iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Raspberry-Lemon Icebox Cake

Ingredients:
2 1/2 cups heavy cream, 6 ounces cream cheese, softened, "1 cup confectioners sugar", Zest and juice of 1 lemon, 1/2 pint fresh raspberries, 24 packaged gingersnaps

Instructions:
In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
In a large bowl, combine the cream cheese and confectioners’ sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it’s ready to serve).
Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.
Grain Bowl Soup

Ingredients:
1 lb. mixed wild mushrooms, cut into 1/4" slices
12 oz. mixed baby heirloom cherry tomatoes
2 shallots, thinly sliced
3/4 cup extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, plus more
1/2 cup finely chopped dill (from about 2 bunches)
1/2 cup finely chopped parsley (from about 1 bunch)
1/4 cup fresh lemon juice
1 tsp. honey
1/4 tsp. crushed red pepper flakes
7 cups homemade beef or chicken bone stock or low-sodium bone broth
3 cups cooked grains, such as barley, quinoa, rice, farro, or spelt
1 large or 2 small bunches curly kale, stems removed, torn into pieces
4 garlic cloves
thinly sliced

Instructions:
Arrange a rack in center of oven; preheat to 425°F. Toss mushrooms, tomatoes, shallots, 2 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until mushrooms are golden brown and tomatoes are deflating, about 15 minutes.
Whisk dill, parsley, lemon juice, honey, red pepper flakes, 1/2 cup oil, and 1/2 tsp. salt in a medium bowl; set aside.
Meanwhile, bring stock to a boil in a large pot over medium-high heat. Add cooked grains and let simmer 5 minutes. Add mushroom mixture and let simmer 5 minutes more. Season with salt.
While soup cooks, toss kale, garlic and remaining 2 Tbsp. oil and 1/2 tsp. salt on same sheet you used to roast mushrooms, then arrange in a single layer. Roast until kale is wilted and crisped in places, about 4 minutes.
Divide soup among bowls. Top with kale mixture and herbed oil.
Rib-Eye Steak and Crispy Smashed Potatoes for Two

Ingredients:
1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
1 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
1 lb. baby Yukon Gold potatoes
1/2 shallot, finely chopped
4 tsp. sherry vinegar
1/2 cup extra-virgin olive oil
1/4 cup finely chopped parsley (from about 1/2 bunch)
1/4 cup finely chopped basil (from about 1/2 bunch)
1 tsp. finely grated orange zest
1/2 tsp. smoked Spanish paprika

Instructions:
Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20–25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12–15 minutes. Transfer to a cutting board and let rest 10 minutes.
Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.
Meringue Sundae with Peppery Berry Sauce

Ingredients:
1/2 cup frozen strawberries
1/3 cup frozen raspberries
3 Tbsp. dark brown sugar
3 Tbsp. Chambord liqueur
1/2 tsp. freshly ground black pepper
Pinch of kosher salt
6–8 small meringue cookies
3 large scoops vanilla ice cream (from 1 pint)
Extra-virgin olive oil
flaky sea salt
and basil leaves (for serving)

Instructions:
Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.
Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.
Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.
Endive, Romaine, and Orange Salad for Two

Ingredients:
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh orange juice
4 tsp. sherry vinegar
1/4 tsp. kosher salt
1 tsp. coarsely ground black pepper, divided
1 orange, preferably Cara Cara, cut into segments
1 small head of purple or white endive, leaves separated
1 small romaine heart, leaves separated
1/4 cup parsley leaves with tender stems
"1/2 ounce Gouda
preferably goats milk
grated (about 1/4 cup)"

Instructions:
Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.
Coconut Shrimp Pancakes with Fresh Herbs

Ingredients:
1 cup chickpea flour
1 (5.5-oz.) can unsweetened coconut milk
3 large eggs
1 tsp. kosher salt, divided
3/4 tsp. ground turmeric, divided
6 slices thick-cut bacon, cut into 1/4" pieces
1 lb. small peeled and deveined shrimp
1 bunch scallions, thinly sliced
8 tsp. virgin coconut oil, divided
Mung bean sprouts
fresh herbs
such as cilantro
mint
and/or basil
chile oil (optional)
and lime wedges (for serving)

Instructions:
Whisk chickpea flour, coconut milk, eggs, 1/2 tsp. salt, and 1/2 tsp. turmeric in a medium bowl until smooth; set aside.
Place bacon in a large nonstick skillet. Heat over medium and cook until fat is rendered and bacon is beginning to crisp, 1–2 minutes.
Season shrimp with remaining 1/2 tsp. salt and 1/4 tsp. turmeric, then add to bacon in skillet. Continue to cook, stirring often, until shrimp is opaque and bacon is crisp, about 5 minutes. Transfer to a large bowl and toss with scallions. Wipe out skillet.
Heat 1 tsp. oil in same skillet over medium-high. Add one-quarter of shrimp mixture and shake to distribute in an even layer. Once sizzling, pour 1/2 cup pancake batter over shrimp mixture, being careful not to tilt pan to shift the even layer of shrimp mixture. Cover and cook one minute, then uncover and continue to cook until bottom of pancake is golden-brown and center is fully set, 2–3 minutes more. Carefully slide onto a plate. Repeat with remaining oil, shrimp mixture, and batter to make 3 more pancakes.
Top pancakes with mung bean sprouts and herbs. Drizzle with chili oil, if using, and serve with lime wedges alongside.
Instant Pot Chickpea Salad with Lemon, Feta, and Fresh Dill

Ingredients:
1 cup dried chickpeas, rinsed, drained, and picked over to remove debris
1/2 teaspoon salt
6 cups water
1/4 cup extra-virgin olive oil
Freshly squeezed juice of 1 large lemon
1 teaspoon honey
Pinch of salt
Pinch of freshly ground black pepper
1 medium English cucumber, peeled, quartered, and sliced 1⁄4 inch thick
1 cup diced feta cheese (about 4 ounces)
2 1/2 cups cooked chickpeas
1 large bunch fresh dill (about 2 ounces)
large stems removed
fronds finely chopped

Instructions:
Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 35 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Wearing oven mitts, remove the inner pot (be careful—it’s hot!) and drain the chickpeas through a colander.
Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.
Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.
Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.
Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.
Make them crispy and crunchy: Toss cooked chickpeas with olive oil, salt, and pepper. (Add garlic powder, ground cumin, or curry powder for a twist.) Place them on a rimmed baking sheet and bake in a preheated 450°F oven, shaking the pan occasionally, until browned, about 30 minutes.
Red Pepper Chickpeas: Toss cooked chickpeas with chopped red bell pepper, olive oil, and salt and pepper for a brightly colored, fresh-tasting salad.
Chicken Chickpea Pizza: Place equal parts lightly mashed cooked chickpeas and whole chickpeas on a raw pizza crust, drizzled generously with extra-virgin olive oil, and bake the pizza as normal. Just before the pizza is finished. Remove it from the oven and top with diced cooked chicken breast and crumbled feta cheese and then cook until the chicken and feta are warm.
Chickpea Salad Spread: Coarsely mash cooked chickpeas with mayonnaise and diced celery. Use as a stand-in for tuna in a sandwich.
Greek-Salad Chickpeas: Tossed with olive oil and lemon juice, cooked chickpeas can be tucked into a pita with Greek yogurt, chopped tomatoes, and fresh Italian (flat-leaf) parsley. Sprinkle with ground cumin or smoked paprika.
Instant Pot Beef Barbacoa Tacos

Ingredients:
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas, for serving
Salsa or pico de gallo, for serving
Cotija cheese
for serving

Instructions:
Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.
Instant Pot Hard-Boiled Eggs

Ingredients:
1 cup water, Up to 12 large eggs, straight from the refrigerator

Instructions:
Pour the water into the Instant Pot and place a steamer basket or the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 5 minutes at high pressure.
While the eggs are cooking, prepare an ice bath. When the timer goes off, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release the remaining steam. Open the pot and transfer the eggs to the ice bath to cool. Peel when ready to serve.
Pour the water into the Instant Pot and place a steamer basket or the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 2 minutes at high pressure.
While the eggs are cooking, prepare an ice bath. When the timer goes off, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and transfer the eggs to the ice bath to cool. Peel when ready to serve.
Instant Pot Hummus

Ingredients:
1 cup dried chickpeas
4 cups water, plus 3 cups if you soak and drain the beans
1 teaspoon kosher salt
1/2 cup tahini
3 tablespoons fresh lemon juice (from 1 lemon)
2 cloves garlic, chopped
1/4 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon paprika
2 tablespoons extra-virgin olive oil

Instructions:
If you decide to soak the beans, put them in the Instant Pot and add the 4 cups water and the salt. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight. You can then either drain the beans in a colander or not. If you drain them, return them to the pot and add the 3 cups water.
If you decide to cook the beans without soaking them, put them in the Instant Pot and add the 4 cups water and the salt.
When ready to cook the chickpeas, secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 25 minutes for soaked chickpeas or 40 minutes for unsoaked chickpeas.
Let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam. At this point, you can leave the chickpeas in the pot on the Keep Warm setting for up to 10 hours.
When you are ready to make the hummus, open the pot. Ladle out 3/4 cup of the cooking liquid and set it aside. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot and drain the chickpeas in a colander.
Transfer the drained chickpeas to a food processor or blender. Add the reserved ¾ cup cooking liquid, the tahini, lemon juice, garlic, cumin, and salt. Process at medium speed for about 1 minute, until the mixture is smooth and creamy.
If serving as an appetizer, spoon the hummus into the center of a wide, shallow serving bowl and spread it out in a thick circle. Sprinkle the parsley and paprika on top, then drizzle with the oil.
Instant Pot Macaroni and Cheese

Ingredients:
1 pound elbow macaroni
4 cups low-sodium chicken broth or vegetable broth
3 tablespoons unsalted butter
12 ounces shredded sharp Cheddar cheese (3 cups tightly packed)
1/2 cup shredded Parmesan cheese (about 2 ounces)
1/2 cup sour cream
11/2 teaspoons prepared yellow mustard
1/8 teaspoon cayenne pepper

Instructions:
Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
Instant Pot Thai Coconut Clams

Ingredients:
1 tablespoon coconut oil
3 shallots, halved lengthwise and sliced
1 stalk fresh lemongrass
1/2 cup vegetable broth or chicken stock, preferably homemade
1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
2 jalapeño peppers, seeded and sliced
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1/2 cup canned full-fat coconut milk (not refrigerated nondairy beverage)
2 pounds clams, scrubbed
Salt and freshly ground black pepper to taste
1 scallion (white and green parts), chopped
1/2 cup fresh cilantro leaves, chopped
1 lime
cut into wedges
for squeezing

Instructions:
Using the sauté function, heat the oil in the pressure cooker. Add the shallots and sauté until they are soft and browned at the edges, 3 to 5 minutes.
Meanwhile, peel the outer layers from the lemongrass stalk and smash the inner core with the side of a heavy knife to bruise it (this helps release the flavor). Finely chop the core.
Add the lemongrass to the pot along with the stock, ginger, jalapeños, fish sauce, and brown sugar. Stir until the sugar has dissolved, and then bring the sauce up to a simmer, and simmer for 1 minute. Stir in the coconut milk and simmer until it has reduced by a third and is beginning to thicken, 5 minutes.
Add the clams, cover, and cook on low pressure for 1 minute. Release the pressure manually. Discard any clams that didn’t open. Taste the sauce, and season it with salt and pepper to taste.
Serve the clams in bowls, spooning some broth over them and garnishing with the scallion, cilantro, and a squeeze of lime juice.
Instant-Pot Korean Chile-Braised Brisket and Kimchi Coleslaw

Ingredients:
4 to 5 pounds beef brisket, cut into 3 or 4 pieces
1 tablespoon dried red chile flakes, preferably Korean gochugaru
1 tablespoon sweet paprika
2 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 to 3 tablespoons peanut or safflower oil, as needed
1 large onion, diced
4 garlic cloves, minced
1 tablespoon grated peeled fresh ginger
1 cup lager-style beer
1/4 cup gochujang (Korean chile paste) or Sriracha
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons light or dark brown sugar
2 teaspoons Asian fish sauce
1 teaspoon toasted sesame oil
5 cups shredded cabbage (from 1 small cabbage)
1/4 cup chopped kimchi, plus more to taste
2 tablespoons peanut, grapeseed, or olive oil
1 teaspoon toasted sesame oil
Juice of 1/2 lime, plus more to taste
1/2 teaspoon fine sea salt
plus more to taste

Instructions:
Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.
Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it’s browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.
If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.
Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.
To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.
Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.
Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.
Latke Reubens

Ingredients:
2 tablespoons apple cider vinegar
1 tablespoon spicy brown mustard
1 1/2 teaspoons light or dark brown sugar
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons canola oil
1 1/2 cups shredded green cabbage (about a quarter of a small head)
1 Granny Smith apple, cut into matchsticks
3/4 cup thinly sliced red onion (about half small onion)
2 celery ribs, thinly sliced
2 tablespoons chopped fresh dill
3/4 cup sour cream
1/4 cup ketchup
1 tablespoon prepared white horseradish
1 teaspoon hot sauce
3 1/2 pounds baking potatoes, peeled and quartered lengthwise
1 large yellow onion, peeled and cut into 8 wedges
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
2 tablespoons chopped fresh dill
1/4 teaspoon baking powder
Kosher salt
Canola oil for frying
1/2 pound thinly sliced pastrami, slices cut in half crosswise
Chopped fresh dill

Instructions:
In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.
Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel–lined baking sheet. Season well with salt.
Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.