iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Giant Vanilla Donut Cake

Ingredients:
230 g (8 oz/2 sticks) unsalted butter, plus extra for greasing
230 g (8 oz/1 cup) caster (superfine) sugar
4 medium eggs
230 g (8 oz/1 3/4 cups) sifted self-rising flour
1 tsp baking powder
Pinch of salt
2 tbsp whole milk (if needed)
500 g (1 lb 2 oz/4 cups) icing (confectioner’s) sugar
1 tsp vanilla bean paste
50 ml (2 fl oz/1/4 cup) full-fat (whole) milk
Pink natural food coloring
100 g (3 1/2 oz) fondant icing (shop bought is fine)
Natural food coloring in pastel blue, yellow, pink and lilac
23 cm (9 in) savarin ring tin (mold)

Instructions:
Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
Place the mixture into the cake tin and bake in the oven for 25–30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it—you don’t want it to begin to set before you’ve finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
Let the icing set before slicing up to serve!
Jackfruit Tacos

Ingredients:
1 can (14 oz) young green jackfruit in water
1 white onion
4 garlic cloves
1 tbsp vegetable oil
1 tbsp maple syrup
7 tbsp vegetable stock
1/2 tsp Tabasco sauce
4 limes
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1/2-1 tsp chili powder
1/2 tsp salt
Handful fresh cilantro
12 crunchy taco shells
1 cup guacamole
1 cup salsa
Deep frying pan with a lid over medium heat

Instructions:
Tip the jackfruit into a sieve or colander to drain the excess water and pat the pieces down with a clean kitchen towel to dry them off | Cut into 1/4-inch strips and put to one side
Peel and slice the onion and garlic very thinly | Warm the vegetable oil in the frying pan | Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent | Add the jackfruit, maple syrup, vegetable stock, and Tabasco sauce | Cut 1 of the limes in half and squeeze in the juice of one half, catching any seeds in your other hand | Stir until the jackfruit is well covered
Put the lid on the pan, turn down the heat, and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit | Take the lid off the pan and sprinkle in all the spices and the salt | Stir until the jackfruit pieces are well covered and taking on the color of the spices | Transfer the jackfruit pieces to a serving dish
Slice the remaining limes into wedges and remove the leaves from the cilantro by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stems for another recipe | Serve the taco shells, jackfruit, guacamole, salsa, lime wedges, and cilantro leaves on individual plates and let everyone build their own tacos
North African Chicken and Spinach Stew

Ingredients:
1 whole chicken (about 2 1/2 pounds)
3 celery stalks, roughly chopped
2 carrots, roughly chopped
1 medium onion, roughly chopped
3 bay leaves
Sea salt
10 garlic cloves
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly cracked black pepper
1 cinnamon stick
10 ounces baby spinach, chopped (about 8 cups)
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon dried oregano
Cooked basmati rice, for serving
Lemon wedges
for serving (optional)

Instructions:
PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it’s bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.
Honey-Sriracha Chicken Skewers

Ingredients:
3 tablespoons rice vinegar
2 tablespoons sriracha
1 tablespoon honey
1 teaspoon Dijon mustard
4 boneless, skinless chicken thighs
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon sea salt
1 tablespoon olive oil
1/4 cup crumbled blue cheese
Handful of fresh flat-leaf parsley, chopped
Skewers (if wooden
soak for 20 minutes before grilling)

Instructions:
CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.
IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.
CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.
GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.
PLATE the skewers and top with blue cheese and parsley.
Spicy Smoked Gouda Twice-Baked Potatoes

Ingredients:
4 russet potatoes, scrubbed
4 cups grated smoked Gouda (about 1 pound)
1 cup mayonnaise
1/4 cup sour cream
1/2 cup chopped pickled jalapeño chiles
1 green onion, thinly sliced, plus more for garnish
1/2 teaspoon smoked paprika

Instructions:
PREHEAT the oven to 400°F.
PLACE the potatoes directly on the middle oven rack and bake until knife tender, fluffy on the inside, and crispy on the outside, 1 1/2 hours. Remove from the oven and set aside to cool. Turn the broiler to high.
MEANWHILE, stir together 2 cups of the Gouda, the mayonnaise, sour cream, pickled jalapeños, green onion, and paprika in a large bowl.
WHEN the potatoes are cool enough to handle, slice them open lengthwise, scoop out the fluffy insides, and carefully transfer them to the Gouda mixture. Fold gently to combine.
LAY the empty potato skins on a rimmed baking sheet and evenly distribute the potato filling among the skins, so they are almost overflowing with filling. Top each potato with a generous sprinkling of the remaining shredded Gouda.
BROIL the potatoes until the cheese is melty and gooey, about 4 minutes. Keep an eye on them so the cheese doesn’t burn. Garnish with more green onions if desired. Serve immediately.
Big Bhaji Burger

Ingredients:
2-4 cups vegetable oil, for deep-frying
2 red onions
1 (2 1/2-inch) piece fresh ginger
1 fresh red chile
Generous 1 cup fresh cilantro leaves
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
2 1/2 cups chickpea flour
1 1/2 tsp garam masala
Generous 3/4 cup water
4 good-quality burger buns
3 tbsp vegan mayonnaise, to serve
1/4 small cucumber, to serve
1 large tomato, to serve
1 avocado, to serve
1 little gem lettuce, to serve
2 tbsp mango chutney, to serve
1 pappadum, to serve
Salt
Large saucepan over high heat | Cooking thermometer
optional | Pestle and mortar | Line a dinner plate with paper towels

Instructions:
Pour the vegetable oil into the large saucepan so that it comes no more than two-thirds up the side of the pan | Heat the oil to 350°F, or until a wooden spoon dipped into the oil sizzles around the edges
Meanwhile, peel and very finely slice the onions and put them into a big bowl | Peel the ginger by scraping off the skin with a spoon and finely chop | Rip the stem from the chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then finely chop and add to the pan | Roughly chop the cilantro leaves | Add the ginger, chili, and cilantro to the bowl | Crush the coriander seeds and cumin seeds with a pestle and mortar or the end of a rolling pin and add them to the bowl | Add the chickpea flour, garam masala, water, and a generous pinch of salt and mix until everything is well combined and covered with a wet sticky batter
Divide the mixture into 6 and use your hands to mold it into patties around 3 1/2 inches wide and no more than 1/3 inch thick | Use a metal spoon to carefully lower 2 of the patties into the hot oil and cook them for about 5 minutes, flipping them over halfway | Remove the patties when they are golden and crisp and transfer to the plate lined with paper towels to drain any excess oil | Repeat with the remaining patties
While the bhajis are frying, split the burger buns open and spread the bottom halves with vegan mayonnaise | Thinly slice the cucumber and tomato | Halve and carefully pit the avocado by tapping the pit firmly with the heel of a knife so that it lodges in the pit, then twist and remove the pit | Run a spoon around the inside of the avocado skin to scoop out the flesh, then slice finely
To serve the bhaji burgers, lay a few lettuce leaves on the bottom of the burger buns and place the burgers on top | Spread a little mango chutney on top of each, followed by slices of tomato, avocado, and cucumber | Break up the pappadum and sprinkle it over the top before closing the buns
Lamb Chops with Cherry Glaze

Ingredients:
1 cup cherries
3/4 cup Gut-Healing Bone Broth
2 teaspoons apple cider vinegar
2 teaspoons honey
1 tablespoon tapioca starch
4 (1/2-inch-thick) 100% grassfed, pasture-raised lamb chops
2 tablespoons avocado oil
2 tablespoons fresh rosemary leaves
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground
Black pepper

Instructions:
In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens.
Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.
One-Pot Spring Pasta with Smoked Salmon

Ingredients:
12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1"–1½" pieces
1 (10-oz.) bag frozen peas
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½" strips
1 cup basil leaves

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.
Butterscotch–Potato Chip Balls

Ingredients:
2 1/3 cups [325 g] all-purpose flour, 1 tsp baking soda, 1 tsp table salt, 1 cup [180 g] butterscotch chips, 1 cup [220 g] unsalted butter, melted, 1 cup [200 g] packed light brown sugar, 1/2 cup [100 g] granulated sugar, 1 egg, 1 egg yolk, 2 tsp pure vanilla extract, 5 cups [175 g] kettle-style potato chips, Flaky sea salt for sprinkling

Instructions:
Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
Repeat with the remaining cookie dough.
Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.
Coconut-Chocolate Icebox Cake with Toasted Almonds

Ingredients:
3 (13 1/2-fl-oz [400-ml]) cans full-fat coconut milk
1/2 to 1 tsp almond extract
"3/4 cup [90 g] confectioners sugar", 1 1/2 cups [360 ml] heavy cream
1 1/2 cups [90 g] sweetened shredded coconut, toasted
9 oz [255 g] crisp chocolate wafer cookies
1/2 cup [60 g] sliced almonds
toasted

Instructions:
Place the cans of coconut milk in the coldest spot in your refrigerator upside-down and leave them there for 24 hours. This will allow the coconut cream in the milk to solidify and separate from the liquid.
Line a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan with plastic wrap that hangs slightly over the sides of the pan.
Flip the cans of coconut milk right-side up, open the cans, and, using a rubber spatula, carefully scrape the solid coconut cream into the bowl of a stand mixer fitted with the whisk attachment. Save the liquid for another purpose. Add the almond extract and confectioners' sugar, and whisk on medium speed until smooth and thick. Add the heavy cream and whisk on medium-high speed until the cream holds stiff peaks, about 2 minutes. Add the toasted coconut and fold it into the cream with a rubber spatula.
Using a small offset spatula or the back of a spoon, spread a thin layer of the whipped cream on the bottom of the lined pan. Cover as much of the cream as possible with a layer of wafers, filling any gaps with broken wafers, to create a solid layer of wafers.
Continue layering whipped cream and wafers until you run out or reach the top of the pan, ending with a layer of wafers. Gently cover the surface with plastic wrap and refrigerate for at least 6 to 8 hours, or preferably overnight. If you have whipped cream left over, store this in the refrigerator along with the cake.
Remove the cake from the refrigerator prior to serving and peel off the plastic wrap. Place a serving plate over the pan and invert the cake onto the plate. Carefully remove the pan and plastic wrap lining and, if using, thinly spread the remaining whipped cream over the sides and top of the cake. Re-whip the cream if it looks too soft to spread. Sprinkle the cake with the toasted almonds, lightly pressing them into the cake.
Using a serrated knife, cut the cake into slices and serve. The cake will keep, lightly wrapped with plastic wrap, in the refrigerator for up to 3 days.
Peanut Butter Fingers with Salty Milk Chocolate Glaze

Ingredients:
1 1/3 cups [185 g] bread flour or all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp table salt
1/2 cup [110 g] unsalted butter, at room temperature
1/2 cup [100 g] granulated sugar
1 cup [200 g] packed light brown sugar
6 Tbsp [90 ml] vegetable oil
1 cup [260 g] creamy peanut butter (not all-natural)
1 egg
1 egg yolk
1 Tbsp pure vanilla extract
3 1/2 oz [100 g] milk chocolate
1/8 tsp table salt
1/4 cup [60 ml] heavy cream
Flaky sea salt for sprinkling

Instructions:
Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
Preheat the oven to 350°F [180°C].
Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.
Instant Pot Brothy Farro with Sausage and Leeks

Ingredients:
4 large or 6 small leeks, white and pale-greens parts only
1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 fully cooked spicy Italian sausage links (about 12 oz.), sliced crosswise into 1/3"-thick rounds
1 large bunch scallions (about 10)
1/4 cup dry white wine
1 cup farro
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 sprigs thyme
Thinly sliced radishes, peperoncini, and lemon wedges (for serving)
An electric pressure cooker or Instant Pot

Instructions:
Preheat cooker on “Sauté” setting. Trim roots off leeks and remove and discard tough outer layers, then cut leeks into 1/3"-thick rounds. Rinse well, then pat dry.
When pressure cooker is hot, pour 1 Tbsp. oil into insert, then add sausage and cook, stirring occasionally, until browned in places, about 5 minutes.
Meanwhile, separate white and light green parts of scallions from dark green parts. Cut white and light green parts into 1/4"-thick rounds. Finely chop dark green parts and set aside for serving.
Add leeks and scallion white and light green parts to pressure cooker and stir to coat in oil. Add wine and cook, stirring occasionally, until wine is reduced by half and no longer smells like alcohol, about 1 minute. Add farro, salt, pepper, thyme, and 2 1/2 cups water and stir to combine, then turn off cooker.
Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 3 minutes at high pressure.
As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid.
Divide farro mixture among bowls. Top with radishes, peperoncini, and reserved scallion greens. Drizzle with oil and squeeze lemons over.
Creamy Zucchini-Basil Soup

Ingredients:
1 tablespoon avocado oil, 1 onion, finely chopped, 2 zucchinis, chopped, 2 cups Gut-Healing Bone Broth, 1/4 cup basil leaves, 1 clove garlic, minced, Fine sea salt and freshly ground black pepper, to taste, 1/4 cup extra virgin olive oil

Instructions:
In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.