iamchum/robs.kitchen_recipe_dataset huggingface dataset:
3-Ingredient Blueberry Champagne Granita

Ingredients:
1 cup sugar
1 (10-ounce) bag frozen blueberries
1 (750-ml) bottle sparkling wine

Instructions:
Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.
Purée syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.
Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3–4 hours more. Cover with plastic wrap and keep frozen until ready to serve.
Granita can be made 5 days ahead; keep frozen.
Layered Tex-Mex Lasagna

Ingredients:
2 (8-ounce) cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
12 corn tortillas
4 cups of cooked mashed pinto beans
1 cup chopped green onions
1 1/2 cups frozen corn kernels, thawed
1 (2.25-ounce) can sliced ripe olives, drained
1–2 tablespoons chopped green chilies (optional)
Salsa (optional)
Tofu sour cream (optional; recipe available at www.drmcdougall.com)

Instructions:
For the sauce, place all the ingredients in a saucepan. Whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder, if desired. Set aside.
Place the beans in a large bowl. Add the onions, corn, olives, and green chilies (if using). Mix gently until well combined. Set aside.
Preheat the oven to 350°F.
Place 1 1/2 cups of the sauce in the bottom of a nonstick 9x13-inch baking dish. Place 4 corn tortillas over the bottom of the baking dish; they can overlap or be cut to fit. Spread half of the bean mixture over the tortillas. Place another 4 tortillas over the bean mixture and then spread the remaining bean mixture on top of those tortillas. Cover with 4 more tortillas and then pour the remaining sauce over the tortillas. Cover with parchment paper and then with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from the oven and let rest for about 15 minutes before cutting. Serve with salsa and tofu sour cream, if desired.
Marinated Manchego With Orange Preserve

Ingredients:
1 head of garlic
1 1/2 cups olive oil, plus more for drizzling
Kosher salt
1 Seville or navel orange
1/4 cup sugar
1 pound young Manchego cheese, cut into 3/4-inch pieces
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
Toasted baguette or other crusty bread (for serving)

Instructions:
Heat oven to 350°F. Cut 1/4" off top of garlic bulb and place on a sheet of foil. Drizzle with oil; season with salt. Wrap tightly in foil and bake until skin is golden brown and cloves are tender, 35–40 minutes. Let cool. Squeeze cloves into a large bowl.
Meanwhile, cut 1/4" off top and bottom of orange and cut lengthwise into quarters. Remove flesh from each quarter, not including white pith, from peel in 1 piece (save peels). Squeeze juice from flesh into a small bowl; set aside. Cut peel into 1/4" pieces and place in a small saucepan; pour in cold water to cover by 1". Bring to a boil then drain; repeat process twice more to remove bitterness. Return orange peels to saucepan and add sugar, reserved orange juice, and 1/2 cup water. Bring to a boil; reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20–30 minutes. Let orange preserve cool.
Add orange preserve, Manchego, rosemary, thyme, and remaining 1 1/2 cups oil to bowl with garlic and gently toss to combine. Cover and chill at least 12 hours.
Bring marinated Manchego to room temperature before serving with bread.
Manchego can be marinated 5 days ahead. Cover and chill.
Huckleberry Muffins

Ingredients:
1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/3 cup milk
Huckleberries (at least two big fistfuls)
Cinnamon
Butter
Brown sugar

Instructions:
Combine the flour, sugar, baking powder, and salt. Add the egg, oil, and milk. Drop in the huckleberries, mix, and pour the batter into the cups of a greased muffin tin. Top with a crumble of cinnamon, butter, and brown sugar (to taste), and bake at 400ºF for about 20 minutes.
Vegan Pasta Alfredo With Two Stroganoff Variations

Ingredients:
10–12 ounces pasta of your choice
1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
2–3 cloves garlic, minced
1 (12.3-ounce) package firm silken tofu
1/2 cup unsweetened rice milk or other unsweetened nondairy milk
Freshly ground pepper to taste
1 teaspoon salt, or to taste
Minced fresh parsley
steamed broccoli florets
wilted spinach
sliced sun-dried tomatoes

Instructions:
Cook the pasta according to package directions until al dente, then drain.
Meanwhile, heat the oil, broth, or water in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from heat.
Combine the sautéed garlic and any oil or broth that remains in the skillet with the tofu and rice milk in a food processor. Process until completely smooth and creamy.
Combine the pasta and tofu mixture in a large serving bowl and toss together. Season with pepper and taste to see if you’d like to add salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again.
If desired, spoon the parsley, steamed broccoli, spinach, and sun-dried tomatoes over the pasta or on the side; serve at once.
Clean, stem, and slice 1 to 1 1/2 pounds mushrooms. I like to combine a couple of medium-size portobello caps, thinly sliced, with some baby bellas (also known as cremini). A small amount of shiitake mushrooms added to the mix is nice, too. Start by sautéing a finely chopped medium onion in a tablespoon of olive oil or vegetable broth in a medium skillet (or in enough water or broth to keep the skillet moist) until golden. Add the mushrooms and cover. Cook until they’ve wilted down to your liking, about 5 to 8 minutes. If there’s plenty of liquid in the pan from the mushrooms, rather than drain it, thicken it with a couple of teaspoons of cornstarch dissolved in water or vegetable broth. To serve, ladle some of the mushroom mixture on top of individual servings of the pasta. Top with plenty of minced parsley and, for added plant power, some steamed fresh or frozen green peas.
Give this dish some plant-based “beefiness” courtesy of seitan. Follow the recipe above, adding 8 to 16 ounces chopped seitan once the onion is translucent. Drizzle in a tablespoon or two of soy sauce. Cook over medium-high heat until the seitan is lightly browned, stirring often. Then proceed with the mushrooms, following the instructions for regular mushroom stroganoff above.
Sweet Potato Julius

Ingredients:
1 cup almond milk
1 medium sweet potato, baked whole
1 medium orange, peeled
1 Medjool date, or more to taste, pitted
1 teaspoon pure vanilla extract
Dash of sea salt
Dash of ground cinnamon
Honey (optional)

Instructions:
In a high-speed blender, combine the almond milk, sweet potato, orange, date, vanilla, salt, and cinnamon and blend until smooth. Adjust the sweetness to your desired taste by adding honey or more Medjool dates. Blend in about 1/2 cup ice to chill before serving.
Zucchini Pizza Crust With Lemony Pea Pesto

Ingredients:
1 (10-ounce) bag frozen peas
2 tablespoons pine nuts, toasted
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper
3 cups finely grated zucchini
1–2 teaspoons sea salt
1/2 cup almond flour
2 tablespoons brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper
Olive oil, for drizzling
Garnishes: arugula
grated fresh lemon zest
fresh lemon juice
and freshly ground black pepper

Instructions:
Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft. In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste. Store in an airtight glass container in the refrigerator for up to 1 week.
Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed. Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.
Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.
Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack. Preheat the oven to 500ºF. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.
Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.
Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.
Plantain Flatbread With Poached Egg and Honey Drizzle

Ingredients:
1 medium green/slightly yellow plantain, peeled and cut up, 3 or 4 eggs, Sea salt, Freshly ground black pepper, Honey, Garnish: Thinly sliced chives

Instructions:
Preheat the oven to 375ºF. Grease a 9x9-inch baking pan with coconut oil.
In a high-speed blender, combine the plantain, 2 of the eggs, and a pinch of salt and blend until smooth.
Pour this mixture into the baking pan and bake for 25 to 30 minutes, until set and a toothpick inserted into the center comes out clean (or lift up the sides to check for doneness).
Poach 1 or 2 eggs (depending on how many you are serving). Serve the plantain flatbread topped with the poached egg(s).
Sprinkle with salt and pepper to taste, and a drizzle of honey. Garnish as desired.
Spiced Coconut Chicken and Rice

Ingredients:
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch slices
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
1/2 cup water
1 1/3 cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
1 lime
halved (one half cut into wedges
for serving)

Instructions:
Select Sauté on high heat on the Instant Pot and add the oil.
Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
Select Manual and cook for 13 minutes on high pressure.
When cooking is complete, use a quick release. Transfer the chicken to a platter.
Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
Meanwhile, remove the skin and bones from the chicken and discard.
When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.
3-Ingredient Thanksgiving Stuffing

Ingredients:
1 tablespoon olive oil, plus more for pan
1 1/2 pounds sweet Italian sausage, casing removed
3 large celery stalks, sliced crosswise into 1/4" pieces (about 2 cups); plus whole leaves for serving (optional)
2 (1-pound) loaves cranberry-nut bread, cut into 1" cubes
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more. Top with celery leaves, if desired.
Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.
3-Ingredient Pesto Fried Chicken

Ingredients:
Vegetable oil (for frying; about 2 cups)
1 cup plain fine breadcrumbs
1 pound boneless, skinless chicken thighs (about 4 large)
Kosher salt, freshly ground pepper
1/4 cup basil pesto, plus more for serving
A deep-fry thermometer

Instructions:
Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
Serve chicken with pesto alongside for dipping.
3-Ingredient Gingersnap Icebox Cake

Ingredients:
2 cups heavy cream
42 gingersnap cookies (about 10 ounces), divided
3/4 cup orange marmalade
divided

Instructions:
Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you’ll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.
3-Ingredient Creamy Pumpkin Pasta

Ingredients:
1 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells)
1 teaspoon kosher salt, divided, plus more
1 1/4 cups heavy cream
3/4 cup pure pumpkin purée
3/4 teaspoon freshly ground black pepper
divided
plus more

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.
3-Ingredient Cinnamon-Sugar Twists

Ingredients:
1 cup sugar, 1 teaspoon ground cinnamon, Pinch of kosher salt, 14–17 ounces frozen puff pastry, thawed

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18–20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).
3-Ingredient Peppermint Rocky Road Candies

Ingredients:
12 ounces dark chocolate chips or chopped dark chocolate (preferably 63% cacao)
1 cup mini marshmallows
3/4 cup crushed peppermint candies or candy canes (about 4 1/2 ounces)
divided

Instructions:
Line 2 rimmed baking sheets with parchment or wax paper. Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
Fold marshmallows and 1/2 cup candies into chocolate until evenly combined. Drop heaping tablespoonfuls of chocolate mixture onto prepared baking sheets; sprinkle with remaining 1/4 cup candies. Chill until set, about 30 minutes. Serve at room temperature.
Candies can be made 5 days ahead; transfer to an airtight container and chill.
Rustic Bread

Ingredients:
500 grams bread flour (about 4 cups)
13 grams kosher salt (about 2 1/2 teaspoons)
5 grams fresh cake yeast (about 1 packed teaspoon), crumbled
All-purpose flour (for dusting)

Instructions:
Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12–18 hours.
Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6–12 hours.
One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190–200°F, 30–40 minutes. Let cool before slicing, about 2 hours.
Vanilla Chai Cupcakes

Ingredients:
1 cup almond milk, 1 teaspoon vinegar, 1/2 cup Earth Balance, at room temperature, 1 1/2 cups sugar, 1/2 cup vanilla soy yogurt, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg

Instructions:
Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners and set aside. In a small bowl or measuring cup, combine the almond milk and vinegar and let sit for 5 minutes. In a large bowl, combine the Earth Balance and sugar and beat with an electric mixer until creamy, about 2 minutes. Add in the yogurt and vanilla extract and mix on low until combined. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.
Pour the batter into the cupcake liners until each liner is about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool on a wire rack.
The BA Muffuletta

Ingredients:
5 oil-packed Calabrian chiles or 1 fresh Fresno chile, chopped, 1 shallot, finely chopped, 2 garlic cloves, finely chopped, 1 cup Castelvetrano or green Cerignola olives, pitted, chopped, 3/4 cup Picholine or Spanish olives, pitted, chopped, 1/2 cup chopped drained piquillo peppers or roasted red peppers from a jar, 1/3 cup olive oil, 3 tablespoons chopped drained capers, 3 tablespoons red wine vinegar, 1 tablespoon chopped oregano, Kosher salt, freshly ground pepper, 1 large ciabatta loaf or other soft Italian bread, 1/4 pound thinly sliced Genoa salami, 1/4 pound thinly sliced hot capocollo, 1/4 pound thinly sliced provolone cheese, 1/2 pound mozzarella, 1/4 pound thinly sliced mortadella, 1/4 pound thinly sliced prosciutto

Instructions:
Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.
Olive salad can be made 1 day ahead. Cover and chill.
Buttermilk Cabbage Soup With Black Walnut "Pesto"

Ingredients:
6 tablespoons black walnut pieces
4 teaspoons apple cider
Salt
1 small (1 pound) head green cabbage
2 tablespoons butter
1 medium white onion, diced
Salt and freshly ground black pepper
3 cups chicken broth
3 cups whole fat buttermilk at room temperature

Instructions:
In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn’t curdle.
Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.