iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sticky Sesame Bars with Raw Chocolate Drizzle

Ingredients:
2 cups raw nuts (e.g., cashews, peanuts, pistachios, pecans)
1 cup raw sesame seeds
1/2 cup chia seeds or poppy seeds
1/2 cup raw agave nectar or raw honey
1/3 cup natural, unsweetened raw nut or seed butter (e.g., tahini, sunflower, or peanut)
2 tablespoons virgin coconut oil, warmed until melted
1 teaspoons vanilla extract (omit, if strictly raw)
1/4 teaspoon fine sea salt
2 tablespoons virgin coconut oil, warmed until melted
2 tablespoons raw agave nectar or raw honey
2 tablespoons raw
unsweetened
natural cocoa powder (not Dutch process)

Instructions:
1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.
2. Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped. Add the agave nectar, nut or seed butter, oil, vanilla, and salt. Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl.
3. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Place the mixture in the freezer for 30 minutes.
4. To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended. Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture. Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm.
5. Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 20 bars. Store in the refrigerator or freezer.
5-Minute Protein Truffles

Ingredients:
1/2 cup natural, unsweetened nut or seed butter (e.g., peanut, cashew, sunflower, or tahini)
3 tablespoons honey, agave nectar, or pure maple syrup
1/8 teaspoon fine sea salt
2/3 cup lightly packed all-natural, sweetened vanilla whey protein powder
Miniature semisweet chocolate chips or cacao nibs
Unsweetened, natural cocoa powder
Unsweetened flake or shredded coconut, plain or toasted
Finely chopped toasted or raw nuts (e.g., almonds, walnuts, pistachios, hazelnuts)
Toasted or raw seeds, finely chopped if needed (e.g., sesame, chia, pepitas, hemp hearts, sunflower)
Finely chopped dried fruit (e.g., cherries, raisins, apricots, blueberries)
Matcha powder
Quick-cooking rolled oats

Instructions:
1. Mix the nut or seed butter, honey, and salt in a medium bowl until blended. Add the protein powder, stirring until completely combined (mixture will be firm).
2. Protein powders vary in terms of their dryness. Hence if the mixture seems too wet, add a bit more protein powder, or some ground oats or flaxseed meal, until the mixture comes together as a dough. If the mixture seems too dry, add some milk (nondairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.
3. Scoop about 1 1/2 tablespoons of the mixture into your hands and shape into 1-inch balls.
4. If desired, place one or more of the suggested coatings in small shallow dishes. Roll each ball in the coating, gently pressing to adhere. Place the balls in an airtight container and store in the refrigerator.
Crispy Kale Bars

Ingredients:
1 large bunch kale, tough stems and center ribs removed, torn into bite-sized pieces
1 tablespoon vegetable oil
1 cup quick-cooking rolled oats
1/3 cup pepitas (green pumpkin seeds) or sunflower seeds
3 tablespoons sesame seeds
1 cup unsweetened whole-grain puffed cereal (e.g., puffed wheat, quinoa, or rice)
1/3 cup goji berries, dried cherries, or dried cranberries, coarsely chopped
1/3 cup natural, unsweetened nut or seed butter (e.g., almond, cashew, or sunflower)
1/4 cup natural cane sugar or packed organic light brown sugar
1/4 cup DIY Glucose Syrup, organic light corn syrup, or brown rice syrup
1/4 teaspoon fine sea salt
1/4 teaspoon almond extract

Instructions:
1. Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.
2. Preheat oven to 350°F.
3. To prepare the kale: Thoroughly wash the kale under cold water and then remove all of the excess moisture by blotting the leaves between several layers of paper towels or spinning multiple times in a salad spinner. Transfer the kale to a parchment-lined baking sheet. Drizzle the leaves with the oil, tossing to coat the leaves.
4. Bake the kale in the preheated oven for 12-17 minutes until the leaves appear paper-thin and crisp, but not browned (watch closely). Using the parchment liner, transfer the kale to a rack and cool completely, about 10 minutes.
5. Meanwhile, spread the oats, pepitas, and sesame seeds on a large rimmed baking sheet. Bake in the preheated oven for 5 to 8 minutes, shaking halfway through, until golden and fragrant. Transfer to a large bowl; stir in cereal and berries. Crumble the cooled kale leaves into the bowl; gently stir to combine.
6. Combine the nut or seed butter, sugar, syrup, and salt in a small saucepan. Heat over medium-low, stirring, for 4 to 5 minutes until the sugar is dissolved and the mixture is bubbly. Remove from heat and stir in the almond extract.
7. Immediately pour the syrup mixture over the oats mixture, mixing with a spatula until coated.
8. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (coated with nonstick cooking spray) atop the bar mixture and use it to spread, flatten, and very firmly compact the mixture evenly in the pan. Refrigerate at least 1 hour until firmly set.
9. Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 10 bars.
Fake Blood

Ingredients:
3/4 cup corn syrup, 1/4 cup water, 1/2 teaspoon red food coloring, 5 drops blue food coloring, 2 drops green food coloring, 1 tablespoon corn starch

Instructions:
In a small bowl, whisk together the corn syrup and water. Add the red, blue, and green food colorings and whisk until well combined. Whisk in the corn starch and let the liquid sit for 10 minutes to thicken.
Portobello Frites

Ingredients:
2 russet potatoes, scrubbed, 1 teaspoon coarse sea salt, 1/4 cup olive oil, 2 teaspoons salt, 1 teaspoon minced garlic, 1 teaspoon freshly ground black pepper, 1 teaspoon minced shallots, 4 portobello mushrooms, stems removed, caps wiped clean, 1 cup dry red wine, 1/4 cup Vegetable Stock, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh tarragon, 1/4 cup canola oil for frying

Instructions:
1. Preheat the oven to 400°F. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoon of the coarse sea salt, and wrap individually in foil. Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.
2. While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.
3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.
4. Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool. Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan. Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.
5. Stir the tarragon into the red wine sauce. Remove the saucepan from the heat and cover to keep warm.
6. In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes. Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.
7. Reheat the portobello caps in the oven if necessary. Serve smothered with red wine sauce and frites on the side.
Sweet Potato Turnovers with Sweet Kraut

Ingredients:
1 large sweet potato, peeled and chopped into 1-inch chunks
1/2 cup packed light brown sugar
3 tablespoons vegan butter
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 tablespoon olive oil
2 cups thinly sliced red cabbage (approximately 1/4 head, outer leaves and stem removed)
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground cloves
1 cup sweet Riesling
1 cup all-purpose flour, plus more for dusting
1 tablespoon vegan butter, cold
1 tablespoon vegan shortening, cold
2 tablespoons granulated sugar
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice

Instructions:
1. To make the sweet potato filling, bring a medium pot of salted water to a boil over high heat. Boil the sweet potato chunks just until tender, about 10 minutes.
2. Drain the potatoes, reserving 1/4 cup of the cooking water.
3. Transfer the hot potatoes and reserved cooking water, the brown sugar, vegan butter, vanilla, and salt to a medium bowl. Beat with a hand mixer until totally smooth, then set aside to fully cool.
4. Meanwhile, make the sweet kraut. Heat the oil in a medium sauté pan over medium heat. Add the cabbage and allow it to start to sear for about 3 minutes, then add the brown sugar and spices. Let the sugar start to melt with the cabbage juice for another 3 minutes, then add the Riesling. Allow the cabbage to cook down and steam itself for another 8 to 10 minutes. The cabbage will now be dark pink instead of purple. Remove the pan from the heat and let it cool fully.
5. While the potatoes and kraut are cooling, make the turnover crust. Pulse together the flour, vegan butter, and vegan shortening until it looks chunky and sandy. Add the sugar, olive oil, cinnamon, salt, and allspice and pulse again. While pulsing, slowly drizzle in 2 to 3 tablespoons cold water, little by little-just until a loose dough ball is formed and spins around the bowl of the food processor. Wrap the dough in plastic wrap and refrigerate for at least 10 minutes or up to 2 days.
6. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
7. On a work surface dusted with flour, roll out the dough to 1/4 inch thick. Use a 4-inch-wide circle cutter to stamp out the turnover shells. Place 1 heaping tablespoon of the sweet potato filling in the center of each dough circle. Bring the edges of the circle together, forming a half circle, and pinch them together tightly. Use a fork to crimp the edges of the seal. Arrange the turnovers on the prepared sheet pan.
8. Bake the turnovers until golden brown, 10 to 12 minutes. Remove from the oven and allow to cool slightly. Arrange on serving dishes with the sweet kraut and serve.
Vegetable Stock

Ingredients:
2 teaspoons canola oil, 6 carrots, chopped, 3 stalks celery, chopped, preferably with leaves, 2 leeks, rinsed well and chopped, 2 onions, with skins, chopped, 1 turnip, with skins, chopped, 1 tablespoon salt, 3 to 4 outer leaves of green cabbage, 2 cups broccoli stems, 2 cups kale stems

Instructions:
1. Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.
2. Add 6 quarts water and the salt and bring to a boil.
3. Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.
Sea Bean Salad with Daikon and Cucumber

Ingredients:
2 large cucumbers, peeled (about 1 1/2 pounds)
1 large daikon radish, peeled
4 scallions
1/2 pound sea beans, ends trimmed
3 tablespoons rice wine vinegar
2 tablespoons canola oil
2 tablespoons toasted sesame oil
2 tablespoons tamari
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds
1 teaspoon sugar
2 fresh shiso leaves
finely chopped

Instructions:
1. Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A mandoline works best, or use a knife and slice really thin.
2. Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.
3. Trim the roots of the scallions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each scallion, until the leaves become much darker green and thicker.
4. Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy. Serve chilled.
Poulet à l'Estragon

Ingredients:
Salt
15 golf ball-size tomatoes
1 tablespoon butter
2 tablespoons olive oil
2 (2- to 3-pound) farm-raised chickens, each cut into 8 pieces
Freshly ground white pepper
4 large shallots, sliced
10 ounces pearl onions
2 tablespoons tomato paste
3 tablespoons flour
1/2 cup tarragon vinegar
2 cups chicken stock
1/2 bunch tarragon
1 1/2 cups basmati rice
2 tablespoons olive oil
1 shallot, minced
2 tablespoons butter
2 1/2 cups chicken stock
1 teaspoon salt
1 bay leaf
2 sprigs thyme
2 sprigs tarragon
Salt
1 pound yellow wax beans, trimmed
2 tablespoons butter
Freshly ground white pepper
1/2 bunch tarragon
leaves chopped

Instructions:
Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.
Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
Rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.
Modern Salade Lyonnaise with Leeks, Lardons, and Oeuf Mollet

Ingredients:
8 ounces chicken livers (about 12), trimmed
2 cups milk
Salt
6 eggs
4 small carrots (about 1 pound), peeled
6 small leeks
1 bay leaf
2 sprigs thyme
1/4 cup Dijon mustard
2 tablespoons sherry vinegar
5 tablespoons olive oil
Freshly ground white pepper
Six (1/4-inch-thick) slices of bacon
1/2 bunch chives
cut into 1-inch batons

Instructions:
Submerge the chicken livers in the milk and soak overnight in the refrigerator. Strain and pat dry with a paper towel.
Bring a large pot of salted water to a boil. Submerge the eggs and boil for 6 minutes. Strain and peel the eggs under cold running water.
Thinly slice 1 carrot and cut the slices into thin julienne.
Peel the tough outer leaves from the leeks and halve them lengthwise, starting 1/2 inch from their base to keep them intact. Rinse them with cold water to wash any sand from their layers. Bunch the leeks and tie together with butcher's twine. Place in a large pot with the remaining carrots, the bay leaf, and thyme and cover with cold salted water. Bring to a simmer and cook for 20 minutes, or until the carrots are tender. Strain, and discard the thyme and bay leaf.
Transfer the carrots to a blender with 5 tablespoons water, the mustard, and vinegar. Puree until smooth, then stream in the olive oil until emulsified. Season with salt and pepper.
Untie the leeks, pat dry with paper towels, and brush them with carrot dressing; sprinkle with salt and pepper.
In a large sauté pan over medium heat, sear the bacon on both sides until crispy, about 6 minutes total. Strain off all but 1 tablespoon fat, transfer the bacon to a cutting board, and cut the strips crosswise into 1/2-inch pieces. Season the chicken livers on all sides with salt and pepper. Return the sauté pan with the bacon fat to high heat and add the livers in a single layer. Sear the livers on both sides until cooked through but still light pink in the center, about 5 minutes total. Scoop onto a cutting board and slice the livers in half.
Spoon the carrot vinaigrette into the center of 6 salad plates and top each with a fanned-out seasoned leek and 1 egg. Divide the bacon, chicken livers, julienned carrot, and chives on top.
Cocoa-Dusted Dark Chocolate Bombe

Ingredients:
3 1/4 cups heavy cream
2 1/4 cups sugar
"12 ounces unsweetened bakers chocolate (we recommend Valrhona cacao paste), chopped", 1/4 cup sugar
2 ounces dark chocolate (we recommend Valrhona Manjari 64%), chopped
1 1/2 cups flour, plus extra for coating the bowl
7 eggs
1 egg yolk
1 1/4 cups sugar
2/3 cup unsweetened cocoa powder (we recommend Valrhona 100% Pure Cacao Powder)
3 1/4 tablespoons milk
3 1/2 tablespoons butter, melted
1 pound tempered chocolate

Instructions:
In a small saucepan, combine the heavy cream and sugar and bring to a simmer. Place the chocolate in a heatproof bowl and pour the hot cream mixture over the top. Rest for 1 minute, then whisk together until smooth.Transfer the mixture to a shallow baking dish and cover the surface with plastic wrap. Cool at room temperature until the ganache thickens to a frosting consistency.
In a medium saucepan, bring the sugar and 3/4 cup water to a simmer. Remove from the heat and, using a hand blender, puree in the chocolate until smooth. Set aside to cool.
Preheat the oven to 320°F. Grease the inside of a 3-quart stainless steel bowl with nonstick cooking spray and lightly coat with flour.
Fill one-third of a medium saucepan with water and bring to a simmer. In the bowl of an electric mixer, whisk to combine the eggs, yolk, and sugar. Set the bowl over the pot of simmering water. Continue whisking until the temperature of the mixture reaches 140°F. Remove from the heat and place the bowl on the mixer fit with a whisk attachment. Whip at medium-high speed until it cools to room temperature and forms ribbons as it falls from the whisk, about 5 minutes.
Sift the cocoa powder and the 1 1/2 cups flour together into a medium bowl. With a rubber spatula, fold the dry ingredients into the egg mixture in 3 additions, until no streaks remain.
Fold in the milk and melted butter until just combined. Transfer the batter to the prepared 3-quart stainless steel bowl.
Place the bowl on a baking sheet and transfer to the oven. Bake for 1 hour, and check the cake by inserting a cake tester into the center. Once the tester comes out clean, remove from the oven and immediately invert the cake onto a cooling rack.
Once cooled, use a serrated knife to divide the cake into 3 even layers and set them on the rack. Brush each layer with about 2 tablespoons chocolate syrup per side to moisten.
Frost the top of the 2 bottom layers with enough ganache to equal the thickness of the cake layers. Stack the layers back together and frost the outside of the cake with the remaining ganache.
Pour about 1/2 cup of chocolate onto a flat marble, glass, or stainless steel surface. Spread it into a 1-millimeter-thick rectangle, about 2 feet long by 6 inches wide. Allow the chocolate to set for 5 minutes, or until it is no longer liquid or shiny yet is still slightly soft. With a straight-edged stainless steel spatula held at a 45-degree angle, scrape the chocolate widthwise to form wavy ribbons. Transfer the ribbons to a tray and repeat the process until all the chocolate is used. Decorate the cake with the ribbons.
Wild Rice, Farro, and Tangerine Salad

Ingredients:
4 sprigs thyme, divided, 4 cups low-sodium vegetable broth, divided, Kosher salt, 1 cup wild rice, 1 cup farro, 4 tangerines or 2 oranges, 1/4 cup vegetable oil, Freshly ground black pepper, 4 scallions, green parts only, thinly sliced

Instructions:
Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan. Add a pinch of salt, then rice; reduce heat to medium-low and cover. Cook until liquid is absorbed and rice is tender, 40–45 minutes. Remove thyme and let cool. Drain, if needed.
Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1 1/2 cups water and cooking 35–40 minutes.
Using a sharp knife, cut all peel and white pith from tangerines; discard. Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl. Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes.
Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired.
Carrots and Greens with Dilly Bean Vinaigrette

Ingredients:
1/4 cup thinly sliced dilly beans plus 1 cup pickling liquid
3 tablespoons unsalted butter, cut into pieces
1 tablespoon olive oil
1 1/2 pounds small carrots, unpeeled, halved lengthwise if thick
1 large shallot, sliced into 1/2"-thick rings
3 bunches mustard greens (about 1 pound), center ribs and stems removed, leaves coarsely torn
Kosher salt
freshly ground pepper

Instructions:
Bring pickling liquid to a boil in a small saucepan, reduce heat, and simmer until reduced by half, 15–20 minutes. Let cool slightly, then gradually whisk in butter. Mix in dilly beans; keep vinaigrette warm.
Meanwhile, heat oil in a large skillet over medium-high heat. Add carrots and shallot and cook, tossing often, until browned in spots and tender, 10–15 minutes.
Remove skillet from heat and, working in batches, add mustard greens, tossing until slightly wilted between additions; cook slightly longer.
Transfer vegetables to a platter and drizzle with warm vinaigrette; season with salt and pepper.
Roasted Cauliflower with Lemon-Parsley Dressing

Ingredients:
1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Instructions:
Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.
Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.