iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tahini Billionaire Bars

Ingredients:
Nonstick cooking oil spray or vegetable oil (for pan)
1 cup (125 g) all-purpose flour
¾ cup (83 g) powdered sugar
⅓ cup toasted sesame seeds
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup (1 stick) chilled unsalted butter, cut into (½") pieces
2 large egg yolks
1¼ cups (packed; 250 g) light brown sugar
½ cup (1 stick) chilled unsalted butter, cut into 8 equal pieces
¾ cup heavy cream
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
½ cup tahini
1 tsp. vanilla extract
6 oz. bittersweet chocolate (65%–75% cacao), coarsely chopped
Toasted sesame seeds (for serving)

Instructions:
Place a rack in middle of oven; preheat to 350°F. Lightly coat a 9x9" or 8x8" baking pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Whisk flour, powdered sugar, sesame seeds, and salt in a medium bowl. Add butter and toss to coat. Using your hands, work in butter until pieces are about pea-size. Using a rubber spatula, mix in yolks. (Dough should hold together when squeezed.)
Scrape dough into prepared pan and gently press into an even layer (lightly flour your hands if needed). Prick dough with a fork in several spots (this will help it stay flat as it bakes).
Bake shortbread until golden brown, 24–28 minutes (or up to 35 minutes if using a glass dish). Let cool slightly.
While the shortbread is cooling, heat brown sugar and butter, whisking constantly, in a heavy medium saucepan over medium until butter is melted and sugar is dissolved, about 3 minutes. Whisk in cream and salt. Bring to a boil and cook, whisking constantly, until butterscotch is thick enough to coat a spoon (bubbling will become less frequent), about 5 minutes. Remove from heat, add tahini and vanilla and whisk until incorporated and smooth.
Pour butterscotch over shortbread and tilt pan to distribute evenly. Chill until set, 30–40 minutes.
Melt chocolate in a microwave-safe bowl in the microwave in 40-second increments, stirring between bursts. (Alternatively, place chocolate in a heatproof bowl set over a saucepan of gently simmering water; bowl should not touch water. Heat, stirring often, until melted and smooth.) Pour over butterscotch and spread evenly to edges of pan; sprinkle with sesame seeds. Chill until chocolate is firm, 1–2 hours.
Using parchment paper overhang, pull bars out of pan and set on a cutting board; remove parchment. Using a serrated knife, slice into 25–36 pieces (5–6 cuts in each direction). Bring to room temperature before serving.
Do Ahead: Bars can be made 4 days ahead. Store airtight at room temperature.
Frozen Gin and Tonic

Ingredients:
¼ cup gin
2 Tbsp. tonic syrup, such as Jack Rudy
1 cucumber slice (optional
for garnish)

Instructions:
Combine gin, tonic syrup, and 1 cup ice in a blender and blend until smooth. Pour into serving glass and garnish with cucumber if desired.
Red Hook Criterium

Ingredients:
1½ ounces Zucca Rabarbaro Amaro, ½ ounce gin, 1½ ounces freshly squeezed grapefruit juice, ½ ounce freshly squeezed lemon juice, ½ ounce simple syrup, Soda water, Garnish: grapefruit twist

Instructions:
Combine all the ingredients except the soda water and the garnish in a cocktail shaker filled with ice. Shake until chilled and strain into a highball glass filled with ice. Top off with soda water. Garnish with the grapefruit twist.
Coconut Shrimp Tacos With Mango Salsa and Avocado Cilantro Sauce

Ingredients:
Coconut or avocado oil cooking spray
1 cup unsweetened shredded coconut
½ teaspoon paprika
Sea salt and freshly ground black pepper
1 egg
1 pound medium wild shrimp, peeled, deveined, and tails removed
1 cup diced mango or pineapple
½ cup diced red bell pepper
¼ cup diced red onion
Zest and juice of 1 medium lime
2 tablespoons chopped fresh cilantro or mint
1 cup loosely packed fresh cilantro
1 medium avocado
Juice of 1 medium lime
1 garlic clove
½ teaspoon ground cumin
Pinch of cayenne
Sea salt and freshly ground black pepper
Small (gluten-free) corn tortillas or lettuce cups
ﬁnely shredded purple cabbage
avocado slices

Instructions:
Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.
Chicken Zucchini Burgers

Ingredients:
1 cup plain Greek yogurt
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
1 pound ground chicken or turkey breast
1 medium zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth
½ cup corn kernels
½ medium red bell pepper, cored, seeded, and ﬁnely chopped
3 green onions (white and green parts), thinly sliced
1 large egg, lightly beaten
½ cup whole wheat panko bread crumbs or almond ﬂour
2 tablespoons chopped fresh cilantro
3 garlic cloves, ﬁnely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons avocado oil
2 whole grain pitas, halved into pockets
¼ cup hummus, homemade or store-bought
Romaine lettuce or spinach
Chopped cucumber
Sliced tomatoes

Instructions:
Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
Preheat the oven to 425°F.
In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.
Chipotle Chicken and Cauliflower Tacos

Ingredients:
215g (7½ oz.) can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved
1 tablespoon maple syrup
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
500g (1 lb. 2 oz.) chicken thigh fillets, trimmed and quartered
500g (1 lb. 2 oz.) cauliflower florets (about 1 head)
Sea salt and cracked black pepper
12 small corn tortillas, lightly toasted
3⅓ cups (300g/10 oz.) finely shredded purple cabbage
1 cup (12g/½oz) cilantro sprigs
Pickled red onions, to serve
Lime wedges, to serve
½ cup (140g/5 oz.) plain Greek-style yogurt
1½ tablespoons lime juice
Sea salt and cracked black pepper

Instructions:
Preheat oven to 425°F. Line 2 oven trays with non-stick baking paper.
Place the chopped chillies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine.
Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat. Add the cauliflower to the remaining chipotle mixture and toss to coat.
Transfer the chicken and cauliflower to the trays and sprinkle with salt and pepper. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened.
To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine.
Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges.
Instant Pot Ginger-Lime Baby Back Ribs

Ingredients:
¾ cup chicken broth
3 tablespoons fresh lime juice, divided
2 to 2½-pound rack baby back ribs
2 tablespoons chili powder
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1½ teaspoons fine Himalayan pink salt
1 teaspoon black pepper
Simple slaw, to serve (optional; recipe follows)
¼ cup coconut aminos, tamari, or soy sauce
4 tablespoons butter
2 teaspoons toasted sesame oil
1 teaspoon grated lime zest
¼ cup sliced green onion
2 teaspoons sesame seeds
½ pound green or red cabbage, shredded
Juice of ½ lime
1 to 2 tablespoons avocado oil mayonnaise
Pinch of fine Himalayan pink salt

Instructions:
Place a trivet with handles in the Instant Pot. Add the broth and 1 tablespoon of the lime juice. Pat the ribs dry with paper towels. Remove the thin membrane from the back of the ribs. Cut the ribs into 4 sections. In a small bowl, combine chili powder, ginger, garlic, pink salt, and pepper. Rub the spice mixture evenly over the ribs. Arrange the ribs on the trivet.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, use a natural release to depressurize.
Meanwhile, make the sauce: In a small saucepan, combine the coconut aminos, butter, sesame oil, lime zest, and remaining 2 tablespoons lime juice. Cook the sauce over medium-low heat just until the butter melts, about 2 minutes.
Adjust an oven rack to 6 inches from the heat source. Preheat the broiler. Line a large baking sheet with foil.
Open the Instant Pot and transfer the ribs, meaty-side down, to the prepared baking sheet (discard the cooking liquid from the pot). Brush the ribs with some of the sauce. Broil until browned, 3 to 4 minutes. Turn the ribs over. Brush with more sauce. Broil until browned and slightly charred, 3 to 4 minutes more.
In a small bowl, toss together all ingredients for the slaw.
To serve, brush the ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.
Cashew Horchata (Horchata de Nuez de la India)

Ingredients:
1 cup (130 g) cashews
1 cup (185 g) brown rice
½ Mexican cinnamon stick
4 tablespoons shaved piloncillo or brown sugar, plus more to taste
4 cups (950 ml/32 fl oz) water

Instructions:
In a deep container, combine the cashews, rice, cinnamon stick, 4 tablespoons sugar, and the water. Cover and refrigerate for at least 8 hours and up to overnight.
Transfer all of the ingredients to a blender and blend until smooth. Strain the mixture through a fine-mesh sieve (discard the solids). If desired, add more sugar to taste. Serve over ice.
Orange Chocolate Loaf Cake From Florida

Ingredients:
1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
2 large eggs
Finely grated zest of 1 large, deep-colored orange
1/3 cup orange juice
3 tablespoons sugar

Instructions:
Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That’s all there is to it.
Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand—easy does it—remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.
Whipped Cream Cake

Ingredients:
2 1/4 cups cake flour or 2 cups all purpose flour, sifted (measured by sifting into the cup and leveling it off)
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups heavy cream, cold
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons superfine sugar
Special Equipment: 1 (10-cup) fluted metal tube pan
coated with baking spray with flour

Instructions:
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan).
In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
In a medium bowl, whisk the eggs and vanilla just until lightly combined.
On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.
Broccoli and Spam Stir-Fry

Ingredients:
1 garlic clove, finely grated
3 Tbsp. toasted sesame oil
3 Tbsp. unseasoned rice vinegar
1 Tbsp. finely chopped mint or cilantro
Kosher salt, freshly ground pepper
1 large or 2 small heads of broccoli (about 1 lb.), ½" trimmed from stem
1 Tbsp. tamari or low-sodium soy sauce
1 Tbsp. finely grated peeled ginger
¼ tsp. crushed red pepper flakes
¼ tsp. ground cinnamon
2 Tbsp. vegetable oil
2 shallots, thinly sliced crosswise, rings separated
Kosher salt
1 (12-oz.) can Spam classic, sliced into ¼"-thick planks, planks halved lengthwise
1½ cups cooked farro or brown rice

Instructions:
Whisk garlic, oil, vinegar, and mint in a small bowl to combine; season with salt and pepper. Set aside.
Hold broccoli so crown is resting against the cutting board and stem is pointing up and slice through stem all the way down through the crown to create ¼" -thick planks. Working one at a time, lay planks flat against the board and slice lengthwise through stems to create ¼"-thick strips with florets attached on top.
Mix tamari, ginger, red pepper flakes, cinnamon, and 2 Tbsp. water in a small bowl to combine. Set tamari sauce aside.
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until brown and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and immediately season with salt.
Set skillet with oil back over medium-high and cook Spam in a single layer, turning halfway through, until golden brown and crisp, 8–10 minutes. Transfer to a plate.
Cook broccoli in same skillet, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Mix in farro and reserved tamari sauce and cook, stirring occasionally, until heated through, about 2 minutes. Mix in Spam and transfer to a platter or plates. Drizzle reserved vinaigrette over and top with crispy shallots.
Cosmonaut

Ingredients:
2 ounces gin, ¾ ounce lemon juice, 1 bar spoon raspberry preserves

Instructions:
Combine all the ingredients in a cocktail shaker filled with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe.
Creamy Ginger Dressing

Ingredients:
1/3 cup silken tofu, 1 teaspoon finely grated lemon zest, 2 tablespoons fresh lemon juice, 2 tablespoons unseasoned rice vinegar, 1 teaspoon Dijon mustard, 1 tablespoon coconut palm sugar, 2 tablespoons minced fresh ginger, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, 2 tablespoons extra-virgin olive oil, Freshly ground white pepper

Instructions:
In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.
Syrniki (Сырники / Farmer’s Cheese Pancakes)

Ingredients:
2 egg yolks
2 cups (1 pound) tvorog or farmer’s cheese, homemade or store-bought
Scant 1⁄2 cup sugar
3⁄4 cup flour
1⁄2 teaspoon baking powder
Pinch of salt
A tablespoon or two of heavy cream (optional)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Sour cream
for garnish

Instructions:
In a medium bowl, beat the egg yolks into the farmer’s cheese, then stir in the sugar. Mix together 1⁄2 cup of the flour, the baking powder, and the salt and add to the cheese mixture. If the mixture seems dry, add a little heavy cream.
Place the butter and oil over medium-low heat in a large nonstick skillet and melt the butter.
Sprinkle the remaining 1⁄4 cup flour onto a plate and dust your hands with some flour, too. With your hands or a spoon, scoop out about 2 tablespoons of the batter and set the mound on the floured plate. Use your hands to gently shape it into a round patty about 2 inches in diameter and coat it lightly on all sides with flour. Repeat with the remaining batter.
Carefully transfer the patties to the pan and cook them slowly until the undersides are browned, about 3 minutes. Turn with a spatula and cook until the other sides are browned, 3 to 4 minutes more. Serve immediately, with sour cream.
Charred Leeks With Honey and Vinegar

Ingredients:
4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)
2 Tbsp. sherry vinegar or red wine vinegar
2 tsp. honey
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
freshly ground pepper

Instructions:
Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.
Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.
Cacao Water (Agua de Cacao)

Ingredients:
1 cup (130 g) cacao beans
5 cups (1.2 liters or 2½ pints) fresh coconut water or good-quality bottled coconut water

Instructions:
In a dry small saucepan or frying pan, toast the cacao beans until browned on both sides and fragrant, 5–8 minutes. In a large pitcher, combine the cacao beans and coconut water. Cover and refrigerate for 2 days. Strain through a fine-mesh sieve (discard the cacao beans). Serve over ice.
Rosita

Ingredients:
1 ½ oz. reposado tequila (such as Partida)
½ oz. Martini Rosso vermouth
½ oz. Dolin dry vermouth
½ oz. Campari
1 dash Angostura bitters
Garnish: 1 orange twist

Instructions:
Stir with ice, then strain into a chilled coupe. Garnish with the orange twist.
Say Anything

Ingredients:
4 jalapeños
750 ml blanco tequila (I prefer tequila from the Tequila valley, such as Siembra Valles, Fortaleza, Arette, etc.)
2 cups cubed seedless watermelon
¾ cup superfine sugar
1 oz jalapeño-infused Siembra Valles Blanco Tequila (see below)
½ oz Novo Fogo Silver Cachaça
½ oz Aperol
1 oz Watermelon Syrup (see below)
¾ oz lime juice
5 to 7 mint leaves
Lime wheel for garnish
Salt for garnish

Instructions:
Remove the stems from the jalapeños. Cut the jalapeños in half and scrape the core (seeds and membranes) of two into a food-safe container. Dice the remaining jalapeños and place into the food-safe container. Add the tequila and allow to infuse for 12 to 20 minutes, depending on spice level desired. Rebottle.
Note: The recipe for the jalapeño tequila will vary because not all jalapeños are equally spicy. You need to taste it frequently to make sure it’s right. Ensure your tequila is not cold, as cold tequila will not infuse properly.
Blend the watermelon in a blender to yield about 12 ounces of juice. Add the sugar and blend again until fully dissolved. Transfer to an airtight container. Store in the refrigerator for up to 2 weeks.
Add all the ingredients, except for 1 mint leaf, the lime wheel, and salt, to a cocktail shaker with ice. Wet the outside of a coupe glass with the lime wheel and roll the glass in salt for a salted rim. Shake and fine-strain into the glass. Garnish with the mint leaf—first pressed lightly to express its oils—by floating it on top of the drink.
Tropic Like It's Hot

Ingredients:
2 ounces blanco tequila
1 ½ ounces pineapple juice (preferably freshly juiced and strained)
¾ ounce freshly squeezed lemon juice
¾ ounce simple syrup
2 dashes of orange bitters
1 dash of Angostura bitters (optional)
Pineapple slice
for garnish

Instructions:
Combine the first six ingredients in a chilled cocktail shaker. Shake and strain over fresh ice into a glass. Garnish with the pineapple slice.