iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Creamy Chia Coconut Ginger-Carrot Soup

Ingredients:
1 (13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2 3/4 cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

Instructions:
Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
Add the carrots, 2 3/4 cups of broth, the lime juice, the 15 large cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.
Transfer the pureed soup to a clean saucepan and place over low heat. Stir in 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.
Key Lime Chia Cheesecake

Ingredients:
6 ounces all-natural or organic graham crackers
2 tablespoons virgin coconut oil or melted unsalted butter
2 teaspoons honey or agave nectar
3 tablespoons freshly squeezed Key lime or regular lime juice (from about 4 1/2 Key limes or 1 1/2 limes)
1/4 cup white chia seeds
1/4 cup purified water
10 ounces Neufchâtel (light cream cheese), at room temperature
1/4 cup raw sugar
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
1/2 cup heavy whipping cream, well chilled
1 tablespoon honey or agave nectar
6 thin slices Key lime or small lime

Instructions:
Preheat the oven to 350°F.
Place the graham crackers in a food processor. Pulse until coarsely crumbled. Add the oil and honey and blend until finely crumbled. Pour into a standard 9-inch pie pan, pressing firmly to cover the bottom and sides of the pan. Bake until fragrant and firm, about 10 minutes. Transfer the pan to a wire rack to cool completely before filling.
Lower oven to 325°F.
In a liquid measuring cup or small bowl, whisk together the Key lime juice, 3 1/2 tablespoons of the chia seeds, and water and let stand for about 20 minutes. (Makes 2/3 cup lime-chia gel.)
In a large bowl, with an electric mixer on medium speed, mix together the Neufchâtel, sugar, vanilla, and salt until smooth. Add the lime-chia gel and blend until well combined. Pour the batter into the crust and shake gently to settle. Bake until center is nearly set, about 25 minutes.
Cool in the pan on a wire rack. Transfer to the refrigerator until well chilled, at least 3 hours.
Once the cheesecake has chilled, make the whipped cream. Pour cream into a chilled mixing bowl. Using the wire whisk attachment of an electric mixer, whip the cream on medium speed until it begins to thicken. Drizzle in the honey and whip on medium-high speed until soft peaks form.
Top the cheesecake with the whipped cream, sprinkle with desired amount of the remaining 1/2 tablespoon of chia seeds, and garnish with Key lime slices. Cut cheesecake into 6 wedges and serve.
Lemon-Buttermilk Flapjacks

Ingredients:
4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
3 whole eggs, plus 3 egg yolks
4 cups buttermilk, well shaken
1 teaspoon grated lemon zest, plus1/4 cup lemon juice
10 tablespoons unsalted butter, melted, plus more room-temperature butter for serving
Pure maple syrup (preferably from Maine)
for serving

Instructions:
In a medium bowl, whisk together dry mix ingredients. In a large bowl, combine eggs, buttermilk, lemon zest and juice, and whisk to com-bine. Whisk in melted butter.
Using a spatula or wooden spoon, lightly fold dry mix into the wet ingredients until combined but still lumpy.
Heat a large griddle or nonstick pan over medium-low heat and add 3/4 cup batter. Cook until pancake is golden brown and the center is cooked, 2 to 3 minutes per side. Repeat with remaining batter.
Stack 3 pancakes per plate and top with a generous amount of butter. Serve with lots of Maine maple syrup.
Sweet Potato Bread with Caramel and Aleppo-Spiced Pecans

Ingredients:
1 pound sweet potatoes (about 1 large potato)
1/4 cup whole milk
2 large eggs
3/4 cup vegetable oil, such as canola
1 tablespoon vanilla extract
1 1/2 cups dark-brown sugar
1 3/4 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Butter, for greasing loaf pan
3 tablespoons store-bought caramel sauce or dulce de leche
1/4 teaspoon flaked sea salt, such as Maldon, for sprinkling
1 1/2 teaspoons Aleppo pepper flakes
1/4 cup chopped toasted pecans
9" x 5" loaf pan

Instructions:
Preheat oven to 400°F minutes. Butter a 9-by-5-inch loaf pan. Pierce sweet potato several times with a fork and place on a rimmed baking sheet lined with foil. Bake until soft and cooked through, 50 to 60 minutes. Scoop out flesh into a blender or food processor; discard skin. Add milk and purée until smooth. Scrape the potato mixture into a medium bowl and return 1 1/3 cups of the mixture to the blender. Add eggs, oil, vanilla, and dark brown sugar and purée until smooth. Scrape into a large bowl.
Lower the oven to 325°F. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. Whisk the dry ingredients into the wet ingredients in three batches to avoid overworking the flour. Make sure batter is fully mixed.
Pour batter into prepared loaf pan and place on a rimmed baking sheet. Bake in oven, rotating once, until a toothpick inserted into center comes out clean, 60 to 75 minutes. Let cool in pan on a wire rack for 2 hours.
Run the dull side of a bread knife along the inner edges of the loaf pan. Unmold the bread and drizzle with caramel. Sprinkle with sea salt, Aleppo pepper, and pecans before serving.
Butternut Squash, Kale, and Crunchy Pepitas Taco

Ingredients:
2/3 cup raw cashews
1 teaspoon cumin seeds
6 tablespoons freshly squeezed lime juice (from about 3 limes)
1/4 cup water
2 teaspoons kosher salt
2 teaspoons vegetable oil
1/3 cup raw hulled pumpkin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
2 tablespoons vegetable oil
3/4 cup finely chopped yellow onion
1 clove garlic, minced
3 cups 1/2-inch-diced butternut squash
1 teaspoon chile powder
2 teaspoons kosher salt
4 cups finely chopped kale
Corn tortillas, warmed, for serving
Chopped white onion
chopped fresh cilantro
and salsa of choice
for serving (optional)

Instructions:
To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.
Grilled Corn on the Cob with Glove-Box Recado

Ingredients:
4 ears corn, shucked and silk removed, "2 tablespoons El Jefes glove-box recado, plus more if needed", 1 tablespoon freshly squeezed lime juice, plus more if needed

Instructions:
Prepare a medium-hot fire for direct-heat cooking in a grill. Place the ears of corn on the grill rack and grill, turning them as needed to color evenly, for 10 minutes, until they have a bit of char to them but haven't cooked so much that the kernels have wrinkled. You want to maintain the sweet, fresh corn crunch. Remove from the grill and cut in half crosswise.
In a large bowl, mix together the recado and lime juice. Add the corn and toss until evenly coated. Take a bite of one ear and adjust the remaining ears with more recado and lime juice to taste. Serve hot.
Guajillo-Braised Beef Short Rib Taco

Ingredients:
8 guajillo chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
2 to 4 tablespoons vegetable oil
3 pounds boneless beef short ribs
1 large yellow onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 (12-ounce) bottle Negro Modelo or other dark Mexican beer
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 1/2 tablespoons dried Mexican oregano
1 1/2 tablespoons kosher salt
1/2 cup water
Corn tortillas, warmed, for serving
Chopped white onion
chopped fresh cilantro
salsa of choice
and lime wedges
for serving

Instructions:
Preheat the oven to 325°F.
Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
Heat 2 tablespoons of the oil in a Dutch oven or other heavy pot with a lid over medium-high heat. When the oil is hot, working in batches to avoid crowding, add the meat and sear for about 3 minutes on each side, until the pieces have formed a uniformly browned crust. Add more oil to the pot as needed to prevent scorching. As the pieces are ready, set them aside on a plate.
Add the onion to the same same pot over medium heat and cook, stirring occasionally, for about 5 minutes, until it starts to brown. Add the garlic and cook for an additional 2 minutes.
Pour in the beer, add the toasted chiles, and turn down the heat to low. Simmer uncovered, stirring occasionally, for about 5 minutes, until the chiles have softened and are pliable. Remove from the heat and let cool.
Transfer the contents of the pot to a blender and reserve the pot. Add the cumin, pepper, oregano, salt, and water to the blender and blend the mixture on high speed until smooth and the consistency of cream, adding more water if needed to thin the mixture a bit.
Return the seared meat to the pot and pour in the chile mixture. Cover, transfer to the oven, and cook, stirring occasionally, for 3 to 4 hours, until the meat is fork-tender.
Remove from the oven and, using tongs or a couple of forks, shred the meat in the pot. Taste and adjust the seasoning with salt if needed. Serve with the tortillas, onion, cilantro, salsa, and lime.
A Summer's Night Shrimp Cocktail

Ingredients:
3 Roma tomatoes, halved lengthwise, plus 1/4 cup seeded and diced ripe tomato
4 quarts plus 1/2 cup water
1/4 cup plus 2 tablespoons freshly squeezed lime juice
Kosher salt
1 1/2 pounds medium-size shrimp, tails removed, peeled, and deveined
2 tablespoons sauce from chipotle chiles in adobo sauce
1 1/2 tablespoons honey
1 small clove garlic, minced
1 teaspoon Worcestershire sauce
Pinch of freshly ground black pepper
1 avocado, halved, pitted, peeled, and cubed
1/2 cup cubed unpeeled English cucumber
1/4 cup chopped yellow onion
1/4 cup loosely packed chopped fresh cilantro
1 tablespoon minced jalapeño chile (optional)
Saltine crackers, for serving
Lime wedges
for serving

Instructions:
Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomato halves on it, cut side down. Broil for 10 to 12 minutes, or until the tomatoes are softened and slightly charred. Allow to cool to room temperature.
Combine 4 quarts of the water, 1/4 cup of the lime juice, and 2 tablespoons salt in a large saucepan and bring to a boil over high heat. Add the shrimp and cook for about 3 minutes, until they are fully cooked. They should be bright pink-orange, curled, and firm but not hard. Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover, and refrigerate until cold.
To make the cocktail sauce, combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce, and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
Pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro, and jalapeño. Stir gently to mix.
Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.
Our Favorite Texas Beef Chili

Ingredients:
4 ounces dried ancho chiles (about 9 chiles)
2 ounces dried guajillo chiles (about 7 chiles)
2 ounces dried pasilla chiles (about 10 chiles)
2 ounces dried chipotle chiles (about 8 chiles)
8 to 12 dried chiles de árbol
8 garlic cloves, unpeeled
1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
1 teaspoon honey
7 tablespoons lard or vegetable oil
6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
2 cups finely chopped yellow onion
1 tablespoon plus 1 teaspoon ground cumin
4 cups low-sodium beef broth
2 teaspoons dried oregano
"2 tablespoons masa harina, recommended but optional (see Cooks Note)", 2 tablespoons dark-brown sugar
2 tablespoons red-wine vinegar
1/2 teaspoon cayenne pepper, plus more to taste
Lime wedges
sour cream
chopped red or white onion
jalapeño
and/or cilantro
for serving

Instructions:
Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.
Cioppino Seafood Stew with Gremolata Toasts

Ingredients:
3 garlic cloves, divided
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
1/2 cup packed sliced fennel
1/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon red-pepper flakes
1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
1/2 tablespoon tomato paste
1 teaspoon dried oregano
1 cup dry white wine
1 15-ounce can crushed tomatoes
2 bay leaves
1 8-ounce bottle clam juice
1 1/2 cups seafood stock or vegetable broth
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons chopped flat-leaf parsley, divided
1/2 teaspoon lemon zest
1 baguette, sliced and toasted
1 pound littleneck clams, soaked in water for 1 hour
1/2 pound medium tail-on shrimp, peeled and deveined
1 pound mussels, scrubbed and de-bearded
1/2 pound skinless flaky white fish such as bass
halibut
hake
or cod
cut into 1-inch pieces

Instructions:
Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
Serve cioppino immediately in large soup bowls with gremolata toasts alongside.
Coriander Chicken Thighs with Miso-Glazed Root Vegetables

Ingredients:
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
4 tablespoons vegetable oil (such as grapeseed), divided
1 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon ground coriander
3 tablespoons white or yellow miso paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces
3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges
6 garlic cloves, unpeeled
1 lime
cut into wedges

Instructions:
Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.
In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.
Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.
Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.