iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spiced Lamb Wraps with Ramp Raita

Ingredients:
1 pound ground lamb, 1/2 cup yellow or red onion, ﬁnely chopped, 2–3 cloves garlic, minced, 2 teaspoons fresh ginger, ﬁnely grated, 1 teaspoon garam masala, 1 teaspoon curry powder, 1 teaspoon paprika, Salt, Pepper, 8 ramps, just the greens, minced, 2 tablespoons extra-virgin olive oil, 2 teaspoons lemon juice, 1/2 cup yogurt, 4 large ﬂour tortillas or wraps, 2 Persian cucumbers, sliced very thin on a mandoline, 1/2 red onion, thinly sliced, Fresh cilantro sprigs, about 1/4 bunch, Greens or microgreens

Instructions:
In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.
Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.
Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and ﬂatten slightly; you should have 10 total.
Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking— it will ruin the texture. Remove from the oven and set aside.
Heat the tortillas (either in the microwave or using tongs to hold them over an open ﬂame for a few seconds) to make them more pliable.
On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2–3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.
Quick Breakfast Quinoa

Ingredients:
1 cup dry quinoa, 2 cups water, 1 medium apple, cored and diced, 1/2 cup raw almonds, chopped, 1 cup fresh or thawed frozen blueberries, 1/2 cup raisins or chopped, pitted dates, 1 teaspoon cinnamon, 1/2 cup unsweetened soy, hemp, or almond milk

Instructions:
Place quinoa and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 15 minutes or until quinoa is done and all the water is absorbed. Fluff with a fork.
Add remaining ingredients and stir for 2–3 minutes.
Carrot Curry

Ingredients:
10 star anise pods
8 cardamom pods
2 cinnamon sticks
1 1/2 tablespoons garam masala
2 pounds plum tomatoes, halved lengthwise
2 tablespoons canola oil
6 shallots, minced (about 3/4 cup)
4 cups pure carrot juice
1/4 cup fresh lime juice
Pinch of saffron threads
1 1/3 cups unsweetened coconut milk
Kosher salt
8 large carrots, peeled and cut into 2- to 3-inch chunks
Garnish: Coconut milk
cilantro leaves
fresh lime juice and zest
rice

Instructions:
Put the star anise, cardamom, cinnamon sticks, and garam masala in a small dry skillet and toast over medium heat, stirring, just until fragrant, about 30 seconds; be careful not to burn the spices. Scrape onto a plate and set aside.
Grate the cut sides of the tomatoes on the large holes of a flat or box grater set over (or in) a bowl; discard the skins. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook until golden brown, about 3 minutes. Stir in the tomato puree and the toasted spices, then add the carrot juice and lime juice, bring to a simmer, and cook gently again until the sauce can easily coat the back of a spoon, about 30 minutes.
Add the saffron and cook for 1 minute, then stir in the coconut milk and cook for another few minutes to let the flavors get friendly. Remove from the heat and pick out and discard the whole spices. With an immersion blender, blend the sauce until smooth (or use a regular blender), then pour it into a smaller saucepan. Season with salt.
Add the carrots to the curry sauce and bring to a simmer. Cover and cook over medium heat, stirring occasionally, until the carrots are tender, about 35 minutes.
Spoon the curry into bowls and drizzle each serving with a bit of coconut milk. Garnish each bowl with cilantro leaves, lime zest, and lime juice. Serve with rice.
Crunchy Gluten-Free Chicken Tenders

Ingredients:
2 cups gluten-free Rice Chex cereal, "1 cup Amys Gluten-Free Mix or store-bought gluten-free flour", 1 teaspoon salt, 1 teaspoon black pepper, 2 large eggs, 1 pound chicken tenderloins, 3 cups vegetable oil

Instructions:
Using your hands, crush the Chex into a large bowl, and add the gluten-free mix and the salt and pepper. Pour this mixture into a large roasting pan.
In a large bowl, whisk the eggs, and then dump the chicken pieces into the eggs.
Heat the oil in a large heavy skillet to 350°F. Place a brown paper bag on the counter next to where you are working so you can easily put the chicken on it to drain when you are done frying.
One piece at a time, dredge the chicken in the flour coating. I like to really press the coating onto the chicken so it gets a super crunchy bite. Start by frying one piece at a time. Remove from the oil after 3 to 4 minutes, when the tenders are golden brown. Place on the brown paper bag. Repeat, frying no more than 4 tenders at a time.
Serve with mashed potatoes and green beans.
Crawfish Salad

Ingredients:
1/2 cup crab claw meat, bits removed
2 cups boiled crawfish tails
1/2 pound boiled, peeled shrimp
2 large celery stalks, sliced (about 1 cup)
1/4 cup green bell pepper
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup mayonnaise
3 tablespoons lemon juice
Pinch of cayenne pepper

Instructions:
Mix everything together in a bowl and then refrigerate until you are ready to serve. It’s really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.)
Do Ahead: Will keep in an airtight container for up to three days before getting funky.
Grilled Chicken Skewers

Ingredients:
Juice of 1 lemon
Juice of 1 lime
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 pound boneless chicken breast, cut in 1-inch cubes
1 large zucchini, sliced in 1/2-inch rounds
1 large pineapple, cut in 1-inch chunks
8 ounces button mushrooms, stems removed
1/2 red onion, cut in 1-inch chunks
12 (8- to 12-inch) wooden skewers soaked in water for 30 minutes

Instructions:
Combine the marinade ingredients in a medium-size bowl, add the chicken cubes, and refrigerate for 1 hour.
Preheat the oven to 350°F.
Remove the chicken cubes from the marinade. Thread the meat, fruit, and vegetables on the skewers, placing one chicken cube between each vegetable or fruit piece. Discard the marinade.
Place the skewers on a rimmed baking sheet and bake for 12 minutes on each side.
Preheat the broiler.
Broil for 3 minutes on each side until cooked through and vegetables are slightly brown.
Alternatively, you can grill the skewers 5 to 10 minutes on each side, until cooked through.
Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida)

Ingredients:
5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

Instructions:
On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don’t get burned). You’re looking for uniform blistering, but you don’t want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to “sweat” for about 10 minutes, or until they are cool enough to handle.
Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it’s hot but not smoking. Add the onion and sauté until it’s translucent but not browned.
In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
Big-Batch Pancake and Waffle Mix

Ingredients:
3/4 cup unsalted butter, cut into small pieces, 6 cups all-purpose flour, 1/2 cup sugar, 4 tsp. baking powder, 4 tsp. kosher salt, 1 1/2 tsp. baking soda

Instructions:
Place butter on a plate and freeze until very firm, about 15 minutes.
Pulse flour, sugar, baking powder, salt, and baking soda in a food processor until combined. Add frozen butter and pulse until mixture resembles sand and no visible clumps of butter remain, 1–2 minutes. Transfer to an airtight container and chill.
Do Ahead: Mix can be made 1 month ahead. Keep chilled.
To make a batch of 4 pancakes, whisk 1 cup mix, 1 large egg, and 1/2 cup milk or 3/4 cup buttermilk in a medium bowl to combine.
Heat a griddle or large cast-iron or nonstick skillet over medium; brush with butter. Drop batter by 1/4-cupfuls onto griddle. Cook pancakes until bubbles form on the surface and pop and the underside is golden brown, 2–3 minutes. Turn and cook until lightly browned on the other side, 1–2 minutes more. Repeat with remaining batter, brushing griddle with butter as needed.
To make a batch of 4 small or 2 large waffles, separate 2 large eggs. Whisk egg yolks, 2 cups mix, and 1/2 cup milk or 3/4 cup buttermilk in a large bowl.
Using an electric mixer on medium-high speed, beat egg whites in a medium bowl until stiff peaks form. Gently fold into batter.
Heat a waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; the amount of batter will vary according to manufacturer). Cook waffles until golden brown and cooked through, 3–7 minutes, depending on waffle iron.
To make a batch of 4 crepes, whisk 2 eggs, 1 cup mix, and 1 cup milk in a medium bowl to combine.
Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully turn. Cook until a few brown spots appear, about 15 seconds. Transfer to a plate. Tent with foil to keep warm while you cook remaining crepes.
Crispy Fried Shallots

Ingredients:
8 small shallots, peeled
Vegetable oil (for frying; about 1 1/4 cups)
Kosher salt

Instructions:
Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast).
Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use.
Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.
Spinach and Artichoke Melts

Ingredients:
1/2 tsp. kosher salt, plus more
10 oz. baby spinach
1 (14-oz.) can artichoke hearts
1 large garlic clove, finely chopped
2 oz. Parmesan, finely grated (about 1/2 cup)
2 Tbsp. mayonnaise
Juice of 1/2 lemon
Dash or 2 of hot sauce
Freshly ground black pepper
2 oz. chilled cream cheese, cut into 1/2" pieces
4 1/2"-thick slices country-style bread (such as sourdough)
Extra-virgin olive oil (for drizzling)
6 slices provolone cheese

Instructions:
Heat broiler. Bring 1/2 cup water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don’t burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don’t want the toasts to burn).
Za’atar Chicken with Garlicky Yogurt

Ingredients:
4 chicken legs (thigh and drumstick; about 2 1/2 lb. total)
2 medium red onions, cut into 1"-thick wedges
2 heads of garlic, halved crosswise, plus 2 cloves
1 lemon, quartered, seeds removed
Kosher salt
1/3 cup extra-virgin olive oil
1 1/2 cups plain whole-milk Greek yogurt
3 Tbsp. za’atar
1 tsp. ground coriander
1 tsp. finely grated lemon zest
1 tsp. finely grated lime zest

Instructions:
Preheat oven to 325°F. Pat chicken legs dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon in a 13x9" baking dish; season liberally with salt (remember to season both sides of chicken). Pour in oil and toss everything to coat. Turn garlic cut side down and nestle it in so it is in contact with the baking dish. Roast, rotating pan halfway through, until meat is almost falling off the bone, 50–60 minutes.
Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. Increase oven temperature to 425°F and continue to roast chicken until skin is golden brown, 10–15 minutes more. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest, and lime zest. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 1/3 cup). Mix in a pinch of salt.
Spread reserved yogurt sauce over a platter and arrange chicken legs on top. Scatter onions, garlic, and lemon around; drizzle with za’atar oil.
Roast Chicken Thighs with Peas and Mint

Ingredients:
6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
1 Tbsp. ground coriander
Kosher salt
2 Tbsp. extra-virgin olive oil
3 large leeks, white and pale green parts only, sliced 1/2" thick
4 garlic cloves, thinly sliced
5 (2x1") strips lemon zest
2 bay leaves
1/3 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 cup fresh (or frozen, thawed) peas
1 cup mint leaves
torn if large

Instructions:
Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.
Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate.
Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15–20 minutes. Transfer chicken to a plate.
If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.
Chile-and-Citrus–Rubbed Chicken with Potatoes

Ingredients:
1 3 1/2–4-lb. chicken
Kosher salt
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
Zest of 1 small orange
Zest of 1 medium lemon
1/4 cup extra-virgin olive oil
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)
1 Tbsp. smoked paprika
3/4 cup low-sodium chicken broth or water
1/2 cup dry white wine
1 Tbsp. tomato paste
4 garlic cloves, crushed
2 lb. medium Yukon Gold potatoes, peeled
2 Tbsp. finely chopped parsley
A spice mill or mortar and pestle

Instructions:
Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.
Preheat oven to 425°F. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.
Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 1/4 cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50–60 minutes (temperature will climb to 160°F as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.
Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25–30 minutes. Drain and transfer potatoes back to pot.
Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.
Place chicken on a platter and serve potatoes alongside.
Chicken Saltimbocca with Crunchy Pea Salad

Ingredients:
2 (8-oz.) skinless, boneless chicken breasts
3 large eggs, beaten to blend
2 cups panko
3/4 cup all-purpose flour
Kosher salt
8 sage leaves
4 thin slices prosciutto
2 cups vegetable oil
4 scallions, very thinly sliced on a diagonal
8 oz. sugar snap peas, strings removed, thinly sliced
1/2 cup mint leaves, torn if large
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
Flaky sea salt
Lemon wedges (for serving)

Instructions:
Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are 1/2" from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4" thick and 8" wide is ideal. Repeat with remaining breast.
Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great). Season cutlets lightly with kosher salt. Working with 1 cutlet at a time, press 2 sage leaves onto both sides of meat. Wrap 2 pieces of prosciutto around each cutlet. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl. Coat in panko, pressing lightly to help it adhere, then shaking off excess. Place cutlets on a rimmed baking sheet.
Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°F–375°F). Carefully lower 1 cutlet along the side of the skillet closest to you and let it slide into oil so it’s lying flat. Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining cutlet.
Toss scallions, peas, mint, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt. Arrange cutlets on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.
Ginger-Scallion Ramen Noodles

Ingredients:
1 (5") piece ginger, peeled, finely chopped (about 1/3 cup)
4 garlic cloves, finely chopped
1 large bunch scallions, very thinly sliced, divided
1/2 cup grapeseed or other neutral oil
2 Tbsp. low-sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
1 tsp. freshly ground black pepper
1/2 tsp. sugar
Kosher salt
4 (5-oz.) packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)

Instructions:
Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine. Heat grapeseed oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes.
Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld. Taste sauce and season with more salt if needed.
Meanwhile, cook noodles according to package directions; drain.
Toss noodles in a large bowl with as much or little sauce as you’d like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.