iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Nut Butter

Ingredients:
2 cups (about 280g) shelled raw nuts

Instructions:
Preheat the oven to 300°F / 180°C.
Spread the nuts out in a single layer on a baking sheet and toast until fragrant and slightly darker in color, 20 to 30 minutes. A good way to check if they are ready is to bite one in half and check the color in the center—instead of white or cream colored, it should be golden. Remove from the oven. If using hazelnuts, rub them together to remove their bitter skins. Let cool completely.
Transfer the nuts to a food processor and blend on the high setting until finely ground to a powder, 1 to 2 minutes. Stop to scrape down the sides of the container. Continue to process until the oils start to be released and a smooth, creamy, runny paste is formed, 1 to 2 minutes. (Times vary depending on your machine, but it will work! Just keep blending; there’s no need to add any oil.)
Transfer the nut butter to an airtight glass container and store in the refrigerator. It will keep for 1 month.
Brined Turkey Breast

Ingredients:
16 cups water, 2 cups sugar, 2 cups coarse salt, 5 cloves of garlic, crushed, 1 tablespoon pickling spices, 1 fresh turkey breast, 9-11 pounds, deboned, 6 tablespoons unsalted butter, melted, Black pepper, 2 cups chicken broth

Instructions:
1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.
4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .
Spiked Rose Lemonade

Ingredients:
1 1/2 cups fresh or frozen red berries, 3/4 cup sugar, 1 1/4 cups vodka, 3/4 cup fresh lemon juice, 1 teaspoon rose water, Fresh or frozen red berries, Small roses or rose petals

Instructions:
Bring berries, sugar, and 1/2 cup water to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep 15 minutes.
Strain syrup through a fine-mesh sieve into a pitcher. Add vodka, lemon juice, rose water, and 5 cups water and stir to combine.
Divide cocktail among ice-filled glasses.
If using, fill 2 ice cube trays one-quarter full with water. Add berries and roses to your liking. Freeze until beginning to set, about 1 hour. Fill ice cube trays the rest of the way with water and freeze until solid, 3–4 hours.
Berry syrup can be made 3 days ahead. Cover and chill. Ice cubes can be made 1 month ahead. Keep frozen.
Pan-Fried Sweet and Sour Chicken

Ingredients:
6 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1 3/4 teaspoons kosher salt, divided
2 pounds boneless, skinless chicken breasts and/or thighs
4 tablespoons vegetable oil, divided
1/2 cup apple cider vinegar
1/4 cup honey
1 cup canned pineapple chunks plus 1/4 cup pineapple juice
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce or tamari
2 teaspoons light brown sugar
1 large garlic clove, finely grated
1/2 medium onion, thinly sliced
1 medium green or red bell pepper, seeds and ribs removed, sliced into 1" pieces
1 scallion, thinly sliced
Cooked white or brown rice (for serving)

Instructions:
Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1–2 minutes more.
Divide chicken mixture among plates and top with scallion. Serve with rice alongside.
Rice Balls With Salmon Filling (Onigiri)

Ingredients:
1 teaspoon salt, 1 cup warm cooked rice, 4 teaspoons cooked flaked fresh salmon or flaked canned salmon, 2 sheets yakinori, halved

Instructions:
In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.
Frozen Mini S'mores Pies

Ingredients:
5 tablespoons unsalted butter
1 tablespoon honey
8 (4 3/4x2 1/4") graham crackers
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup unsweetened cocoa powder
3/4 cup chilled heavy cream
1/2 cup light corn syrup
1/2 cup sugar
2 large egg whites
1/8 teaspoon cream of tartar
A standard 12-cup muffin pan; a kitchen torch

Instructions:
Heat butter and honey in a small saucepan over medium or in a microwave-safe bowl, stirring occasionally, until butter is melted. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl.
Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and cocoa powder and beat until smooth.
Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to stiff peaks. Gently fold into cocoa powder mixture.
Line muffin pan with paper liners. Pour cocoa powder mixture into a pastry bag or plastic bag with the corner snipped off and pipe evenly into muffin cups. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
Heat corn syrup, sugar, and 1/4 cup water in a small saucepan over low until sugar is melted. Increase heat to medium and cook until an instant-read thermometer registers 240˚F, about 5 minutes.
Meanwhile, using electric mixer on medium-high speed (or a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar in a large bowl until soft peaks form. Reduce mixer speed to low and carefully add sugar syrup to egg whites in a slow and steady stream. Increase speed to high and beat until mixture is light, glossy, and fluffy, 6–8 minutes.
Remove pies from molds, turn upside down, and remove paper liners. Dollop each pie with meringue. Using kitchen torch, carefully torch fluff. Serve immediately or return to freezer until ready to serve.
Pies (without topping) can be made 2 weeks ahead; cover and freeze. Pies (with topping) can be made 5 days ahead; keep frozen.
2-Minute Chocolate Chip and Pecan Cookie

Ingredients:
1 rounded tablespoon vegan butter
2 tablespoons soft brown sugar
1 teaspoon vanilla extract
1 tablespoon pecan nuts, lightly chopped or crumbled by hand
4 tablespoons plain (all-purpose) flour
1 tablespoon dark chocolate chips

Instructions:
In a microwave-safe bowl, spoon in the vegan butter and melt in an 850W microwave for 30 seconds.
Stir in the brown sugar, vanilla extract, pecan nuts, and plain flour into the melted vegan butter to form a dough, then stir through the chocolate chips.
Spoon the mixture as a single cookie onto a microwave-safe plate, then microwave for 1 minute 30 seconds until cooked.
Cherry Compote with Honey Yogurt

Ingredients:
1 pound fresh cherries, pits removed
1/3 cup fresh red currants or 3 (3x1-inch) strips lemon zest
3 tablespoons sugar
1 1/2 cups plain whole-milk Greek yogurt
3 tablespoons wildflower or thyme honey
Pinch of kosher salt

Instructions:
Bring cherries, currants, and sugar to a simmer in a medium saucepan over medium heat. Cook until fruit is tender and juices are thick enough to coat a spoon, 8–12 minutes. (Fish out lemon zest if using.)
Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.
Tzatziki

Ingredients:
3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces, Kosher salt, 1 cup plain whole-milk Greek yogurt, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 garlic clove, lightly crushed, 1/4 cup chopped mint

Instructions:
Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic. Stir in mint just before serving.
Tzatziki (without mint) can be made 3 days ahead. Cover and chill.
Pickled Blackberries

Ingredients:
6 tablespoons Champagne vinegar or white wine vinegar, 2 tablespoons fish sauce, 2 tablespoons sugar, 6 ounces blackberries

Instructions:
Combine vinegar, fish sauce, sugar, and 3 Tbsp. water in a jar, screw on lid, and shake vigorously until all sugar is dissolved. Add blackberries and press down to submerge in liquid. Seal jar and chill at least 4 hours.
Blackberries can be pickled 1 month ahead. Keep chilled
Oven-Dried Strawberries

Ingredients:
1 pound strawberries, hulled, halved, quartered if large, 2 tablespoons raw sugar or granulated sugar

Instructions:
Toss strawberries and sugar in a large bowl and let sit until berries start to release their juices, 25–30 minutes.
Preheat oven to 185°F (or the lowest possible setting, which may be 200°F). Spread out berries on a rimmed baking sheet lined with a nonstick baking mat and bake, rotating baking sheet about every 30 minutes, until berries are darkened in color and dried out around the edges but still slightly juicy in the center, 3–3 1/2 hours. Let cool on baking sheet.
Berries can be dried 1 week ahead. Cover and chill.
Caramelized Onions

Ingredients:
2 large yellow onions, peeled (about 1 pound)
2 tablespoons unsalted butter
Kosher salt
Low-sodium chicken broth or water (for pan; optional)

Instructions:
Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You’re going for slices that are 1/4"–1/8" thick.
Repeat same slicing procedure for remaining onion halves. It’s a lot of onion! But it will cook down quite a bit, so it’s best to start with a large quantity.
Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.
Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir (which would then cause the ones on the bottom to cook faster), start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.
Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.
If you’re going for onions that are both softer and more caramelized (say for a patty melt or onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15–20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn. No one said caramelized onions were quick!
Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.
Basic Lemon Vinaigrette

Ingredients:
2/3 cup olive oil, 1/3 cup fresh lemon juice, Kosher salt, freshly ground pepper

Instructions:
Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.
Rice with Parsley, Almonds, and Apricots

Ingredients:
1 cup skin-on almonds
1 tablespoon olive oil
Kosher salt
1 cup basmati rice
1 (3x1-inch) strip lemon zest
1/3 cup chopped dried apricots
2 cups chopped parsley
1 tablespoon fresh lemon juice

Instructions:
Preheat oven to 300°F. Toss almonds with oil on a small rimmed baking sheet; season with salt. Roast, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then chop.
Meanwhile, rinse rice in several changes of water until water runs clear. Bring rice, lemon zest, and 1 1/2 cups water to a boil in a small saucepan; season with salt. Reduce heat, cover pan, and simmer until rice is tender, 18–20 minutes. Remove from heat, uncover, and scatter apricots over rice. Cover; let sit 10 minutes. Fluff rice with a fork, then mix in almonds, parsley, and lemon juice. Taste and season with more salt if needed.
Use-It-Up Frittata

Ingredients:
6 large eggs, beaten to blend
1 1/2 cups (1/2-inch pieces) cooked vegetables
1/2 cup cooked grains or shelled peas or beans
1 ounce coarsely grated or crumbled cheese
1 tablespoon finely chopped tender herbs
Kosher salt, freshly ground pepper
2 tablespoons olive oil
divided

Instructions:
Fold eggs, vegetables, grains, cheese, and herbs in a medium bowl with a rubber spatula; season with salt and pepper. Heat 1 Tbsp. oil in a medium nonstick skillet over medium. Cook egg mixture until edges are set, about 30 seconds. Use spatula to agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward center of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute. Reduce heat to low and continue cooking, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but center is mostly set when you shake the pan, about 5 minutes.
Place a large plate over skillet and invert frittata onto plate. Place skillet back over medium heat and add remaining 1 Tbsp. oil. Slide frittata back into skillet; reduce heat to low. Cook until set, about 3 minutes. Let frittata cool in skillet 5 minutes. Invert frittata onto a cutting board; season with salt and pepper. Cut into wedges.
Frittata can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
15-Minute Chicken Paillards with Red Cabbage and Onion Slaw

Ingredients:
2 large skinless, boneless chicken breasts (about 8 ounces each)
Kosher salt, freshly ground pepper
5 tablespoons olive oil, divided
1/2 small head of cabbage, very thinly sliced (about 4 cups)
1/2 small red onion, very thinly sliced
1/2 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar

Instructions:
Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.
Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.
Top cutlets with slaw.
No-Frills Shrimp Boil

Ingredients:
2 pounds small red-skinned potatoes
"1/4 cup Zatarains Crawfish, Shrimp & Crab Boil or Old Bay Seasoning, plus more for serving", Kosher salt
2 lemons, divided
4 ears of corn, husked, each ear cut crosswise into quarters
2 pounds shell-on large shrimp, cut along back of shell, deveined
Olive oil (for drizzling)

Instructions:
Combine potatoes, 1/4 cup Zatarain's, several large pinches of salt, and 5 quarts water in a large stockpot. Cut 1 lemon in half crosswise and squeeze juice into pot, then toss in halves. Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are fork-tender, 20–25 minutes.
Add corn to pot; increase heat to high and bring liquid back to a boil. Add shrimp, cover pot, and turn off heat. Poach shrimp until just cooked through, about 2 minutes. Immediately pour entire contents of pot into a large colander to drain, then spread out corn, potatoes, and shrimp on a large rimmed baking sheet or sheets of newspaper; discard lemon halves. Sprinkle with more Zatarain's and drizzle with oil. Cut remaining lemon into wedges and serve alongside for squeezing over.
Grilled Halibut with Tomatoes and Hearts of Palm

Ingredients:
1/4 cup olive oil, plus more for grill and drizzling
1 lemon
4 (5–6-ounce) skinless, boneless halibut fillets
Kosher salt, freshly ground pepper
2 pounds mixed heirloom tomatoes, sliced
1/2 cup sliced drained hearts of palm
Torn basil leaves (for serving)

Instructions:
Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
Meanwhile, combine tomatoes, hearts of palm, and 1/4 cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.
Fried Whole Fish with Tomatillo Sauce

Ingredients:
1 bunch cilantro
8 ounces tomatillos, husks removed, rinsed, coarsely chopped
1/4 cup drained jarred pickled jalapeños, plus 1 tablespoon (or more) brine from jar
Kosher salt
3 cups vegetable oil
1 (1 1/2–2-pound) whole fish (such as black sea bass or red snapper), cleaned
Warm tortillas (for serving)

Instructions:
Trim cilantro at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about 1/2 cup worth of stems and place in a blender along with tomatillos, pickled jalapeños, and pickling liquid. Purée until smooth; taste and season sauce with salt and more pickling liquid if desired.
Heat oil in a large cast-iron skillet over high. Transfer fish to a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone. Season fish generously inside and out with salt.
When the oil is hot—it should be shimmering, and when you drop a small piece of tortilla into the oil it should begin sizzling immediately—grip the fish firmly by the tail and carefully lower, head first, into skillet, making sure to lay it down away from you. (If the tail sticks out of the pan a bit, it’s not a huge deal.) Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, about 4 minutes. While the fish is frying, use a metal spoon to baste the inside of the fish’s head with a bit of hot oil periodically. Use tongs and a fish spatula to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
Pour tomatillo sauce onto a rimmed platter and gently place fish on top. Tuck reserved cilantro into the cavity between the fish’s head and body and around the fish. Serve with tortillas.
Mediterranean Eggplant and Barley Salad

Ingredients:
1 1/2 pound eggplant, cut into 1/2-inch cubes
3/4 pound zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 pound cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata
cut crosswise into thin slices

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.