iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Avocado Peanut Butter Brownies

Ingredients:
2 avocados, 2 eggs, lightly whisked, 2 tablespoons coconut oil, melted, 1/2 cup maple syrup, 1 teaspoon vanilla extract, 1/4 cup vanilla Tone It Up Protein, 1/2 cup oat flour or almond flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon sea salt, 2 tablespoons peanut butter, Coconut oil spray

Instructions:
Preheat oven to 350°F.
In a bowl, combine wet ingredients (minus the peanut butter).
In a separate bowl, combine dry ingredients.
Mix wet ingredients into dry ingredients.
Pour mixture into a baking pan sprayed with coconut oil spray.
Top with peanut butter, with a few dollops around the entire pan. Use your knife to drag the peanut butter through the mixture to create swirls.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Rigatoni with Meat Sauce

Ingredients:
2 tablespoons extra virgin olive oil
1 medium onion, finely diced (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh oregano or 1 teaspoon dried
12 ounces lean ground beef (85%)
5 garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 (28-ounce) can crushed tomatoes with basil
2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
12 ounces rigatoni pasta
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves
thinly sliced

Instructions:
Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
Serve the rigatoni topped with the Romano and basil.
Deconstructed Chicken Caesar Salad

Ingredients:
1/4 cup canola mayonnaise
2 oil-packed anchovy fillets, drained, mashed to a paste with a fork
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 romaine hearts, halved lengthwise
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves
1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh thyme
1 demi-baguette (about 12 inches), cut across into 12 slices
1/2 cup shredded Parmesan cheese

Instructions:
Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
Preheat the oven to 425°F.
Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.
Sheet-Pan Cuban Rice and Beans

Ingredients:
2 bell peppers, assorted colors, cut into thin strips
1 large onion, halved through the root end and thinly sliced (about 1 1/2 cups)
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 teaspoon salt, divided
1 cup long-grain white rice
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground fennel
1/2 teaspoon ground coriander

Instructions:
Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
Combine the bell peppers, onion, garlic, and oil in a medium bowl. Toss with 1/4 teaspoon of the salt. Spread the vegetables on the sheet pan and roast until somewhat softened, about 15 minutes. Remove the pan from the oven and stir.
Combine the rice, beans, cumin, oregano, fennel, coriander, remaining 3/4 teaspoon salt, and 2 1/2 cups water in a bowl. Pour the mixture onto the sheet pan, stir well, and cover with foil.
Bake until the water has been absorbed and the vegetables are tender, 28 to 30 minutes. Remove the pan from the oven and let it stand for 5 minutes. Remove the foil and fluff with a fork before serving.
Peanut Butter and Jelly Smoothie

Ingredients:
10 ounces unsweetened almond milk, 1 scoop vanilla Tone It Up Protein, 1/2 cup frozen strawberries, 1/2 frozen banana, 1 tablespoon peanut butter

Instructions:
In a high-speed blender, blend all the ingredients until the mixture is smooth and enjoy!
Potato Tart with Mustard Greens and Lemon Thyme

Ingredients:
4 sheets whole wheat phyllo dough
1 large Yukon Gold potato, sliced paper thin
1/2 cup buttermilk
Salt and freshly ground black pepper
1 tablespoon canola oil
1/2 cup chopped onion
2 cups chopped mustard greens
2 large eggs
3 large egg whites
1/2 cup skim milk
2 teaspoons lemon thyme leaves
2 ounces soft goat cheese (about 4 tablespoons)

Instructions:
Preheat the oven to 375°F. Line a 10-inch tart pan with the whole wheat phyllo dough. Leave a 1/2-inch overhang and trim any excess. Place the tart pan on a baking sheet. In a medium mixing bowl, toss the potato slices with the buttermilk and season with salt and pepper. In a large sauté pan, heat the canola oil over medium heat and add the onions. Cook the onions for 2 minutes over medium-high heat. Add the mustard greens to the pan and cook for 5 minutes or until they are wilted. Season with salt and pepper. Shingle half the potato slices on the bottom of the phyllo-lined tart pan. Sprinkle with half of the mustard greens. Repeat the process with the remaining potatoes and mustard greens. In a medium bowl, whisk the eggs, egg whites, and skim milk for 1 minute or until combined. Add the lemon thyme and season with salt and pepper. Pour the egg mixture over the potatoes. Drop teaspoons of the goat cheese around the tart. Bake the tart for 45 to 60 minutes or until it is just set and the potatoes are cooked. Remove from the oven and let sit for 15 minutes before cutting. Cut the tart into 6 pieces and place on a serving plate.
Grilled Lamb Chops with Kefir Verde Sauce

Ingredients:
1 teaspoon freshly cracked black pepper, 2 tablespoons Maldon sea salt, 3 cloves garlic, minced, 1 1⁄4 cups organic plain whole-milk kefir, 1⁄2 cup chopped fresh mint, 1 1⁄2 cups fresh or bottled pomegranate juice, 8 lamb chops, 2 bunches green onions, whole, 2 tablespoons extra virgin olive oil, 1/2 tablespoon Maldon sea salt, 1 clove garlic, peeled, 1 cup fresh chopped parsley, 1 cup organic plain whole-milk kefir

Instructions:
In a bowl that is large enough to accommodate the lamb, combine the black pepper, sea salt, garlic, kefir, mint, and pomegranate juice. Add the lamb, stirring well to coat, and let it marinate in the refrigerator overnight. Take the lamb out of the refrigerator 1 hour before cooking (discard the marinade). Fire up your outdoor grill to very hot. Wipe the grill grates with a bit of oil and grill the lamb on high, about 5 minutes per side. Set the chops aside and let them rest for 10 minutes. (If you don’t have an outdoor grill, you can use a grill pan or cast-iron skillet.)
In a medium bowl, toss the green onions with the olive oil and sea salt and cook on the grill until blackened. Set aside to cool. In a blender, combine the blackened green onions, garlic, parsley, and kefir and puree until smooth.
Serve the lamb family-style on a large platter, with the verde on the side.
Babee’s Easter Bread

Ingredients:
3/4 tablespoon dry yeast
1/4 cup whole milk (warmed in microwave for 30 seconds)
4 cups all-purpose flour, sifted
1/4 teaspoon salt
4 tablespoons unsalted butter, melted (European style recommended)
1/4 tablespoon anise
Juice and zest of 1 orange
1/2 cup water
2 eggs, at room temperature
1/4 teaspoon mastic (a Greek spice, available in specialty food stores or the international aisle of supermarkets; you can make this bread without mastic)
1/4 cup sugar
1 egg lightly beaten with 1/4 cup water (for egg wash)
1/4 cup sesame seeds

Instructions:
Dissolve the yeast in the warmed milk. Cover and set aside in a warm place to rise for 15 minutes.
In the bowl of an electric mixer, using the paddle attachment, mix together the flour, salt, and melted butter. Add the anise, orange juice, zest, and water. Mix together.
Add the eggs one at a time, and mix. Then add the mastic, sugar, and the risen yeast mixture. Mix together.
Using the dough hook attachment of your electric mixer (or your hands), knead the mixture for approximately 10 minutes. Cover the bowl and allow to rise in a warm place (e.g., an oven heated to 200°F) until the dough doubles in size, approximately 2 hours.
Remove the dough from the bowl and beat it down to deflate it. Then, separate the dough into three pieces and roll out each piece lengthwise about one foot long. Braid the three pieces together.
Place the dough in a greased large loaf pan (5x10-inch pan recommended—or you can use a greased cookie sheet). Place back in warm oven and allow the dough to double in size again, approximately an hour.
Brush with egg wash using a pastry brush and sprinkle sesame seeds on top.
Preheat the oven to 350°F, then bake the bread for approximately 30 minutes, or until the top turns a golden brown.
Big-Batch Hard-Boiled Eggs

Ingredients:
24 large eggs

Instructions:
Fill a large pot with 1" water and fit a steamer basket into pot. Cover and bring to a boil over high heat. Carefully place eggs in steamer basket. Cover with a tight-fitting lid and steam 12 minutes.
Using tongs, immediately transfer eggs to a large bowl filled with ice water to stop cooking. Let sit until cool enough to handle, about 10 minutes. Peel.
Do Ahead: Eggs can be steamed and peeled 1 week ahead. Store in an airtight container and chill.
Saffron Breakfast Kheer

Ingredients:
1 cup (150 g) long-grain brown rice
3/4 cup (100 g) cashew nuts
1/3 cup (50 g) blanched almonds
4 1/2 cups (1 L) almond milk (I use unsweetened)
6 cardamom pods
2/3 cup (100 g) raisins (I use golden ones)
1/4 teaspoon ground ginger
A pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)
1 small cinnamon stick
2 tablespoons golden honey
The zest of 1 unwaxed lime
A small handful of toasted coconut flakes

Instructions:
Soak the rice in one bowl and the cashews and almonds in another in cold water for at least 30 minutes but ideally overnight.
In the morning, drain the rice and put it into a saucepan with the milk and 2 cups (500 ml) of cold water and bring to a simmer. Cook for 20 minutes at a gentle bubble until the rice has puffed up and the liquid is beginning to thicken.
Meanwhile, drain the nuts and finely chop them—you can do this in a food processor if you like. Bash the cardamom pods in a mortar with a pestle, spice grinder, or mixing bowl with rolling pin and remove the fragrant seeds, then discard the pods and grind the seeds until you have a powder.
After 20 minutes add the nuts, raisins, spices, and honey to the rice and cook for another 15 minutes until thick and creamy, somewhere between rice pudding and porridge. You want to reach the sweet spot where the rice is soft, with very little bite, and the kheer is creamy but not too thick. If it looks like it is thickening too fast, turn the heat down and add a little boiling water from the kettle. Serve spooned into bowls with the lime zest and coconut flakes on top; if you have a sweet tooth, you could add a little extra honey on top.
Kimchi and Miso Noodle Soup

Ingredients:
3 cups (200 g ) Asian mushrooms (enoki, shimeji, shiitake, oyster)
1 tablespoon tamari or soy sauce, plus a little extra to season and serve
Juice of 1/2 a lemon
2 tablespoons golden honey or agave nectar
3 cups (250 g) soba noodles (I use 100 percent buckwheat ones)
3 tablespoons sesame oil
Sea salt
6 scallions, trimmed and finely chopped
A small thumb-sized piece of ginger, peeled and grated
1 teaspoon gochujang paste or red pepper flakes
4 cloves of garlic, thinly sliced
3 1/2–5 ounces (100-150 g) cabbage kimchi, drained
3 cups (250 g) purple sprouting broccoli, woody ends removed and cut into thumb-length pieces
3 tablespoons miso paste (I use a brown rice one)
9 ounces (250 g) extra-firm tofu
Sesame seeds
Squeeze of lemon or lime
Some cilantro or shiso leaves (optional)

Instructions:
First, put your mushrooms into a bowl with the tamari, lemon juice and 1 tablespoon of the honey, and put to one side to marinate for at least 15 minutes.
Cook the soba noodles according to packet instructions. Drain and run under cold water, then toss in 1 tablespoon of the sesame oil.
Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have had their marinating time, drain them but keep the marinade Add the mushrooms to the pan in a single layer with a pinch of salt (you can do this in batches if you need to). Cook until the mushrooms are golden where they meet the pan, then toss and keep cooking until the mushrooms are deeply browned all over—this should take 5 minutes or so. Remove from the pan and set aside.
Fill and boil the kettle. Put the empty pan back over medium heat, add the scallions and sauté for a few minutes before adding the ginger and gochujang paste. After another minute or so, add the garlic and the drained kimchi. Sizzle until the garlic is starting to brown around the edges. Add 5 cups (1 1/4 liters) of water from the kettle along with the remaining tablespoon of honey and bring to a boil. Now, add the broccoli and simmer for 1 minute, or just until the broccoli becomes bright green.
Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste your soup; you really need to get the balance right here. If the broth tastes a bit flat, you might need more salt or miso, or a splash of soy sauce.
Just before serving, cut the tofu into little 3/4-inch (2-cm) pieces—you'll have about 1 cup—and drizzle it with the reserved marinade from the mushrooms.
To serve, divide the noodles among four bowls and ladle over the soup. Top with to tofu, mushrooms, and a sprinkle of sesame seeds. Finish with more soy if you like, a squeeze of lemon or lime, and the shiso or cilantro leaves if using.
Shawarma-Spiced Tofu Pita Wraps

Ingredients:
1/2 small red onion, thinly sliced
3 Tbsp. seasoned rice vinegar
1 (14-oz.) block firm or extra-firm tofu, drained
3 Tbsp. extra-virgin olive oil
2 tsp. ground coriander
2 tsp. smoked Spanish paprika
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cinnamon
1 tsp. kosher salt, plus more
1/2 cup whole-milk Greek yogurt
1 small garlic clove, finely grated
4 pitas, warmed
2 Persian or mini cucumbers, thinly sliced lengthwise
Mint leaves (for serving)

Instructions:
Preheat oven to 425°F. Toss onion and vinegar in a small bowl to coat; set aside.
Squeeze tofu over a medium bowl, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, red pepper flakes, cinnamon, and 1 tsp. salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven).
Stir yogurt and garlic in a small bowl; season with salt. Assemble by dividing yogurt among pitas, followed by tofu, cucumbers, drained pickled onion, and a handful of mint.
Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

Ingredients:
1 1/2 cups roughly chopped poblano pepper
1 clove garlic, quartered
1/3 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 cup quinoa, rice, or farro (or any grain of your choice)
2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut into 1-inch cubes
1 1/2 tablespoons coconut oil, melted
2 teaspoons pure maple syrup
1 teaspoon orange zest
Sea salt
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry or 1 1/2 cups cooked chickpeas
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Freshly ground black pepper
4 cloves garlic, peeled
1/8 teaspoon crushed red pepper flakes
1 bunch Swiss chard
red
green
or rainbow
stemmed
leaves cut into 1-inch strips

Instructions:
In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
Preheat the oven to 425°F.
In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package.
In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated.
Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.
Tandoori Chicken and Vegetable Sheet-Pan Supper

Ingredients:
5 tablespoons organic canola oil
4 cloves garlic, minced
2 tablespoons grated fresh ginger
1 tablespoon chili powder
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1 cup plain whole-milk yogurt
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped
Kosher salt
Freshly ground black pepper
2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)
3/4 pound Yukon Gold potatoes, cut into 1-inch pieces
4 cups 1-inch cauliflower florets
4 cups 1-inch broccoli florets
8 small cremini mushrooms, stems trimmed
1/2 teaspoon fenugreek seeds or cumin seeds
1/2 cup red onion, halved lengthwise, then sliced into thin half-moons
Mango Chutney (homemade or your favorite store-bought chutney)

Instructions:
In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.
In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.
Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.
Set a rack in the upper-third of the oven and preheat the oven to 425°F.
Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.
Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.
Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired.
Roasted Brussels Sprouts with Warm Honey Glaze

Ingredients:
1 1/2 lb. brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

Instructions:
Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20–25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.