iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mr. and Mrs. Miscellaneous Basil-Chip Ice Cream

Ingredients:
5 large egg yolks, 2 cups heavy cream, 1 3/4 cups whole milk, 1/2 cup sugar, 1/3 cup sweetened condensed milk, 1/4 teaspoon kosher salt, 1/4 cup buttermilk, 1 cup basil leaves, 3 ounces bittersweet chocolate

Instructions:
Set a large metal bowl inside another large bowl filled with ice water. Lightly beat egg yolks in a medium bowl. Bring cream, whole milk, and sugar to a simmer in a medium saucepan. Whisking constantly, gradually stream half of cream mixture into yolks. Return egg mixture to saucepan and cook over medium-high heat, stirring constantly with a wooden spoon, until mixture coats spoon, 2–3 minutes. Strain through a fine-mesh sieve into prepared bowl. Stir in condensed milk and salt. Let cool, stirring occasionally, 20–30 minutes, then stir in buttermilk.
Using an immersion blender, mix base until smooth and silky. Add basil; mix until finely chopped. Cover and chill 2 days.
Blend base with immersion blender; strain into an ice cream maker. Process according to manufacturer's directions.
Meanwhile, grate chocolate on the large holes of a box grater into a large bowl. Add ice cream and fold to evenly incorporate chocolate. Transfer to an airtight container. Cover and freeze at least 2 hours before scooping.
Plum Clafoutis

Ingredients:
1 tablespoon unsalted butter, 6 to 8 medium plums, 2/3 cup granulated sugar, 4 eggs, 1/2 cup unbleached all-purpose flour, 1/4 teaspoon fine sea salt, 1 1/2 cups whole milk, 1 tablespoon vanilla extract, "Confectioners sugar"

Instructions:
Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.
Creamy Coffee Milkshake

Ingredients:
1 tablespoon grass-fed gelatin powder (can be bought online)
1/2 cup organic canned coconut milk
1 cup hot espresso
1/2 teaspoon coconut crystals (optional)
A small pinch of sea salt
1 cup espresso
1 cup coconut milk
1 tablespoon coconut butter
A pinch of vanilla powder
4 protein cubes
4 ice cubes

Instructions:
For the protein cubes, sprinkle the gelatin over the cold coconut milk and stir until the gelatin has dissolved and a paste has formed. Leave to rest for a few minutes, then pour the hot espresso on top and stir.
Add the coconut crystals (if using) and the salt, then pour the mixture into ice-cube trays. Freeze for 30 minutes to cool.
This makes more than enough protein cubes so you have extra for other days.
To make the milkshake, put all the ingredients into the blender and blend until combined. Serve.
Mint Chip Ice Cream

Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup plus 2 tablespoons (125 grams) sugar
1/4 teaspoon (1 gram) kosher salt
6 large egg yolks
1 1/2 teaspoons mint extract
1/2 cup (60 grams) dark chocolate chips (72% cacao)

Instructions:
1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
Sweet Potato Avocado Burger

Ingredients:
2 pounds sweet potatoes
2 tablespoons extra-virgin olive oil
1 tablespoon granulated garlic powder
2 tablespoons reduced-sodium tamari soy sauce
3 tablespoons Worcestershire sauce (omit for vegan)
1/4 yellow onion, roughly chopped
1 cup chickpeas (garbanzo beans), rinsed and drained
1 1/4 cups organic rolled oats
3/4 cup raw walnuts, crushed
3/4 cup flaxseed meal
2 tablespoons unrefined coconut oil
Whole-wheat or gluten-free buns
2 ripe avocados, thinly sliced (2 to 3 slices per burger)
1 teaspoon Worcestershire sauce (per burger; omit for vegan)
1/4 red onion, thinly sliced
1 to 2 torn lacinato kale leaves per burger
Dijon mustard
Olive oil mayonnaise (omit for vegan)

Instructions:
Wash and pat your sweet potatoes dry. Cut the sweet potatoes into small 1-inch cubes. Roast the sweet potato cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon granulated garlic powder, and 1/2 teaspoon salt. Place onto a sheet tray and roast at 375° F for approximately 40 minutes, remove from the oven, and cool slightly.
In a food processor, add the roasted/cooked sweet potato, tamari soy sauce, and Worcestershire sauce; pulse to combine. Add the onion and chickpeas and pulse until fully combined, periodically stopping the food processor and using a spatula or wooden spoon to move the mixture around. Mix just until the chickpeas and onion are fully incorporated; look for the consistency of mashed potatoes. Do not overmix.
Meanwhile, in a large bowl, combine the oats, walnuts, chia seeds, and flaxseed meal.
Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
In a medium sauté pan, heat the coconut oil over medium heat. Add the patties and sauté for about 4 minutes per side, or until they are warmed through and golden brown on each side.
To serve, place the patties on toasted buns, if desired, and add your choice of toppings. I love avocado, kale, and Worcestershire sauce.
Kaleslaw

Ingredients:
1 10-ounce bunch kale, stems removed, 6 carrots, peeled, 1 red, yellow, or orange bell pepper, seeded, diced or thinly sliced, 1 1/2 cups kale-onaise

Instructions:
Fit a food processor with a shredder attachment. Process the kale and carrots transferring both to a large bowl. Add the bell pepper and kale-onaise and toss well. Cover and refrigerate at least 1 hour before serving.
White Kimchi

Ingredients:
1/2 Asian pear
1 (2" piece) of ginger
4 garlic cloves
2 tablespoons kosher salt
2 pounds Napa cabbage, sliced crosswise into 1" strips
1/2 daikon, peeled, thinly sliced
4 thinly sliced scallions
Cheesecloth

Instructions:
Peel and chop 1/2 Asian pear, one 2" piece of ginger, and 4 garlic cloves. Place in a food processor, add 2 tablespoons kosher salt, and process to a fine paste. Transfer to a large bowl and add 2 pounds Napa cabbage, sliced crosswise into 1" strips, 1/2 daikon, peeled, thinly sliced, and 4 thinly sliced scallions. Massage mixture with your hands until very well combined and cabbage starts releasing its liquid. Continue massaging until there is enough liquid to completely submerge cabbage (press it down into bowl to check).
Transfer cabbage and liquid to a large crock or jar. Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged. Seal crock or cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5–7 days to ferment (the longer it sits, the more pronounced the flavor will be), then chill.
Kimchi can be made 6 months ahead. Keep chilled.
Strawberry Cream Cheese Waffle Sandwiches

Ingredients:
1 batch whole wheat pancake and waffle mix, 1/2 cup cream cheese, whipped or softened, 1/4 cup strawberry preserves

Instructions:
1. Make waffles according to recipe, cooling waffles on a wire rack.
2. Spread one waffles with 1 tablespoon of cream cheese, and another with 1 teaspoon of preserves.
3. Sandwich together.
4. Repeat with remaining waffles.
Summer Crudités with Bagna Cauda

Ingredients:
1 head of garlic, cloves peeled
3/4 cup olive oil
10 oil-packed anchovy fillets
1/2 cup walnuts, finely chopped
Kosher salt, freshly ground pepper
2 lemons, halved, divided
8 baby artichokes
6 large eggs, room temperature
2 bunches small carrots (any color), trimmed, halved if large
1 Treviso radicchio, leaves separated
1 small fennel bulb, quartered
2 Persian cucumbers, cut lengthwise into quarters
2 celery stalks, halved
6 red radishes
1 watermelon radish
peeled
sliced

Instructions:
Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15–20 minutes. (Reduce heat if garlic is browning too quickly.) Using a slotted spoon, transfer to a cutting board and mash to a paste.
Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5–8 minutes. Remove from heat, stir in garlic paste, and season with salt and pepper. Transfer bagna cauda to a shallow dish.
Squeeze 3 lemon halves into a bowl of cold water. Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves. Trim stem and peel with a vegetable peeler. Cut off top third from artichokes, then halve lengthwise and transfer to lemon water.
Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5–8 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes. Drain and pat dry.
Meanwhile, return water in pot to a boil and cook eggs 8 minutes. Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes. Drain, peel, then cut in half.
Arrange eggs and all vegetables on a platter. Season with salt and pepper and squeeze remaining lemon half over. Serve with bagna cauda for dipping.
Banana Split Ice Cream Cake

Ingredients:
2 (9-ounce) packages chocolate wafer cookies
1 cup virgin coconut oil, melted
1/4 teaspoon kosher salt
3/4 cup sugar
4 large ripe bananas (about 1 1/2 pounds), cut into 2" pieces
1/4 cup heavy cream
1/4 teaspoon kosher salt
5 pints vanilla ice cream, softened at room temperature 10 minutes, divided
1 3/4 cups maraschino cherries (from two 10-ounce jars), drained, patted dry, stems removed, plus more with stems for serving
2 1/4 teaspoons powdered unflavored gelatin (from one 1/4-ounce envelope)
1/2 cup sugar
3 cups heavy cream
1/3 cup salted, roasted peanuts, coarsely chopped
A 9" springform pan

Instructions:
Pulse cookies in a food processor until coarsely ground. Transfer to a large bowl and add coconut oil and salt. Mix with your hands until crumbs are coated in oil and mixture resembles wet sand.
Press 2 cups cookie crumbs into the bottom of springform pan and freeze until ready to use. Spread out remaining crumbs on a parchment-lined rimmed baking sheet in an even layer (do not press). Freeze crumbs on baking sheet 30 minutes, then crumble into very small pieces with your hands. Freeze until ready to use.
Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until caramel is a deep amber color, 8–10 minutes. Reduce heat to low and add bananas a few pieces at a time, stirring between additions. Add cream and salt and cook, stirring often, until bananas are almost entirely broken down (only a few chunks should remain), about 5 minutes. Transfer to a medium bowl and let cool.
Mix 2 1/2 pints ice cream in a large bowl with a wooden spoon until it resembles thick cake batter (it should be soft but not melted). Fold in 1 1/2 cups cookie crumble with a rubber spatula and scrape into pan with cookie crust; smooth top. Sprinkle 1 cup cookie crumble over ice cream, pressing lightly to adhere. Working quickly, scrape caramel-banana jam over cookie crumble and spread evenly. Top caramel with 1 cup cookie crumble. Freeze 20 minutes.
Mix remaining 2 1/2 pints ice cream in the same bowl to cake-batter consistency. Fold in 1 3/4 cups cherries. Scrape into pan over cookie crumble and smooth top (it may come up over the edge of the pan). Top with remaining cookie crumble. Freeze cake until frozen, about 3 hours (or overnight).
Sprinkle gelatin over 1/2 cup water in a small saucepan. Let sit 5 minutes to soften. Add sugar and bring to a bare simmer, stirring to dissolve gelatin and sugar. Let cool slightly, then transfer to a large bowl and whisk in cream. Beat to medium peaks.
Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Spread threequarters of whipped cream over sides and top of cake. Use remaining whipped cream to create dramatic height, swirling decoratively. Top with nuts and cherries with stems. Freeze cake at least 2 hours before serving. Slice with a warm knife.
Cake can be frosted 1 day ahead; freeze uncovered.
Apple Cheese Wraps

Ingredients:
1 granny smith apple, 1 slice lemon, 2 slices cheddar cheese, cut in half, 2 slices deli turkey or ham, cut in half

Instructions:
1. Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown.
2. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple).
3. Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.
Sichuan-Style Chicken with Rice Noodles

Ingredients:
1 1/2 bunches scallions, divided
1 8" piece dried kombu
1 2" piece ginger, peeled, thinly sliced
3 star anise pods
1 tablespoon Sichuan peppercorns
1/4 cup plus 2 tablespoons soy sauce
1 tablespoon kosher salt, plus more
1 (3 1/2–4-pound) chicken
8 ounces dried thin rice noodles (not vermicelli)
2 teaspoons toasted sesame oil, divided
1/2 bunch Tuscan kale, tough stems removed, leaves very thinly sliced (about 3 cups)
Pinch of sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon furikake seasoning, plus more for serving
Chili oil (for serving)
Furikake
a dried blend of seaweed
sesame seeds
fish flakes
salt
and other seasonings
can be found at Asian markets
some supermarkets
and online.

Instructions:
Cut 1 bunch scallions into 1" pieces; thinly slice remaining bunch of scallions and set aside. Bring 12 cups water to a brisk simmer in a large stockpot and add scallions, kombu, ginger, star anise, Sichuan peppercorns, 1/4 cup soy sauce, and 1 tablespoon salt; cook until kombu is softened, 10–15 minutes.
Add chicken to pot and reduce heat so liquid is at a very gentle simmer. Poach chicken, uncovered, until cooked through and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 40–45 minutes. Transfer chicken to a plate and let cool.
Meanwhile, increase heat to mediumhigh and bring poaching liquid to a boil; cook until reduced by half, 30–45 minutes. Fish out scallions, ginger, and star anise from pot with a slotted spoon and discard. Add noodles to poaching liquid and cook according to package instructions. Drain and toss in a large bowl with 1 teaspoon sesame oil.
Combine kale, sugar, a pinch of salt, and remaining 1 teaspoon sesame oil in a medium bowl and massage kale, rubbing between your fingers, until softened and shiny, about 30 seconds. Add vinegar, rice noodles, reserved sliced scallions, 1 tablespoon furikake, and remaining 2 tablespoons soy sauce and toss to combine; season with salt.
Remove skin and bones from chicken; discard. Slice or shred meat. Serve with noodles, drizzled with chili oil and sprinkled with more furikake.
Chicken can be poached 1 day ahead; let cool, cover and chill chicken and liquid separately. Bring to room temperature before slicing. Noodle mixture can be made 3 hours ahead; store at room temperature. Moisten with more soy sauce and vinegar before serving.
Slow-Roasted Black Cod with Red Chermoula

Ingredients:
1/4 bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
1/4 cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
1/4 teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1 1/2 pounds skin-on black cod or cod fillet
2 pints Sun Gold or other cherry tomatoes, divided
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.
Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.
Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.
Sliced Strip Steak with Arugula and Parsley

Ingredients:
2 (1"-thick) boneless New York strip steaks (about 10 ounces each)
Kosher salt, freshly ground pepper
freshly ground pepper
1 bunch arugula, tough stems removed
1/4 medium red onion, thinly sliced
1 red chile, thinly sliced
4 ounces caper berries, halved if large
2 ounces Parmesan, shaved
1 cup parsley leaves with tender stems
2 tablespoons fresh lemon juice
2 tablespoons olive oil
plus more for drizzling

Instructions:
Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
Kid Friendly Puttanesca

Ingredients:
1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1/4 cup sliced kalamata olives
3 tablespoons capers
1/4 teaspoon kosher salt

Instructions:
1. In a sauce pan over medium high heat, sauté onion, garlic and salt in olive oil under tender and transparent, about 5 minutes
2. Stir in diced tomatoes, tomato sauce, olives and capers. Bring to a boil. Reduce heat and let simmer for 10–15 minutes.
Mexican Chicken Sliders

Ingredients:
1 pound ground chicken breast, 1 tablespoons chopped fresh cilantro, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon salt, 1 large egg, 1 tablespoon oil

Instructions:
1. In a large bowl, combine all the ingredients, except the oil, and mix to thoroughly combine.
2. Divide the mixture into 8 equal portions and form into patties. You will use about 1/4 cup of the mixture per patty.
3. Heat the oil in a skillet over medium heat and cook for 3 minutes on each side, or until chicken is cooked through.
4. Serve with your favorite burger accompaniments.
Vegetarian Pesto Wraps

Ingredients:
4 whole wheat tortillas, 1/2 cup pesto, 2 carrots, sliced into thick sticks, 2 persian cucumbers, sliced into thin sticks, 1 red bell pepper, sliced into thin sticks

Instructions:
1. Lay the tortillas on a flat surface in front of you, and spread each one with 2 tablespoons of pesto.
2. Layer carrots, cucumbers, and bell peppers on the edge of the tortilla that is closest to you.
3. Wrap up the tortilla like a burrito and serve.
Tomato Olive Caper Compote

Ingredients:
1 teaspoon oil, 1 small onion, diced, 1 clove garlic, minced, 4 medium tomatoes, roughly chopped, 1/4 cup black olives, quartered, 1 tablespoons capers, 1/2 teaspoon salt

Instructions:
1. Heat oil in a skillet over medium heat. Add the onions and sauté for 5 minutes, until soft. Add the garlic and sauté for 1 minute more.
2. Add the tomatoes, olives, capers, and salt and cook over medium-high heat for 10–15 minutes, until most of the liquid has evaporated.
3. Serve over grilled chicken, fish, pasta or rice.
Graham Cracker Chocolate Dipped Ice Cream Sandwiches

Ingredients:
2 1/2 pints ice cream, softened (any flavor you love)
9 graham crackers
Melted chocolate
if desired

Instructions:
1. Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
2. Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
3. Break the graham crackers in half so that you have 18 squares.
4. Using the edges of the parchment paper, lift the ice cream on to a cutting board.
5. Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
6. Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.
Sweet Balsamic Glazed Chicken

Ingredients:
4 boneless, skinless chicken breasts, 1/4 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons soy sauce, 2 garlic cloves, minced

Instructions:
1. Preheat oven to 350°F.
2. In a 9x13 glass baking dish, whisk together the balsamic vinegar, honey, soy sauce, and minced garlic.
3. Place the chicken breasts on top of the mixture and turn to coat.
4. Bake, uncovered, for 30–40 minutes, depending on the size of the chicken breasts, until cooked through. Baste the chicken with the sauce half way through cooking.
The chicken can be marinated up to 8 hours.