iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spaghetti Squash Fritters

Ingredients:
3 cups cooked spaghetti squash, strands separated (from 1 large squash)
1/3 cup arrowroot starch/flour
1/2 teaspoon salt
1 green onion, sliced
4 slices bacon, cooked and crumbled
3 large eggs
1 to 2 tablespoons coconut oil or cooking fat of your choice

Instructions:
Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid.
Add the arrowroot starch/flour, salt, green onion, and bacon and stir to combine well.
Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine.
Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well.
When the fritters are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot.
Bananas Foster

Ingredients:
2 bananas, peeled, 1 tablespoon fresh lemon juice, 2 tablespoons unsalted butter, 1/4 cup dark brown sugar, 1/8 teaspoon ground cinnamon, 2 tablespoons banana liqueur, 1/4 cup white rum, 1 pint vanilla ice cream

Instructions:
Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.
Fast Favorite Garlic Dill Pickles

Ingredients:
8-10 small pickling cucumbers (about 3 pounds/1.5kg)
2 cups (500 mL) white vinegar
2 cups (500 mL) water
2 tablespoons (25 mL) pickling salt
4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
4 small cloves garlic

Instructions:
Cut a thin slice from the ends of each cucumber
Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.
Tip Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
Cinnamon White Hot Chocolate

Ingredients:
4 (3") cinnamon sticks
1/8 teaspoon kosher salt
2 1/2 cups whole milk, divided
2 teaspoons cornstarch
2 ounces high-quality white chocolate, chopped or white chocolate chips (about 1/3 cup)
1/2 teaspoon vanilla extract
Unsweetened whipped cream and ground cinnamon (for serving)

Instructions:
Toast cinnamon sticks in a medium dry saucepan over medium heat until fragrant, about 1 minute. Add salt and 2 cups milk and bring to a simmer. Remove from heat and let steep 10 minutes.
Whisk cornstarch and remaining 1/2 cup milk in a small bowl. Add to warm milk mixture and heat over medium. Bring to a simmer and cook, stirring constantly, until warmed through, about 1 minute. Remove from heat and add chocolate and vanilla. Let sit until chocolate is melted, about 30 seconds, then stir to combine. Discard cinnamon sticks.
Divide hot chocolate between mugs. Top with whipped cream and dust with ground cinnamon.
Islak Burger (Wet Burger)

Ingredients:
1 1/2 pounds ground beef chuck (20% fat)
2 tablespoons chopped parsley
2 large garlic cloves, finely chopped, divided
1 1/2 teaspoons paprika, divided
5 tablespoons (or more) unsalted butter, divided
1/4 cup tomato paste
4 hamburger or brioche buns
1 tablespoon vegetable oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 400°F. Mix beef, parsley, half of garlic, and 1 tsp. paprika in a large bowl. Divide into 4 loosely packed patties 4" wide and 3/4" thick. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
Meanwhile, cook 4 Tbsp. butter and remaining garlic in a medium saucepan over medium heat, swirling pan occasionally, until butter turns caramel-brown and smells nutty, about 5 minutes. Add tomato paste and remaining 1/2 tsp. paprika, whisk to combine, and cook until paste begins to caramelize, about 30 seconds. Add 3/4 cup water and whisk until smooth; simmer until mixture thickens slightly, about 5 minutes. Remove from heat.
Heat a large cast-iron skillet over medium-high. Melt 1 Tbsp. butter and cook buns, cut side down, until cut sides are golden-brown, about 2 minutes (you may need to do this in 2 batches, using additional butter if needed). Using a brush, generously brush cut side of buns with tomato sauce. Transfer buns to a 13x9" glass baking pan.
Add oil to skillet and increase heat to high; heat until oil begins to smoke. Season patties on both sides with salt and pepper. Reduce heat to medium and cook burgers until lightly charred on the bottom, 2–3 minutes. Flip and cook to desired doneness, 2–3 minutes for medium-rare.
Transfer burgers to pan with sauce and coat burgers in sauce. Transfer burgers to bun bottoms and top with top bun. Brush top of bun with sauce. Cover pan with foil, transfer to oven, and bake 5 minutes. Carefully remove foil and serve immediately.
Raw burger patties and sauce can be made 3 days ahead; cover separately and chill. Reheat sauce in a medium saucepan over medium, whisking until smooth.
Slow-Cooker Chicken Congee

Ingredients:
2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado
lime wedges
cilantro
sliced jalapeño
sliced scallions
chopped roasted
salted peanuts
chili oil
fish sauce
hot sauce
soy sauce
and/or crispy fried shallots (for serving; choose as many as you like)

Instructions:
Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
Pressure-Cooker Espresso and Toasted Almond Flan

Ingredients:
4 large eggs, at room temperature
1 (14-oz [425-ml]) can sweetened condensed milk
14 oz (425 ml) whole milk
3/4 cup (175 ml) plus 1 tbsp (180 ml) unsweetened brewed espresso
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) almond extract
1/2 tsp espresso salt
1/2 cup (100 g) cane sugar
1/2 cup (73 g) toasted almonds, sliced, for garnish
Ground espresso
for garnish

Instructions:
In a medium mixing bowl, stir the eggs, using a wire whisk. Whisk in the sweetened condensed milk, followed by the whole milk, 3/4 cup (175 ml) of the brewed espresso, the extracts and the espresso salt. Whisk until all of the ingredients are well-blended, without creating bubbles, about 1 minute. Set aside.
To a round 1-quart (946-ml) aluminum flan mold or pan, add the sugar and the remaining tablespoon (15 ml) of brewed espresso and place on the burner. Turn the heat to high and begin caramelizing the sugar, stirring constantly. Reduce the heat to medium-high as soon as it starts to melt, using a wooden spoon or medium silicone spatula, 2 to 5 minutes, until the sugar is completely melted and a beautiful golden Cognac color.
Turn off and remove the mold immediately from the heat. Working fast, coat the entire mold with the melted sugar, rotating it in a controlled circular motion. If you are not experienced in handling extremely hot caramel, leave the mold on your counter and quickly coat with a pastry brush or a small silicone spatula. It is about 330°F (165°C) at this point. Set aside and let sit until the caramel sets, about 1 minute. Pour the custard mixture into the flan mold or pan, using a medium-mesh hand strainer to collect the egg embryo. This last step here is not entirely necessary.
Add enough water to the cooker to cover the mold halfway. Close the mold or cover your pan with aluminum foil and gently place in the middle of the cooker. Close the lid.
Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 16 minutes. Cook over high heat until the pressure point is reached, about 11 minutes, then turn off the heat but do not remove the cooker from the stove. The residual heat will finish cooking it. Allow the pressure to release on its own for the remaining 5 to 6 minutes.
Electric Pressure Cooker: Set to high pressure (10–12 PSI) and 16 minutes. When done, cancel cooking. Allow the pressure to release on its own (natural-release).
When all of the pressure is out, open the cooker and gently remove the mold, using silicone gloves. Do not unmold. Chill the flan for at least 5 hours, giving it enough time to set.
Remove the flan from the fridge 30 minutes prior to serving. To unmold, open the flan mold and loosen the sides, using a butter knife. Place a large plate on top of the mold and gently but quickly flip upside down. Allow all of the liquid caramel to drizzle all over the flan. Garnish with almonds and ground espresso.
Matcha White Hot Chocolate

Ingredients:
3 ounces white chocolate chips (about 1/2 cup) or white chocolate, chopped
1 (13-ounce) can unsweetened coconut milk
2 1/2 teaspoons matcha (green tea powder), plus more for serving
Marshmallows (for serving)

Instructions:
Heat chocolate and coconut milk in a small saucepan over medium, stirring, until smooth and chocolate is melted. Bring to a simmer.
Meanwhile, pour 1 cup hot water into a medium bowl or large measuring cup. Sift 2 1/2 tsp. matcha through a fine-mesh sieve into hot water, then whisk mixture until frothy. Whisk chocolate mixture into matcha. Divide between 2 mugs. Top with marshmallows and sprinkle with more matcha.
Hot chocolate can be made can be made 3 days ahead; cover and chill.
Matcha-Mango Smoothie

Ingredients:
1 (1/2-inch) piece ginger, peeled, finely grated
1 3/4 cups frozen cubed mango
1 cup plain whole-milk yogurt
2 teaspoons matcha (green tea powder)
1 teaspoon vanilla extract
1/2 teaspoon agave syrup (optional)

Instructions:
Purée ginger, mango, yogurt, matcha, vanilla, agave syrup, if using, and 1/2 cup cold water in a blender until smooth, then divide between glasses.
Matcha-Mint Sparkler

Ingredients:
2 limes, divided
2 tablespoons sugar
3 tablespoons mint leaves, divided
2 teaspoons matcha (green tea powder)

Instructions:
Slice 1 lime in half, then slice 2 wedges from 1 half and reserve for garnish. Juice remaining 1 1/2 limes to yield 2 Tbsp. juice. Combine lime juice, sugar, and 2 Tbsp. mint leaves in a measuring cup or cocktail shaker. Muddle mint with the back of a spoon. Let sit 5 minutes.
Meanwhile, pour 1/2 cup water into a small bowl. Sift matcha through a fine-mesh sieve into water and whisk until smooth. Whisk matcha into mint mixture, then divide between 2 glasses filled with ice. Top with sparkling water. Garnish with lime wedges and remaining 1 Tbsp. mint.
Lentil and Egg Stew

Ingredients:
1 large onion, chopped
1 fennel bulb, chopped
3 medium carrots, peeled, chopped
6 garlic cloves, 5 finely chopped, 1 whole
1/4 cup olive oil, plus more for frying
Kosher salt
1 tablespoon tomato paste
2 cups French or black beluga lentils
1 (3x2-inch) piece Parmesan rind
1 bunch large spinach, tough stems trimmed
4 large eggs
4 large slices country-style bread
Red wine vinegar and grated Pecorino (for serving)

Instructions:
Pulse onion, fennel, carrots, and chopped garlic in a food processor until soffritto is finely chopped. Heat 1/4 cup oil in a large pot over medium. Add soffritto, season with salt, and cook, stirring occasionally, until soft, 10–12 minutes. Stir in tomato paste and cook, stirring occasionally and adding a splash of water if mixture is browning too quickly, until golden brown and very soft (it will look almost like a purée), 10–12 minutes. Add lentils and 6 cups water. Lay Parmesan rind on top (it may stick if it falls to the bottom). Bring mixture to a boil, reduce heat, and simmer until lentils are tender, 35–45 minutes, depending on type. Taste and season with more salt.
Meanwhile, place spinach in a glass bowl and add a splash of water and a pinch of salt. Microwave on high until bright green and slightly wilted, about 1 minute. Squeeze firmly to expel excess water, then cut in half. (If you don’t have a microwave, add the spinach directly to the pot and let it wilt slightly before making divots for eggs.) Thin stew with water by 1/4-cupfuls if needed to loosen. Scatter wilted spinach across the top.
Using the back of a spoon, create 4 divots in surface of stew and drop an egg into each. Cover pot and simmer stew very gently just until eggs are set, 8–12 minutes.
While the eggs are cooking, heat a small saucepan over medium-high; pour in oil to come 1/4" up sides. Working one at a time, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with garlic clove.
Carefully divide stew and eggs among bowls, add a splash of vinegar to each, and top with Pecorino. Serve with fried bread.
Stew (without eggs and spinach) can be made 3 days ahead. Let cool; cover and chill.
Honeynut Squash With Radicchio and Miso

Ingredients:
3/4 cup whole grain or semipearled farro
Kosher salt
3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges
5 tablespoons olive oil, divided
1/3 cup pine nuts
1 garlic clove, chopped
1 tablespoon white miso
2 tablespoons apple cider vinegar
1 tablespoon thinly sliced chives, plus more for serving
2 small heads of Treviso radicchio, outer leaves removed and halved, cores quartered
1 Granny Smith or other tart apple
very thinly sliced

Instructions:
Preheat oven to 425°F. Cook farro in a large saucepan of boiling salted water until tender, 25–35 minutes. Drain; spread out on a rimmed baking sheet.
Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20–30 minutes.
Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.
Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt.
Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.
Arrange farro on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives.
"Cromlet" with Wilted Greens and Fennel and Olive Salad

Ingredients:
1/2 cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey
Kosher salt, freshly ground pepper
1/2 small fennel bulb, very thinly sliced
1/3 cup torn pitted Castelvetrano olives
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon honey
Kosher salt, freshly ground pepper
1/4 cup cashew, almond, or hazelnut milk or water
1/4 cup chickpea flour
2 large eggs
Seasoning mix of choice, optional (see note)
Kosher salt, freshly ground pepper
3 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
1/2 teaspoon grated peeled ginger
1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn
1 lemon wedge
4 ounces maitake or oyster mushrooms, torn into large pieces
1–2 teaspoons tamari soy sauce
Sesame seeds (for serving)

Instructions:
Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.
Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.
Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.
Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.
Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.
Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.
Chicken with Crispy Rice

Ingredients:
2 skin-on, bone-in chicken breasts
2 chicken legs (thigh and drumstick)
2 bunches scallions
1 (2-inch) piece fresh ginger
2 medium shallots
1 teaspoon black peppercorns
1 bunch Thai basil or regular basil
2 cups sushi rice
1–2 tablespoons vegetable oil (optional)
Sliced avocado
lime wedges
hot sauce
soy sauce
toasted sesame oil
and/or black vinegar (for serving)

Instructions:
Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside. Cut remaining ginger into quarters (do not peel) and halve shallots; toss ginger, shallots, and peppercorns into pot. Set aside a handful of basil and submerge the rest in pot; bring to a boil. As liquid heats, skim off any foam, but try not to remove too much fat (you’ll use it later). As soon as liquid is boiling, reduce heat and gently simmer until chicken is cooked through, about 15 minutes for legs and 20 minutes for breasts (an instant-read thermometer inserted into the center of a piece should register 155°F; temperature will continue to rise off heat). Transfer to a plate; let cool.
Meanwhile, strain stock into a large bowl (you’ll have about 10 cups). Use a large spoon or ladle to skim off any fat from surface into a small bowl; set aside. Measure out 2 1/2 cups stock. Reserve remaining stock for another use.
Rinse rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups stock and bring to a boil over medium-high, about 4 minutes. Reduce heat, cover skillet, and simmer until rice is tender and liquid is mostly absorbed, 8–10 minutes.
Drizzle reserved chicken fat around edge of pan (do not stir). Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10–12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.
While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger.
Pull chicken meat off bones and shred; discard skin and bones. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, and reserved basil to each. Serve with lime wedges, hot sauce, soy sauce, sesame oil, and vinegar as desired.
Spaghetti Aglio e Olio with Lots of Kale

Ingredients:
Kosher salt
3 large or 4 smaller bunches kale, any type (about 1 1/2 pounds)
5 garlic cloves
1/4 cup olive oil, plus more for drizzling
Freshly ground black pepper
12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
Parmesan and crushed red pepper flakes (for serving)
Flaky sea salt

Instructions:
Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat 1/4 cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.
Pork Shoulder With Pineapple and Sesame Broccoli

Ingredients:
1 (1 1/2–2-pound) skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops
Kosher salt
1 (1-inch) piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 tablespoon plus 2 teaspoons balsamic vinegar
1 tablespoon plus 2 teaspoons soy sauce
1 1/2 pounds broccoli
3 small shallots, thickly sliced
2 tablespoons olive oil
2 tablespoons sesame seeds
1 tablespoon vegetable oil
1/2 small pineapple, peeled, cut into 1/2-inch pieces
1 tablespoon unsalted butter

Instructions:
Place a roasting pan in oven; preheat to 450°F. Cut shoulder into four 1"-thick steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. vinegar, and 1 Tbsp. soy sauce in a small bowl. Set both aside.
Remove stalk from broccoli. Peel, trim, and slice into 1/4"-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.
Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part registers 135°F–140°F for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.
Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 Tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 tsp. vinegar and soy sauce. Season with salt.
Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8–10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.