iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Ricotta and Zucchini Cannelloni

Ingredients:
1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3–4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

Instructions:
Preheat oven to 180°C (350°F).
Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.
Bacon-Latticed Apple Pie

Ingredients:
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 1/2 tablespoons granulated sugar
8 tablespoons (1 stick) cold unsalted butter, cubed
1 tablespoon bourbon (see Tip below)
1/2 cup ice water
5 medium apples, peeled and thinly sliced
Juice of 1/2 lemon
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
Pinch of freshly grated nutmeg
6 slices bacon
1 egg
beaten

Instructions:
In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix on low until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
In a measuring cup, combine the bourbon and ice water. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips; it should be smooth, not sticky or crumbly. Gently press the dough together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss with your fingertips until the apple slices are coated evenly.
On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8 inch thick. Gently fit the dough into a 9-inch pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang.
Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Refrigerate for 30 minutes.
Spoon the filling into the chilled pie shell. Place 3 bacon slices on top of the filling horizontally. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb.
Continue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Refrigerate the pie for 20 minutes to allow the pastry to set.
Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
Place the pie on the lined baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Drain off any excess liquid by tipping the pie to one side. Let cool for 1 hour before serving.
Lemon and Fig Cupcakes

Ingredients:
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons pure vanilla extract
1 1/4cups whole milk
1/2 cup freshly squeezed lemon juice
1/2 cup freshly grated lemon zest (from approximately 2 to 3 lemons)
1/2 cup fresh or dried figs, sliced
4 tablespoons unsalted butter
4 cups sifted confectioners’ sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese

Instructions:
Preheat the oven to 350˚F. Line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, and salt in a bowl, and set aside.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the lemon juice and lemon zest, and mix until well combined.
Scoop batter into the baking cups so that each is two-thirds full. On top of each cupcake, place one fig slice so that it covers the surface of the batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely. Serve and enjoy!
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
Toasted Coconut Chia Pudding

Ingredients:
1/4 cup chia seeds
1 cup toasted-coconut almond milk
Pinch of salt
Berries of your choice (optional)
Unsweetened toasted coconut flakes (optional)

Instructions:
Combine all the ingredients in a bowl, then divide the mixture into serving bowls or jars and allow them to sit in the fridge for 1 to 2 hours to set.
If desired, serve the puddings topped with your favorite berries and/or coconut flakes.
Crispy Fish Sandwich

Ingredients:
1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips
plus more for serving

Instructions:
Combine onion, pickles, and pickle brine in a small bowl.
Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2–3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.
Coconut-Strawberry Ice Cream Pie

Ingredients:
1 cup unsweetened shredded coconut
6 oz. graham crackers
1/2 cup virgin coconut oil
3/4 tsp. kosher salt
Nonstick vegetable oil spray
2 pints coconut ice cream or gelato (not dairy-free)
2 pints strawberry ice cream or gelato
6 oz. strawberries, hulled, halved, quartered if large
1 Tbsp. fresh lemon juice
1 Tbsp. sugar

Instructions:
Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3–5 minutes. Let cool 5 minutes.
Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
While the crust is chilling, remove coconut ice cream from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don’t overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
Running the blade of a chef’s knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.
Air Fryer Memphis-Style BBQ Pork Ribs

Ingredients:
1 tablespoon kosher salt, 1 tablespoon dark brown sugar, 1 tablespoon sweet paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning, 1/2 teaspoon mustard powder, 1/2 teaspoon freshly ground black pepper, 2 1/4 pounds individually cut St. Louis–style pork spareribs

Instructions:
In a large bowl, whisk together the salt, brown sugar, paprika, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper. Add the ribs and toss and rub the seasonings into them with your hands until they’re fully coated.
Arrange the ribs in the air fryer basket standing up on their ends and leaned up against the wall of the basket and each other. Cook at 350°F until the ribs are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer the ribs to plates and serve hot.
Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

Ingredients:
2 Tbsp. extra-virgin olive oil, plus more for grill
1/4 cup apple cider vinegar
1/4 cup (packed) light brown sugar
2 Tbsp. honey
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 cup plus 2 Tbsp. country-style mustard
5–6 lb. skin-on, bone-in chicken breasts and/or whole legs
2 Tbsp. plus 3 tsp. kosher salt, divided, plus more
2 large sweet onions, sliced into 1/2"-thick rounds
1 (15-oz.) jar pickled green beans
2 lb. tomatoes
halved if large
sliced into 1/2"-thick rounds

Instructions:
Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15–20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1–2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10–15 minutes.
Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
Arrange chicken on a large platter and serve with salad alongside.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
Cold Beef Tenderloin with Tomatoes and Cucumbers

Ingredients:
1/4 cup extra-virgin olive oil, plus more
1 (3 1/2–4-lb.) beef tenderloin
3 Tbsp. whole black peppercorns, coarsely crushed
2 Tbsp. kosher salt
3 lb. heirloom tomatoes (6–8), sliced into 1/4"-thick rounds
6 mini seedless or Persian cucumbers, sliced into 1/4"-thick rounds
1 cup basil leaves
Sherry vinegar or red wine vinegar (for serving)
Flaky sea salt
Freshly ground black pepper
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

Instructions:
Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly oil grate. Rub tenderloin with 1/4 cup oil and sprinkle with peppercorns and kosher salt. Grill over hottest part of grill, turning often, until lightly charred on all sides, about 5 minutes. Move to cooler part and continue to grill, turning often, until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 25–30 minutes longer. Transfer to a platter and let cool.
Just before serving, thinly slice tenderloin on a large cutting board you can also serve from (or transfer back to platter). Arrange tomato slices, cucumber slices, and basil alongside. Drizzle tomatoes and cucumbers very lightly with vinegar. Drizzle oil over everything and season liberally with sea salt and ground pepper. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
Beef tenderloin can be grilled 1 day ahead. As soon as it is cool, wrap tightly in plastic (do not slice) and chill until ready to serve.
Apple Walnut Bundt Cake

Ingredients:
150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs)
100 grams or 1 cup walnut halves
300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
5.5 grams or 1 teaspoon baking soda
6 grams or 1 teaspoon fine sea salt
4.4 grams or 2 teaspoons ground cinnamon
4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced
269 grams or 1 1/4 cups (296 ml) canola or safflower oil
200 grams or 1 cup granulated sugar
163 grams or 3/4 cup light brown sugar
2 teaspoons (10 ml) pure vanilla extract
Caramel Sauce and Glaze (optional)
The pan must be a minimum 12 cup capacity
such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity
or a 12 cup Bundt pan
coated with baking spray with flour; or a 16 cup two-piece angel food pan
bottom lined with parchment
then coated with baking spray with flour

Instructions:
Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
Drizzle Caramel Sauce and Glaze over the cake after unmolding.
Caramel Sauce and Glaze

Ingredients:
28 grams or 2 tablespoons unsalted butter
87 grams or 1/4 cup plus 2 tablespoons (89 ml) heavy cream
200 grams or 1 cup sugar, preferably superfine
41 grams or 2 tablespoons (30 ml) corn syrup
3/8 teaspoon cream of tartar (optional)
59 grams or 1/4 cup (59 ml) water
2 teaspoons (10 ml) pure vanilla extract

Instructions:
About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
Room temperature, 3 days; refrigerated, 1 month.
Air Fryer Crispy Herbed Chickpeas

Ingredients:
1 (15-ounce) can chickpeas, rinsed and dried with paper towels
1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon mustard powder
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Instructions:
In a large bowl, combine all the ingredients except the kosher salt and black pepper and toss until the chickpeas are evenly coated in the herbs and spices. Scrape the chickpeas and seasonings into the air fryer and cook at 350°F until browned and crisp, 6 to 12 minutes, shaking the basket halfway through. Transfer the crispy chickpeas to a bowl, sprinkle with kosher salt and black pepper, and serve warm.
Caramelized Eggplant with Harissa Yogurt

Ingredients:
1 medium eggplant (about 3/4 pound), cut crosswise into 1/2-inch-thick slices and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/2 cup plain yogurt (not Greek)
2 tablespoons harissa paste
1 garlic clove, grated on a Microplane grater
2 teaspoons honey

Instructions:
In a bowl, toss together the eggplant and oil, season with salt and pepper, and toss to coat evenly. Transfer to the air fryer and cook at 400°F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.
Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.