iamchum/robs.kitchen_recipe_dataset huggingface dataset:
French Bread

Ingredients:
4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon distilled white vinegar
2 teaspoons active dry yeast (from a 1/4-oz package)
1 2/3 cups warm water (105-115°F)
1 tablespoon olive oil
1 razor blade or very sharp knife
2 (17-inch-long) French bread pans (preferably dark nonstick); a razor blade or very sharp knife

Instructions:
Pulse flour, salt, and vinegar in a food processor to combine.
Stir together yeast and 1/3 cup water in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) With motor running, pour yeast mixture and remaining 1 1/3 cups warm water into flour mixture in processor, blending until dough forms a ball and pulls away from side of processor bowl, about 1 minute.
Cover processor feed tube and let dough rise until it fills bowl, about 1 hour. Pulse several times to deflate dough.
Generously oil bread pans with olive oil.
Turn out dough onto a work surface and divide in half (dough will be very soft). Press 1 half into a 10- by 8-inch rectangle and fold in the 2 short outer sides to meet in the middle, pinching edges together. Turn over (seam side down), then roll and stretch into a 15-inch-long irregular loaf. Put loaf, seam side up, in bread pan and turn to coat with oil, leaving loaf seam side down.
Repeat procedure with remaining dough. Let loaves rise, uncovered, in a warm draft-free place 30 minutes.
Put oven rack in upper third of oven, then put a large roasting pan with 1 inch of water in it on bottom of gas oven or on lowest rack of electric oven. Preheat oven to 450°F.
Make 3 shallow diagonal slashes down length of each loaf with razor. Bake loaves 30 minutes, then carefully remove pan of water from oven. Remove bread from pans and turn upside down on upper oven rack, then bake until golden and crusty all over, about 5 minutes more. Cool loaves on a rack.
Chicken Salad Sandwiches with Blue Cheese

Ingredients:
6 soft rolls (such as kaiser)
6 ounces creamy blue cheese
2 cups chopped cooked chicken
2/3 cup chopped celery
1/3 cup light mayonnaise
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper

Instructions:
Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.
Lemon Chiffon Pie with Gingersnap Crust

Ingredients:
1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
2 tablespoons sugar
1 teaspoon minced crystallized ginger
5 tablespoons unsalted butter, melted
2 cups ice cubes
1/4 cup water
1 envelope unflavored gelatin
3/4 cup plus 2 tablespoons sugar
3/4 cup strained fresh lemon juice
4 large egg yolks
2 teaspoons finely grated lemon peel
1/8 teaspoon fine sea salt
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
Lemon peel strips from 1 lemon
removed with citrus zester

Instructions:
Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.
Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.
Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.
Do ahead: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.
Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.
To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.
Fresh Fruit with Mascarpone and White Chocolate Dip

Ingredients:
6 ounces white chocolate, 1 cup whipping cream, 1 8-ounce marscapone cheese, 1 teaspoon vanilla extract, Fresh fruit, like strawberries, cherries, peaches, and nectarines

Instructions:
Melt 6 ounces chopped white chocolate with 1/2 cup whipping cream in a medium metal bowl set over a saucepan of gently simmering water. Remove the bowl from water and let the chocolate cool to room temperature.
In another medium bowl, whisk 1/2 cup whipping cream, one 8-ounce container mascarpone cheese, and 1 teaspoon vanilla extract until blended and smooth. Fold melted chocolate into mascarpone.
Serve the dip with fresh fruit; strawberries and cherries are terrific with it, but peach and nectarine slices would also be fun.
Apricot-Walnut Crisp

Ingredients:
3/4 cup all purpose flour
3/4 cup old-fashioned oats
1/2 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup chopped walnuts (about 3 1/2 ounces)
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Pinch of fine sea salt
2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups)
Vanilla ice cream

Instructions:
Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
Do ahead: Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.
Almond-Plum Buckle

Ingredients:
Nonstick vegetable oil spray
1/2 cup whole almonds (about 2 1/2 ounces)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 4 teaspoons sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 pounds plums (about 8 medium), halved, pitted, cut into 1/2-inch-thick slices
3/4 teaspoon ground cinnamon

Instructions:
Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Mix cinnamon and 4 teaspoons sugar in small bowl. Sprinkle over plums.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.
Sweet-Hot BBQ Tater Fries

Ingredients:
2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil, plus more
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Instructions:
Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.
"Soda Jerk" Beans

Ingredients:
2 cups 1/2-inch cubes cooked ham
1 15-ounce can diced tomatoes in juice, drained
1 15-ounce can pork and beans, rinsed, drained
1 15-ounce can black beans, rinsed, drained
1 15-ounce can butter beans, rinsed, drained
1 15-ounce can pinto beans, rinsed, drained
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 cup (packed) dark brown sugar
1/2 cup cola-flavored soda
1/2 cup lemon-lime soda
2 teaspoons curry powder
1/2 teaspoon dried savory
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Instructions:
Place all ingredients in heavy large pot. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer uncovered until juices are thick, stirring gently and frequently to prevent burning, about 20 minutes. Season with salt and pepper.
Grilled Zucchini with Garlic and Lemon Butter Baste

Ingredients:
8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise
1/2 cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon curry powder
1/4 cup grated Parmesan cheese (optional)

Instructions:
Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.
Grilled Corn with Sweet-Savory Asian Glaze

Ingredients:
3 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons water
1 1/2 tablespoons (packed) golden brown sugar
1/2 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil, plus additional for brushing corn
1 tablespoon thinly sliced green onions, white part only (from about 3)
6 ears of corn
husked

Instructions:
Stir first 4 ingredients in small bowl until sugar dissolves. Melt butter with 2 tablespoons oil in small saucepan over medium heat. Add fish sauce mixture and green onions and simmer until sauce begins to thicken, about 2 minutes.
Do ahead: Butter sauce can be made 2 hours ahead. Let stand at room temperature.
Preheat barbecue (medium-high heat). Brush corn with oil. Grill corn until tender and charred in spots, about 13 minutes. Brush corn generously with butter sauce and serve, passing remaining sauce separately.
*Fish sauce is a versatile ingredient. Try it (1) mixed with garlic and cilantro as a marinade for grilled chicken; (2) in barbecue sauce for ribs; (3) in a salad of slivered green apples and chopped cilantro; and (4) in a compound butter with cayenne and shallots for grilled fish. It is available in the Asian foods section of many supermarkets and at Asian markets.
Bbq Onion Steaks with Honey-Mustard Sauce

Ingredients:
1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla
Vidalia
or Maui)
peeled
cut horizontally into 1/2-inch-thick slices

Instructions:
Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.
Baked Garden Tomatoes with Cheese

Ingredients:
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 medium onion, chopped
1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 cup (packed) freshly grated Parmesan cheese
1 cup (packed) freshly grated Romano cheese
Two more ways to go: Add chopped fresh basil leaves and/or small cubes of mozzarella cheese. Or use yellow and green tomatoes with the red ones to add summer color.

Instructions:
Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.
Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.
Pasta with Grilled Vegetables and Feta

Ingredients:
1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
1 12-ounce package cherry tomatoes
2 tablespoons chopped fresh oregano, divided
1 pound castellane (long oval shells) or penne pasta

Instructions:
Prepare barbecue (medium-high heat). Drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry tomatoes on skewers. Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 1 1/2 tablespoons oregano; toss to blend.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain.
Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/2 tablespoon oregano and serve.
Tamarind-Glazed Turkey Burgers

Ingredients:
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
1/2 cup tamarind concentrate*
1/2 cup honey
1/4 cup water
2 tablespoons fresh lime juice
1/2 cup mayonnaise
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
1 red jalapeño chile with seeds, minced
1 teaspoon ground black pepper
1/2 cup chopped green onions
2 1/2 pounds ground natural turkey
8 4-inch-diameter rolls (such as potato or kaiser), split horizontally
8 large thin red onion slices
8 large 1/3-inch-thick tomato slices
8 lettuce leaves

Instructions:
Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1 1/4 cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice.
Do ahead: Can be made 2 days ahead. Cover and chill.
Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions. Add ground turkey; blend gently (do not pack tightly). Shape mixture into eight 1/2-inch-thick patties. Arrange patties on small baking sheet.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom; brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately.
*Sometimes labeled tamarind paste, tamarind concentrate is a dark, seedless paste with a tart-sweet flavor. It's available at Middle Eastern and Indian markets, and at some Asian markets.
Spicy Chipotle Grilled Chicken

Ingredients:
1/4 cup canned chipotle chiles in adobo*, 3 tablespoons olive oil, 2 garlic cloves, pressed, 1/2 onion, coarsely chopped, 2 tablespoons chopped fresh cilantro, 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1 3 1/2-pound chicken, cut into 8 pieces, Nonstick vegetable oil spray

Instructions:
Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.
*Canned chipotle chiles in adobo are available at some supermarkets, at Latin markets, and from mexgrocer.com.
Smoky Grilled Pork Steaks with "Magic Dust"

Ingredients:
1/4 cup paprika
3 tablespoons chili powder
2 1/2 tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
2 thick bacon slices, finely chopped
1/3 cup grated onion
1/3 cup grated tart green apple
1 garlic clove, minced
1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice
1/2 cup (packed) golden brown sugar
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 14- to 16-ounce pork steaks (each about 3/4 to 1 inch thick)
1 disposable 11 3/4x8 1/2x1 3/4-inch aluminum pan for charcoal grill; 2 pans if using 2-burner gas grill; 3 pans if using 3-burner gas grill
4 cups applewood chips
soaked in water at least 30 minutes
divided

Instructions:
Mix ingredients in jar; seal.
Do ahead: Can be made 2 months ahead. Store at room temperature.
Heat large saucepan over medium-low heat. Add bacon and sauté until golden, about 4 minutes. Add onion, apple, and garlic. Sauté 4 minutes. Add all remaining ingredients. Simmer until sauce begins to thicken, stirring often, about 10 minutes. Cool. Transfer to bowl, cover, and chill.
Do ahead: Can be made 1 week ahead. Keep chilled.
Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak. Transfer to platter; cover and chill overnight.
Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust.
Do ahead: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.
Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat. Place pork on grill, sauce side up. Grill until heated through and sauce begins to caramelize, occasionally turning and brushing with more sauce, about 8 minutes. Slice pork and serve.
Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa

Ingredients:
2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 2 beets, boiled, peeled, cut into 1/3-inch cubes, 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes, 1 cup chopped red onion, 1/4 cup chopped pitted green Greek olives, 1 large shallot, minced, 2 tablespoons chopped fresh cilantro, 1 jalapeño chile, seeded, minced, 1 garlic clove, minced, 1 1/4 teaspoons salt, 3/4 teaspoon ground black pepper, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1 3/4 pounds ground lamb, Nonstick vegetable oil spray, 4 large cracked-wheat hamburger buns, split horizontally, 1 1/3 cups thinly sliced Bibb lettuce, Mayonnaise

Instructions:
Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.