat. Stir in tea and cover. Let stand 3 to 5 minutes. Stir in milks, then pour through a sieve into a large (6-cup) blender, pressing hard on and then discarding solids. Blend until foamy (use caution when blending hot liquids), then pour into mugs and sweeten with more condensed milk if desired.
Cucumber Noodles

Ingredients:
3 seedless cucumbers (usually plastic-wrapped; 2 1/2 to 2 3/4 pounds total), peeled
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
an adjustable-blade slicer with 1/4-inch julienne blade

Instructions:
Adjust blade of slicer to 1/8-inch-thick setting. Using slicer, cut each cucumber lengthwise into long 1/8-inch-thick julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue slicing and rotating until left with nothing but core. Blanch cucumber "noodles" in a 4-quart pot of boiling salted water 1 minute, then drain in a colander. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest, and lemon juice, tossing to coat, until just heated through, about 1 minute.
Cheddar Jalapeño Bread

Ingredients:
1 teaspoon active dry yeast (less than a 1/4-ounce package)
1 3/4 cups plus 1 tablespoon warm water (105-115°F)
4 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
3 tablespoons chopped fresh jalapeño, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño, without seeds and ribs (from 3 medium total)
5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg, beaten with a pinch of salt
a stand mixer fitted with paddle attachment

Instructions:
Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.)
Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
Put oven rack in middle position and preheat oven to 400°F.
Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.
Three-Bean Salad

Ingredients:
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Instructions:
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Braised Veal Breast with Potato-and-Onion Stuffing

Ingredients:
3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled
1 large onion, chopped (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
2 Turkish bay leaves or 1 California
1/2 cup heavy cream
2 teaspoons cornstarch
1 tablespoon chopped fresh dill
1/4 teaspoon fresh lemon juice, or to taste
a carpet or upholstery needle; kitchen string

Instructions:
Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.
While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.
Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.
Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).
Put oven rack in middle position and preheat oven to 350°F.
Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.
Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.
Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.
Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce.