iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Instant Pot Lemon Chicken With Garlic and Olives

Ingredients:
1 tablespoon extra virgin olive oil, plus more as needed
2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade
1/3 cup mixed pitted olives 4 thin slices lemon
4 garlic cloves, thinly sliced
2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped
1 teaspoon fresh thyme leaves, chopped, plus more for garnish
1/2 teaspoon fennel seeds
lightly crushed with a mortar and pestle or with the flat side of a knife

Instructions:
Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don’t fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
Instant Pot Lemon Vanilla Rice Pudding With Whipped Cream

Ingredients:
2/3 cup Arborio or other short-grain white rice
3 cups whole milk
1/3 cup sugar
1 cinnamon stick
1 teaspoon finely grated lemon zest
Pinch of kosher salt
1/2 vanilla bean, halved lengthwise
3/4 cup heavy cream
2 egg yolks
1/2 cup raisins (optional)
Ground cinnamon, for serving (optional)
Whipped cream
for serving (optional)

Instructions:
In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
Remove and discard the cinnamon stick and vanilla bean.
In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.
Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach

Ingredients:
3 tablespoons extra-virgin olive oil, plus more for serving
2 large or 3 small leeks (white and light green parts only), halved and thinly sliced
Kosher salt
2 garlic cloves, finely grated or minced
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cup brown or green lentils
1 bay leaf
1 cinnamon stick
3/4 cup long-grain white rice
5 ounces baby spinach
1 cup plain yogurt

Instructions:
Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
Uncover and stir in the spinach. Cover the pot with the lid (but don’t lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
In a small bowl, season the yogurt with salt to taste.
Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.
Beans and Greens Polenta Bake

Ingredients:
3 cups still-warm Big-Batch Parmesan Polenta
6 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil, plus more for drizzling
1 (14.5-oz.) can white beans, rinsed
¼ tsp. crushed red pepper flakes (optional)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 Tbsp. white or red wine vinegar
¼ tsp. kosher salt
¼ cup finely grated Parmesan
plus more for topping

Instructions:
Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1” thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8–10 minutes.
Pantry Dinner Salad With Polenta Croutons

Ingredients:
¼ cup extra-virgin olive oil
¼ cup red or white wine vinegar
1½ tsp. Dijon or whole grain mustard
½ tsp. honey or agave nectar
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 cups still-warm Big-Batch Parmesan Polenta
⅓ cup finely grated Parmesan
2 Tbsp. extra-virgin olive oil
½ red onion or 1 shallot, thinly sliced
1 (heaping) cup thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery)
¼ tsp. kosher salt
1 head of radicchio, escarole, or romaine, leaves separated, torn into bite-size pieces
2 oz. thinly sliced salami, prosciutto, or other cured meat (optional)
1 cup olives, pickles, peperoncini, or marinated artichoke hearts, sliced if desired
½ cup (loosely packed) tender herbs (such as basil
parsley
mint
and/or dill)

Instructions:
Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.
Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)
Turn out polenta onto a cutting board and cut into 1” cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.
Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1” space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don’t stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.
Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.
Big-Batch Parmesan Polenta

Ingredients:
1 Tbsp. kosher salt
3 cups polenta (coarse cornmeal)
1½ cups finely grated Parmesan
1 tsp. freshly ground black pepper

Instructions:
Bring 9 cups water to a boil in a medium pot over high. Add salt and reduce heat to medium-low. Stirring constantly with a wooden spoon, gradually stream in polenta. Cook, stirring often, until thick and creamy, 30–35 minutes. Remove from heat and stir in Parmesan and pepper.
Backyard Citrus Upside-Down Cake

Ingredients:
1 stick (113g) unsalted butter
½ cup (100g) plus 2 tablespoons sugar
2 large unwaxed lemons, ends trimmed, then halved, seeded, and sliced ⅛ inch thick
2½ cups (313g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1 cup (236ml) olive oil
1 cup (227g) full-fat plain Greek yogurt
1 cup (200g) sugar

Instructions:
Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper.
In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan.
In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes.
Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside.
Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices.
Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving.
Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake
Sourdough Biscuits

Ingredients:
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
½ tsp. sugar
1½ cups (188 g) all-purpose flour, plus more for dusting
½ cup (1 stick) chilled unsalted butter or vegan butter (preferably Miyoko’s), cut into small pieces, plus 2 Tbsp. melted for brushing
1 cup (270 g) sourdough starter discard from a starter fed within the previous 24 hours, room temperature
Flaky sea salt (optional)

Instructions:
Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).
Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.
Transfer dough to a well-floured surface and pat out with your hands until about ½” thick (the shape doesn’t matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½”-thick square. Repeat folding process. Pat out dough for a third time to a 1”-thick square—it should feel airy, like a pillow at this point. Using a floured 2½”-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1” apart.
Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1”-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired
Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12–15 minutes.
Carrot Ribbon Salad With Ginger, Parsley, and Dates

Ingredients:
1 pound medium carrots (about 6), preferably rainbow
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated peeled fresh ginger
¾ teaspoon honey
Kosher salt
⅓ cup finely chopped fresh flat-leaf parsley
½ cup roasted salted almonds, coarsely chopped
6 large Medjool dates
pitted and thinly sliced lengthwise

Instructions:
Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
Top the salad with the remaining almonds and dates and serve.
Sumac, Spelt, and Apple Cake

Ingredients:
2 large Granny Smith or Bramley apples, peeled, cored and roughly chopped
1 Tbsp (15 ml) lemon juice
1/2 cup (120 ml) water
1 2/3 cups (200 g) wholemeal spelt flour
Scant 1/2 cup (50 g) ground almonds
1 Tbsp (15 g) sumac
1 tsp baking powder
1 tsp baking soda
1/4 cup (60 ml) sunflower oil
1/2 cup plus 2 tbsp (120 g) superfine/caster sugar
1 1/2 cups (200 g) applesauce
3 Braeburn apples, peeled, cored and diced into small chunks
1/2 cup (60 g) confectioners’ sugar
1 Tbsp (15 ml) lemon juice
Sumac
to dust

Instructions:
Preheat the oven to 350°F (180°C). Grease a 1-pound (450-g) loaf pan and line with parchment paper.
To make the applesauce, add the apple pieces to a saucepan with the lemon juice and water. Let them simmer for 10 to 12 minutes, or until they have completely softened. Remove from the heat and mash the apples with a fork until smooth. You will need roughly 1 1/2 cups (200 g) for this recipe.
To make the cake, mix together the flour, almonds, sumac, baking powder and baking soda in a large bowl and set aside. In a medium bowl, combine the oil, sugar and applesauce.
Add the wet ingredients into the dry ingredients and stir gently, ensuring there are no lumps of flour. The batter will be fairly thick. Mix in the chopped apples and pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean. Leave to cool completely in the pan before turning it out.
To make the drizzle, mix the sugar and lemon juice in a medium bowl until it’s thick enough to coat the back of a spoon. If it’s too thin, add some more sugar or loosen it up by adding more lemon juice. Once the cake is completely cool, use a teaspoon to drizzle the icing and sprinkle on a little more sumac.
Strawberry Honey Balsamic With Black Pepper Ice Cream

Ingredients:
10 ounces (about 1 pint) ripe strawberries, hulled and halved
¼ cup honey
Heat the oven to 300°F. Line a sheet pan with parchment paper.
½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1⅓ cups whole milk
1⅓ cups heavy cream
¾ cup Strawberry Puree (recipe follows), very cold
¼ cup honey balsamic vinegar, like Honey Ridge Farms or O Olive Oil
⅛ teaspoon freshly (and very finely) ground black pepper
3 cups Ice Cream Base (recipe follows), very cold
¾ cup your favorite strawberry jam

Instructions:
Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they’re cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
Togarashi Cheesecake With Sorghum

Ingredients:
2 cups gingersnap cookie crumbs
2½ tablespoons sugar
5 tablespoons unsalted butter, melted
4 ounces fresh goat cheese, at room temperature
6 ounces cream cheese, at room temperature
½ cup buttermilk
½ cup plus 2 tablespoons sugar
4 large eggs
Grated zest and juice of 1 lemon
1 teaspoon togarashi (see note)
About 1 tablespoon sorghum for garnish

Instructions:
Preheat the oven to 350°F.
Stir the cookie crumbs, sugar, and melted butter together in a medium bowl with a fork until the crumbs are evenly moistened. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake until golden brown and crispy, about 10 minutes. Cool completely. Reduce the oven temperature to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat together the goat cheese, cream cheese, and buttermilk until smooth and fluffy, 4 to 5 minutes. Gradually beat in the sugar until smooth. Beat in the eggs one at a time. Beat in the lemon zest and juice. Beat in ½ teaspoon of the togarashi.
Pour the filling into the springform pan. Sprinkle the top with the remaining ½ teaspoon togarashi. Wrap the pan in aluminum foil to prevent leaks and place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come one-third of the way up the sides of the cake pan.
Bake the cheesecake for 1 hour and 20 minutes, or until slightly puffed. Remove the cake pan from the water bath and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours. (The cheesecake can be refrigerated, tightly wrapped in plastic wrap, for up to 5 days.)
To serve, run a thin knife around the sides of the cake pan and release the sides of the pan. Slide the cheesecake onto a serving platter. Drizzle the top with a little sorghum, slice, and serve.
Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli

Ingredients:
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5–6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

Instructions:
Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won’t slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
Heat 3 Tbsp. olive oil in a 10” ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5–7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8–10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.