iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Barbecued Chicken and Chickpea Quesadillas

Ingredients:
2 cups shredded cooked chicken
1/2 cup bottled barbecue sauce
Sea salt and freshly ground black pepper
1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved
2 garlic cloves, minced
2 scallions, minced (white and green parts)
8 7-inch flour tortillas
1/2 cup fresh cilantro leaves
2 ounces smoked Gouda cheese, shredded (about 1/2 cup)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
Olive oil for oiling the grill pan

Instructions:
Preheat the oven to 200°F.
Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.
To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.
Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.
Rum Raisin Shortbread

Ingredients:
1/2 cup dark rum
1 cup currants
1 cup (2 sticks) unsalted butter, room temperature
"3/4 cup confectioners sugar", 1/2 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 cup finely shredded unsweetened coconut
1 teaspoon coarse salt

Instructions:
Combine rum and currants in an airtight container; let sit at room temperature overnight. Drain; reserving 2 tablespoons rum.
Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy and smooth, about 2 minutes. Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. Divide dough in half and form each into a log about 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325°F. Remove dough from parchment; slice into 1/4-inch-thick rounds.
Place on parchment paper–lined baking sheets, spacing about 1 inch apart. Bake until pale golden, about 20 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Chocolate-Praline Cake in a Jar

Ingredients:
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups sifted cake flour
2/3 cup sour cream
"2/3 cup brewed coffee (I just use the mornings leftover coffee)", 2 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
1/2 cup water
1 cup powdered sugar
1/2 cup pecan halves or pieces
Ten to twelve 1/2-pint canning jars
Rimmed baking sheet or roasting pan

Instructions:
Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)
To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.
Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*
To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1?2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.
Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**
Do-Aheads
*The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.
**The finished cakes will keep for up to 4 days at room temperature.
Steak Florentine

Ingredients:
Two 10-ounce round or butt steaks, each about 1 inch thick
1 1/2 tablespoons unsalted butter
1 tablespoon minced shallot (1 small shallot)
1 pound fresh spinach, stemmed
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese

Instructions:
Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
Lightly sprinkle the steaks with salt and pepper.
In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.
Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce

Ingredients:
1/4 cup plus 2 tablespoons canola oil
2 (6-inch) yellow corn tortillas, coarsely chopped
1/4 cup raw pumpkin seeds
1 medium red onion, chopped
4 cloves garlic, chopped
4 cups low-sodium chicken broth
3 yellow bell peppers, roasted, peeled, seeded, and chopped
1 ripe mango, peeled, pitted, and chopped
2 tomatillos, husked, scrubbed, and chopped
3 tablespoons golden raisins
4 (10- to 12-ounce) center-cut bone-in pork chops
Kosher salt and freshly ground white pepper
1/2 ounce white chocolate, chopped
1 tablespoon honey
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Instructions:
Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.
Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.
Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.
Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.
Preheat the oven to 425 degrees F.
Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.
Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.
Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.
Big Bob Gibson's Bar-B-Q White Sauce

Ingredients:
2 cups mayonnaise, 1 cup distilled white vinegar, 1/2 cup apple juice, 2 teaspoons prepared horseradish, 2 teaspoons ground black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper

Instructions:
In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.
Moroccan Lamb with Tabbouleh and Crispy Garlic

Ingredients:
1/2 cup bulgur, 1 tablespoon fresh lemon juice, 3 tablespoons finely chopped flatleaf parsley, 2 tablespoons finely diced tomato, 2 tablespoons olive oil, Salt and freshly ground black pepper, 1 pound lamb shank or shoulder, 1 cup chopped onions, 1/2 cup chopped carrots, 1/2 cup chopped celery, 3 tablespoons fresh thyme leaves, 2 cups dry red wine, Vegetable oil, 2 cloves garlic, sliced paper thin

Instructions:
1. Add the bulgur to a large pot of lightly salted boiling water. Reduce the heat and simmer the bulgur for 10 to 12 minutes or until just tender. Drain the bulgur in a colander. Allow to cool and then transfer to a small shallow bowl.
2. Add the lemon juice, parsley, tomato, and 1 tablespoon of the olive oil and toss until all the grains are coated with the dressing. Season to taste with salt and pepper. Cover and refrigerate.
3. Preheat the oven to 350°F.
4. Heat the remaining 1 tablespoon olive oil in a medium-sized, heavy-bottomed casserole or Dutch oven over medium-high heat. When the oil is almost smoking, add the lamb and sear for 8 to 12minutes or until nicely browned on all sides.
5. While the lamb is browning, add the onions, carrots, and celery to the pan along with the thyme. Stir the vegetables occasionally.
6. Add the red wine and cook until reduced to a few tablespoons. Add enough water to cover the lamb and bring to a boil, stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.
7. Remove from the heat and cover the casserole with a tight-fitting lid. Place in the center of the oven and cook for 1 hour or until the meat is tender and almost falling off the bone. Set aside and allow to cool. When cool, refrigerate the lamb until serving. Discard the vegetables and herbs.
8. Pour the vegetable oil into a small, deep saucepan to a depth of 1H inches. Heat over medium heat until a deep-frying thermometer registers 325°F.
9. Fry the garlic slices in the oil for 1 to 2 minutes or until they turn golden. Watch carefully because they fry very quickly. Remove from the oil with a slotted spoon to a paper towel to drain. Transfer to a flat plate, season with salt, and allow to cool completely. As they cool, the fried garlic slices will become very crispy.
10. To serve, pull or cut the meat from the bone and cut into small pieces. Place some of the tabbouleh on each of 6 small plates along with some of the lamb. Top each serving with crispy garlic.
Spaghetti with Walnuts and Anchovies

Ingredients:
1/4 cup extra virgin olive oil, 3 garlic cloves, sliced, 2 whole salt-cured anchovies, filleted, or 4-6 anchovy fillets, 3-4 tablespoons coarsely chopped walnuts, Chili pepper to taste, 1 tablespoon minced fresh parsley, Coarse sea salt, 14-16 ounces spaghetti

Instructions:
Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.
Ipanema Punch

Ingredients:
1/2 cup Cointreau, 2 cups light rum, 3 ounces crème de banane, 1 cup pink grapefruit juice, 2 cups fresh orange juice, 1/2 cup fresh lime juice, 1 cup pineapple juice, 36 frozen whole strawberries or raspberries, 3 to 4 cups ginger ale

Instructions:
In a large bowl, combine the Cointreau, rum, crème de banane, grapefruit juice, orange juice, lime juice, and pineapple juice. Cover and chill for at least 1 hour or overnight.
Pour the mixture into a punch bowl or large pitcher. Add the frozen berries (as "ice cubes").
Top with ginger ale and stir gently to blend. Garnish each glass.
Yukon Gold Potato Chips with White Anchovy

Ingredients:
1 large Yukon Gold potato or other all-purpose potato, 6 white anchovies, patted dry with paper towels, 2 tablespoons olive oil, Salt and freshly ground black pepper

Instructions:
Preheat the oven to 350°F (see Note). Line a baking sheet with a silicone baking mat or parchment paper. Have ready an identical baking sheet and another silicone mat or piece of parchment.
Peel the potato. Use a Japanese mandolin or a very sharp knife to cut the potato lengthwise into paper-thin slices.
Choose 6 of the largest slices that are most similar in shape. With a sharp paring knife, make 3 small slits in a row in the center of each slice, so that an anchovy can be threaded through along the length.
Thread an anchovy fillet through the slits of one slice. Repeat with the remaining anchovies and potato slices. Brush both sides of the chips with olive oil and season to taste with salt and pepper.
Arrange the slices on the prepared baking sheet and cover with the second silicone mat or piece of parchment . Top with the second baking sheet and put the sandwiched assembly in the oven. Bake for 10 to 15 minutes or until the chips are golden brown.
To serve, season the hot chips with salt and pepper and place each chip on a small plate.
Chipotle-Honey–Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion

Ingredients:
1 cup honey, 2 to 3 tablespoons pureed canned chipotle chiles in adobo, 2 tablespoons Dijon mustard, 4 tablespoons ancho chile powder, Kosher salt and freshly ground black pepper, 4 tablespoons canola oil, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons Spanish paprika, 3 pounds chicken wings, 2 tablespoons sesame seeds, toasted, 3 green onions, white and green parts, thinly sliced

Instructions:
Heat your grill to medium-high
Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.
French Apple Tart

Ingredients:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly or warm sieved apricot jam (see note)
2 tablespoons Calvados
rum
or water

Instructions:
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Warm Onion Tart with Thyme

Ingredients:
1 Spanish onion, 1 tablespoon unsalted butter, 1 tablespoon fresh thyme leaves, Salt and freshly ground black pepper, 1 sheet frozen puff pastry, thawed according to package directions

Instructions:
Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise.
Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve.
Meanwhile, preheat the oven to 400°F.
Peel and cut the onion in half through the root. Trim the ends and then julienne the onion lengthwise.
Melt the butter in a small sauté pan over medium heat. Add the onion and thyme and cook, stirring occasionally, for 10 to 15minutes or until the onion is a deep golden brown. Season to taste with salt and pepper. Keep warm until ready to serve.
Meanwhile, preheat the oven to 400°F.
Unfold the puff pastry sheet on a lightly floured work surface and turn over to prevent the creases from splitting. Pat down gently to flatten the sheet.
Using a 1-inch round fluted cookie cutter, stamp out 6 rounds and transfer to an ungreased baking sheet. Bake for 8 to 10minutes or until puffed and golden brown.
Matzo Balls

Ingredients:
1 tablespoon plus 1/4 teaspoon salt, 4 large eggs, 1/3 cup schmaltz, 1/4 teaspoon pepper, 1 tablespoon baking powder, 1 1/3 cups matzo meal

Instructions:
Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.
While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
Wet hands and, folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer.
Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.
Mashed Potatoes

Ingredients:
Potatoes (any kind are good; we like Yukon gold)
1 teaspoon salt
Schmaltz (3 tablespoons per pound of potatoes)
Salt and pepper to taste

Instructions:
Peel potatoes, and cut them into 2- inch pieces. Place them in a bowl covered with cold water, and soak for 10 minutes to remove starchiness; drain.
Fill a large stockpot about three-quarters full with water, and bring to a boil. Add potatoes and 1 teaspoon salt; cook until tender (about 18 minutes). Drain thoroughly in a colander. To further remove moisture (no one wants watery mashed potatoes), return potatoes to the pot on medium to high heat for a minute or two, turning them constantly so they don't burn.
For the smoothest results, put them through a ricer. If you don't have one, apply a lot of elbow grease to a potato masher. Do not mash them in a food processor or blender; it ruins the fluffy texture. Add 3 tablespoons schmaltz per pound of potatoes, and season with salt and pepper to taste.
Bow Tie and Broccoli Salad

Ingredients:
1 tablespoon sesame oil
1/2 cup golden raisins
1/3 cup sunflower seeds
3 tablespoons sesame seeds
4 large stalks fresh broccoli, chopped into small florets, cooked, drained, and chilled
4 cups bow tie noodles, cooked, drained, and chilled
"2/3 cup Hellmanns mayonnaise"

Instructions:
In a skillet, heat sesame oil and sauté raisins, stirring frequently. Remove with a slotted spoon, and set aside in a small bowl. Quickly sauté sunflower and sesame seeds in remaining oil, stirring frequently, and remove to another small bowl.
In a large bowl, toss broccoli, bow ties, raisins, and mayonnaise, combining thoroughly. Just before serving, toss with sunflower and sesame seeds.