iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spicy Lamb and Lentils with Herbs

Ingredients:
1 tablespoon vegetable oil
1/2 pound ground lamb
Kosher salt, freshly ground pepper
2 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds
1 1/2 cups cooked brown or French green lentils (from 1 cup dried)
1/2 English hothouse cucumber, chopped
1/2 cup chopped fresh cilantro, plus leaves for serving
1/4 cup chopped fresh parsley, plus leaves for serving
3/4 cup plain whole-milk Greek yogurt
Flatbread and lemon wedges (for serving)

Instructions:
Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.
Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.
Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5–8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.
Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.
Double-Dark Chicken Noodle Soup

Ingredients:
1 leek
Stems from 1/2 bunch parsley
6 sprigs thyme
2 bay leaves
1 tablespoon vegetable oil
3 pounds chicken wings
1 onion, unpeeled, quartered
3 carrots, peeled
2 celery stalks
2 garlic cloves
1 tablespoon tomato paste
1/2 teaspoon black peppercorns
Kosher salt, freshly ground pepper
2 1/2 pounds bone-in chicken thighs, skin removed
8 ounces carrots, peeled, sliced 1/2" thick
8 ounces pearl onions, peeled,
halved through root
8 ounces egg noodles
Fresh chervil (for serving)

Instructions:
Trim dark green leaves from leek; discard all but 2. Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.
Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 15–20 minutes. Transfer to a plate.
Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 10–12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Add 1/2 cup water, scraping up browned bits. Add wings, leek bundle, peppercorns, and 12 cups water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1 1/2–2 hours. Remove chicken and vegetables. Strain stock into a clean large heavy pot.
Bring stock to a simmer over medium-high heat; season with salt and pepper. Add thighs, cover, and simmer until cooked through, 8–10 minutes. Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.
Add carrots and onions to pot; simmer until tender, about 5 minutes. Add meat. Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 7–8 minutes. Drain; rinse under cold water. Add to soup. Serve topped with chervil.
Do ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
Twice-Baked Potatoes

Ingredients:
4 large russet potatoes
2 tablespoons vegetable oil
1/2 cup sour cream
1/4 cup unsalted butter
1/4 cup finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon (if desired)
Salt
Pepper
Chives
bacon
cheddar
chili if desired

Instructions:
Place a rack in middle of oven; preheat to 425°. Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50–60 minutes. Let cool just until you can hold them.
Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add 1/2 cup sour cream, 1/4 cup unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.
Divide among 4 potato skin halves, piling gloriously high—don't pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.
No need to stop at chives. Add bacon, cheddar, chili—why hold back now?
Squid Ink Pasta with Shrimp, Nduja, and Tomato

Ingredients:
1 pound large head-on or shell-on shrimp, 3 tablespoons olive oil, divided, 6 garlic cloves, divided, 2 smashed, 4 thinly sliced, 1 bay leaf, 1 cup tomato passata or puréed whole peeled tomatoes, 4 ounces nduja, Kosher salt, 12 ounces squid ink linguini, 1/4 cup fresh lemon juice, 1/4 cup chopped fresh parsley, plus more for serving, Freshly ground black pepper

Instructions:
Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 tablespoon oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and 1/4 cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
Do ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.
Gluten-Free Shells with Beets, Ricotta, and Pistachios

Ingredients:
1/3 cup raw pistachios
1 teaspoon plus 5 tablespoons olive oil; plus more for drizzling
Kosher salt, freshly ground pepper
1 cup ricotta
2 pounds small golden beets, scrubbed
1 large shallot, finely chopped
3 tablespoons Champagne vinegar
12 ounces gluten-free shells or other short pasta
1 tablespoon finely chopped fresh chives
Flaky sea salt

Instructions:
Preheat oven to 350°. Toast pistachios on a baking sheet, stirring occasionally, until golden brown, 8-10 minutes. Let cool, then chop. Toss in a small bowl with 1 teaspoon oil; season with kosher salt and pepper.
Process ricotta and 1 tablespoon oil in a food processor until smooth (or whisk in a bowl); season with kosher salt and pepper.
Cook beets in a large pot of boiling salted water until just tender, 12-15 minutes. Transfer to a kitchen towel and let cool slightly. Rub off skins with paper towels and slice 1/4" thick. Toss in a large bowl with shallot, vinegar, and 4 tablespoons oil; season with kosher salt and pepper.
Return beet cooking liquid to a boil and use it to cook pasta, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat a large skillet over medium-high. Cook beets and dressing, tossing occasionally, until beets are golden brown in spots, 8-10 minutes. Add pasta and cook, tossing and adding cooking liquid as needed, until pasta is coated.
Serve pasta over ricotta topped with pistachios and chives and drizzled with oil. Season with sea salt and pepper.
Almond-Crusted Trout with White Grits and Swiss Chard

Ingredients:
1 cup white grits (not instant)
Kosher salt, freshly ground pepper
1 cup whole skin-on almonds
1 large egg, beaten to blend
4 6-ounce trout fillets
2 tablespoons vegetable oil
1 bunch Swiss chard, thick ribs and stems removed, torn into pieces
1 small shallot, finely chopped
Lemon wedges (for serving)

Instructions:
Bring grits and 4 cups water to a boil in a medium pot. Reduce heat to medium-low and gently simmer, whisking occasionally, until liquid is absorbed and grits are tender and creamy, 20–25 minutes. Season with salt and pepper.
Meanwhile, pulse almonds in a food processor until texture of coarse breadcrumbs. Transfer to a shallow baking dish; season with salt and pepper.
Place egg in another shallow baking dish. Season trout with salt and pepper. Working one at a time, dip skin side of fillets into egg, then in almonds, pressing to adhere. Transfer to a plate as you go.
Heat oil in a large skillet over mediumhigh until very hot but not smoking. Cook 2 fillets, almond side down, pressing with a spatula occasionally to ensure contact with skillet, until almonds are well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more. Transfer to a plate. Repeat with remaining fillets.
Wipe out skillet. Add chard and shallot and season with salt and pepper. Cook, tossing, until chard is wilted, about 2 minutes. Serve chard and trout over grits with lemon wedges.
Cauliflower-Cashew Soup with Crispy Buckwheat

Ingredients:
1/2 cup olive oil, divided
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced
2 bay leaves
2 teaspoons fresh thyme leaves
Kosher salt
1/2 cup dry white wine
1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
1/4 teaspoon cayenne pepper
3/4 cup plus 2 tablespoons cashews
6 cups (or more) vegetable stock, preferably homemade
Freshly ground black pepper
2 tablespoons buckwheat groats
2 teaspoons fresh lemon juice
1/2 teaspoon paprika

Instructions:
Heat 1/4 cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6–8 minutes.
Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
Set 3/4 cup cauliflower aside; add the rest to pot along with cayenne and 3/4 cup cashews; season with salt.
Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20–25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20–25 minutes. Discard bay leaves. Remove from heat and let cool slightly.
Meanwhile, finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons cashews. Heat remaining 1/4 cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5–8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
Working in batches if needed, purée soup in a blender until very smooth. Return to pot and reheat over mediumlow, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.
Serve soup topped with toasted cauliflower-buckwheat mixture.
Do ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.
Kale Minestrone with Pistou

Ingredients:
3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste 1 28-ounce can whole peeled tomatoes, drained
1 Parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-ounce cans, rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces
2 garlic cloves
1 cup fresh basil leaves
1/2 cup olive oil
1/2 ounce finely grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt

Instructions:
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.
Orange Poppy Seed Pancakes with Rosemary Maple Syrup

Ingredients:
1 cup maple syrup
3 rosemary sprigs
2 cups spelt flour (or all-purpose flour)
1/3 cup poppy seeds
1/3 cup sunflower seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups low-fat buttermilk
2 large eggs
2 tablespoons melted butter
1 tablespoon granulated sugar
1 1/2 tablespoons grated orange zest, plus 1/3 cup orange juice (from 1 large orange)
Unsalted butter
at room temperature
for pan and serving

Instructions:
In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
Serve pancakes topped with butter and drizzle with the rosemary syrup.
Gluten-Free Banana-Almond Pancakes with Date Caramel

Ingredients:
1 cup chopped pitted dates
1/4 teaspoon pure vanilla extract
Pinch of salt
2 ripe bananas, peeled
1 cup whole milk, warmed
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups almond meal (ground almonds)
3/4 cup brown rice flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Melted unsalted butter, for pan
Sliced toasted almonds
for serving

Instructions:
Soak chopped dates in 1 cup hot water for 15 minutes. Transfer dates and their soaking liquid to a blender or food processor; add vanilla extract and salt. Blend until date mixture reaches a caramel-like consistency, adding a bit more hot water if needed. Transfer date caramel to a small serving bowl or creamer.
In a large bowl, mash the bananas and whisk in the milk, eggs, and vanilla. In another large bowl, combine the almond meal, brown rice flour, baking powder, cinnamon, and salt. Pour the wet ingredients into the bowl of dry ingredients and stir well to incorporate.
Heat a large skillet or griddle to medium and brush it with a bit of butter. Drop batter by the tablespoon into the skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook the other side until light brown, about 30 seconds more. Repeat with remaining batter, brushing pan with butter as needed.
Drizzle pancakes with date caramel, sprinkle with almonds, and serve.
Buckwheat Pancakes with Sausage, Scallions and Fried Eggs

Ingredients:
1 cup buckwheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk
2 large eggs, lightly beaten, plus 6 fried eggs, for serving
3 tablespoons maple syrup
3 tablespoons melted butter
1/2 cup thinly sliced scallions, plus more for serving
Vegetable oil, if needed
1/2 pound breakfast sausage
casings removed if any
cooked and crumbled (rendered fat reserved)

Instructions:
In a large bowl, combine flours, baking powder, and salt. In another medium bowl, whisk together the milk, eggs, maple syrup, and melted butter. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in 1/2 cup scallions.
Heat a large skillet or griddle to medium and brush it with reserved sausage fat or vegetable oil. Scoop 1/4 cup of batter per pancake into the skillet. Cook until bubbles start to form on the surface, 1 to 2 minutes. Sprinkle 1 tablespoon crumbled sausage onto the top of the pancake. Flip and cook until lightly browned on the bottom, about 1 minute more. Repeat with remaining batter, brushing pan with rendered fat or oil, as needed.
Serve pancakes drizzled with maple syrup and topped with fried eggs and sliced scallions.
Puffles (Stuffed Puff-Pastry Waffles)

Ingredients:
All-purpose flour, for rolling
One 14- to 17-ounce box of puff pastry (preferably all-butter puff), thawed according to package directions
4 tablespoons almond butter
6 tablespoons fruit jelly or jam
Butter, for serving
Maple syrup, for serving
4 ounces finely chopped bittersweet chocolate or chocolate chips (about 2/3 cup), divided, plus more for garnish
1 cup mini marshmallows
Lightly sweetened whipped cream, for serving
1/2 pound Gruyere or Swiss cheese, grated (about 1 1/3 cups)
8 slices ham (about 6 ounces)
3 tablespoons grainy Dijon mustard
Butter, for serving
Powdered sugar, for serving
an electric waffle maker (preferably a square Belgian waffle maker)

Instructions:
Heat the waffle maker to medium-high heat and lightly flour your work surface. Unroll the pastry and cut it in half widthwise. Measure the cooking surface of your waffle maker. Roll each piece of pastry to the same width but double the length of your waffle maker. For example, if your waffle maker measures 8 inches square, roll each piece of pastry to an 8x16-inch rectangle.
Divide the filling ingredients of your choice between the two pieces of pastry, distributing the ingredients evenly on one half of each piece of dough, leaving a 1/2-inch border. Lightly brush border with water. Fold the other half of each piece of pastry over like a book and crimp the edges to seal in the filling. (If your waffle maker is circular, trim the edges of the pastry to fit, then fill and seal.)
Place one filled waffle inside the waffle maker and cook until golden brown and puffed, about 5 to 6 minutes each, depending on your piece of equipment. Repeat with remaining waffle. Cut each waffle into four pieces and serve topped with suggested garnishes.
Two-Ingredient Truffles

Ingredients:
2/3 cup heavy cream
12 ounces good-quality finely chopped milk chocolate or semisweet chocolate, or chocolate chips
For the coatings (pick one or more flavors; each combo makes enough to coat the full batch of truffles):
1 tablespoon curry powder
1 cup unsweetened grated coconut
2 teaspoons finely grated orange zest
3/4 cup shelled roasted salted pistachios
1 1/2 cups freeze-dried strawberries
1 tablespoon finely ground black pepper
3/4 cup caramel popcorn
3/4 cup roasted salted peanuts

Instructions:
Set a heat-safe medium bowl over a medium saucepan filled with an inch or two of water (the bottom of the bowl should not touch the water in the pot). Heat over medium heat until water is simmering, then add cream to bowl and heat until warm, about 3 minutes. Add chocolate and cook, stirring constantly, until melted, about 3 minutes (or up to 5 minutes if using chocolate chips).
Carefully remove the bowl from the saucepan and pour chocolate mixture into a second heatproof bowl or pie pan (preferably made from metal, since it cools more quickly). Let cool at room temperature 15 minutes, then freeze until truffle base is firm, about 1 hour.
Line a baking sheet with parchment or wax paper. Once chocolate mixture has chilled, use a teaspoon, melon baller, or small scoop to drop truffle mixture by the heaping teaspoonful onto the prepared sheet. Form truffles into balls by rolling them quickly between the palms of your hands. This process is a little messy, so wash your hands in cold water halfway through rolling, if desired. Freeze truffles on prepared sheet for 20 minutes.
Curry-Coconut In a medium bowl, mix together the curry powder and shredded coconut.
Orange-Pistachio Finely chop the grated zest and pistachios by hand or using a food processor. Place in a medium bowl and roll the truffles in the mixture, pressing slightly to adhere the topping.
Strawberry-Black Pepper Place strawberries in a resealable plastic bag. Use a rolling pin or other heavy object, crush the strawberries until a mix of small pieces and powder is formed. Place in a medium bowl and mix in the pepper.
Caramel-Corn Finely chop the peanuts by hand or using a food processor. Finely chop the popcorn by hand or add to the chopped peanuts in the food processor and pulse a few times until popcorn is in small pieces. Mix the peanuts and popcorn in a medium bowl.
Once chilled, roll truffles in the topping of your choice (see above), pressing slightly to adhere the ingredients to the truffles. Store finished truffles in the refrigerator up to 5 days; remove to room temperature for 15 minutes before serving.