iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Ranch Bison Burger

Ingredients:
4 ounces reduced or lowfat sharp cheddar, divided
1 pound lean ground bison
1 small jalapeño chile, finely diced
1 teaspoon grated lime zest, plus more for garnish
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
4 sourdough rolls, split
Sliced red onion (optional)
Lettuce (optional)
Pickled jalapeño (optional)
Light ranch dressing (optional)

Instructions:
Cut 2 ounces cheddar into 1/4-inch dice; grate remaining 2 ounces cheddar. In a bowl, combine diced cheddar, bison, jalapeño, zest, chili powder, salt and pepper. Form bison mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray; heat over medium-high heat. Cook patties 5 minutes; flip and top each with 1/4 of grated cheddar; grill until internal temperature reaches 160°F, about 5 minutes. Place a patty on bottom of each roll. Garnish with zest and onion, lettuce, pickled jalapeño and ranch dressing, if desired. Top with other half of roll.
*Can't find bison at your supermarket? Try Tony Little Body by Bison, available at HSN.com.
Sicilian Turkey Burger

Ingredients:
1 pound lean ground turkey
3 tablespoons tomato paste
3 tablespoons currants
2 tablespoons capers
1/2 teaspoon dried basil
1/2 teaspoon crushed fennel seeds
1/2 teaspoon salt
Vegetable oil cooking spray
1/2 cup grated Parmesan
4 ciabatta rolls, split
4 teaspoons balsamic vinegar
Sliced tomato (optional)

Instructions:
In a bowl, mix turkey, tomato paste, currants, capers, basil, fennel seeds and salt. Form turkey mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat until underside is well browned, about 7 minutes; flip and cook 5 minutes more. Top each patty with 2 tablespoons Parmesan; close lid or cover pan. Cook until internal temperature reaches 165°F, about 2 minutes. Brush bottom of each roll with 1 teaspoon vinegar; top with 1 burger, tomato, if desired, and other half of roll.
Vietnamese Tuna Burger

Ingredients:
1/2 tablespoon seasoned rice vinegar, 1 tablespoon plus 1 teaspoon sesame oil, divided, 1/2 tablespoon plus 1/4 teaspoon brown sugar, divided, 1 cup shredded red cabbage, 1/2 cup shredded carrots, 1/2 cup broccoli slaw, 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, 1 tablespoon plus 1 teaspoon fish sauce, 1 tablespoon plus 1 teaspoon light soy sauce, 1 1/4 pound tuna steak, finely chopped, 1/2 cup sliced scallions, 1/2 cup panko breadcrumbs, 4 hamburger buns, split

Instructions:
In a bowl, combine vinegar, 1 teaspoon oil and 1/4 teaspoon sugar. Add cabbage, carrots and broccoli slaw; toss and set aside. In a second bowl, combine cilantro, mint, fish sauce, soy sauce and remaining 1/2 tablespoon sugar. Add tuna and scallions; mix until combined. Form tuna mixture into four 3/4-inch-thick patties. Place panko on a plate; coat each patty with crumbs. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook burgers, flipping once, until well browned, about 4 minutes per side. Place 1 burger on bottom of each bun; top with 1/4 of slaw and other bun half.
Black Bean-Corn Burger

Ingredients:
1 can (15 ounce) low-sodium black beans, rinsed and drained
3/4 cup corn, thawed if frozen
1/2 red bell pepper, cut into 1/4-inch dice
1/4 cup whole-wheat breadcrumbs
1/4 cup chopped fresh cilantro
3 large egg whites, lightly beaten
1 tablespoon chopped chipotle chile in adobo
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 tablespoon plus 1 teaspoon olive oil, divided
8 cups baby spinach
Pinch of nutmeg
1/2 avocado, mashed
1/3 cup reduced-fat sour cream
1 teaspoon fresh lime juice
4 whole-wheat hamburger buns
split

Instructions:
In a bowl, combine beans, corn, bell pepper, breadcrumbs, cilantro, egg whites, chipotle, oregano and cumin. Form bean mixture into four 3/4-inch-thick patties. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook patties, turning once, until browned, 5 minutes per side; remove from pan. In same skillet, sauté spinach in remaining 1 teaspoon oil over medium-high heat until wilted, 3 minutes; season with nutmeg and salt and freshly ground black pepper. In another bowl, mix avocado with sour cream and juice. Place 1/4 of cooked spinach on bottom of each bun, then 1 burger and 1/4 avocado mixture. Top with other bun half.
Veggie Sushi Rolls

Ingredients:
cooked sushi rice 1 1/4 cups (6 oz/185 g)
unseasoned rice vinegar 1 teaspoon
toasted nori seaweed 1 sheet, about 7 by 8 inches (18 by 20 cm)
toasted sesame seeds 1 tablespoon, plus more for sprinkling
English cucumber 1/4, peeled and cut into thin matchsticks
carrot 1/2, peeled and cut into thin matchsticks
ripe avocado 1/4, thinly sliced
soy sauce and pickled ginger slices for serving (optional)

Instructions:
Place the rice in a microwave-safe bowl. Add a few drops of water and microwave on high until the rice is warm and softened, about 30 seconds. Set the rice aside to cool.
In a small bowl, combine the vinegar with 2 tablespoons water. Place a bamboo sushi mat on a work surface with the bamboo strips facing you horizontally. Place the nori sheet horizontally, shiny side down, on the mat, aligned with the edge nearest you. Dip your hands into the vinegar-water mixture and spread the cooled rice in an even layer over the nori sheet, leaving the top one-fourth of the nori uncovered. Sprinkle the sesame seeds over the rice, then arrange the cucumber and carrot sticks and the avocado slices in a horizontal strip across the bottom portion of the rice.
Starting at the edge closest to you, lift the mat, nori, and rice over the filling to seal it inside, then roll up the sushi into a tight cylinder. Use your finger to lightly moisten the outer edge of the nori with the vinegar-water mixture to seal the roll. Dipping a sharp knife in water before each cut, cut the roll in half crosswise, and then cut each half crosswise into 4 equal pieces.
Pack the sushi snugly into an airtight container and sprinkle with sesame seeds. Refrigerate until ready to go. Include little containers of soy sauce and/or pickled ginger, if you like. And don't forget the chopsticks!
Lamb Pizza

Ingredients:
Pizza Dough
2 tbsp olive oil
1 1/2 lb (750 g) ground lamb from the leg
2 cups (8 oz/250 g) chopped yellow onion
2 cloves garlic, chopped
2 tsp chopped fresh thyme leaves
1 tsp dried oregano
3 cups (18 oz/560 g) canned plum tomatoes, preferably San Marzano, with their juices
1/2 cup (4 fl oz/125 ml) beef or lamb stock
1 tsp kosher salt
1 tsp freshly ground pepper
Cornmeal and all-purpose flour for dusting

Instructions:
1. Make the dough and let rise the first time as directed.
2. To make the topping, in a large, heavy frying pan, heat 1 tbsp of the oil over medium-high heat. Add the lamb and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a bowl, then discard the fat in the pan.
3. Return the pan to medium heat and add the remaining 1 tbsp oil. Add the onion and garlic and sauté until tender and lightly golden, about 8 minutes. Return the lamb to the pan, add the thyme and oregano, and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes and stock and crush the tomatoes with a fork to release the flavor. Reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated and the mixture is thick, about 45 minutes. Season with the salt and pepper. Remove from the heat and let cool completely.
4. Meanwhile, divide the dough into 4 equal pieces, shape each piece into a disk, and let rise for a second time as directed. Preheat the oven to 400°F (200°C). Dust 2 large rimmed baking sheets with cornmeal.
5. On a lightly floured work surface, roll out 1 dough disk into a round about 6 inches (15 cm) in diameter and 1/2 inch (12 mm) thick. Pinch around the edge to create a 1/2-inch (12-mm) rim, and place the round on one-half of a cornmeal-dusted baking sheet. Arrange one-fourth of the lamb mixture evenly over the crust, leaving the rim uncovered. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet.
6. Bake until the dough is set and golden brown, 10-12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into slices and serve.
Crustless Mini Quiches

Ingredients:
Nonstick cooking spray
1/2 head broccoli, thick stems removed and separated into florets
6 large eggs
6 large egg yolks
2/3 cup (5 fl oz/160 ml) whole milk
2/3 cup (5 fl oz/160 ml) heavy cream
1 tsp kosher salt
1/2 tsp ground black pepper
3/4 cup (3 oz/90 g) shredded sharp Cheddar cheese

Instructions:
1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.
Fiesta Veggie Wrap

Ingredients:
Cream cheese or goat cheese 2 tablespoons, softened
Pesto, homemade or purchased 2 teaspoons
Flour tortilla 1, preferably green or red
Ripe avocado 1/2, sliced
Carrot 1/4 cup (1 oz/30 g) shredded
English cucumber 4 slices, cut on the diagonal
Salt and ground pepper

Instructions:
In a small bowl, mix together the cream cheese and pesto. Spread the cream cheese mixture evenly over the tortilla. Top with the avocado slices, arranging them in a horizontal line across the center or mashing them onto the surface. Arrange the carrot and cucumber on top of the avocado. Sprinkle with salt and pepper. Press down gently.
Fold about 2 inches (5 cm) of the right side of the tortilla over the filling. Press gently. Beginning with the rounded side closest to you, roll up the tortilla into a tight cylinder, with the filling peeking out the top. Alternatively, roll up the tortilla like you would a burrito, with the filling enclosed in the wrap.
Wrap in foil or a strip of pretty paper and place in an airtight container or sandwich bag and seal tightly. Refrigerate until ready to go.
Chicken & Rice Soup

Ingredients:
low-sodium chicken broth 4 cups (32 fl oz/1 l)
long-grain white rice 1/3 cup (21/2 oz/75 g)
skinless, boneless chicken breast halves 2
carrot 1, peeled and diced
celery 1 stalk, diced
frozen peas 1 cup (5 oz/155 g)
garlic 1 clove, sliced
thyme, dill, or parsley 1/2 teaspoon dried or 1 teaspoon minced fresh
salt and ground pepper
fresh lemon juice (optional)

Instructions:
Combine the broth, rice, and 2 cups (16 fl oz/500 ml) water in a saucepan. Place over medium heat and bring to a boil. Add the chicken to the saucepan and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.
Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook until the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper to taste and a squeeze or two of lemon juice, if using.
Shred the chicken or cut it into bite-sized pieces and add it back to the simmering soup. Cook until heated through, about 5 minutes.
Ladle servings of the soup into insulated containers as needed and close tightly to keep warm. Don't forget to pack a spoon! (Let any remaining soup cool, then cover tightly and refrigerate for up to 4 days or freeze in individual portions for up to 4 months.)
SSC Brownies

Ingredients:
Nonstick cooking spray or unsalted butter for greasing
1 cup (8 oz/250 g) cold unsalted butter, cut into small cubes
2 cups (12 oz/375 g) semisweet chocolate chips, plus 1 cup (6 oz/185 g)
4 oz (125 g) bittersweet chocolate, chopped
3 large eggs
1 cup (8 oz/250 g) sugar
1 tbsp pure vanilla extract
3/4 cup (4 oz/125 g) all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
3/4 cup (1 1/2 oz/45 g) crisped rice cereal (optional)

Instructions:
1. Preheat the oven to 375°F (190°C). Lightly spray or grease a 9-by-12-inch (23-by-30-cm) baking pan with cooking spray or butter.
2. Combine the butter, the 2 cups chocolate chips, and the bittersweet chocolate in a metal bowl or the top pan of a double boiler and place over (not touching) simmering water. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove from the heat and let cool until still warm but not too hot to touch, about 5 minutes.
3. In a large bowl, combine the eggs, sugar, and vanilla and stir until well blended. Pour the egg mixture slowly into the warm chocolate mixture, stirring until thoroughly combined. Let cool to room temperature, about 15 minutes.
4. In a medium bowl, stir together the flour, baking powder, salt, the remaining 1 cup chocolate chips, and the crisped rice cereal, if using. Add to the cooled chocolate mixture and stir just until combined. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
5. Bake just until a toothpick inserted into the center comes out clean, about 35-40 minutes. Be careful not to overbake. Transfer to a wire rack and let cool completely in the pan, then refrigerate until well chilled, about 4 hours. Cut into bars and serve. Store leftover bars in an airtight container at room temperature for up to 3 days.
Candied Rose Petal and Chocolate Cookies

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1/2 cup light brown sugar
1 large egg
1 egg yolk
2 tablespoons heavy cream
1/2 cup rose spread
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups finely chopped semisweet chocolate

Instructions:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.
2. In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.
3. Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Transfer the cookies to a rack to cool.
Bengali-Style Fish in Yogurt Curry

Ingredients:
1/2 teaspoon ground turmeric, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon caraway seeds, 1 pound tilapia fillets, cut into 1- to 2-inch pieces, 1 cup plain, lowfat yogurt, 1 tablespoon all-purpose flour, 5 tablespoons vegetable oil, 1 tablespoon black mustard seeds, 1 medium red onion, finely chopped, 1 tablespoon finely chopped garlic, 1 tablespoon curry powder, 1 1/4 cups heavy cream, Salt, 2 tablespoons finely chopped fresh cilantro, for garnish

Instructions:
1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
4. Season with salt and serve hot, garnished with fresh cilantro.
Carom Seeds Poori

Ingredients:
1 cup whole-wheat flour, 1/2 cup all-purpose flour, plus more for dusting, 1/4 teaspoon carom seeds, coarsely ground, 1/4 teaspoon salt, 3 tablespoons vegetable oil, plus more for bowl and deep-frying, 1/3 to 1/2 cup water

Instructions:
1. In a food processor or by hand, mix together all the dry ingredients and then add in the vegetable oil, followed by 1/3 cup water, mixing until a smooth, satiny, firm dough is formed. Add more water if needed. Firmer dough helps to make the poori puff up better and also to absorb less oil when frying.
2. Turn the dough onto a floured work surface and knead for 5 minutes. Place in an oiled bowl. Cover with plastic wrap and let rest for 30 minutes.
3. Divide the dough into 8 equal portions and roll into balls. Apply oil on opposite sides of the dough balls and flatten each with a rolling pin into a round disk 3 to 4 inches in diameter.
4. Line a sheet pan with paper towels. Fill a medium saucepan or heavy-bottom pan a third full with canola oil, about 4 inches, and set it over medium-high heat; heat to 350°F. Test the oil by dropping in a small piece of dough. The oil is ready if the dough sizzles upon contact and begins to brown within a minute. Deep-fry the bread, one at the time, until golden brown, 3 to 4 minutes, turning once to ensure it puffs up. Pressing the dough down gently beneath the surface of the oil with a slotted spoon while the poori is frying helps to make it puff up. Place _poori_s on lined sheet pan to drain and serve immediately.
Ginger and Curry Leaf Rasam

Ingredients:
1/2 cup dried red lentils, picked over, washed, and drained
6 1/4 cups water
1 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
10 fresh curry leaves
2 teaspoons black mustard seeds
Pinch of asafetida
One 3-inch-long piece fresh ginger, peeled and finely chopped
1 medium tomato, finely chopped
1 (12-ounce) can unsweetened coconut milk
1 tablespoon tamarind paste
1 teaspoon freshly ground black pepper

Instructions:
1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
3. Season with salt and serve hot, garnished with the fried curry leaves.
Peanut Butter Ice Cream

Ingredients:
1 cup peanut butter, 1/2 cup sugar, Pinch of kosher or fine sea salt, 1 1/2 teaspoons pure vanilla extract, 2 cups half-and-half, 1 cup heavy whipping cream

Instructions:
Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand—if you try to use your mixer you will end up with it splattering all over the kitchen.
Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.
Peanut Butter and Jelly Ice Cream Sandwiches

Ingredients:
1 recipe Peanut Butter Ice cream, 1 recipe Peanut Butter Cookies, 3/4 cup jelly or jam, at room temperature

Instructions:
Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350 degrees. Let cool completely.
To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.
Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam. These can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.