iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lamb and Green Squash Dumplings

Ingredients:
2 tablespoons Sichuan peppercorns, toasted, 1 small zucchini, grated, 1 pound ground lamb, 3 scallions, finely chopped, white and green parts, 2 tablespoons sherry cooking wine, 1 tablespoon freshly grated ginger, 1 tablespoon soy sauce, 1 tablespoon kosher salt, 24 Panfried Dumpling Wrappers, 2 tablespoons all-purpose flour, 2 tablespoons white vinegar, 1 teaspoon vegetable oil

Instructions:
In a small bowl, soak the peppercorns in ⅓ cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture.
In a medium bowl, add the lamb and slowly pour in the peppercorn-infused water, a few drops at a time, and use your hands to mix it in well until the water is fully absorbed. Add the scallions, wine, ginger, soy sauce, and salt, and mix well until fully incorporated. Gently fold in the zucchini and mix until well combined.
Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
Fold the dumpling into a half-moon, pinching it shut with your thumbs and index fingers, then press the center of the dumpling while pulling on the corners to push out any air bubbles and shape it into a curved crescent. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers to make 24 dumplings.
In a small bowl, whisk together the flour, vinegar, and 1 cup of water until combined to make a slurry. Brush the oil in a medium cast-iron or nonstick skillet and heat over medium-high heat until the oil starts to shimmer. Add 6 dumplings with the sealed edges lying flat in the pan, spacing them 1 inch apart, then slowly pour in just enough of the slurry to come one-third of the way up the dumplings. Partially cover the pan, leaving a small gap for steam to escape.
Increase the heat to high and cook for 2 minutes for cast iron (1 minute for nonstick). Lower the heat to medium for 2 minutes for cast iron (3 minutes for nonstick). Then lower the heat to low for 2 to 3 minutes for cast iron (3 minutes for nonstick).
Cook until the water has evaporated, leaving a paper-thin disk of golden-brown starch on the bottom of the pan. Remove from the heat and slide a thin, flexible spatula around the rim of the pan to loosen the edges of the starch disk, then carefully slide the spatula underneath and flip the disk onto a plate in one piece, crispy side up. Serve immediately, then clean the skillet and repeat with the remaining dumplings.
Parson’s Negroni Slushy

Ingredients:
2 ounces Letherbee gin, 2 ounces sweet vermouth, 2 ounces Luxardo Bitter, 1 1⁄2 ounces fresh grapefruit juice, 1 1⁄2 ounces fresh orange juice, 1 1⁄2 cups crushed ice, Garnish: frozen orange half wheels

Instructions:
Put all the ingredients in a blender and process at high speed, stopping occasionally to stir the ingredients together. Continue blending at high speed, adding more crushed ice to achieve the desired consistency. Serve garnished with the frozen orange half wheels.
Mala Fried Peanuts

Ingredients:
2 cups raw peanuts, preferably blanched
¼–½ cup peanut oil
18 dried Sichuan chiles or other red Chinese chiles, 8 with seeds removed, cut into strips, 10 left whole
1 tsp. Sichuan peppercorns
1½ tsp. kosher salt
1 tsp. sugar
1 tsp. Five-Spice Powder
1 tsp. ground Sichuan peppercorns (from 1½ tsp. whole)
Pinch of freshly ground white pepper (optional)

Instructions:
If using unblanched (skin-on) peanuts, place in a medium bowl and pour in water to cover. Let soak at least 6 hours and up to 12 hours. Drain peanuts, then rub off skins with paper towels if needed.
Arrange peanuts on a rimmed baking sheet and freeze at least 2 hours and up to 12 hours (this will dehydrate the nuts so that they crisp faster when fried). If using blanched peanuts, skip the soaking and freeze directly.
Place frozen peanuts in a wok or medium pot and pour in oil to cover by ¼". Bring to a simmer over medium heat and cook until peanuts are golden brown and float to the surface, 15–20 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Let oil cool. Transfer all but 1 tsp. oil to an airtight container; save for another use.
Add sliced chiles, whole chiles, and whole Sichuan peppercorns to skillet with oil and heat over medium-high, stirring constantly, until fragrant, about 2 minutes (don’t let the chiles brown—you want them to stay red). Mix in peanuts, salt, sugar, Five-Spice Powder, ground Sichuan peppercorns, and white pepper (if using). Transfer to a small bowl; let cool.
Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.
Five-Spice Powder

Ingredients:
2½ (4"-long) cassia or cinnamon sticks
20 whole star anise
1 Tbsp. plus 1 tsp. whole cloves
20 slices dried sand ginger (optional)
2 Tbsp. plus 1½ tsp. Sichuan peppercorns
2½ tsp. sliced dried licorice root or fennel seeds
1 tsp. black peppercorns
1 tsp. white peppercorns (optional)
A spice mill or coffee grinder

Instructions:
Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.
Pork Wontons With Sesame Sauce

Ingredients:
1 lb. ground pork
1 scallion, finely chopped
1 Tbsp. soy paste
1 Tbsp. toasted sesame oil
1 Tbsp. grapeseed or vegetable oil
1 tsp. finely grated peeled ginger
1 tsp. rice wine
1 tsp. kosher salt
¼ tsp. freshly ground white pepper (optional)
1 large egg
48 wonton wrappers
3 Tbsp. toasted sesame oil
3 Tbsp. Chinese toasted sesame paste or tahini
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1–3 Tbsp. store-bought or homemade chili crisp; plus more for serving (optional)
Thinly sliced scallions (for serving)

Instructions:
Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it’s not watery. If using chili crisp, stir in 1–3 Tbsp., depending on how spicy you want your sauce; set aside.
Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.
Kiribath (Coconut Milk Rice)

Ingredients:
500g (1lb 2oz / 2 1⁄3 cups) white rice (basmati or patna)
1 litre (about 35 fl oz/4 ¼ cups) water
2 tsp salt
400ml (14 fl oz / 1 2⁄3 cups) coconut milk
butter
for greasing

Instructions:
Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼ cups) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18–20 minutes.
Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5–10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.
Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1–2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.
Pol Sambol (Coconut Relish)

Ingredients:
1 small onion, roughly chopped
1 garlic clove, halved
1 medium tomato, cut into quarters
5 black peppercorns
1 green chilli, deseeded
¾ tsp chilli powder
5 fresh curry leaves
200g (7oz / 2 ½ cups) freshly grated or desiccated (shredded) coconut
1 tsp Maldive fish, crushed (optional)
juice of ½ lime
salt

Instructions:
Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.
Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.
Steel-Cut Oats with Squash and Tahini

Ingredients:
2 tablespoons dairy butter or vegan butter, 1 cup steel-cut oats, 1 cup whole or unflavored, unsweetened nondairy milk, 3 cups water, 1⁄2 teaspoon salt, 1 cup Roasted, Mashed Butternut Squash, Well-stirred tahini, Maple syrup, Brown sugar, Flaky salt

Instructions:
Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes. Watch that they don’t burn. Pour in the milk and water and add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer. Cook for 20 minutes. Stir in the squash, then remove from the heat. (The oatmeal will thicken as it cools; stir in additional water or milk when reheating.)
To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.
Roasted, Mashed Butternut Squash

Ingredients:
1 medium butternut squash, 3 to 4 pounds, or other similar winter squash, Olive oil, Salt

Instructions:
Preheat the oven to 400°F.
Cut the squash in half lengthwise through the stem. (Don’t bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes—you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.
Mussel Minestrone

Ingredients:
50g (about 3 ½ tablespoons) unsalted butter
1 small onion, diced
½ a zucchini, diced
1 carrot (about 100g), diced
¼ of a rutabaga (about 100g), diced
1 small leek (about 100g), diced
2 sticks of celery, diced
2 teaspoons medium-hot curry powder
1 bay leaf
150ml (about ¾ cups) dry white wine
450ml (about 2 cups) good-quality fish stock
500ml (about 2 ¼ cup) water
500g (about 1 lb.) mussels, cleaned, debearded and left in a bowl of clean, cold water
1 small bunch of parsley, chopped
4 tablespoons Greek yogurt
4 slices of sourdough bread, toasted
4 teaspoons mango chutney
100g (about 7 tablespoons) butter

Instructions:
Melt the butter in a large saucepan over a medium heat and when it starts to bubble, stir in the diced vegetables with a pinch of salt. Cook, stirring regularly for 10 minutes, until the vegetables are soft, but not yet taking on any colour.
Stir in the curry powder and cook for a further 2 minutes, then add the bay leaf, white wine, stock and water. Turn the heat up to bring the soup to the boil, then turn the heat down and cook, uncovered, for 30 minutes, to reduce the liquid by a third.
When you’re ready to eat, turn the heat up to high again, bring the soup to the boil and stir in the drained mussels, discarding any that are still open and do not close when you tap them. Cover the pot with a lid and cook for 5 minutes, until the mussels have opened. Remove the mussels with a slotted spoon and discard any that have remained closed. Remove the mussels from their shells and return the meat to the soup.
Ladle the minestrone into warmed bowls. Stir half of the parsley through the yogurt, and serve with the toasted sourdough topped with mango chutney, butter and the remaining parsley.
Chicken and Black Bean Nachos

Ingredients:
2 tablespoons safflower oil
1 small white onion, chopped
1 (15-ounce/425 g) can black beans, drained and rinsed
½ teaspoon ground cumin
¼ teaspoon dried oregano
Coarse salt and freshly ground black pepper
12 ounces (340 g) tortilla chips
2 cups (250 g) shredded cooked chicken
1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese
1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde
1 avocado, pitted, peeled, and coarsely chopped
1 jalapeño, thinly sliced
Sour cream
for serving

Instructions:
Preheat the oven to 350°F (180°C) with the rack in the center position. Heat the safflower oil in a 10-inch (25 cm) skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the black beans, cumin, and oregano. Season to taste with salt and pepper. Remove from the heat.
Arrange one-third of the tortilla chips on a baking sheet or oven-safe platter. Top with one-third each of the black beans, chicken, cheese, and salsa. Repeat this layering twice more.
Transfer to the oven and bake until the cheese is melted throughout, 18 to 20 minutes. Remove from the oven and top with the avocado, jalapeño, and dollops of sour cream. Serve immediately.
Ackee Tacos with Island Guacamole

Ingredients:
3 medium avocados, peeled, pitted, and sliced
1 to 2 plum tomatoes, seeded and diced
3 tablespoons diced red onion
1/2 cup diced pineapple or mango
1 tablespoon lime juice
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon minced Scotch bonnet pepper
2 tablespoons olive oil
3 to 4 tablespoons chopped cilantro
Salt and freshly cracked black pepper to taste
2 to 3 tablespoons coconut oil or other vegetable oil
1 small yellow onion, diced
1 plum tomato, diced
2 cloves garlic, diced
4 tablespoons diced bell pepper
1/4 teaspoon seeded and minced Scotch bonnet pepper
1 stalk scallion
2 dozen frozen ackee or 2 cans ackee, drained (or 2 cups ackee, cooked from fresh)
1 teaspoon thyme leaves
1/2 teaspoon chili powder
Salt and freshly cracked black pepper to taste
12 taco shells (either soft or crunchy)
2/3 cup grated sharp cheddar cheese
1 cup shredded lettuce or purple cabbage
1 large handful chopped fresh cilantro
Salsa (optional)
Sour cream (optional)

Instructions:
Dice or mash the avocado depending on your preference; it can have a more salsa-like texture if preferred. Add the remaining guacamole ingredients, gently stirring to combine. Refrigerate until you are ready to assemble the tacos.
Heat the oil in a sauté pan over medium-high heat. Add the onion, tomato, garlic, bell pepper, Scotch bonnet pepper, and scallion, and cook until the ingredients are soft, about 3 minutes. Add the ackee, thyme, chili powder, salt, and pepper, gently folding the ingredients together. Cook for 5 to 8 minutes or until the mixture is heated through; remove from heat.
Serve assembly-line style, with the ackee mixture, guacamole, grated cheese, shredded lettuce or cabbage, cilantro, salsa, and sour cream (if using) in colorful bowls next to a basket of soft or hard taco shells. Alternately, serve a large platter of already assembled tacos: fill each shell with a few tablespoons of ackee, layer with lettuce, guacamole, and cheese, and top with a mound of fresh cilantro for a mouthful of exotic flavor. Serve with salsa and/or sour cream if you wish.
Watermelon, Lime, and White Pepper Yogurt Drink

Ingredients:
1 1/2 cups [210 g] cubed watermelon, cut in 1-in [2.5-cm] cubes, 1 generous cup [150 g] ice cubes, 1 cup [240 ml] soda water, 1/2 cup [135 g] plain yogurt, 1/4 cup [60 ml] fresh lime juice, 2 Tbsp honey, 1/8 tsp white pepper, Pinch of salt

Instructions:
Blend the watermelon, ice cubes, soda water, yogurt, lime juice, honey, white pepper, and salt in a blender until well combined. Pour into a glass and serve immediately.
Watermelon Chia Smoothie

Ingredients:
1 cup (150 g) watermelon chunks, seeds removed
1⁄4 cup (37 g) frozen strawberries
1⁄4 cup (33 g) frozen cauliflower florets
2 fresh mint leaves
1 tablespoon chia seeds
1⁄2 cup (120 ml) coconut water
herbal iced tea
or milk of choice

Instructions:
Combine all the ingredients in a blender and blend until smooth.
Secret Mango Creamsicle Smoothie

Ingredients:
1⁄2 cup (80 g) frozen mango chunks
1⁄2 ripe persimmon (Hachiya or Fuyu), stemmed
1 small carrot, peeled and chopped (about 1⁄4 cup/32 g)
1 tablespoon almond butter
1 teaspoon flax seeds or flaxseed meal
1 teaspoon hemp seeds
1⁄4 teaspoon ground cinnamon or favorite spice blend
1 cup (240 ml) coconut milk beverage or almond milk
or milk of choice

Instructions:
Combine all the ingredients in a blender and blend until smooth.
Blueberry Muffin Smoothie

Ingredients:
1⁄2 cup (74 g) fresh or frozen blueberries
1⁄2 fresh or frozen banana, peeled
1⁄2 cup (120 ml) plain or vanilla Greek yogurt
1⁄4 cup (20 g) old-fashioned oats
1⁄4 teaspoon lemon zest
1⁄2 cup (120 ml) milk of choice

Instructions:
Combine all the ingredients in a blender and blend until smooth.
Apple Pie Smoothie

Ingredients:
1 Gala, Fuji, or other sweet apple, cored, seeded, and cut into chunks
1⁄2 cup (120 ml) plain or vanilla yogurt (vegan yogurt works too)
2 tablespoons old-fashioned oats
4 raw walnut halves
1 dried date, pitted
1 tablespoon chia seeds
1⁄2 teaspoon ground cinnamon
1⁄4 cup (60 ml) milk of choice
1⁄4 cup ice

Instructions:
Combine all the ingredients in a blender and blend until smooth.
Bean Lavash Triangles

Ingredients:
¼ cup plus 2 Tbsp [90 ml] sunflower oil or other neutral oil, plus more as needed
½ yellow onion, finely diced
2 (15.5 oz [440 g]) cans cranberry or pinto beans, drained, or 3 cups [720 g] cooked homemade beans
1 tsp kosher salt
½ tsp ground black pepper
2 Tbsp chopped cilantro
1 Tbsp chopped dill
4 large sheets homemade or store-bought (see note) Lavash

Instructions:
To make the filling, in a medium saucepan over medium-high heat, warm 2 Tbsp [30 ml] of the oil. Stir in the onion, lower the heat to medium, and cook, stirring occasionally, until translucent, about 4 minutes. Stir in the beans, salt, and pepper and cook until the beans absorb some of the seasoning and are hot all the way through, about 2 minutes. Turn off the heat.
Using a potato masher or an immersion blender, mash the beans in the pot to make a paste. Mash in the cilantro and dill and let cool to room temperature.
Cut the lavash into 12 strips 3 in [7.5 cm] thick and about 12 in [30.5 cm] long. Keep cut lavash covered or in a plastic bag so the strips don’t dry out.
To shape each triangle, position a strip of lavash in front of you vertically. Place about 2 Tbsp of bean paste at the bottom end of the strip. Pull the bottom left corner of the strip to the right side, about 3 in [7.5 cm] up from the bottom, to create a triangle that encases the beans. Next, take the bottom right corner of the triangle and fold it away from you to the left edge of the lavash to enclose the filling, “rolling” the triangle up the lavash and adding a layer to the triangle. Continue to fold the triangle all the way up the strip until all of the lavash is used up. If any extra lavash hangs off the edge, trim it with scissors. Once finished, place the triangle seam-side down and repeat with the remaining strips and filling.
Line a plate with paper towels. Heat 2 Tbsp of oil in a large sauté pan over medium-high heat. Place half of the triangles seam-side down in the oil and fry until golden brown on one side, about 1 minute, adjusting the heat as needed to prevent the lavash from burning. Flip the triangles over to brown the other side, 30 seconds to 1 minute more. Transfer to the paper towel–lined plate and repeat with the remaining oil and triangles. If the pan seems too dry after flipping over the triangles, add more oil. Let cool slightly before serving. Leftovers keep, refrigerated, for up to 3 days and can be reheated in a toaster oven for 3 to 5 minutes until hot in the center.
Pineapple, Blackberry, and Basil Smoothie

Ingredients:
1 cup chopped fresh pineapple, 1 cup blackberries, ½ cup basil leaves, 1 cup coconut water, Juice of ½ lime

Instructions:
In a blender, combine all the ingredients and process until smooth.
Morning Sunrise Smoothie

Ingredients:
2 medium carrots, diced, 1 cup fresh or frozen pineapple chunks, 2-inch piece fresh ginger, peeled and roughly chopped, 1 tablespoon coconut oil, 1 teaspoon ground turmeric, Juice of 1 lemon, 1 cup water

Instructions:
In a blender, combine all of the ingredients and process until smooth.