iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Rice Noodles with Peanut Sauce, Chicken, and Snap Peas

Ingredients:
3 tablespoons olive oil
1/2 teaspoon ground cumin
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
2 limes, divided
1 batch Kid-Friendly Peanut Sauce
8 ounces dried thin rice noodles
1/2 cup cilantro, coarsely chopped, divided
1/2 cup toasted peanuts, coarsely chopped, divided
2 Persian cucumbers, thinly sliced on the bias
2 medium carrots (about 4 ounces each), grated
1/2 pound sugar snap peas
trimmed

Instructions:
Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15–17 minutes. Transfer chicken to a cutting board and thinly slice.
Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.
Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

Ingredients:
2 (15-ounce) cans chickpeas, drained, rinsed, patted dry
8 ounces button mushrooms, quartered (about 3 1/2 cups)
2 teaspoons curry powder
1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
4 medium sweet potatoes (about 9 ounces each)
5 ounces baby spinach (about 4 packed cups)
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
1/2 cup coarsely chopped cilantro
plus whole leaves for serving

Instructions:
Preheat oven to 450°F. Toss chickpeas, mushrooms, curry powder, cumin, 2 Tbsp. oil, and 3/4 tsp. salt on a rimmed baking sheet. Divide mushrooms and chickpeas into separate piles and spread in a single layer.
Cut potatoes in half lengthwise. Rub with 1 Tbsp. oil and 1/2 tsp. salt and transfer cut side down to another rimmed baking sheet.
Roast vegetables and potatoes, rotating pans halfway through and arranging spinach over vegetables during the last 2 minutes of cooking, until chickpeas are golden brown and crisp and potatoes are fork-tender, about 25 minutes.
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 4 Tbsp. lime juice, and 1/2 cup chopped cilantro in a blender until smooth.
Transfer spinach, mushrooms, and chickpeas to separate bowls. Transfer potatoes to a serving platter. Using the back of a spoon, gently push down in center of potato halves to create a divot.
Spoon vegetables into divots, then top with yogurt sauce and cilantro leaves.
Potatoes, chickpeas, and mushrooms can be cooked 3 days ahead; store separately, cover, and chill. Reheat in oven before serving.
Ginger Turkey Meatballs with Coconut Broth and Noodles

Ingredients:
1 large egg
1 pound ground turkey
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1 scallion, finely chopped
1 garlic clove, finely grated
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon finely grated peeled ginger
1/2 teaspoon kosher salt, plus more
6 ounces sugar snap peas, strings removed
1 medium red, yellow, or orange bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips
4 ounces dried rice noodles, such as pad Thai noodles
2 teaspoons virgin coconut or neutral vegetable oil
1 tablespoon virgin coconut or neutral vegetable oil
2 garlic cloves, finely grated
1 1/2 tsp. finely grated peeled ginger
1 1/2 cups canned unsweetened coconut milk
1 1/2 cups low-sodium chicken broth
2 tablespoons fresh lime juice
1 tsp. soy sauce
3/4 tsp. kosher salt
1/4 cup Thai red curry paste (optional)
Lime wedges
basil leaves
sliced scallion
sliced red chiles
chopped peanuts (for serving; optional)

Instructions:
Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15–20 minutes.
Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30–60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
Whisk curry paste into coconut broth mixture (or keep half of broth “plain” to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
Meatballs and broth can be made 3 days ahead. Store separately and chill.
Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing

Ingredients:
Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
1/2 cup extra-virgin olive oil
"4 teaspoons zaatar, plus more for serving", 5 ears corn on the cob, husked
4 (5–6-ounce) skinless salmon fillets
2 medium heirloom tomatoes, cut into wedges (about 1 1/2 pounds)
1/2 red onion, thinly sliced
Baby arugula or other baby greens (for serving)

Instructions:
Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.
Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a small bowl.
Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup dressing.
Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with arugula, then drizzle with remaining dressing. Serve with additional za’atar alongside.
Pounded Flank Steak with Zucchini Salsa

Ingredients:
1 1/2 pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
1/2 cup red wine vinegar
1 tablespoon coarsely chopped oregano, plus leaves for serving
1/4 cup olive oil, plus more for steak
Kosher salt, freshly ground pepper
1 (1 1/2-pound) piece flank steak

Instructions:
Toss zucchini, vinegar, chopped oregano, and 1/4 cup oil in a medium bowl to combine; season zucchini salsa with salt and pepper. Set aside.
Prepare a grill for high heat. Meanwhile, flatten your steak. Cover a cutting board with a long piece of plastic wrap and set steak on top; fold plastic over steak to cover. Using the smooth side of a meat mallet, pound steak to about 1/2" thick. (Don’t hold back; you want it good and roughed up.) Pat steak dry with paper towels; season generously with salt and rub a bit of oil all over. Grill until browned, about 2 minutes per side for medium-rare. (You might not get that much color on this steak because it’s so thin, but you don’t want it to be overcooked.) Transfer steak to a cutting board and let rest 5–10 minutes. Cut in half lengthwise with the grain, then slice thinly against the grain.
Arrange steak on a platter and spoon half of reserved salsa along with some juices over steak. Top with oregano leaves. Serve remaining salsa alongside.
Zucchini salsa can be made 1 day ahead. Cover and chill.
Chop Chop Salad

Ingredients:
2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic, peeled and smashed
2 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon Dijon mustard (optional)

Instructions:
In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
Place all the chopped salad ingredients in a large bowl and toss with the dressing. It’s that easy!
If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).
Roast Chicken Thighs with Veggies

Ingredients:
3 pounds bone-in, skin-on chicken thighs, patted dry
1 pound Brussels sprouts, trimmed and halved
1 pound carrots, assorted colors, cut into 1/2- to 1-inch pieces
1 pound sweet potatoes, peeled and cut into 1/2- inch cubes
3 shallots, peeled, root end trimmed off, and quartered
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
2 teaspoons salt

Instructions:
Preheat the oven to 475°F.
Place the chicken thighs on a rimmed baking sheet skin side up. Scatter the vegetables, shallots, and garlic around the chicken.
Drizzle the olive oil over everything, making sure the vegetables are well coated. Sprinkle the rosemary, thyme, and salt over the chicken and vegetables.
Place the pan in the oven and bake for 30 to 40 minutes, stirring the vegetables about halfway through cooking. Chicken should be cooked through (internal temperature of 165°F). If you like your chicken skin extra crispy, put the pan under the broiler set to high for about 5 minutes.
Any heartier vegetables (butternut squash, parsnips, etc.) would work well with this dish, though we happen to love the ones here. You could use faster- cooking ones like broccoli or cauliflower or even summer squash— but wait to add them until the chicken is about halfway cooked. We like our veggies crispy and browned, so keep that in mind. Pork chops would also work fine here— the cooking time may increase somewhat depending on thickness, and unless you choose particularly fatty chops, you won’t have as much drippings to bathe your vegetables in.
Cheddar-Stuffed Turkey Burgers

Ingredients:
1 pound ground turkey
1/4 cup sharp cheddar, diced small
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Olive oil spray
1/4 cup caramelized onions
4 ciabatta rolls or whole wheat buns
4 romaine leaves, halved
1 avocado, sliced
Pickled jalapeño rings (optional)
1/4 cup Salsa Ranch Dip
1/2 clove garlic, minced
3 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh dill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups 0% Greek yogurt
1 tablespoon white vinegar
1/4 cup salsa

Instructions:
Combine all the ingredients in a blender or food processor and blend until smooth. (If you don’t have a blender or food processor, just stir everything together in a bowl—the texture will be different but it will still be delicious.)
In a large bowl, combine the ground turkey, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined—you don’t want tough burgers.
Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.
Thai-Style Pineapple-Coconut Rice

Ingredients:
1 1/2 cups uncooked long- grain brown rice, such as brown basmati
1 cup light coconut milk (about half a 15-ounce can), or more as needed
1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water
1 large onion, preferably red, chopped
2 cups small broccoli florets
1 medium red or green bell pepper, diced
2 medium carrots, peeled and sliced
2 medium ripe fresh tomatoes, diced
2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained (reserve liquid for another use)
1 to 2 teaspoons good-quality curry powder
2 teaspoons minced fresh or jarred ginger, or more to taste
Salt to taste
Crushed red pepper flakes to taste
Crushed peanuts or cashews for topping (optional)

Instructions:
Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you’d like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.
Spicy Korean Steak Tacos with Kimchi

Ingredients:
2 (1 1/2-inch/4-cm–thick) rump steaks or boneless sirloin steaks (700g)
1 tablespoon extra virgin olive oil
2 cups (600g) coarse salt
Cracked black pepper
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing)
1 tablespoon finely grated ginger
1 teaspoon dried chile flakes
1 tablespoon finely grated palm sugar or brown sugar
16 small flour tortillas, lightly toasted
1/2 cup (150g) Japanese mayonnaise
2 cups (160g) finely shredded daikon
1 cup (200g) store-bought kimchi
1/2 cup coriander (cilantro) leaves

Instructions:
Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.
Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
Preheat a grill pan or barbecue over high heat.
Cook the steaks, turning every 1 minute, for 2–3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.
Berry Explosion Muffins

Ingredients:
1 cup whole-wheat flour
1/2 cup almond flour
1 teaspoon baking powder
2 tablespoons ground chia seeds
1 1/2 cups white beans or 1 (15-ounce) can no-salt-added or low-sodium white beans, drained
10 Medjool or 20 regular (Deglet Noor) dates, pitted
2 bananas
10 ounces frozen strawberries, thawed and divided
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries

Instructions:
Preheat the oven to 350°F.
In a cup, mix ground chia seeds with 1/2 cup water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries (leaving the other half to be put in the muffins whole), chia seed gel, and vanilla and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.
Drain the remaining strawberries and stir in, along with the blueberries and raspberries, so they are evenly distributed throughout.
Line a 12-cup muffin pan with cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.
To make cookies, drop batter by spoonfuls onto a foil-lined cookie sheet and bake for 10 minutes or until lightly browned.
Thanksgiving Dinner for One

Ingredients:
1 sweet potato
1 teaspoon finely grated orange zest
1 teaspoon finely chopped thyme, plus 1 sprig
Kosher salt, freshly ground pepper
1 turkey breast tenderloin (about 10 ounces)
1 tablespoon canola or vegetable oil
1 large egg yolk
5 tablespoons unsalted butter, divided
2 tablespoons fresh orange juice, divided
2 tablespoons coarsely chopped pecans
2 tablespoons mini marshmallows
1 shallot, thinly sliced
4 ounces green beans, trimmed
1/2 cup dry white wine

Instructions:
Preheat oven to 375°F. Roast sweet potato on a foil-lined rimmed baking sheet until tender, 45–55 minutes. Let sit until cool enough to handle.
Meanwhile, mix orange zest, chopped thyme, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub turkey tenderloin all over with zest mixture and let sit at room temperature 15 minutes.
Heat oil in a large ovenproof skillet over medium-high until shimmering. Sear turkey, turning occasionally, until lightly browned on all sides, about 5 minutes. Transfer skillet to oven and roast turkey, turning once halfway through, until an instant-read thermometer inserted into the center registers 165°F, 8–10 minutes. Transfer turkey to a cutting board and let sit at least 5 minutes before slicing; reserve drippings in skillet.
Slice potato in half lengthwise. Working over a medium bowl, scoop out flesh from 1 half, leaving a 1/2"-thick layer of flesh inside the skin—this will be your "boat." Place "boat" on same foil-lined sheet. Scoop out all flesh from remaining half into bowl; discard skin. Mash flesh with a whisk. Add egg yolk, 1 Tbsp. butter, 1 Tbsp. orange juice, and 1/2 tsp. salt and whisk until mixture is as smooth as possible. Taste and adjust seasoning, if desired. Spoon filling into prepared "boat." Top with pecans and marshmallows. Bake potato "boat" until top is lightly puffed and golden brown, about 15 minutes.
Meanwhile, heat 1 Tbsp. butter in a small skillet over medium until melted. Add shallot and cook, stirring, 1 minute. Add green beans, cover, and cook, stirring occasionally, until beans are crisp-tender and shallot is lightly caramelized, 3–4 minutes. Season with 1/8 tsp. salt and a pinch of pepper.
Heat skillet with turkey drippings over high. Add wine, scraping up browned bits with a wooden spoon. Add thyme sprig and cook, stirring, until liquid is reduced by half, about 5 minutes. Stir in remaining 1 Tbsp. orange juice, then remove from heat. Remove thyme sprig. Cut remaining 3 Tbsp. butter into cubes, then add to skillet one piece at a time, stirring until melted and emulsified before adding the next. Season with salt and pepper.
Transfer sliced turkey to a plate. Spoon sauce over. Serve with green beans and stuffed sweet potato alongside.
Individual Apple Crisp

Ingredients:
1 apple, preferably Gala, thinly sliced
1 teaspoon fresh lemon juice
1 tablespoon plus 2 teaspoons light brown sugar, divided
1/4 teaspoon ground cinnamon, divided
2 tablespoons all-purpose flour
1 tablespoon coarsely chopped pecans
1 tablespoon unsalted butter, room temperature
1/8 teaspoon kosher salt
Vanilla ice cream (for serving; optional)
A shallow 8-ounce baking dish or heatproof ramekin

Instructions:
Preheat oven to 375°F. Toss apple, lemon juice, 2 tsp. brown sugar, and 1/8 tsp. cinnamon in a medium bowl, then pack into baking dish.
Mix flour, pecans, butter, salt, and remaining 1 Tbsp. brown sugar and 1/8 tsp. cinnamon in a medium bowl, squeezing and crumbling with your fingers until mixture comes together in little clumps. Scatter over apples.
Bake crisp until apples are bubbling and top is golden brown, about 35 minutes. Serve with ice cream, if desired.
Vegan Apple Cider Cupcakes

Ingredients:
2 cups apple cider, 1 tablespoon agar flakes or 1 teaspoon agar powder, 2 cinnamon sticks, 1/2 teaspoon whole cloves, 1/2 teaspoon whole allspice, 1/2 cup apple butter, 1/4 cup maple syrup, 3/4 cup granulated sugar, 1/3 cup vegetable oil, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla extract, 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, Vegan Fluffy Buttercream Frosting, Brown Rice Caramel Glaze

Instructions:
Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
Place apple cider, agar agar, cinnamon sticks, cloves and allspice in a small saucepan. If using agar flakes, let mixture soak for 10 minutes; if using powder, proceed to the next step.
Sift together flour, baking powder, baking soda and salt.
In a separate bowl, mix together the apple butter, maple syrup, sugar, vegetable oil, apple cider vinegar and vanilla.
Bring the apple cider mixture to a boil, then lower heat to bring it to a low rolling boil, careful not to let it boil over. Boil for about 15 minutes, until the cider is reduced to 1 1/4 cups and the agar agar is dissolved. (If the cider hasn’t reduced enough, boil longer. If it has reduced too much, add extra apple cider to make up for the difference.) Stir frequently because the agar agar tends to stick to the sides of the pan.
Strain the apple cider and discard the spices. Let cool to lukewarm, then add the apple cider to the apple butter mixture and mix well. Add the flour mixture to the wet ingredients in roughly three batches, mixing well after each addition.
Spray the cupcake liners with nonstick cooking spray. Fill each liner three-quarters full. Bake for 22 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Transfer to a cooling rack and let cool completely before frosting.
Pipe the buttercream or agave icing onto the cupcakes and sprinkle some cinnamon or cinnamon sugar on top of it. Use a spoon to drizzle the caramel over the frosting. It would be cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.