iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Slow Cooker Miso-Butter Roast Chicken and Potatoes

Ingredients:
4 tablespoons 1/2 stick) unsalted butter, at room temperature
3/4 cup white or yellow miso paste
1 1/2 pounds small new potatoes, halved
1 (4- to 5-pound) chicken
1/4 cup honey
1 small bunch of chives, thinly sliced, for topping
Lemon wedges, for serving
5- to 8-quart slow cooker

Instructions:
Preheat an empty 5- to 8-quart slow cooker on HIGH for 10 to 15 minutes while you’re getting everything ready. Combine the butter and 1/2 cup of the miso in a medium bowl and mash them together to make a uniform mixture. Put the potatoes into the bottom of the slow cooker and add a small dollop of the miso butter; stir to coat. Season the potatoes lightly with salt. Pat the chicken dry and rub the remaining butter all over the chicken, and especially under the skin of the breasts directly on the breast meat: To do this, gently loosen the skin and separate it from the breast meat by sliding your fingers under the skin, then tuck some butter in there. Set the chicken on top of the potatoes.
Cover the slow cooker and reduce the heat to LOW. Cook for 5 to 6 hours (the larger the slow cooker, the shorter the cook time), until the chicken breast registers 160°F internal temperature on an instant-read or probe thermometer when you check the top of the breast. Also check that the thickest part of the thigh and the juice in the cavity register at least 165°F. Cooking the chicken much beyond these temperatures will result in dry meat, so this is a case when pulling out the thermometer really makes a difference.
Turn off and uncover the slow cooker and let the chicken rest for 10 minutes. Meanwhile, preheat the broiler on high and position a rack 6 inches from the heat source (if that’s how your broiler works). Line a baking sheet with foil or parchment paper. In a small bowl mix together the honey and remaining 1/4 cup miso.
Using tongs slung through the cavity of the chicken and your hands to support it, carefully transfer the chicken from the slow cooker to a cutting board, leaving the drippings behind. Remove the potatoes from the slow cooker with a slotted spoon and put them on the prepared baking sheet. Carve the chicken and put the pieces on the baking sheet skin side up. Drizzle the chicken all over with the miso-honey mixture, then broil the potatoes and chicken until the chicken skin is caramelized and crisp, dark golden brown, about 5 minutes. (Don’t walk away; the skin will burn quickly because of the sugar in the honey.)
Put the chicken pieces and potatoes on a serving platter (or leave them on the baking sheet and serve them straight from that) and drizzle a little juice from the slow cooker over the whole thing. Top with chives and serve with lemon wedges.
Sticky Spare Ribs Casserole

Ingredients:
2 tablespoons Dijon mustard
2 tablespoons blackstrap molasses
1 1/2 tablespoons Chinese five-spice powder
1 teaspoon smoked salt or sea salt
2 1/2–3 pounds pork spare ribs rack
1 small head of red cabbage (about 2 pounds), shredded
2 unpeeled Fuji apples, cut into 1/2-inch cubes
6–8 green onions, diced
1/4 cup dried unsweetened cherries (optional)
1/4 cup apple cider vinegar
1/4 cup ghee or lard, melted
1/2 tablespoon sea salt
6-quart Dutch oven or a large casserole with lid

Instructions:
Preheat the oven to 400°F.
In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Spicy Dry-Fried Beef

Ingredients:
12 ounces lean flank steak, 3 tablespoons peanut or vegetable oil, 2 cups julienned carrots, 1 cup julienned celery, 3 small dried red chilies, snipped on one end, 2 tablespoons soy sauce, 1 tablespoon minced ginger, 1 teaspoon minced garlic, 2 teaspoons sesame oil, 2 scallions, finely shredded, 1/2 teaspoon salt, 1/8 teaspoon freshly ground pepper

Instructions:
Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.
Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.
Huevos Rancheros with Kefir Crema

Ingredients:
1/2 cup organic plain whole-milk kefir, 3/4 cup loosely packed chopped cilantro, 1/2 cup diced red onion, Maldon sea salt, 3 medium tomatoes, chopped, Juice of 1/2 lime, 1 cup refried beans, 3 tablespoons extra virgin olive oil, 4 corn tortillas, 4 large brown eggs, 1 avocado, pitted, peeled, and sliced, 1/2 cup shredded Monterey Jack cheese

Instructions:
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
In a saucepan, reheat the beans over low heat, stirring until heated through. Meanwhile, in a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add 1 tortilla at a time, heating until each tortilla is lightly crispy around the edges but still soft in the center, about 15 seconds per side. Transfer the tortillas to a plate.
To that same pan, add the remaining 1 tablespoon oil, turning the pan to coat the bottom. Once the oil is slightly shimmering, crack the eggs directly into the pan. Cover the pan with a lid and cook until the whites are set on top but the yolks are still runny, 5 to 6 minutes. Sprinkle with a pinch of sea salt.
Place 1 tortilla on each of four dishes. Spread a thin layer of cooked beans (about 2 tablespoons) on each tortilla, then slip an egg of top, followed by a few avocado slices, a little shredded Monterey Jack, and a tablespoon of pico de gallo. Drizzle a spoonful of the kefir crema over the top and serve.
Mary's Panna Cotta with Red Wine Syrup

Ingredients:
3 1/2 sheets gelatin
2 cups heavy whipping cream (32–36% butterfat)
1 cup sugar
2 cups organic plain whole-milk kefir
1/2 cup Kefir Labneh
1 (750-ml) bottle red wine (your choice)
1/2 cup honey
1 teaspoon freshly cracked black pepper
Sliced peaches and pomegranate seeds (arils)
for garnish

Instructions:
Submerge the gelatin in an ice bath for 10 minutes, then drain well. In a small saucepan, bring the cream to a light simmer over medium heat. Add the drained gelatin to the pan with the cream (still over heat) and whisk in the sugar. Cook for 2 minutes until the sugar is fully dissolved. In a bowl, combine the kefir and labneh, then add the warm cream mixture to the bowl and combine until fully incorporated. Pour this mixture into eight 6-ounce ramekins or custard molds. Allow it to set in the refrigerator overnight.
Pour the bottle of wine into a small, heavy-bottomed pot and add the honey and black pepper. Cook the wine until all the alcohol is gone and it is reduced to a thick syrup. Pour the syrup through a fine-mesh sieve into a bowl to remove the pepper. Refrigerate the syrup until you are ready to garnish the panna cotta.
Remove the panna cotta from the refrigerator 15 minutes before serving. Fill a bowl with hot tap water and dip each panna cotta mold into the water, then turn out onto individual plates. Garnish with sliced peaches and pomegranate seeds (arils) and drizzle with the red wine syrup.
Mini Raspberry and Coconut Cream Tarts

Ingredients:
1 cup whole raw pecans, 3/4 cup grated unsweetened coconut, 4 teaspoons coconut oil, melted, 8 soft Medjool dates, 1/2 teaspoon vanilla extract, Pinch of sea salt, 1 cup unsweetened coconut milk, 1 cup coconut butter, softened in a double boiler, 2 1/2 tablespoons coconut palm sugar, 1 cup frozen raspberries, 1 pint fresh raspberries, Ground cinnamon for dusting, You will need four mini tart pans for this recipe, each about 3 inches in diameter.

Instructions:
First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.
Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells. Top each with some fresh berries and a sprinkle of cinnamon. Place them back into the fridge to set further before serving.
Chilaquiles

Ingredients:
4 cups fried tortilla strips
2 cups Salsa Roja
4 eggs
2 cups shredded queso Oaxaca (or mozzarella or Jack cheese if unavailable)
1/4 cup pickled jalapeños
1 avocado, cut lengthwise into 1/4-inch-thick slices
1/2 cup chipotle crema, Greek yogurt or labneh
1/2 bunch cilantro, leaves
1/2 lime
Pinch of sea salt

Instructions:
Preheat the oven to 400°F or the broiler to low.
Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.
Avo and Egg

Ingredients:
1/2 cup Avo Smash
2 slices multigrain bread (square Pullman loaf, if possible), toasted
3 slices heirloom tomato
1 poached egg
Pinch of herb salt or flaky sea salt
1 teaspoon Meyer lemon oil
1 Meyer lemon wedge
Fresh herb salad of your choice

Instructions:
Spread Avo Smash on both pieces of toast. Cut one slice in diagonally in half and top the other with tomato slices and the poached egg.
To serve, slightly separate the halved avo toast and place the other half with the tomato and poached egg on top. Finish the toasts with the herb salt, lemon oil, and a squeeze of Meyer lemon juice. Top with a little fresh herb salad.
Sticky Maple and Bourbon Pork Ribs

Ingredients:
2 cups (500ml) malt vinegar
2 quarts (2 liters) water
6 bay leaves
3 sticks cinnamon
1/2 cup (90g) brown sugar
1/4 cup (75g) rock salt
1 brown onion, quartered
2 kg (about 4 1/2 pounds) American-style pork ribs
1 cup (250ml) bourbon or whiskey
1/2 cup (125ml) maple syrup
1/2 cup (125ml) malt vinegar
1/4 cup (60ml) Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 tablespoon sea salt flakes

Instructions:
Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30–40 minutes or until the pork is tender.
Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8–10 minutes or until slightly reduced. Set aside.
Preheat oven to 220°C (425°F).
Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.
Lentil and Chicken Soup with Sweet Potatoes and Escarole

Ingredients:
1 cooked chicken carcass (from 1 store-bought rotisserie chicken or homemade roast chicken)
1 lb. sweet potatoes (about 2 medium), peeled, cut into 1" pieces
3/4 cup French lentils (about 5 oz.), rinsed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
10 celery stalks, sliced on the bias into 1/4" slices
6 garlic cloves, thinly sliced
1 1/2 cups shredded cooked chicken (from 1/2 of a store-bought rotisserie chicken or homemade roast chicken)
1/2 head escarole, cut into bite-size pieces
1/2 cup finely chopped dill
2 Tbsp. fresh lemon juice

Instructions:
Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10–12 minutes. Discard chicken carcass.
Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.
Arroz Caldo (Chicken Rice Porridge)

Ingredients:
200 g (7 oz / 1 cup) white glutinous rice
100 g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice
1.7 kg (3 lb 12 oz) whole chicken, jointed into 4 pieces, bone in
60 ml (2 fl oz / 1/4 cup) vegetable oil
9 garlic cloves, 6 thinly sliced, 3 finely chopped
1 large onion, finely chopped
4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
60 ml (2 fl oz / 1/4 cup) fish sauce
2 spring onions (scallions), very thinly sliced
6 hard-boiled eggs, peeled and halved
Sesame oil (optional) and 8 kalamansi or lime wedges
to serve

Instructions:
Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.
Chinese Five-Spice Steak with Oranges and Sesame Broccolini

Ingredients:
3 small oranges (about 1 lb.)
1 1/2 tsp. Chinese five-spice powder
1 tsp. light brown sugar
2 1/4 tsp. kosher salt, divided
1 hanger steak (about 1 1/4 lb.), cut in half lengthwise, center gristle removed
2 Tbsp. vegetable oil
3 bunches broccolini (about 1 1/2 lb.), trimmed, halved lengthwise if large
2 Tbsp. toasted sesame oil
1/2 tsp. crushed red pepper flakes
1 tsp. toasted sesame seeds, plus more for serving
3 scallions, thinly sliced
Flaky sea salt
Steamed rice and hot sauce (for serving; optional)

Instructions:
Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
Heat vegetable oil in a large heavy skillet (preferably cast iron) over high. Cook steak, turning often, until browned on all sides and an instant-read thermometer inserted into the center registers 130˚F for medium-rare, 15–20 minutes total. After steak has cooked for about 5 minutes, nestle orange halves cut side down around steak and cook until well browned, about 5 minutes. Transfer oranges to a plate. Transfer steak to a cutting board and let rest 10 minutes before slicing.
Arrange broccolini in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Transfer to a large bowl. Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
Transfer steak to a platter. Arrange broccolini mixture alongside. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.
Truffled Toast with Radicchio and Egg

Ingredients:
1 lb. radicchio (preferably di Treviso), cored and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon distilled white vinegar
4 large eggs
4 (1/4-inch-thick) slices country-style bread, cut in half crosswise
4 teaspoons truffle butter
5 oz. thinly sliced Italian Fontina

Instructions:
Preheat broiler.
Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
Risotto with Amarone and Caramelized Radicchio

Ingredients:
4 tablespoons (1/2 stick) butter, divided
1/4 cup extra-virgin olive oil
1 cup minced onion
2 large heads of radicchio, halved, cored, cut into 1/3-inch strips
2 cups arborio rice or medium-grain white rice (about 13 ounces)
1 cup amarone or other dry red wine
6 cups (about) low-salt chicken broth
1 cup freshly grated Parmesan cheese

Instructions:
Melt 1 tablespoon butter with olive oil in heavy large deep skillet over medium-high heat. Add onion and radicchio; sauté until beginning to brown, about 18 minutes. Add rice. Sprinkle with salt and pepper; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until wine is absorbed, stirring occasionally, about 3 minutes. Add 5 1/2 cups broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally and adding more broth as needed, about 18 minutes. Remove risotto from heat; stir in remaining 3 tablespoons butter and Parmesan cheese. Season risotto to taste with salt and pepper and serve.
Dill Potatoes

Ingredients:
1 pound fingerling potatoes, Kosher salt, 1 tablespoon unsalted butter, 1 tablespoon finely chopped fresh dill

Instructions:
Place the fingerling potatoes in a medium pot, add cool water to cover by 1 inch, and bring to a boil over high heat. Add salt to taste, reduce the heat, and simmer for 10 to 15 minutes, until the potatoes are fork-tender. Remove the pot from the heat and drain off the water. Toss the potatoes well with the butter and the chopped dill, melting the butter. Season with additional salt to taste, and serve.
Pickled Mustard Seeds

Ingredients:
1/2 cup yellow mustard seeds, 1 cup champagne vinegar, 1 tablespoon sugar, 1 teaspoon kosher salt

Instructions:
Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
Jicama and Pomegranate Slaw

Ingredients:
1 (2 1/2–3-pound) jicama, peeled and cut into 1/8-inch sticks
1 medium pomegranate, seeds removed
1/2 red onion, sliced thinly
1 cup loosely packed fresh cilantro, finely chopped
1 cup loosely packed fresh mint, finely shredded
1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons pomegranate molasses (optional)
1/2 teaspoon sea salt

Instructions:
Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
Sweet Potato and Sage Pancakes

Ingredients:
3 tablespoons ground flaxseed, 1/3 cup hot water, 1 cup firmly packed shredded unpeeled sweet potato, 3/4 cup Homemade Applesauce, 2 tablespoons unrefined extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons dried sage, 1 cup brown rice flour, 3/4 teaspoon baking soda, 1/4 teaspoon sea salt

Instructions:
Preheat the oven to 400°F.
In a small bowl, whisk the flaxseed with water and set aside for 5 minutes.
In a medium bowl, mix sweet potato, applesauce, olive oil, lemon juice, sage, and the flaxseed slurry.
In another medium bowl, mix the flour, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir well to combine.
Line a baking sheet with parchment paper and grease it with ghee or olive oil.
Scoop out slightly less than 1/2 cup batter and roll it in your palms to form a ball. Place it on the baking sheet and press down to form a 1/4-inch-thick pancake. Repeat the process.
Bake for 20 minutes or until brown.
Serve topped with a dollop of coconut yogurt or whipped coconut cream, a drizzle of Grade B maple syrup, and a sprinkle of ground cinnamon.
Keep refrigerated in an airtight container for up to 3 days. Reheat in a skillet with a dash of ghee.