iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Malted Ice Cream

Ingredients:
1 1/4 cups heavy whipping cream, 1 cup whole milk, divided, 1/2 cup malted milk powder, 1/3 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup light corn syrup, 1/8 teaspoon kosher salt, 2 tablespoons nonfat dry milk powder, 2 tablespoons cornstarch, 1/4 teaspoon pure vanilla extract, 3/4 cup chopped malted milk balls

Instructions:
Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Marshmallow Sauce

Ingredients:
3/4 cup light corn syrup, 1/2 cup granulated sugar, 3/4 teaspoon pure vanilla extract, 2 large egg whites, at room temperature, 1/4 teaspoon cream of tartar, Pinch of kosher salt, 1/2 teaspoon pure vanilla extract

Instructions:
Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well. Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil. Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240°F on a candy thermometer.
While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.
Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape. Beat in the vanilla. Transfer the sauce to a container and refrigerate until cold.
Tandoori Pork on the Outdoor Grill

Ingredients:
14-ounce pork loin or tenderloin
naan bread, to serve
plain yogurt, to serve
1 small cucumber, julienned
2 x 4-inch pieces of fresh ginger, peeled and finely chopped
12 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sweet paprika
2 1/2 teaspoons garam masala
1 teaspoon ground fenugreek
2 teaspoons Indian chile paste (see note)
5 tablespoons lemon juice
1/4 cup mustard oil (see note)

Instructions:
Soak 8 wooden skewers in water overnight.
To make the marinade, combine all the ingredients in a nonreactive bowl.
Cut the pork into 1-inch cubes. Add the pork to the marinade, toss to coat and refrigerate for at least 3 hours.
Set up the outdoor grill for direct-heat cooking over high heat. Thread the pork onto the skewers (use gloves to avoid staining your hands) and cook on the grill for 5 minutes on each side or until cooked through. Warm the naan bread briefly on the grill and serve with the tandoori pork, yogurt and cucumber.
Pete's Burger

Ingredients:
4 slices aged Cheddar cheese, 1 onion, cut into thick slices, 4 slices of uncooked bacon, butter, for the rolls, 4 hamburger buns with sesame seeds, halved, tomato ketchup or barbecue sauce, to serve, 8 slices vine-ripened tomato, 8 slices cornichons, 8 large arugula leaves, 1 3/4 pounds ground chuck, 2 garlic cloves, crushed, pinch of red pepper flakes, 2 tablespoons chopped fresh Italian parsley, pinch of dried oregano, 1 egg, 1/4 cup finely diced onion, 2-4 tablespoons fresh bread crumbs, 1 tablespoon Dijon mustard

Instructions:
To make the patties, mix all the ingredients in a large bowl and form into 4 patties.
Set up the outdoor grill for direct-heat cooking over medium-high heat. Place the patties on the grill and cook for 5 minutes, then turn and continue cooking for a couple of minutes until just done. A minute before you finish cooking the patties, lay the cheese slices on the patties and let melt. Remove and set aside to keep warm.
Meanwhile, place a griddle, plancha or piastra suitable for an outdoor grill on the grill to preheat. Cook the onion on the griddle until golden. Cook the bacon on the griddle to your liking.
Butter the rolls and place, butter side down, on the grill and cook until just golden with a bit of crunch to them. Remove and construct your burger starting with some sauce, the patties with cheese, then the bacon, onion, tomato, cornichons and arugula.
Crab & Sweet Corn Cakes

Ingredients:
8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon roughly chopped fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/2 cup canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve
sweet chile sauce, to serve (see note)
lime wedges
to serve

Instructions:
Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.
Macadamia Fudge Squares

Ingredients:
1 cup all-purpose flour, spooned in and leveled
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup (lightly packed) very fresh dark brown sugar
1 cup granulated sugar
4 large eggs, well beaten
1 teaspoon pure vanilla extract
1 1/2 to 1 3/4 cups coarsely chopped, salted macadamia nuts
1 small recipe Midnight Chocolate Glaze (recipe follows)

Instructions:
Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.
Plain Cake Donut

Ingredients:
1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup vegan sugar
3/4 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsweetened applesauce
1/4 cup vanilla extract
1/2 cup hot water

Instructions:
Cinnamon sugar Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
Bake for 8 minutes, rotate, and continue to bake until the donuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in cinnamon sugar .
Raspberry Corn Muffins

Ingredients:
Standard 12-cup muffin pan
1 cup cornmeal
1 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
3/4 cup buttermilk or 3/4 cup whole milk mixed with 1 teaspoon lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3 tablespoons honey
1 1/2 cups raspberries

Instructions:
1. Preheat the oven to 400°F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
3. In another medium bowl, whisk the eggs and buttermilk, then whisk in the butter and honey. Using a rubber spatula or large spoon, stir in the flour mixture until the batter is evenly combined and no dry streaks are visible. Add the raspberries and gently mix until everything is barely blended—to keep the muffins light it's important to not overmix the batter.
4. Spoon the batter into the prepared muffin cups, filling them equally. Bake until a bamboo skewer or toothpick inserted into the middles of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool in the pan for 5 minutes and then use a small paring knife to pop them out of the cups.
Caramel Sauce

Ingredients:
Medium saucepan, Pastry brush, Wooden spoon or heat-proof rubber spatula, Oven mitts, 1 1/2 cups granulated sugar, 1/2 cup water, 1 cup heavy cream

Instructions:
1. In the medium saucepan, whisk the sugar with the water so there are no sugar clumps. Cook over medium heat until the sugar is dissolved and the water looks clear, 2 to 3 minutes. Turn the heat up to medium-high and brush down the side of the saucepan with the pastry brush dipped in water. (This prevents any sugar from sticking to the side of the pan and forming crystals.) Have the cream in a measuring cup with a spout right near your stovetop where you can reach it.
2. With the heat still at medium-high, continue to cook. Do not stir the caramel anymore at this point. After about 15 minutes, you'll notice the bubbles getting bigger and slower just before the caramel begins to turn color.
3. As soon as the caramel turns a medium tan color, remove the pan from the heat. The bubbles will subside a little, so it will be easier for you to check the color.* Watch carefully and as soon as it turns a dark tan, slowly pour in a couple of tablespoons of the cream. Stand back a little and be careful - the cream will cause the hot caramel to bubble up. Stir the cream into the caramel with the heat-proof spatula. Once the caramel stops sputtering, stir in more cream. Continue to pour in the remaining cream but stop again at any time if it sputters.
4. Let the caramel sauce cool to room temperature. Refrigerate in a covered container for up to 3 weeks. If there is any hard caramel sticking to the pan, fill it with water and bring it to a boil. Allow to cool before cleaning the pan.
Triple Smoke Burger

Ingredients:
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons minced chipotle in adobo, including some sauce, divided
8 bacon slices
1 1/2 pounds ground beef chuck (not lean)
2 teaspoons sweet smoked paprika
1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together
1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
Olive oil for brushing on onion and avocado
4 hamburger buns, grilled or toasted
lettuce; cilantro sprigs
instant-read thermometer

Instructions:
In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.
Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.
Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Meanwhile, brush both sides of onion rounds and avocado slices with olive oil.
Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks.
Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side.
Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.
Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.
Chicken With Olive Tapenade

Ingredients:
Vegetable oil cooking spray
1/2 cup pitted Spanish black olives
1/2 cup pitted Spanish green olives
1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
4 boneless, skinless chicken cutlets (4 ounces each)
1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
1 teaspoon finely chopped fresh rosemary
1 teaspoon salt, divided
1 pound zucchini, cut into 1/2-inch slices
1/4 cup chopped red onion
1/4 cup white wine
1/4 cup low-sodium chicken broth

Instructions:
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.
Cornflake Crusted Banana Stuffed French Toast

Ingredients:
1 cup cornflake crumbs
1 tablespoon toasted sliced almonds
1/2 cup egg whites (or egg substitute)
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
4 slices cinnamon-raisin bread
1/4 cup mashed banana
Strawberries and blueberries (optional)

Instructions:
Heat griddle over medium-high heat. Combine cornflake crumbs and almonds in a bowl. Combine egg whites, vanilla extract and cinnamon in another bowl. Dip 1 slice bread in egg batter, then coat on both sides with cornflake crust; repeat with remaining bread slices. Spread mashed banana on 1 side of 2 pieces of crusted bread; top with remaining 2 bread slices to make 2 sandwiches. Cook sandwiches on griddle until golden brown, 2 minutes per side. Cut in half and serve with fresh berries, if desired.
Tilapia Piccata with Snap Peas

Ingredients:
Vegetable oil cooking spray
4 U.S.-farmed tilapia fillets (5 ounces each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 ounces snap peas
1 pound red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon
cut into 4 wedges

Instructions:
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.
Polenta Stack With Navy Bean Salad

Ingredients:
Vegetable oil cooking spray
2 cans (15.5 ounces each) navy beans, rinsed and drained
1 pound plum tomatoes, chopped
1/2 cup basil, chopped, plus 15 leaves for garnish
10 ounces crumbled feta, divided
1 tube (18 ounces) prepared polenta, cut into 16 slices
1 pound zucchini, cut into 1/4-inch slices
2 bottles (7 ounces each) roasted red peppers
drained

Instructions:
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 ounces feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 ounces feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.
Shrimp With Avocado-Mango Salsa

Ingredients:
Vegetable oil cooking spray, 8 cups baby spinach, 1 cup couscous, 1 pound medium shrimp, shelled and deveined, 1/2 cup chopped fresh cilantro, divided, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt,divided, 1 large mango, peeled and diced, 1 medium avocado, diced, 1 medium tomato, diced, 1/4 cup chopped red onion, 1/2 jalapeño chile, seeded and finely chopped, 1 tablespoon fresh lime juice

Instructions:
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.
Beef Negimaki With Broccolini and Rice

Ingredients:
Vegetable oil cooking spray
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 pound top round, thinly sliced and cut into 12 strips (6 inches by 2 1/2 inches each)
8 scallions, cut into 3-inch-long pieces
1 1/2 cups shredded carrots
1 cup instant brown rice
1 pound Broccolini
Salt and freshly ground black pepper
1 cup low-sodium chicken broth

Instructions:
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.
Mocha-Fudge Cake

Ingredients:
1 1/2 cups brown sugar, 4 tablespoons butter, 3 eggs, 3 ounces unsweetened chocolate, melted, 3/4 cup sour cream, 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 3/4 cup hot coffee, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon salt, Vegetable oil cooking spray

Instructions:
Heat oven to 350°F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.
Green Chile-Pork Pozole

Ingredients:
1 1/4 teaspoons olive oil
1/2 cup diced onion
1/4 cup diced celery
2 tablespoons chopped fresh cilantro, divided
2 1/2 teaspoons chopped garlic
1/2 pound lean, boneless pork loin, diced
1/2 cup drained hominy (or drained canned corn)
1/2 cup diced green poblano pepper
3 ounces canned tomatillos, diced
2 teaspoons cumin seeds
2 teaspoons dark chili powder
2 3/4 cups chicken stock
1 teaspoon ground coriander (optional)
Salt and freshly ground black pepper

Instructions:
Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.