iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pork Chop with Apple and Celery Root Salad

Ingredients:
1 double-cut pork chop (1 1/2–2 pounds)
1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons olive oil
1 large egg yolk
1 garlic clove, finely grated
1/4 cup red wine vinegar
1 tablespoon Dijon or horseradish mustard
1 teaspoon honey
1/2 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
8 cups torn red leaf lettuce (from about 1 head)
4 cups torn frisée (from about 1 head)
1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
1 apple, cut into matchsticks
2 ounces Pecorino, shaved
1/2 cup chopped smoked almonds
Flaky sea salt

Instructions:
Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
Let pork chop sit at room temperature at least 1 hour for even roasting.
Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes.
While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.
Clams in White Bean Sauce

Ingredients:
1 (15-ounce) can baby lima or cannellini beans or other medium white beans, rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 fennel bulb
3 garlic cloves
1 sprig rosemary
1 lemon
Handful of parsley leaves
36 littleneck or Manila clams, scrubbed
4 thick slices country-style bread
toasted

Instructions:
Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
Heat 1/4 cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
While that’s happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5–7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7–9 minutes; discard any clams that don’t open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.
Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
Serve clams topped with salad and toasted bread for dipping into sauce.
Brassicas Bowl

Ingredients:
4 large eggs
1 bunch broccolini, trimmed
5 tablespoons olive oil, divided
Kosher salt
1 small shallot, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
8 ounces brussels sprouts, trimmed, thinly sliced lengthwise
Freshly ground black pepper
1/2 cup unsalted, roasted sunflower seeds, divided
1/2 cup hummus
1 avocado, quartered lengthwise
2 tablespoons finely chopped chives
1 tablespoon toasted sesame seeds
Crushed red pepper flakes (for serving)

Instructions:
Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.
Preheat oven to 500°F. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8–10 minutes. Let cool, then coarsely chop.
Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.
Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.
Turmeric-Ginger Chicken Soup

Ingredients:
1 (3 1/2–4-pound) chicken
2 medium onions, unpeeled, quartered
2 heads of garlic, halved crosswise
1 (4-inch) piece ginger, unpeeled, thinly sliced
3 dried bay leaves
1 tablespoon ground turmeric
2 teaspoons black peppercorns
2 teaspoons coriander seeds
Kosher salt
12 ounces carrots (about 4 medium), peeled, cut into 1/2-inch pieces on a diagonal
8 ounces dried udon noodles
Scallions, very thinly sliced
Chili oil (for serving)

Instructions:
Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 30–35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes. Season with more salt if needed.
Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.
Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking.
Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.
Curried Yellow Split Pea Soup with Spiced Coconut

Ingredients:
2 tablespoons coconut, olive, or vegetable oil
1 medium red onion, chopped
4 large carrots, scrubbed, chopped
Kosher salt
1 teaspoon fennel seeds
2 teaspoons Madras curry powder
1 teaspoon mustard seeds
12 ounces yellow split peas
6 cups chicken stock, low-sodium chicken broth, or water
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
2 teaspoons coconut, olive, or vegetable oil
1/4 cup unsweetened coconut flakes
Kosher salt
Cilantro leaves (for serving)

Instructions:
Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50–55 minutes.
Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
Serve soup topped with spiced coconut and cilantro.
Cheesesteaks

Ingredients:
2 tablespoons olive oil
4 large onions, sliced 1/4-inch thick
3 large red and/or green bell peppers, seeds removed, sliced 1/4-inch thick
Kosher salt, freshly ground pepper
3 tablespoons white or red wine vinegar
4 pounds boneless beef short ribs
8 (10-inch-long) Italian sub rolls
Vegetable oil (for griddle)
Kosher salt
Freshly ground pepper
10 ounces white or yellow American cheese slices (about 16)
10 ounces mild or sharp provolone slices (about 16)
Ketchup and/or hot sauce (for serving; optional)

Instructions:
Heat oil in a large pot over medium-high. Add onions and bell peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25–30 minutes.
Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.
Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the center, 45–60 minutes.
Cut short ribs in half crosswise, then lengthwise into very thin slices. (It’s better to have thinner, less-regular slices than thick, even slices. Either way, don’t stress; whatever you do will be more than fine.) Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.
Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium—a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with oil. Place 2 portions of meat (about 1 lb.) on griddle; season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion–bell pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.
Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches. Meat can be sliced 1 day ahead (it will start to oxidize after that); cover tightly and chill, or freeze up to 1 week and thaw before cooking. Sandwiches can be made 20 minutes ahead; immediately wrap in parchment paper, then foil.
Mirror Cake Glaze

Ingredients:
2 tablespoons plus 1 teaspoon unflavored gelatin (3 packets)
1 3/4 cups sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups white chocolate chips (about 15 ounces)
3–4 different shades of food coloring

Instructions:
Stir gelatin and 1/2 cup lukewarm water in a small bowl and let sit 5 minutes.
Cook sugar, condensed milk, vanilla, salt, and 3/4 cup water in a medium saucepan over medium heat, stirring occasionally, until mixture begins to bubble, about 4 minutes. Add bloomed gelatin and stir until dissolved.
Remove from heat and add chocolate chips, stirring constantly, until melted. Strain through a fine-mesh sieve into a large bowl, then divide glaze among 3 or 4 bowls. Color each with food coloring as desired. Let cool, stirring occasionally to stop a skin from forming, until glaze is just cool enough to touch (100–95°F), 10–12 minutes.
Pour half of color one into a large bowl, then pour half of color two into the center, followed by half of color three and half of color four, if using. Repeat with remaining glaze to form concentric circles of different colors in bowl.
Set a chilled, smoothly frosted cake on a cake pan or overturned bowl set inside a rimmed baking sheet or large tray to catch drips. Pour colored glaze over, sweeping back and forth across cake as you pour, to form a marbled pattern. Resist the temptation to touch glaze once it’s poured; it will start to set as soon as it hits the cold cake. Let glaze drip about 10 minutes, then clean up edges with a small offset spatula or butter knife. Transfer cake to a serving platter and chill at least 30 minutes or up to 1 day.
Using a warmed sharp knife, cut cleanly through cake, wiping knife with a warm damp towel between each slice.
Quick Raspberry Charlotte

Ingredients:
7 ounces savoiardi (crisp Italian ladyfingers)
1 tablespoon Cognac or other brandy
1 pint premium vanilla ice cream, melted
10 ounces frozen raspberries (not in syrup)
1 cup water
Rounded 1/4 cup sugar
1 1/2 teaspoons fresh lemon juice
3/4 cup chilled heavy cream
7- to 8-inch soufflé dish

Instructions:
Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
Serve charlotte with remaining raspberry sauce.
Beef Pho

Ingredients:
1 (2 1/3-in) piece ginger, peeled and halved
2 cloves garlic
1 shallot, halved
6 1/3 cups beef stock
1 star anise
1 stick cinnamon
3 teaspoons fish sauce
1 tablespoon palm sugar
7 ounces thin brown rice noodles, cooked and drained
1 small white onion, thinly sliced
1/2 pound beef fillet, frozen for 2 hours and thinly sliced
Cracked black pepper
1 cup bean sprouts, trimmed
2 long red chilies, sliced
1/2 cup Thai basil leaves
1/2 cup Vietnamese mint leaves

Instructions:
Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8–10 minutes or until charred. Transfer to a medium saucepan over high heat and add the stock, star anise, and cinnamon. Bring to a boil, reduce the heat to low and simmer for 10–15 minutes or until fragrant. Add the fish sauce and sugar and stir to dissolve. Strain the stock, discarding the solids, set aside and keep warm. Divide the noodles between serving bowls. Top with the onion and beef and ladle over the hot stock. Sprinkle with pepper and top with the sprouts, chile, basil and mint to serve.
Miso-Harissa Delicata Squash and Brussels Sprouts Salad

Ingredients:
1/2 pound Brussels sprouts, trimmed, 1-pound delicata squash, 1/4 cup extra-virgin olive oil, 1/4 cup white miso, 1 tablespoon harissa paste, 2 teaspoons honey, 3 tablespoons unseasoned rice vinegar, 1/4 cup toasted almonds, roughly chopped, Minced cilantro for serving

Instructions:
Preheat the oven to 400°F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.
In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly. Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.
While the veggies roast, heat a small dry skillet over medium-high. Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes. Pour them from the pan to a plate, and when they’re cool enough to handle, roughly chop them.
Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top. Serve with the remaining miso harissa sauce on the side.
Keep extra miso-harissa sauce in an airtight container in the fridge for up to 1 week.
Carne Asada Cheese Fries

Ingredients:
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon sugar
1 (22-ounce) package frozen French fries
12 ounces skirt steak, trimmed if necessary
2 tablespoons vegetable oil
4 ounces sharp cheddar (about 1 packed cup)
2 teaspoons cornstarch
1/2 cup evaporated milk
3–5 dashes hot sauce, such as Cholula (optional)
Cubed avocado
sour cream
cilantro leaves
salsa
and/or pico de gallo (for serving; optional)

Instructions:
Whisk salt, paprika, garlic powder, pepper, oregano, and sugar in a small bowl.
Spread fries on a rimmed baking sheet, toss with 1 1/2 tsp. seasoned salt, and bake according to package directions, tossing halfway through.
Meanwhile, rub steak with remaining seasoned salt. Heat oil in a large (preferably cast iron) skillet over medium-high. Sear steak 2–3 minutes per side for medium rare. Let rest 10 minutes. Thinly slice against the grain, then cut strips into 1" pieces. Transfer fries to a large platter; top with steak.
Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 40 seconds. Whisk and continue to cook in 20-second increments, whisking in between, until melted and smooth (about 2 minutes total). Stir in hot sauce, if using.
Spoon cheese sauce over steak. Top with avocado, sour cream, cilantro, salsa, and/or pico de gallo, if using.
Slow-Cooker Green Chicken Chili

Ingredients:
3 pounds boneless, skinless chicken thighs
2 large sweet potatoes, unpeeled, cut into 1" cubes (about 2 pounds)
1 (16-ounce) jar tomatillo salsa (salsa verde) (about 2 cups)
2 cups low-sodium chicken broth
2 teaspoons ground cumin
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
2 cans low-sodium pinto beans, drained, rinsed
Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)
A 6-quart (or larger) slow cooker

Instructions:
Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
Chili can be made 3 days ahead; cover and chill.
Flourless Cacao Fudge Cake

Ingredients:
200g (about 14 tablespoons) unsalted butter, chopped
3/4 cup (75g) raw cacao powder, plus extra for dusting
6 eggs
1 1/4 cups (220g) brown sugar
1 cup (120g) almond meal (ground almonds)

Instructions:
Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35–40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.
Babee’s Strawberry Shortbread Valentine’s Cookies

Ingredients:
6 cups sifted all-purpose flour, 1 teaspoon baking powder, 2 cups unsalted butter, 2 cups sifted confectioners’ sugar, 2 large egg yolks, 1/2 cup orange juice, 1 teaspoon pure vanilla extract, 6 cups strawberry preserves

Instructions:
Preheat the oven to 350°F. Sift together the flour and baking powder, and set aside.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
Add the egg yolks, orange juice, and vanilla extract, and mix slowly.
Add the flour mixture to the butter mixture, and mix slowly until a dough forms.
Remove the dough from the mixer, and knead with your hands until it’s stretchy. Place the dough between two sheets of parchment paper and, using a rolling pin, roll flat.
Remove the top sheet of parchment paper and cut the dough in half. Punch out the “solid” bottom halves of the cookies on one half of the dough. Punch out the “heart window” top halves of the cookies on the other half of the dough.
Arrange cookies on a cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Remove before browned, and let cool completely.
Carefully spread strawberry preserves on the solid bottom halves of the cookies, and place the heart window part of each cookie on top. Serve and enjoy!
Bannock Two Ways

Ingredients:
2 cups (500 mL) all-purpose flour
1 Tbsp (15 mL) baking powder
1 Tbsp (15 mL) white sugar
1/8 tsp salt
2 Tbsp (30 mL) unsalted butter
1 egg
1/4 to 1/2 cup (60 to 125 mL) whole milk
Oil, for frying
For serving: Maple syrup, flaky sea salt
2 cups (500 mL) all-purpose flour, plus extra for rolling
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) salt
3/4 to 1 cup (185 to 250 mL) water, to start
Oil
for frying

Instructions:
Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock—being careful not to crowd them—until golden brown. Serve immediately with maple syrup and flaky sea salt.
In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock—being careful not to crowd them—until golden brown, about 2 minutes on each side. Serve warm.