iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lettuce Cups with Pork and Quinoa in Peanut Sauce

Ingredients:
"3 tablespoons (2 ounces/60 grams) creamy peanut butter (avoid using natural peanut butter, which wont blend as smoothly)", 1 tablespoon palm sugar or light brown sugar
3 tablespoons soy sauce, plus more to taste
3 tablespoons juice, plus 2 teaspoons finely grated zest from about 3 limes
1 tablespoon finely grated fresh ginger
1 tablespoon rice vinegar
2 teaspoons fish sauce, plus more to taste
2 teaspoons sriracha hot sauce, plus more to taste
1 tablespoon vegetable oil
6 scallions, ends trimmed and thinly sliced
1 pound/450 grams ground pork
1 cup (6 ounces/180 grams) cooked quinoa
1/2 cup (1 ounce/30 grams) quinoa puffs
1/2 cup cilantro, chopped
1/2 cup pea shoots, chopped
1/2 cup (2 1/2 ounces/75 grams) salted and roasted peanuts, chopped
1 head Bibb lettuce, leaves separated
Lime wedges
Sriracha hot sauce

Instructions:
1. In a small bowl, whisk together the peanut butter, sugar, soy sauce, lime juice and zest, ginger, vinegar, fish sauce, and sriracha until smooth.
2. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Add the scallions and cook until softened, about 2 minutes. Add the pork and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Add the peanut butter mixture and cook, stirring until absorbed, about 3 minutes. Stir in the quinoa and quinoa puffs. Adjust the seasoning with soy sauce, fish sauce, and sriracha.
3. Stir in the cilantro and pea shoots and sprinkle with peanuts.
4. Scoop the pork mixture into the lettuce leaves. Serve with lime wedges and sriracha.
Earl Grey Tea Ice Cream

Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup (150 grams) sugar
6 tablespoons (30 grams) loose Earl Grey tea
1/2 teaspoon (2 grams) kosher salt
6 large egg yolks

Instructions:
1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of gently simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar, the tea, and the salt and stir until the sugar and salt have dissolved. Warm the mixture until you see steam rising from the top. Remove from the heat and strain the mixture into a bowl, pressing on the tea leaves to extract as much infused liquid as possible. Discard the tea leaves and return the infused dairy mixture to the double boiler.
2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1/4 cup (50 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
5. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
Chicken and Cucumber Salad with Yogurt Dressing

Ingredients:
3 (180g) chicken breast fillets, poached
2 Lebanese cucumbers, sliced lengthways
2 stalks celery, trimmed and thinly sliced
1 cup flat-leaf parsley leaves
2 tablespoons dill sprigs
2 tablespoons mint leaves
3/4 cup (210g) thick plain yoghurt
100g soft feta
2 tablespoons lemon juice
1 tablespoon water
Sea salt

Instructions:
To make the yogurt dressing, place the yoghurt, feta, lemon, water and salt in a food processor and process until smooth. Slice the chicken and divide between serving plates with the cucumber, celery, parsley, dill and mint. Spoon over the dressing to serve.
Roasted Curried Apple Potato Salad

Ingredients:
2 pounds red potatoes, halved and quartered
2 tablespoons extra-virgin olive oil
1/2 Fuji or Honeycrisp apple, halved and cut into thin slices
3 cups curly kale leaves, torn
3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise
3 tablespoon Dijon mustard
1 tablespoon curry powder
2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos
1 tablespoon fennel or caraway seeds (optional)

Instructions:
Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.
Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.
While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.
Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!
Lime, Ginger, and Lemongrass Sorbet

Ingredients:
2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
"1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks Note)"
1/2 cup fresh lime juice (from about 8 limes)

Instructions:
1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
Smoked BBQ Pork with Watercress Salad

Ingredients:
1/2 cup (125 mL) soy sauce
1/2 cup (125 mL) orange juice
2 tablespoons (30 mL) grated fresh ginger
1 garlic clove, minced
2 pork tenderloins
Freshly cracked black pepper
2 handfuls of hickory wood chips, soaked in water for 1 hour
1 cup (250 mL) water
1 cup (250 mL) ice cubes
A bunch of watercress, tough stems discarded
1 shallot, thinly sliced
4 hard-boiled eggs, chopped
Maldon sea salt and freshly cracked black pepper
2 tablespoons (30 mL) mayonnaise
1 tablespoon (15 mL) Dijon mustard
1 teaspoon (5 mL) honey
Juice of 1/2 lemon
Salt and freshly cracked black pepper

Instructions:
In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.
Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.
Lay the pork in the bamboo steamer; season with pepper.
Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.
Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.
Dark Chocolate Avocado Brownies

Ingredients:
Coconut oil or olive oil cooking spray, for the baking dish
Flaxseed egg: 1 tablespoon flaxseed meal, plus 3 tablespoons warm water
3/4 cup gluten- free all- purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon aluminum- free baking powder
1/2 teaspoon spirulina powder (optional)
1/4 teaspoon sea salt
1/2 ripe avocado, pitted, peeled, and mashed until smooth
1/2 cup unrefined coconut oil
1/4 cup hot water
1 teaspoon organic vanilla extract
1/2 cup packed organic light or dark brown sugar
1 teaspoon baking soda
1 tablespoon raw, unfiltered apple cider vinegar
1 cup semisweet or bittersweet chocolate chips (preferably with a minimum of 65 percent cacao) or 1 cup chopped bittersweet chocolate (not milk or dairy chocolate)

Instructions:
Preheat the oven to 350°F. Lightly coat an 8-or 9-inch square baking dish with coconut oil spray and set aside (the smaller dish will yield slightly thicker brownies).
In a small bowl, combine the flaxseed meal and hot water; set aside to coagulate.
In a medium bowl, whisk together flour, cocoa powder, baking powder, spirulina, and salt. Set the dry ingredients aside.
In a large bowl, whisk together the avocado, water, coconut oil, and vanilla extract. Using an electric mixer, beat in the brown sugar to combine until the avocado is smooth. Add the dry ingredients to the wet, and beat well to combine.
In a small bowl, combine the baking soda and apple cider vinegar. When the mixture fizzes, use a spatula to stir into the brownie batter along with the coagulated flaxseeds. Gently fold in the chocolate chips. Scrape the batter into the prepared baking dish, and, using the spatula, smooth the surface.
Bake until the sides of the brownies are dry and pulling away from the pan and the center resists light pressure, 20 to 25 minutes.
Remove from the oven and set aside to cool for 1 hour. Then cut into 16 squares.
Lobster Cobb Salad

Ingredients:
1 head iceberg lettuce, cut in wedges
6 hard-boiled eggs, peeled and sliced
8 slices bacon, cooked until crisp, crumbled
2 cups (500 mL) watercress
2 avocados, halved, pitted, and cubed
2 tomatoes, cubed
Meat from 2 steamed lobsters
Salt and freshly cracked black pepper
1 cup (250 mL) crumbled blue cheese
1 tablespoon (15 mL) red wine vinegar
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) Dijon mustard
1 tablespoon (15 mL) maple syrup
1 garlic clove, minced
Salt and freshly cracked black pepper
2 hard-boiled egg yolks
1/2 cup (125 mL) olive oil
About 2 tablespoons (30 mL) finely chopped fresh chives

Instructions:
Make a bed of lettuce on a platter, in a shallow serving bowl, or on individual plates. Arrange over the lettuce, in rows or in a checkerboard pattern, the eggs, bacon, watercress, avocados, tomatoes, and lobster meat, covering the lettuce almost completely. Season with salt and pepper.
In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, maple syrup, garlic, and salt and pepper to taste. Using a fork, mash in the egg yolks to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Stir in the chives.
To serve, pour some of the dressing over the salad. Sprinkle with the blue cheese. Serve the remaining dressing on the side.
Ginger-Dill Pickles

Ingredients:
1 (1-inch) piece ginger, peeled, thinly sliced legthwise
4 garlic cloves, halved
2 cups white wine vinegar
1/2 cup sugar
2 tablespoons kosher salt
2 teaspoons coriander seeds
10 Persian cucumbers, quartered
12 sprigs dill

Instructions:
Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Spicy Garlic Pickles

Ingredients:
2 cups white vinegar, 1/2 cup sugar, 2 tablespoons kosher salt, 6 garlic cloves, halved, 1 Fresno chile, thinly sliced into rings, seeded, 1 pound button mushrooms, trimmed, quartered, 1 tablespoon crushed red pepper flakes

Instructions:
Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place garlic, chile, mushrooms, and red pepper flakes in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over mushroom mixture. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Ember-Roasted Corn and Leeks

Ingredients:
4 ears of corn, in husks, 2 leeks, Unsalted butter, Flaky sea salt

Instructions:
Build a fire in a pit and let it burn down until coals are covered with ash. Rake a layer of coals away to one side of fire. Place 4 ears of corn, in husks, and 2 leeks on top. Roast, turning often, and adding more hot coals as needed, until husks are charred and peel back easily and leeks are starting to collapse, 15–20 minutes. Let cool slightly. Shuck corn. Trim roots from leeks; halve lengthwise. Remove tender inner flesh; discard charred layers. Spread vegetables with unsalted butter and sprinkle with flaky sea salt.
Sweet and Sour Pickles

Ingredients:
2 cups apple cider vinegar
1/2 cup (packed) brown sugar
10 whole cloves
3 whole star anise pods
2 tablespoons kosher salt
1 tablespoon dried mustard powder
1 tablespoon mustard seeds
1/2 teaspoon black peppercorns
2 medium yellow squash (about 1/2 pound)
thinly sliced crosswise

Instructions:
Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Basic Quick Pickle Brine

Ingredients:
2 cups apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
10 medium carrots (about 1 1/2 pounds)
peeled
quartered
sliced crosswise into 3-inch segments

Instructions:
Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Cardamom Ambrosia Salad with Blue Cheese Dressing

Ingredients:
2 1/2 ounces blue cheese, 3 tablespoons buttermilk, 3 tablespoons sour cream, 2 teaspoons white wine vinegar, 1/4 teaspoon sugar, Salt and freshly ground black pepper to taste, 2 oranges, cut into suprêmes, 1 grapefruit, cut into suprêmes, 2 Champagne mangoes, peeled, pitted, and thinly sliced, 2 Anjou pears, cored and thinly sliced, 1/2 cup shredded fresh coconut, 3 ounces pitted dates, coarsely chopped, plus more for garnish, 1/4 cup slivered almonds, 3/4 teaspoon ground cardamom, 2 teaspoons coconut water, Chopped fresh flat-leaf parsley, for garnish

Instructions:
Mash the cheese in a small bowl with a fork. Add the remaining ingredients and whisk until combined but still a bit lumpy.
Combine the orange, grapefruit, mango, and pear slices in a medium bowl. Add the shredded coconut, dates, and almonds, then sprinkle with the cardamom, add the coconut water, and thoroughly toss the salad. Add the dressing and toss together.
Divided the salad among individual bowls or serve it in a large bowl for a family-style dinner. Garnish with more chopped dates and some parsley, if desired.
The Boy Scouts Campfire Quesadilla

Ingredients:
1 (3-pound) rotisserie chicken, skin removed, meat shredded into bite-sized pieces (3 1/2 cups chicken)
5 ounces coarsely grated Monterey Jack cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (7-inch) flour tortillas
Hot sauce (optional
for serving)

Instructions:
Cut 8 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 4 stacks.
Place a flour tortilla in the center of each foil stack. Dividing evenly, top one half of each tortilla with chicken and cheese and season with salt and pepper. Fold tortillas in half, then bring edges of foil together to enclose the quesadillas and crimp edges to seal.
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
Place foil packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 packet from heat and check if cheese is melted. If necessary, return pack to coals and continue to cook, 5–10 minutes more. Serve with hot sauce, if desired.
Solterito De Quinua (Quinoa Solterito)

Ingredients:
1 1/3 cups quinoa grains, cooked
4 ounce queso fresco, cubed
1/2 cup corn kernels, cooked (or frozen corn, defrosted)
3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
1 small onion, diced
1 tomato, diced
1 rocoto chile, seeded, membrane removed, and chopped
1 yellow chile, seeded, membrane removed, and chopped
1 tablespoon chopped parsley
1 tablespoon chopped huacatay leaves
3/4 cup black olives, cut in strips
4 tablespoons white wine vinegar
5 tablespoons vegetable oil
1/2 teaspoon dried oregano
Salt and pepper

Instructions:
Place all the ingredients together in a bowl.
Mix together well and season with salt and pepper to taste.
Serve.
Ceviche Clásico (Classic Ceviche)

Ingredients:
4 x 6-ounce white fish fillets (such as sole, croaker, or grouper)
2 cloves garlic, very finely chopped
2 teaspoons limo chile (or substitute habanero), chopped
1 cup key lime or lemon juice
1 teaspoon chopped cilantro leaves
2 or 3 ice cubes
1 red onion, sliced into half-moon crescents
Salt and pepper
1 corncob, cooked and kernels removed
1/2 sweet potato
boiled and sliced

Instructions:
Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
Honey-Turmeric Pork with Beet and Carrot Salad

Ingredients:
1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4", cut into 4 pieces
Kosher salt, freshly ground pepper
2 garlic cloves, finely grated
1 1/2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric
1/2 cup plain whole-milk yogurt
1/4 cup honey
2 tablespoons (or more) fresh lemon juice, divided
2 tablespoons vegetable oil
3 small beets, scrubbed, thinly sliced
3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
2 tablespoons finely chopped fresh chives
2 tablespoons olive oil
Flaky sea salt

Instructions:
Pound pork between 2 sheets of plastic wrap to 1/4" thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 tablespoon lemon juice in a small bowl; season with kosher salt and pepper. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
Remove cutlets from marinade, letting excess drip off. Heat 1 tablespoon vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 tablespoon vegetable oil.
Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 tablespoon lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.
Pork can be marinated 12 hours ahead. Chill.
Pan Bagnat with Fennel

Ingredients:
1/2 fennel bulb, very thinly sliced
1/2 cup mixed pitted olives, chopped
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped drained capers
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1 Persian or 1/4 English hothouse cucumber, thinly sliced
2 (6-7-ounce) cans olive oil–packed tuna, drained
Kosher salt, freshly ground pepper
1 12"-long ciabatta loaf, halved lengthwise
3 hard-boiled large eggs, peeled, sliced
2 cups arugula

Instructions:
Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
Fennel-olive mixture can be made 2 days ahead. Cover and chill.
Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.
Scoop out inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.
Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).
Slice pan bagnat into wedges just before serving.