iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Glazed Chocolate–Crème Fraîche Cookies

Ingredients:
20 ounces bittersweet chocolate (at least 70% cacao), chopped, divided
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (packed) brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs
2 tablespoons crème fraîche or sour cream

Instructions:
Place racks in lower and upper thirds of oven; preheat to 350°F. Heat 8 ounces chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. Reserve saucepan for melting more chocolate for glaze.
Whisk flour, baking powder, and salt in a small bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. Add eggs and crème fraîche and beat until just combined. Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. Mix in dry ingredients just to combine; fold in 8 ounces chopped chocolate. Cover and chill dough until firm, at least 30 minutes.
Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2" apart. Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15–18 minutes. Let cookies cool on baking sheets 5 minutes. Transfer to wire racks and let cool.
Melt remaining 4 ounces chocolate in reserved bowl set over reserved saucepan of simmering water. Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. Let sit until chocolate is set, 15–20 minutes.
DO AHEAD: Cookies can be made 2 days ahead; store airtight at room temperature.
Caramel-Dipped Popovers with Chocolate Mousse

Ingredients:
6 ounces bittersweet chocolate (at least 70% cacao), melted, slightly cooled
1/2 teaspoon kosher salt
3 large egg yolks
1/4 cup sugar
1 cup heavy cream, divided
Unsalted butter (for pans)
2 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/2 cup grated white cheddar
Nonstick vegetable oil spray
1 cup sugar

Instructions:
Place chocolate and salt in a large bowl; set aside. Cook egg yolks, sugar, and 1/2 cup cream in a medium saucepan over medium heat, whisking constantly, until thick enough to coat a spoon, about 4 minutes. Pour over chocolate mixture and whisk until chocolate is melted and mixture is smooth. Let cool.
Using a whisk, beat remaining 1/2 cup cream in a bowl until soft peaks form. Fold into cooled chocolate mixture; cover and chill until cold, at least 2 hours.
DO AHEAD: Mousse can be made 2 days ahead. Keep chilled.
Preheat oven to 425°F. Lightly butter 10 cups of a standard 12-cup muffin tin or two 6-cup popover pans. Whisk eggs in a medium bowl to blend. Bring cream, milk, salt, and pepper to a simmer in a medium saucepan; whisking constantly, gradually add to eggs. Whisk in flour, then cheese (no lumps should remain).
Divide batter among prepared muffin cups, fill remaining cups halfway with water, and bake 15 minutes. Reduce heat to 350°F and bake until popovers are puffed, golden brown, and crusty, 20–25 minutes longer. Turn out onto a wire rack and let cool.
Just before serving, line a baking sheet with parchment paper and lightly coat with nonstick spray. Fill a large bowl with ice water. Bring sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp brush and swirling pan occasionally, until mixture turns deep amber. Set the bottom of saucepan in ice water to stop the cooking and firm caramel slightly (this will make it easier to work with when dipping popovers).
Working quickly and with 1 popover at a time, dip bottoms into caramel and set, caramel side down, on prepared baking sheet; let cool. (If caramel becomes too hard while dipping, reheat over medium-low heat to a workable consistency.)
Once caramel has set, mix mousse with a rubber spatula to loosen. Transfer to a pastry bag fitted with a 1/4" pastry tip. Working 1 at a time, poke holes in tops of popovers with pastry tip and fill popovers with mousse.
Macaroni and Cheese

Ingredients:
6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Equipment: 9- by 13-inch baking dish
flat-edged wooden spoon or heat-safe rubber spatula

Instructions:
Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges—be careful not to let the milk come to a boil. Remove from the heat.
In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)
Matcha Panna Cotta

Ingredients:
1 cup (250ml) whole milk
1 (1/4-ounce/7g) envelope plain gelatin
1 cup (250ml) whipping cream
2 tablespoons matcha (unsweetened green tea powder; see Note)
1/2 cup (100g) plus 1 tablespoon sugar
1 vanilla bean, split
1 1/2 cups (370g) whole milk vanilla yogurt
1 cup (125g) fresh raspberries
2 tablespoons chia seeds (optional)

Instructions:
1. Pour 1/2 cup (125ml) of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream, matcha, and 1/2 cup of the sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until the sugar dissolves. Remove from the heat and let steep for 10 minutes.
3. Strain the matcha mixture through a fine-mesh sieve into a medium bowl, then stir in the reserved gelatin mixture. When the matcha mixture has cooled, add the yogurt and stir to combine; set aside.
4. Using a fork, mash the berries with the remaining 1 tablespoon sugar in a small bowl. Mix in the chia seeds, if using.
5. Into the bottom of 6 small juice glasses or dessert wine glasses, spoon 1 tablespoon of the mashed berries. Slowly pour 1/2 cup (125ml) of the matcha mixture into each glass. Refrigerate for 3 to 6 hours, until set.
Ultimate Power Balls

Ingredients:
1/2 cup (10g) PUFFED MILLET
1 cup (20g) PUFFED KAMUT or PUFFED RICE
1/2 cup (90g) diced DRIED PLUMS (prunes; see Note)
1/3 cup (60g) SEMISWEET CHOCOLATE CHIPS
1/4 cup (35g) SESAME SEEDS
1/3 cup (80g) SUNFLOWER BUTTER, at room temperature
1/2 cup (125ml) HONEY
3/4 cup (40g) shredded unsweetened COCONUT

Instructions:
1. In a large bowl, toss together the puffed millet and puffed kamut or rice. Add the dried plums, chocolate chips, and sesame seeds.
2. Stir in the sunflower butter and the honey. You should have a nice sticky mess! Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. Place the coconut in a small bowl. Using a tablespoon, scoop the mixture and form it into 1-inch (2.5cm) balls with your hands. Roll the balls in the coconut and transfer to a container. You can store the power balls in the refrigerator for up to 1 week, or in the freezer in a zip-top freezer bag for up to 1 month, but I bet they won't last that long!
Mom's Sweet-and-Sour Red Cabbage

Ingredients:
1 medium head RED CABBAGE, tough outer leaves removed
1/4 cup (60ml) OLIVE OIL
1 RED ONION, diced
2 FUJI APPLES, peeled, cored, and finely chopped
3 JUNIPER BERRIES
3 whole ALLSPICE BERRIES, or 1/4 teaspoon ground allspice
3 whole CLOVES, or 1/4 teaspoon ground cloves
1 BAY LEAF
1/2 teaspoon SALT
1/4 teaspoon freshly ground BLACK PEPPER
3 tablespoons RED CURRANT JELLY
2 tablespoons BALSAMIC VINEGAR, preferably white
1 teaspoon LIGHT BROWN SUGAR

Instructions:
1. Using a box grater, mandoline, or a coarse Microplane grater, grate the cabbage. In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes.
2. Lower the heat to medium; add the cabbage and apples and stir to combine. Add the juniper berries, allspice berries, cloves, bay leaf, salt, pepper, jelly, vinegar, sugar, and 1/2 cup (120ml) of water and stir to combine. Turn the heat to low, cover, and cook for 40 minutes, until the cabbage is tender.
3. Remove the juniper berries, allspice berries, cloves, and bay leaf. Serve the cabbage hot or at room temperature. Refrigerate for up to 4 days. Leftovers can also be frozen in an airtight container for up to 1 month.
Brazil Nut & Banana Parfait

Ingredients:
3/4 cup brazil nuts, chopped, 1/2 cup maple syrup, 1/2 cups rolled oats, 1 3/4 cups Greek yogurt with live active cultures, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, "2 tablespoons confectioners sugar", 4 ripe but firm bananas, sliced, 2 teaspoons lemon juice, 2 teaspoons demerara or other raw sugar

Instructions:
Put the brazil nuts and maple syrup in a small saucepan over low heat and cook until the syrup bubbles. Remove from the heat and stir in the oats. Transfer to a nonstick baking sheet and place in a preheated oven, at 325°F, for 10 minutes, or until the oats are toasted and sticky.
Mix the yogurt with the vanilla, cinnamon, and confectioners' sugar and set aside. Reserve 4 slices of banana for decoration, then place the remaining bananas in another bowl with the lemon juice and raw sugar and toss to coat.
Divide half the yogurt mixture among 4 glass bowls or sundae glasses, top with half the bananas, then half the nut mixture. Repeat the layers, finishing with the nut mixture. Decorate with the reserved banana slices and chill until ready to serve.
Beet It Juice

Ingredients:
2 beets
1 lemon, peeled
1 1/2-inch slice fresh ginger
1 carrot
1 cup or 3 leaves kale (stems included)

Instructions:
Put all the ingredients through a juicer. Alternate between harder foods, like beets and carrots, and kale to help move everything through smoothly.
Big Apple Detox

Ingredients:
1 parsnip, halved
1/4-inch piece of fresh ginger
2 apples, halved
1/2 cup chilled water
small handful of ice (optional)

Instructions:
Feed the parsnip and ginger, then the apples through a juicer. Add the water. Fill a glass halfway with ice (if using), pour in the juice, and serve immediately.
Buffalo Cauliflower

Ingredients:
1 head cauliflower, leaves removed
2 tablespoons plus 1 teaspoon canola oil
Kosher salt and freshly ground black pepper
"1/2 cup hot sauce, such as Franks Red Hot sauce", 1/2 cup Sriracha (Asian chile sauce)
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 tablespoon crumbled blue cheese or more to taste
Equipment: 1 large rimmed baking sheet

Instructions:
Arrange a rack in the middle of the oven and preheat to 375°F.
Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tablespoons of the canola oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.
Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets. DO AHEAD: The cauliflower can be roasted, cooled, and cut into florets several hours in advance. Cover the florets and keep them in the refrigerator until ready to use. You may need to sauté them slightly longer if refrigerated.
In a medium saucepan over moderate heat, bring the hot sauce and Sriracha to a boil. Reduce the heat to a simmer then slowly whisk in the butter until fully incorporated, about 5 minutes. Remove from the heat and let cool. DO AHEAD: The Buffalo sauce can be prepared, cooled, and kept in an airtight container in the refrigerator, up to 3 days.
In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes. Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.
Sesame-Crusted Salmon

Ingredients:
1/4 cup sesame seeds, 1 teaspoon dried red pepper flakes, 4 salmon fillets, about 4 oz each, 2 teaspoons olive oil, 2 carrots, cut into matchsticks, 2 red bell peppers, cored, seeded, and thinly sliced, 8 oz shiitake mushrooms, halved, 2 bok choy, quartered lengthwise, 4 scallions, shredded, 1 tablespoon dark soy sauce, basmati or long-grain rice, to serve

Instructions:
Mix the sesame seeds and red pepper flakes on a plate, then press the salmon fillets into the mixture to coat.
Heat half the oil in a nonstick skillet over medium heat, add the salmon, and cook for 3–4 minutes on each side, until cooked through. Remove from the skillet and keep warm.
Heat the remaining oil in the skillet over high heat, add the vegetables, and stir-fry for 3–4 minutes, until just cooked. Drizzle the soy sauce over the vegetables and serve with the salmon and basmati rice.
Green Energy

Ingredients:
1 pear, halved, 1/4 cucumber, roughly chopped, 1 1/2 cups young spinach, 4 sprigs of fresh flat-leaf parsley, 1/2 avocado, pitted and flesh scooped from the skin, 1/2 teaspoon spirulina powder, chilled water, to taste, 1 brazil nut, coarsely chopped

Instructions:
Feed the pear and cucumber through a juicer. Pour the juice into a blender, add the spinach, parsley, and avocado, and blend until smooth. Pour into a glass. Mix the spirulina with just enough water to make a thick liquid, then swirl it into the juice. Sprinkle with the chopped brazil nut, then serve.
Power-Boosting Beets

Ingredients:
2 beets, halved
2 large carrots, halved
2 celery stalks, halved
2-inch piece of cucumber
2 red-skinned apples, such as Pippin, halved
1/4 cup walnut pieces, finely ground
small handful of ice (optional)

Instructions:
Cut two wafer-thin slices off one of the beet halves and reserve. Feed the beet and carrots, then the celery and cucumber, and finally the apples through a juicer. Stir in the walnuts. Fill a glass halfway with ice (if using), then pour in the juice. Thread the beet slices through a toothpick, lay it on top of the glass, and serve immediately.
Thai Turkey Burgers with Crispy Kale

Ingredients:
1 lb ground turkey thigh meat
4 scallions, finely chopped
1/2 inch piece of fresh ginger root, peeled and grated
1 garlic clove, crushed
1 lemongrass stalk, outer leaves removed and core finely chopped
1/2 red chile, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro
1 egg, lightly beaten
4 whole-wheat buns, warmed
sea salt and black pepper
4 1/2 cups bite-size kale pieces
finely grated zest of 1 lemon
1 tablespoon olive oil
sesame seeds
for sprinkling (optional)

Instructions:
To make the crispy kale, put the kale into a large bowl and toss with the lemon zest, olive oil, and a little sea salt. Arrange in a single layer on 1 or 2 baking sheets.
Place in a preheated oven, at 400°F, for 15–20 minutes, turning halfway through cooking time, until crunchy and crisp. Sprinkle with a little more salt or some sesame seeds, if desired.
Meanwhile, put the turkey into a large bowl with the onions, ginger, garlic, lemongrass, chile, and cilantro. Mix well, then season to taste and stir in the egg.
Use your hands to shape the mixture into 4 large balls, then press them firmly into patty shapes. Place under a preheated hot broiler and cook for 5 minutes on each side, or until golden and cooked through. Serve in warm whole-wheat buns with crispy kale on the side.
Broccoli Bagna Càuda

Ingredients:
2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
2 tablespoons macadamia nut oil or fat of choice Kosher salt
Kosher salt
Freshly ground black pepper
6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

Instructions:
1. Preheat the oven to 400°F with the rack in the middle position.
2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.
Cinnamon Apple Scones

Ingredients:
3 cups blanched almond flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
4 tablespoons butter, as cold as possible (preferably frozen), cut into small pieces
1 teaspoon ground cinnamon
2 large eggs
2 tablespoons apple cider vinegar
2 tablespoons honey
1 small Granny Smith or Fuji apple
peeled
cored
and cut into thin tiles

Instructions:
1. Preheat the oven to 350°F with the rack in the middle position, and line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, and fine sea salt. Use your hands or a pastry cutter to work the pieces of cold butter into the dry ingredients until a crumbly mixture is produced. Then, mix the cinnamon into the almond flour mixture.
3. In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, and honey.
4. Make a well in the middle of the dry ingredients, and pour the egg mixture into it.
5. Gently mix with a spatula until a wet, chunky dough forms, and then throw in the apple. Combine the ingredients with your hands, and form a ball of dough.
6. On a sheet of parchment paper or a nonstick surface, gently flatten the ball with your hand. The round of dough should be about 3/4 inch thick. Using a pastry cutter or a sharp knife, cut the dough into 6 equal-sized wedges, and arrange them on the parchment-lined baking sheet.
7. Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they're golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool slightly before serving.
This isn't just another subpar substitute for the real thing. It's BETTER than scones made with wheat flour!
In the mood for Dark Chocolate Cherry Scones instead? Follow the same recipe, but leave out the cinnamon and apple. Add 1 teaspoon of vanilla extract in step 3. Then, in step 5, add 3 ounces of super dark chocolate, cut into bite-size chunks, and 1/4 cup of dried cherries.
Macadamia Nut "Ricotta"

Ingredients:
2 cups raw macadamia nuts
1 teaspoon kosher salt
Juice from 1/2 medium lemon (about 1 tablespoon)
1/2 cup water

Instructions:
In a food processor or a high powered blender, purée the ingredients together until smooth.
If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble—you guessed it!—ricotta cheese.
Amplify the color and flavor by mixing in 1/4 teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.
Vegan Chili

Ingredients:
1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro

Instructions:
1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
Breakfast Amaranth With Walnuts and Honey

Ingredients:
2 cups amaranth
4 cups water
1/2 teaspoon salt
Broken or chopped walnuts
pecans
or almonds; honey or pure maple syrup; milk

Instructions:
In a 3- to 4-quart heavy saucepan combine the amaranth and the water. Cover the pan and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in salt.
Remove the pan from the heat and let it stand, covered, 5 to 10 minutes. Divide amaranth among bowls and top with nuts, honey, and milk.