iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mi Tierra Biscochitos

Ingredients:
6 cups well-sifted flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 1/2 cups sugar, plus 1/4 cup mixed with 1 tablespoon cinnamon, on a plate, 2 teaspoons anise seed, 1 pound lard, 2 eggs, beaten, 1/2 cup brandy or sweet wine

Instructions:
Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. Set aside to cool.
Hurricane

Ingredients:
1 ounce (2 tablespoons) light rum
1 ounce (2 tablespoons) dark rum
1/2 ounce (1 tablespoon) passion-fruit juice
1/2 ounce (1 tablespoon) fresh lime juice

Instructions:
Shake ingredients with cracked ice; strain into chilled cocktail glass or into a hurricane glass over ice.
Goat Cheese Soufflé with Thyme

Ingredients:
Butter, plus 2 tablespoons freshly grated Parmesan, for the dish
1 1/4 cups milk or cream
Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices
3 tablespoons butter
3 tablespoons flour
Salt and freshly milled pepper
Pinch cayenne
4 egg yolks
1 cup (about 4 ounces) crumbled goat cheese, preferably a Bucheron or other strong-flavored cheese
6 egg whites
Several plump thyme sprigs
leaves only

Instructions:
Preheat the oven to 400° F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.
Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth.
Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375° F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.
Roasted Beets with Horseradish Crème Fraîche

Ingredients:
4 bunches different-colored beets, 1/2 cup plus 2 tablespoons extra-virgin olive oil, 1 tablespoon diced shallot, plus 1/4 cup sliced shallots, 1 tablespoon plus 1 teaspoon balsamic vinegar, 2 tablespoons red wine vinegar, 2 1/2 teaspoons lemon juice, 1/2 cup crème fraîche, 1 tablespoon prepared horseradish, 1/4 cup heavy cream, Kosher salt and freshly ground black pepper

Instructions:
Preheat the oven to 400°F.
Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later—they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.
Jacques's French Potato Salad

Ingredients:
2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

Instructions:
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
Basic Yogurt Pancakes

Ingredients:
2 cups whole-wheat pastry flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 2 tablespoons ground flaxseeds, optional, 1 1/2 cups low-fat yogurt or soy yogurt, 1 1/4 to 1 1/2 cups low-fat milk or rice milk, 2 tablespoons nonhydrogenated margarine, Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

Instructions:
1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
Fruity pancakes: Add a cup or so of thinly sliced fruits—one kind or a combination—to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.
Ino's Pancetta, Lettuce, and Tomato Sandwich

Ingredients:
1 recipe Lemon Aioli
8 ounces pancetta, sliced into 16 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil for drizzling over the tomatoes
2 or 3 ripe tomatoes, core end discarded, sliced into 1/4-inch-thick slices
1/2 teaspoon kosher salt
8 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
Approximately 2 cups arugula leaves
loosely packed (about 1 to 1 1/2 ounces)

Instructions:
Place the slices of pancetta about 1/2 inch apart from each other on a baking sheet. Cook them for about 20 minutes, until they're cooked through, but not crisp.
Drizzle the olive oil over the tomato slices, and sprinkle them with salt. Allow them to sit for 5-10 minutes.
To assemble the sandwiches: Spoon about 1 tablespoon of the lemon aioli on one side of each slice of bread. Arrange the slices of pancetta on the bottom of the slices of bread, and place tomato slices over it. Arrange the arugula on top and cover with the top slice of bread. Spread the outer slices of bread with softened butter and grill in a panini machine, or brush with olive oil and grill on a charcoal or gas grill. Cut each sandwich in half on the diagonal.
Winter Squash Soup with Fried Sage Leaves

Ingredients:
2 1/2 to 3 pounds winter squash, 1/4 cup olive oil, plus extra for the squash, 6 garlic cloves, unpeeled, 12 whole sage leaves, plus 2 tablespoons chopped, 2 onions, finely chopped, Chopped leaves from 4 thyme sprigs or 1/4 teaspoon dried, 1/4 cup chopped parsley, Salt, freshly milled pepper, 2 quarts water or stock, 1/2 cup Fontina, pecorino, or ricotta salata, diced into small cubes

Instructions:
Preheat the oven to 375° F. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.
Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. Taste for salt.
Depending on the type of squash you've used, the soup will be smooth or rough. Puree or pass it through a food mill if you want a more refined soup. Ladle it into bowls and distribute the cheese over the top. Garnish each bowl with the fried sage leaves, add pepper, and serve.
Spicy Sweet Potato Spread

Ingredients:
2 or 3 small to medium sweet potatoes (about 12 ounces)
2 large garlic cloves, minced
1 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup juice from 2 limes
2/3 cup olive oil
1/3 cup canned chicken broth

Instructions:
1. Cook the potatoes in the microwave on high power until soft, 10 to 12 minutes. Holding potatoes in an oven mitt, peel (or peel when cool enough to handle).
2. Process the potatoes, garlic, pepper sauce, salt, cayenne, and lime juice in the workbowl of the food processor fitted with the metal blade until puréed. With the machine running, gradually add oil through the feeder tube. Continue to process, adding broth through the feeder tube until the mixture is light and silky. Transfer to a serving bowl.
Queso Manchego con Aceitunas y Piquillos

Ingredients:
One 1 3/4-inch wedge (about 1/2 pound) Manchego cheese
30 cured black olives, pitted and chopped
3/4 cup chopped piquillo peppers or pimientos
6 anchovy fillets
1 tablespoon extra virgin olive oil
Minced fresh parsley

Instructions:
Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces. In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies, and oil.
Spread about 3/4 teaspoon of the mixture on each cheese slice. Sprinkle with parsley and arrange attractively on a serving dish.
Income Tax Cocktail

Ingredients:
1 1/2 ounces (3 tablespoons) gin
1/2 ounce (1 tablespoon) fresh orange juice
2 teaspoons dry vermouth
2 teaspoons sweet vermouth
2 dashes (about ⅛ tsp.) Angostura bitters

Instructions:
Shake ingredients with ice; strain into chilled glass.
Make-Me-Crazy Grill Marinade

Ingredients:
1/3 cup lime juice, 1/3 cup lemon juice, 1/3 cup orange juice, 1 1/2 tablespoons minced garlic, 1 teaspoon dried oregano, 3/4 teaspoon ground cumin, 1 bay leaf, Salt and pepper to taste, 1/2 cup Los Barrios Salsa or your favorite store-bought brand, 2 tablespoons olive oil

Instructions:
Combine all the ingredients in a blender and blend well.
Red Velvet Cupcakes with Mascarpone Cream Cheese Icing

Ingredients:
1/4 cup (2 ounces) red food coloring
3 1/2 tablespoons high-quality unsweetened cocoa powder
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar
1 cup (2 sticks) unsalted butter at room temperature
1 cup (8 ounces) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
1 teaspoon vanilla or mint extract
Crushed peppermint candy for garnish (optional)

Instructions:
Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla or mint extract.
Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.
Piquitos De Enrique Dacosta—Enrique's Bread Bites

Ingredients:
1/4 pound pizza dough, at room temperature, Kosher or sea salt, 4 tablespoons extra virgin olive oil plus more for brushing, About 8 tablespoons flour

Instructions:
Place the dough in a bowl and knead in 1/4 teaspoon salt. Add 1 tablespoon of the oil and 2 tablespoons of the flour and work with your hands to fully incorporate. Repeat three more times for the remaining oil and flour, adding 1 tablespoon oil and 2 tablespoons flour at a time. Turn out on a floured work surface and knead lightly until smooth, adding more flour if the dough is too sticky.
Preheat the oven to 375°F. Roll the dough on a floured surface to ⅛ inch thick and cut with a cookie cutter into crescents or other shapes. Place on a greased cookie sheet, brush with olive oil, and sprinkle lightly with salt. Bake for 15 to 16 minutes, until lightly golden. Turn off the oven and leave in the oven for another 10 minutes to fully crisp.
Quick Fresh Fruit Sauces for Yogurt, Pancakes, and Waffles

Ingredients:

Instructions:
Peach or Nectarine Sauce: Combine 2 cups finely diced peaches or nectarines with 2 to 3 teaspoons all-fruit peach or apricot preserves. Stir together well.
Strawberry or Strawberry-Blueberry Sauce: Combine 1 pint thinly sliced strawberries (or 1 cup each blueberries and sliced strawberries) with 2 to 3 teaspoons strawberry jam. Stir together well.
Pear and Mango: Perfect for winter! Combine 1 cup diced, peeled pear and 1 cup diced mango with 2 to 3 teaspoons peach or apricot all-fruit preserves. Stir together well.
Purely Mango: Combine 2 cups diced mango with 2 to 3 teaspoons mango, peach, or apricot all-fruit preserves. Stir together well.
Wild Mushroom and Roasted Garlic Sandwich

Ingredients:
About 1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 pound mixed wild and domestic mushrooms, such as shiitakes (stems removed), creminis, portobellos, oyster mushrooms, and chanterelles, cleaned and cut into 1-inch pieces.
Kosher salt
freshly ground black pepper
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
12 slices of country-style bread, about 3 inches long and ⅓ inch thick
4 whole heads of roasted garlic
cloves squeezed to remove the softened garlic

Instructions:
In a large sauté pan, heat 3 to 4 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is very hot. Add the meatiest of your mushrooms, such as the creminis and portobellos, and cook them on both sides until they brown lightly and begin to lose their juices, about 5 minutes. Add the rest of the mushrooms and season with salt and pepper to taste. Continue to cook over medium heat, stirring the mushrooms every few minutes, for about another 5 minutes.
Add the chopped fresh garlic, the shallot, and the thyme, and cook until fragrant, about 2 minutes. Add the white wine and continue cooking the mushrooms until they are tender and most of the wine and mushroom juices have evaporated, about another 10 minutes. Season with more salt and pepper. Add the parsley and keep the mushrooms warm until ready to serve.
Toast the bread on both sides either under the broiler or on a grill until golden brown. Spread each piece generously with some roasted garlic. Top 6 of the slices of bread with the mushrooms. Cover with the remaining slices of bread, garlic side down.
Rib-Eye Fajitas on the Grill

Ingredients:
3 tablespoons soy sauce
3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)
3 tablespoons Worcestershire sauce
6 cloves garlic, crushed
1 1/2 cups red wine
1/4 cup vegetable oil
5 pounds boneless rib-eye steaks
1 poblano chile
4 Anaheim chiles
8 bell peppers (2 green plus 6 in any assortment of red, yellow, or orange)
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
Pinch of kosher salt
12 tortillas (flour or corn)
2 large yellow onions, cut in 2-inch-thick slices
Sour cream, for accompaniment
Guacamole (page 255), for accompaniment
Beans a la Charra (page 150)
for accompaniment

Instructions:
In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade. Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.
Preheat an outdoor grill; preheat the oven to 250°F. Grill the chiles and bell peppers whole until they blister and brown, turning with tongs every few minutes to ensure they roast on all sides; remove from the heat. Core and seed them, slice them lengthwise into 1/2-inch strips, and sprinkle them with lemon juice and a pinch of salt. Wrap them in aluminum foil and keep them warm in the oven until ready to serve. Wrap the tortillas in foil and put in the oven to warm with the peppers. Remove the steaks from the marinade, drain, and grill according to your preference. Grill the onion slices along with the steak, about 5 minutes per side.
To serve, slice the steaks thinly; arrange on a large platter with the grilled sliced onion and the chiles and peppers. Alongside the platter, set out the warm tortillas and bowls of sour cream and guacamole. Beans à la Charra, served in small bowls, is another classic fajita accompaniment.
Substitute boneless, skinless chicken breasts or shrimp for the beef. Marinate the chicken according to the directions above. For the shrimp, skip the marinade and just rub them with a little kosher salt and pepper before grilling.
Mixed Mushrooms Stroganoff

Ingredients:
10 to 12 ounces ribbon-style noodles (see Note)
1 1/2 tablespoons light olive oil
1 large onion, chopped
12 to 16 ounces white mushrooms, sliced (see Tip)
4 to 6 ounces fresh shiitake mushrooms, sliced
4 to 6 ounces cremini or baby bella mushrooms, sliced
1/2 cup dry white wine, vegetable stock, or water
One 12.3-ounce container silken tofu, puréed
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
2 tablespoons nonhydrogenated margarine
Salt, to taste, optional
Minced fresh parsley for topping, optional
Paprika for topping, optional
Use spinach noodles
whole-grain ribbons made of quinoa or spelt flour
or pappardelle
broken into halves or thirds.

Instructions:
1. Cook the noodles in plenty of rapidly boiling water until al dente.
2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.