iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Red-Onion Mojo

Ingredients:
1/2 cup extra-virgin olive oil
2 very large red onions, halved lengthwise, thinly sliced crosswise (about 5 cups)
1/2 cup fresh lime juice
2 cups (loosely packed) fresh cilantro leaves (from 1 large bunch)

Instructions:
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce

Ingredients:
1 cup whole milk
1/2 cup (1 stick) unsalted butter, diced
1/4 teaspoon salt
3/4 cup all purpose flour
4 large eggs
2 large egg yolks
2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce

Instructions:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
Rum Cake with Rum Raisin Ice Cream and Island Fruit

Ingredients:
3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
3 tablespoons dark rum
2 tablespoons dark corn syrup
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
Toasted chopped pecans

Instructions:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
Guava and Manchego Phyllo Pouches with Passion Fruit Syrup

Ingredients:
1 cup 1/4- to 1/3-inch cubes guava paste* (about 7 ounces)
1 cup 1/4- to 1/3-inch cubes Manchego cheese (about 4 ounces)
1/2 cup sliced almonds, toasted
1/2 teaspoon vanilla extract
9 tablespoons sugar
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
9 12x8-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
Passion Fruit Syrup

Instructions:
Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.
Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
Preheat oven to 350°F. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.
*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.
Key Lime Cheesecake with Tropical Dried-Fruit Chutney

Ingredients:
2/3 cup all purpose flour
2/3 cup sweetened flaked coconut
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup sour cream
1 cup sugar
5 large eggs
3 tablespoons fresh Key lime juice
2 teaspoons finely grated Key lime peel
3/4 teaspoon vanilla extract
Tropical Dried-Fruit Chutney

Instructions:
Preheat oven to 350°F. Stir flour, coconut, and sugar in medium bowl to blend. Drizzle butter over and mix until crumbs stick together; press firmly onto bottom of 9-inch-diameter springform pan. Bake crust until golden brown, about 25 minutes. Cool crust. Stack 3 large sheets of 18-inch-wide heavy-duty foil on work surface. Place cake pan in center. Wrap foil snugly around pan sides. Maintain oven temperature.
Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sour cream, then sugar. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in lime juice, lime peel, and vanilla. Pour batter over crust. Place wrapped cheesecake in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake pan. Cover cheesecake pan (not roasting pan) loosely with foil.
Place cheesecake, still in water bath, into oven. Bake 1 hour. Uncover and continue to bake until just set in center when cake pan is gently shaken, about 20 minutes longer. Remove cake from water and place directly into refrigerator; chill uncovered overnight.
Cut around cake to loosen. Remove pan sides. Slice cake; serve with chutney.
Red Beans and Rice

Ingredients:
3 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
3 cups long-grain white rice
3 bay leaves
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
2 teaspoons salt
4 cups water
1 15- to 151/2-ounce can kidney beans
rinsed
drained

Instructions:
Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.
Jamaican Coffee Brownies with Pecans

Ingredients:
Nonstick vegetable oil spray
2 cups sugar
15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
3/4 cup unsweetened cocoa powder
3 tablespoons finely ground Jamaican Blue Mountain coffee beans
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all purpose flour
3/4 cup pecan pieces
1 cup bittersweet or semisweet chocolate chips (6 ounces)
6 tablespoons freshly brewed Jamaican Blue Mountain coffee
30 thin strips crystallized ginger

Instructions:
Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
Place chocolate chips in small bowl. Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with 2 ginger strips.
Sauteed Chayote with Garlic and Herbs

Ingredients:
2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions
thinly sliced

Instructions:
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
Chocolate Natillas with Coffee-Bean Granita

Ingredients:
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 1/4 cups whole milk, divided
1 vanilla bean, split lengthwise
4 large egg yolks
3 tablespoons cornstarch
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Coffee-Bean Granita

Instructions:
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water.
Pour 3 cups whole milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer over medium-high heat. Remove from heat; cover and let steep 15 minutes. Whisk egg yolks and 1/4 cup milk in medium bowl to blend. Sift cornstarch over; whisk until mixture is blended and smooth. Gradually whisk in warm milk mixture. Return mixture to same saucepan. Whisk mixture constantly over medium heat until custard boils, thickens, and is smooth, about 4 minutes. Discard vanilla bean. Whisk in sweetened condensed milk and vanilla, then whisk in melted chocolate. Pour pudding through fine strainer into 4-cup measuring cup. Divide chocolate pudding among 8 goblets or dessert glasses (allow about 1/2 cup chocolate pudding for each glass). Cover puddings and refrigerate overnight.
Top each serving with scoop of granita and serve.
Coconut Ginger Candy Drops

Ingredients:
Nonstick vegetable oil spray
2 cups 1/4-inch cubes peeled fresh coconut (white part only)
2 cups (packed) golden brown sugar
1/4 cup water
2 tablespoons grated peeled fresh ginger
1/2 teaspoon ground allspice
1/4 cup water

Instructions:
Spray large rimmed baking sheet with nonstick spray. Combine coconut and all remaining ingredients in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and mixture comes to boil. Attach candy thermometer to side of pan. Boil until mixture thickens and temperature registers 295°F, stirring occasionally, about 15 minutes. Remove pan from heat. Working quickly, drop about 2 tablespoons mixture for each coconut candy onto prepared baking sheet, spacing apart. Let stand until cool and firm. (Candy drops can be prepared 3 days ahead. Store airtight in single layer at room temperature.)
Joe's Mustard Sauce

Ingredients:
"1 tablespoon Colmans dry mustard, or more to taste,", 1 cup mayonnaise, 2 teaspoons Worcestershire, 1 teaspoon A-1 sauce, 2 tablespoons light cream, salt

Instructions:
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
Old Fashioned

Ingredients:
1 scant teaspoon simple syrup, 2 dashes Angostura Bitters, plus more to taste, 1 half dollar–sized slice orange peel, including pith, 2 ounces good-quality rye or bourbon, 1 maraschino cherry

Instructions:
In old-fashioned glass, combine simple syrup and bitters. Fill glass halfway with ice, then stir about a dozen times. Add enough ice to fill glass. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Stir just until drink is cold and alcoholic bite has softened, about a dozen times. Garnish with cherry, swizzle stick, and straw.
Ginger, Gin, and Juice

Ingredients:
3 ounces (6 tablespoons) chilled ginger beer
1 1/2 ounces (3 tablespoons) gin
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon Grand Marnier or other orange-flavored liqueur
Garnish: an orange slice

Instructions:
Fill an 8-ounce Old Fashioned glass with ice cubes. Add all ingredients and stir until combined.
Easterner

Ingredients:
2 ounces (1/4 cup) fresh grapefruit juice
1 1/2 ounces (3 tablespoons) rye whiskey
1/2 teaspoon pure maple syrup
1 1/2 teaspoons grenadine
a cocktail shaker with cocktail strainer

Instructions:
Fill a cocktail shaker with ice cubes, then add all ingredients and shake 15 seconds. Strain into a Martini glass.
Aquavit Bloody Marys

Ingredients:
1 cup aquavit, chilled
1 quart tomato or tomato-vegetable juice such as V8, chilled
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons drained bottled horseradish
1/2 teaspoon hot sauce such as Tabasco
1/4 teaspoon black pepper
Garnish: lemon slices; small celery ribs

Instructions:
Stir together all ingredients with salt to taste in a pitcher. Serve over ice in 6 (12-ounce) highball glasses.
Bitter Crush

Ingredients:
Crushed ice
2 ounces (1/4 cup) Aperol (bitter orange aperitif)
1 1/2 ounces (3 tablespoons) white rum
1 teaspoon fresh lemon juice
2 dashes orange bitters
1/2 to 1 teaspoon sugar
Garnish: 1 (1 1/2-inch-long) lemon twist

Instructions:
Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.
Rustic Apple Tarts with Calvados Whipped Cream

Ingredients:
1/3 cup plus 1/2 tablespoon sugar
1/2 cup apple cider or apple juice
1 tablespoon cider vinegar
1 lb small Gala apples (about 4; left unpeeled)
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
3 tablespoons unsalted butter
1 tablespoon Calvados
1/2 cup chilled heavy cream
1 teaspoon sugar
1 teaspoon Calvados
an adjustable-blade slicer

Instructions:
Put oven rack in lower third of oven and preheat oven to 425°F.
Cook 1/3 cup sugar in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a pale golden caramel. Tilt skillet and carefully pour in cider and vinegar (caramel will harden and steam vigorously). Simmer over moderately low heat, stirring occasionally, until caramel is dissolved.
While syrup simmers, cut apples into 1/8-inch-thick slices with slicer, rotating around core of each (discard cores). Add apple slices to hot syrup in skillet, gently tossing to coat. Remove from heat and let stand, stirring occasionally, until apples are wilted by syrup, 5 to 10 minutes.
While apples stand, roll out puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin. Cut into quarters, forming 4 (6-inch) squares and brush off excess flour from both sides.
Transfer squares to a large shallow baking pan, overlapping if necessary (squares will fit without touching after edges are folded in later).
Drain apples in a sieve set over a bowl (reserve syrup), then mound slices decoratively on each square, leaving a 3/4-inch border all around. Fold border over apples along edges, pinching edges together as necessary, then dot tops of apples with a total of 1 tablespoon butter and sprinkle with remaining 1/2 tablespoon sugar.
Bake tarts until apples are tender, pastry is puffed, and edges and undersides are golden brown, 25 to 30 minutes.
While tarts bake, boil reserved syrup in skillet with Calvados and remaining 2 tablespoons butter until thickened and reduced to about 1/3 cup. Brush or drizzle hot syrup over tarts.
Beat cream with sugar and Calvados in a chilled bowl with a whisk or electric mixer until cream holds soft peaks. Serve with tarts.
Pear Küchen

Ingredients:
1/3 cup warm milk (105-115°F) 1/3 cup plus 1 teaspoon sugar
1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1 1/2 cups all-purpose flour, plus additional for dusting
1 whole large egg
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon salt
7 tablespoons unsalted butter, cut into pieces and softened
3 firm-ripe Bosc pears (about 1 1/2 lb total)
2 tablespoons unsalted butter, melted
1/4 cup packed dark brown sugar
2 tablespoons plain fine dry bread crumbs
3 tablespoons hazelnuts, toasted and chopped
1/2 teaspoon cinnamon
A stand mixer fitted with paddle attachment; a 9- to 9 1/2-inch (24-cm) springform pan

Instructions:
Stir together milk and 1 teaspoon granulated sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
Add 1/4 cup flour, beating at medium speed until combined. Add whole egg, yolk, vanilla, salt, and remaining 1/3 cup sugar and beat until combined. Reduce speed to low and gradually mix in 1 1/4 cups remaining flour. Increase speed to medium and add butter, then continue beating, stopping and scraping down side of bowl once or twice, until dough is shiny and forms strands from paddle to bowl, about 3 minutes. (Dough will be very soft and sticky.)
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
Put oven rack in middle position and preheat oven to 400°F.
Peel pears, cut lengthwise into eighths, and core. Toss pears with melted butter and 2 tablespoons brown sugar in a 13- by 9-inch glass or ceramic baking dish and arrange in 1 layer.
Roast pears, gently turning and stirring occasionally, until just tender and lightly caramelized, about 45 minutes. Transfer pears to a plate with a slotted spatula. Stir bread crumbs into baking dish, scraping up all brown bits and butter, then transfer to a bowl. Stir hazelnuts, cinnamon, and remaining 2 tablespoons brown sugar into bread crumbs.
Reduce oven temperature to 350°F.
Transfer dough to springform pan and spread evenly with a rubber spatula to cover bottom.
Sprinkle half of crumb mixture over dough, leaving a 1-inch border. Gently toss roasted pears with remaining crumb mixture and scatter pears over dough. Let rise, covered with plastic wrap, in a warm draft-free place, 30 minutes.
Bake, uncovered, until firm to the touch and deep golden brown, about 40 minutes. Cool in pan on a rack, 20 minutes, then carefully remove side of pan. Cool to barely warm or room temperature.
Yogurt and Brown-Sugar Panna Cotta With Grape Gelée

Ingredients:
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
1 cup all natural Concord grape juice
1 tablespoon fresh lemon juice
1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise
1 tablespoon grappa
Vegetable oil for greasing ramekins
2 teaspoons unflavored gelatin (from another 1/4-oz envelope)
1 cup heavy cream
1/2 cup packed dark brown sugar
2 cups low-fat plain yogurt
2 tablespoons grappa
1/8 teaspoon salt
6 (8-oounce) ramekins

Instructions:
Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.
Pomegranate Gelato

Ingredients:
1 1/2 cups heavy cream, 1/2 cup whole milk, 3/4 cup sugar, 1 1/2 tablespoons cornstarch, 1/8 teaspoon salt, 1 1/4 cups bottled pomegranate juice, 1/3 cup pomegranate liqueur such as PAMA, 1 teaspoon fresh lemon juice, Garnish: pomegranate seeds, an ice cream maker

Instructions:
Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
Soften gelato slightly in refrigerator, about 20 minutes, before serving.