iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Shredded Cabbage Salad With Pomegranate and Tomatoes

Ingredients:
1 small head of green cabbage, thinly sliced, 1/4 teaspoon sugar, 1 teaspoon kosher salt, plus more, 1/4 teaspoon freshly ground black pepper, plus more, 1/2 small onion, finely chopped, 1/4 cup fresh lemon juice, 1/4 cup vegetable oil, 1 tablespoon white wine vinegar, 1 pint cherry tomatoes, halved, 1/2 cup chopped fresh cilantro, 1/2 cup chopped fresh mint, 1/2 cup pomegranate seeds

Instructions:
Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).
Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.
Daiquiri

Ingredients:
1 bar spoon (or 1 teaspoon) superfine sugar
1 3/4 ounces white rum
3/4 ounce fresh lime juice
1/2 ounce simple syrup
1 lime

Instructions:
Combine 1 bar spoon (or 1 teaspoon) superfine sugar, 1/2 ounce simple syrup, 3/4 ounce fresh lime juice, and 1 3/4 ounces white rum in a cocktail shaker; stir until sugar dissolves, about 20 seconds. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Place a large ice cube in a coupe glass; strain cocktail through a Hawthorne strainer or a slotted spoon into glass.
Using a small serrated knife, remove a 1" strip of peel from a lime (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with a lime twist.
The BA Smash Burger

Ingredients:
Vegetable oil (for pan)
1 pound ground beef chuck (20% fat)
Kosher salt
4 slices American cheese
4 potato rolls, toasted
Ketchup
mayonnaise
shredded iceberg lettuce
and dill pickle slices (for serving)

Instructions:
Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).
Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.
Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella

Ingredients:
4 (7-ounce) chicken breasts, butterflied
1/2 cup all-purpose flour
Sea salt and cracked black pepper
2 eggs
1/4 cup milk
2 cups matzo meal
Vegetable oil, for shallow frying
1 (14-ounce) can cherry tomatoes
1/4 cup vincotto
1 long red chile, sliced
1 tablespoon finely grated lemon zest
1/2 pound buffalo mozzarella, torn
Store-bought pesto, to serve
Baby mint leaves (optional)
to serve

Instructions:
Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.
Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10–12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.
Spiced Chai Bundt Cake

Ingredients:
1 tablespoon chai tea leaves
2 tablespoons boiling water
2 1/2 cups self-rising flour
1 1/2 cups superfine sugar
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups milk
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla extract

Instructions:
Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
Pour into a well-greased Bundt pan and cook for 30–35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.
Green Posole with Cod and Cilantro

Ingredients:
2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
8 medium tomatillos (about 1 1/4 pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet
1 (15-ounce) can white hominy, rinsed
1 (8-ounce) bottle clam juice
3 small radishes, trimmed, thinly sliced
Lime wedges (for serving)

Instructions:
Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes.
Meanwhile, purée tomatillos in a blender until smooth.
Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside.
Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper.
Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.
Roasted-Jalapeno Pimiento Cheese Toasts

Ingredients:
1 red bell pepper
1 jalapeno
3/4 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1 pound sharp cheddar, grated
Kosher salt, freshly ground pepper
1 ciabatta loaf, halved lengthwise, lightly toasted
Pickle slices (for serving)

Instructions:
Roast bell pepper and jalapeno over a gas flame, turning often, until skin is blistered and charred all over, 5–10 minutes. (Alternatively, broil on a rimmed baking sheet.) Transfer to a medium bowl and cover with plastic wrap; let steam 10 minutes.
Peel and seed peppers, then finely chop. Mix mayonnaise, Worcestershire sauce, cayenne, and paprika in a medium bowl. Fold in cheddar and chopped peppers; season with salt and black pepper. Spread on ciabatta and slice crosswise into pieces. Serve with pickles.
Pimiento cheese can be made 5 days ahead. Cover and chill.
Chiltern Firehouse's Sazerac

Ingredients:
1 sugar cube, 2 dashes Angostura bitters, "2 dashes Peychauds bitters", 1 ounce rye whiskey, 1 ounce VSOP Cognac, 1 teaspoon absinthe, 3 star anise pods

Instructions:
Place 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.
Rinse a brandy snifter with 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.
Milk Pudding with Rose Water Caramel and Figs

Ingredients:
1/3 cup cornstarch, 3 cups whole milk, divided, 1 cup heavy cream, 3 tablespoons honey, 3 tablespoons sugar, Pinch of kosher salt, 1 cup sugar, 2 tablespoons light corn syrup, 1 3" cinnamon stick, 1/2 teaspoon rose water, 8 fresh black figs, quartered

Instructions:
Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.
Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8–10 minutes. Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute. Scrape into a large bowl and cover with plastic wrap, pressing directly against surface. Chill until cold, at least 4 hours.
Pudding can be made 2 days ahead. Keep chilled.
Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally (do not stir), until caramel turns golden amber. Remove from heat, add cinnamon stick, and stir in 1/4 cup water (be careful as caramel will bubble vigorously); stir to combine and loosen. Stir in rose water, then gently toss figs in caramel. Remove cinnamon stick.
Whisk chilled pudding until smooth and creamy. Divide among bowls; serve topped with warm caramel and figs.
Chicken-Leg Confit With Potatoes and Escarole

Ingredients:
2 chicken legs (thigh and drumstick)
Kosher salt, freshly ground pepper
2 large shallots, unpeeled, quartered
1 head of garlic, unpeeled, halved crosswise
8 sprigs thyme, divided
1 1/2 cups olive oil
10 ounces fingerling potatoes
1 small head of escarole, leaves torn into bite-size pieces
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Instructions:
Preheat oven to 275°F. Season chicken legs with salt and pepper on both sides and nestle into a 1 1/2-quart baking dish. Arrange shallots, garlic, and 6 thyme sprigs around chicken and pour oil over. Bake until chicken is cooked through and tender and shallots and garlic have started to caramelize, 2–2 1/2 hours.
Meanwhile, cook potatoes in a medium pot of boiling salted water until tender, 15–20 minutes. Drain and set aside.
Remove chicken from oven. Pour off infused oil, reserving 5 tablespoons (save remaining oil for another use). Heat 2 tablespoons infused oil in a large skillet over medium-high. Carefully transfer chicken to skillet, arranging skin side down. Cook, undisturbed, until skin is golden brown and crisp, about 5 minutes. Return chicken to dish, placing skin side up.
Heat 2 tablespoons infused oil in same skillet (no need to wipe it out) and add potatoes and remaining 2 thyme sprigs. Using the back of a wooden spoon or spatula, lightly crush potatoes to flatten slightly. Season with salt and pepper and cook, tossing occasionally, until potatoes are well browned and crisp on all sides (some pieces will fall off and get extra-brown; you want this!), 8–10 minutes. Transfer to a medium bowl.
Toss escarole in another medium bowl with lemon zest, lemon juice, and 1 tablespoon infused oil; season with salt and pepper.
Serve chicken in baking dish (with all those shallots and garlic) with escarole and potatoes alongside.
Chicken can be cooked (but not crisped) 2 days ahead; reheat in low oven before crisping. Potatoes can be boiled 2 days ahead; cover and chill.
Double Ginger Sticky Toffee Pudding

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
10 ounces Medjool dates, chopped (about 2 cups)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (packed) dark brown sugar
2 teaspoons finely grated peeled ginger
3 large eggs, room temperature
1/2 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon kosher salt
Demerara sugar (for serving)
A 9-cup Bundt pan

Instructions:
Preheat oven to 350°F. Thoroughly butter and flour pan, making sure to get into all curved or detailed places. Toss dates and baking soda in a small bowl to coat, then pour in 1 cup boiling water. Let mixture sit until dates are very soft, 10–15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous).
While dates are soaking, whisk baking powder, salt, and remaining 2 cups flour in a medium bowl.
Using an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining 1/2 cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition before adding the next. Then alternating, add dry ingredients and date mixture in 2 additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger. Scrape batter into prepared pan and smooth surface.
Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35–45 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet. Let cake cool in pan 10 minutes before turning out onto rack, then let cool another 20 minutes (cake should still be warm).
Bring brown sugar, cream, butter, salt, and 2 tablespoons water to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5–8 minutes. Let cool slightly.
Poke holes all over warm cake with a toothpick. Wipe out Bundt pan; pour a third of sauce into pan. Carefully invert cake back into pan. Poke holes in bottom of cake and pour more sauce over. Let sit until cake absorbs sauce, 15–20 minutes.
Turn cake out onto rack (it may not come out at first but will eventually release) and sprinkle with demerara sugar. Serve cake with remaining toffee sauce. If the sauce has cooled by the time you're ready to serve, gently reheat just to warm through.
Cake can be made 1 day ahead; store tightly covered at room temperature. Cover and chill leftover sauce. Gently reheat before serving.
Vegan Chocolate Tart With Salted Oat Crust

Ingredients:
1 1/4 cups old-fashioned oats
3/4 cup whole wheat flour
1/3 cup virgin coconut oil, melted, slightly cooled
1/4 cup light agave syrup (nectar)
2 tablespoons unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon instant espresso powder
1 cup unsweetened cocoa powder
7 ounces vegan dark chocolate, melted, slightly cooled
2/3 cup light agave syrup (nectar)
2 teaspoons vanilla extract
2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
1/4 teaspoon kosher salt, plus more
2 tablespoons old-fashioned oats
1 tablespoon demerara sugar, divided
Flaky sea salt
A 9"-diameter or a 13 3/4x4 1/2" tart pan with removable bottom

Instructions:
Preheat oven to 350°F. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.
Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.
Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.
Jerusalem Artichoke and Potato Chips with Mustard Salt

Ingredients:
Mustard Salt
1 tablespoon yellow mustard seeds
1 tablespoon sea salt
Vegetable oil, for deep frying
"2/3 pound waxy potatoes
thinly sliced (see Cooks Note)"
"2/3 pound Jerusalem artichokes
thinly sliced (see Cooks Note)"

Instructions:
To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.
Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2–3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3–4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.
Fresh Herb Falafel

Ingredients:
8 ounces dried chickpeas, soaked overnight, drained
1/2 onion, coarsely chopped
1 jalapeño, coarsely chopped
1 garlic clove, crushed
3/4 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
3 tablespoons chickpea flour
2 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
Vegetable oil (for frying; about 8 cups)
Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving)
A deep-fry thermometer

Instructions:
Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.
Manhattans By the Pitcher

Ingredients:
1 cup bourbon, 2/3 cup Noilly Prat Rouge vermouth, 4 dashes Angostura bitters, 4 orange twists, 4 fresh cherries

Instructions:
Combine 4 dashes Angostura bitters, 2/3 cup Noilly Prat Rouge vermouth, and 1 cup bourbon in an ice-filled pitcher and stir until well-chilled. Strain into 4 ice-filled rocks glasses. Garnish each drink with an orange twist wrapped around a fresh cherry.
Crispy Pork Lettuce Wraps With Spicy Cucumbers

Ingredients:
1 (12-ounce) piece skin-on pork belly (about 4x3 1/2x1 1/4")
Kosher salt, freshly ground pepper
2 tablespoons light brown sugar, divided
4 chiles de árbol
2 star anise pods
2 tablespoons soy sauce
2 Persian or kirby cucumbers, thinly sliced
2 scallions, thinly sliced
1/2 red chile (such as Fresno or jalapeño), thinly sliced
2 tablespoons unseasoned rice wine vinegar
3 tablespoons gochujang (Korean red pepper paste)
3 tablespoons white miso
1 small head of lettuce (such as Little Gem or romaine hearts), torn
1/2 bunch mint
1/2 cup kimchi (optional)
Gochujang
a mixture of miso and hot chiles
is available at Korean markets and online.

Instructions:
Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about 1/4" apart. Season pork with salt and pepper and sprinkle with 1 tablespoon brown sugar. Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
Preheat oven to 400°F. Unwrap pork and place in the smallest baking dish you can. Add chiles de árbol, star anise, soy sauce, remaining 1 tablespoon brown sugar, and 1 1/4 cups water. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2 1/2 hours.
Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. Mix gochujang and miso in another small bowl.
Transfer pork to a cutting board; let rest 10 minutes. Pour off pan juices into a measuring glass. Skim fat from surface.
Slice pork into 1/2" slices, transfer to a platter, and pour pan juices over. Serve with lettuce for wrapping and cucumber salad, mint, kimchi (if using), and gochugang-miso mixture for topping.
Pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.
Caramel Popcorn, Salted Almond, and Malt Cookies

Ingredients:
2/3 cup (packed) brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour, sifted
1/4 teaspoon baking powder
1/4 cup malted milk powder, sifted
1 teaspoon sea salt
2 cups store-bought caramel popcorn
1 cup salted roasted almonds, chopped
Dark hot chocolate
to serve

Instructions:
Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15–18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.
Buttery Cayenne Pecans

Ingredients:
6 tablespoons unsalted butter, melted
2 teaspoons Worcestershire sauce
1 1/4 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon hot sauce
1/4 teaspoon cayenne pepper
4 cups pecans (about 1 pound)

Instructions:
Preheat oven to 300°F. Whisk butter, Worcestershire sauce, salt, garlic powder, mustard powder, hot sauce, and cayenne in a medium bowl. Add pecans and toss to coat. Spread out in a single layer in a large cast-iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until pecans are well toasted and spices are fragrant, 25–30 minutes. These are pretty great served warm, or let cool.
Pecans can be made 2 days ahead. Store tightly wrapped at room temperature.