iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pineapple Macadamia Nut Meringue Pies

Ingredients:
3/4 cup salted macadamia nuts (about 3 ounces)
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
3 tablespoons unsalted butter
2 1/4 cups diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1/4 cup packed light brown sugar
1 tablespoon fresh lemon juice
2 large egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
12 (2- to 2 1/2-inch) metal pie plates or a mini-muffin pan with 12 (1/8-cup) cups; an offset metal spatula

Instructions:
Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
Lightly prick bottoms and sides of chilled pie shells all over with a fork.
Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
Cool slightly, then spoon a heaping tablespoon of filling into each shell.
Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
Wild Blueberry Pie with Almond Crumble Topping

Ingredients:
1 Best-Ever Pie Crust dough disks
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
2 tablespoons fresh lemon juice
2/3 cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
Whipped cream or ice cream

Instructions:
Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
Serve pie with whipped cream or ice cream.
Skillet Corn Cake with Stewed Cherries

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
6 tablespoons yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
2 teaspoons grated lemon zest
1 1/2 cups sugar
2 tablespoons unsalted butter
2 (10-oz) bags frozen pitted cherries
1/4 cup freshly squeezed lemon juice

Instructions:
Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.
Yam and Plantain Scoop

Ingredients:
1 pound puna yam, 1 black plantain, 2 tablespoons extra-virgin coconut oil, 1 teaspoon ground white pepper, 1 teaspoon fine sea salt

Instructions:
Peel the yam, removing all the dark outer bark. Some tubers have woody bark running to the core in some areas. Remove it, preserving as much flesh as possible. Slice the yam into 3/4 inch discs, halve, then quarter. Put in a pot and cover with cold water. Bring to a boil and simmer for 8 minutes.
Top and tail the plantain, then make a skin-deep incision along the spine. Peel and cut into 4 even pieces, crosswise. Add to the pan of simmering yam and leave for another 8 minutes. Add a little more warm water if the plantain and yam are not sufficiently covered.
In the meantime, measure out the coconut oil and seasoning.
Check if the yam is done by removing a piece and inserting a fork. If you can do so with relative ease, it’s ready. Yam is robust and can withstand “overcooking,” so don’t worry if any pieces have boiled inconsistently. Check the plantain by removing one piece and halving it crosswise on a cutting board. You want each piece to be the same bright yellow as the outside through the cross section.
When both yam and plantain are ready, drain in a colander and return them to the dry pan. Working quickly, add the coconut oil and mash thoroughly while hot. It usually takes 2 to 3 minutes to achieve a smooth consistency. Season with the salt and white pepper and mash one last time. I like to use a fork for this part.
Ball with an ice cream scoop and serve immediately.
Kiwi Ice Pop

Ingredients:
4 kiwi fruits

Instructions:
Top and tail the kiwis. To peel them, gently push a teaspoon under the skin of the kiwi and follow the inside of the skin until it reaches about halfway downthe fruit. Revolve the spoon in a circular motion around the flesh of the kiwi so that the flesh is separated from the skin.
Remove the teaspoon, turn the kiwi the other way up and apply the same technique until the flesh is entirely separate from the skin. Carefully push the base of the flesh of the kiwi out of the skin. It should slip out fairly easily. If necessary nick the skin with a knife.
Slice the kiwi crosswise into two or three thick slices. The intricate pattern of the middle of the kiwi should be on show on the cross section. Slowly insert a lollipop stick into the edge of the kiwi until it reaches the middle.
Put the kiwi slices into a container and place in the freezer, with a little bit of space around them so that they don’t stick together. Freeze for at least 3 hours.
Before serving, remove from the freezer and allow to rest at room temperature for 5 minutes
Jollof Rice

Ingredients:
4 red bell peppers, 2 medium to large onions, 3 bulbs of garlic, 2 teaspoons salt, 1/2 a Scotch bonnet pepper, 1/4 pound plum tomatoes, 1/4 cup sunflower oil, 1 teaspoon dried thyme, 1/2 teaspoon ground ginger, 1/2 teaspoon cayenne pepper or alternative, 1/4 teaspoon smoked paprika, 1 heaping teaspoon tomato paste, Generous 2 cups chicken stock, 1 teaspoon red palm oil, 1 1/4 cups white basmati rice

Instructions:
Finely slice the peppers and onions. Make a paste out of the garlic and 1 teaspoon of salt. Seed and slice the Scotch bonnet pepper, dice the tomatoes and set them aside. Soften the onions and peppers in the sunflower oil over high heat for 5 minutes, stirring frequently. Add the pasted garlic, Scotch bonnet pepper, tomatoes, and dry seasonings and cook for another 10 minutes over medium heat, stirring frequently. Add the tomato paste, cook for another minute or so, then remove from the heat.
Blend the mixture with a generous 3/4 cup of chicken stock. If this was prepared in advance, reheat it first. Add another 3/4 cup of stock and blend until the mixture is smooth. Add the palm oil, a final teaspoon of salt, and then pour 2 1/2 cups of this mixture back into the pot. Heat the sauce until it is lightly bubbling. Measure out your rice, then add to the pot. The pot should have a tight-fitting lid, but if it doesn’t you can use some foil with the shiny side facing down to retain the heat. Stir gently so that all the rice is coated with the red sauce, then reduce the heat to a very low flame—the lowest possible.
Cover and simmer for 10 minutes. Open the lid and stir gently again. It is important to get under the center of the pan so all the rice cooks at the same rate. Cover and simmer for another 10 minutes. Open and stir for a final time, then simmer for a final 10 minutes. This makes 30 minutes cooking time in total. Turn the heat off and allow to steam, covered, for another 15 minutes. It’s tempting to open the pot here but it’s very important to trust the process and allow the rice to cook residually. This improves the final taste and texture of the rice.
Open the lid then leave to stand for 5 minutes, uncovered. Then fluff with a fork to separate the rice, slowly working inward from the edge of the pan in a swirling motion. If the rice is not completely cooked, add the remaining 1/2 cup stock, stir gently, then place back over low heat for another 10 minutes. Spoon the rice out onto a separate dish and serve.
Crispy Peanut Butter Snack Cake

Ingredients:
Nonstick vegetable oil spray, 1 1/2 cups creamy, no-stir peanut butter, 1/2 cup honey, 1 teaspoon vanilla extract, 1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided, 5 cups crispy rice cereal, 2 cups Chex cereal, 1 1/2 cups salted mini pretzels, lightly crushed, 1 cup potato chips, lightly crushed, 1 cup roasted, salted peanuts, 6 ounces dark chocolate, An 8-cup Bundt pan

Instructions:
Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.
Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. Chill until cake is set, at least 1 hour.
When ready to serve, melt chocolate and remaining 2 Tbsp. coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.
Using plastic overhang, lift cake from pan, then invert onto a platter. Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.
Cake can be made 3 days ahead. Wrap in plastic and chill.
No-Bake Energy Bites with Ginger and Turmeric

Ingredients:
3/4 cup dark chocolate-covered espresso beans (optional)
1/2 cup unsweetened coconut flakes
1/2 cup raw almonds
1/2 cup raw pumpkin seeds (pepitas)
1 1/2 cups pitted dates (preferably Medjool)
1/4 cup chia seeds
1/2 cup creamy almond butter
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon kosher salt

Instructions:
If using, pulse espresso beans in a food processor until very finely ground. Transfer to a rimmed baking sheet or plate; set aside.
Pulse coconut, almonds, and pumpkin seeds in food processor until very coarsely chopped. Transfer to a medium bowl.
Pulse dates in food processor until finely chopped. Scrape down sides of bowl and add chia seeds. With the motor running, slowly stream in 1/4 cup very hot water and process until a paste forms. Add almond butter, ginger, turmeric, and salt; process until very smooth. Add coconut mixture and pulse until just combined.
Scoop date mixture by the level tablespoon, roll into balls in between palms, then roll in reserved chopped espresso beans, pressing slightly to adhere. Transfer to a rimmed baking sheet or plate and chill at least 1 hour.
Bites can be made 7 days ahead. Chill in an airtight container, or freeze up to 3 months.
Blender Chermoula Sauce

Ingredients:
3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4–1/2 teaspoon crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) parsley leaves with tender stems
1/2 cup (packed) mint leaves

Instructions:
Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
Add cilantro, parsley, and mint; process until well combined but slightly textured.
Sauce can be made 3 days ahead; chill in an airtight container.
Moroccan Skirt Steak Salad With Chermoula

Ingredients:
1 pound skirt steak, sliced crosswise into 5–6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Instructions:
Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
Korean-Style Grain Bowls with Spicy Marinated Steak

Ingredients:
1 cup pear juice
1/2 cup low-sodium soy sauce
1/2 cup rice wine vinegar
1/4 cup neutral vegetable oil, such as grapeseed
3 garlic cloves, finely grated
2 tablespoons toasted sesame oil
1 tablespoon finely grated ginger
1 teaspoon gochujang or Sriracha
1 teaspoon light brown sugar
1/4 teaspoon kosher salt
2 teaspoons gochujang or Sriracha
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1 1/2 pounds (1/2"-thick) flanken-cut, bone-in short ribs or 1 pound (1/2"-thick) boneless rib eye
1 tablespoon neutral vegetable oil, such as grapeseed
1 1/2 cups thinly sliced purple cabbage
2 tablespoons rice wine vinegar, divided
1 large carrot, julienned with a mandolin or coarsely grated using the large holes of a box grater
4 cups baby spinach
4 cups cooked grains, such as farro, quinoa, and/or brown rice
1/2 teaspoon kosher salt
6 ounces sugar snap peas, trimmed, strings removed, or snow peas, blanched
1/2 cup kimchi, preferably daikon radish, sliced (optional)
4 fried eggs (optional)
1 scallion, thinly sliced
2 teaspoons toasted sesame seeds
Gochujang or Sriracha (for serving)

Instructions:
Whisk pear juice, soy sauce, vinegar, vegetable oil, garlic, sesame oil, ginger, gochujang, brown sugar, and salt in a medium bowl.
Pour 1 cup marinade into a large resealable bag or bowl; reserve remaining marinade. Whisk in gochujang, brown sugar, and salt. Add steak and toss to coat, then let rest at room temperature at least 1 hour.
Heat oil in a large skillet over medium-high. Remove steak from marinade and pat dry; discard marinade. Cook steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Toss cabbage, 1 Tbsp. marinade, and 1 Tbsp. vinegar in a small bowl. Toss carrots, 1 Tbsp. marinade, and remaining 1 Tbsp. vinegar in another small bowl. Let rest at least 10 minutes.
Toss spinach, grains, and salt with 1/2 cup marinade in a large bowl. Divide among 4 bowls. Top with beef, cabbage, carrots, peas, and kimchi, if using. Place 1 fried egg in the center of each bowl, if using. Top with scallion and sesame seeds. Serve with gochujang and remaining marinade alongside.
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking. Cabbage and carrots can be marinated 1 day ahead; cover and chill.
Frozen Yogurt Bark

Ingredients:
2 cups full-fat unsweetened Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, Pinch of kosher salt, 1/2 cup fresh raspberries, halved, or other fruit or berry, 1/3 cup chopped unsalted pistachios or other nut

Instructions:
Line a rimmed baking sheet with parchment or wax paper. Using a rubber spatula, mix yogurt, honey, vanilla, and salt in a medium bowl until smooth. Pour into the center of prepared sheet and spread to 1/4" thick. Top with raspberries and pistachios. Freeze until completely firm, about 4 hours. Break into pieces to serve.
Yogurt bark can be made 2 months ahead. Freeze in a resealable container.
Pineapple-Hibiscus Cocktail

Ingredients:
1 1/4 cups sugar, 1 pineapple, peeled, cut into 1 1/2-inch pieces, 6 tablespoons distilled white vinegar, 1/4 cup dried hibiscus flowers, 1 jalapeño, thinly sliced into rounds, 5 sprigs mint, 1 lime, thinly sliced into wheels, 2 cups tequila, 1 cup fresh lime juice

Instructions:
Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
Cocktail can be mixed 6 hours ahead. Keep chilled.
Gold Rush

Ingredients:
2 ounces bourbon, 3/4 ounce fresh lemon juice, 3/4 ounce honey

Instructions:
Combine bourbon, lemon juice, and honey in a cocktail shaker. Fill shaker with ice, cover, and shake very vigorously to help dissolve honey until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass with 1 large ice cube or several smaller ones.
Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds

Ingredients:
1/2 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1 garlic clove, crushed
1 2-inch-wide strip lemon zest
1/2 cup heavy cream
1 tablespoon buttermilk
Kosher salt
1/4 teaspoon finely grated serrano chile
1/2 teaspoon finely grated grapefruit zest
2 tablespoons fresh grapefruit juice
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
1 teaspoon finely grated peeled ginger
1 pound Bibb lettuce, Little Gem, or baby romaine, cut into wedges
2 tablespoons assorted seeds (such as sunflower, sesame, and/or poppy)
Olive oil and Aleppo-style pepper (for serving)

Instructions:
Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef’s knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.
Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.
Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.
Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.
Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.
Crunchy Veg Bowl with Warm Peanut Sauce

Ingredients:
2 red or green Thai chiles, chopped, 1 garlic clove, grated, 1 cup creamy peanut butter, 3/4 cup unsweetened coconut milk, 2 tablespoons dark brown sugar, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 2 teaspoons fish sauce, Kosher salt, 4 large eggs, room temperature, 1/4 head of Napa cabbage, thinly sliced, 3 scallions, thinly sliced, 1 golden beet, scrubbed, cut into matchsticks, 1 celery stalk, thinly sliced on a diagonal, 1 Persian cucumber, halved lengthwise, thinly sliced crosswise, 1 large handful of bean sprouts, 1 cup coarsely chopped cilantro, 1/3 cup torn mint leaves, Kosher salt, 1/3 cup unsalted, toasted peanuts, crushed, 4 cups warm cooked brown rice

Instructions:
Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.