iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Brownie Ice-Cream Sandwich

Ingredients:
1 x My Favorite Brownie recipe
200ml (3/4 cup) sweetened condensed milk
600ml (2 1/2 cups) heavy cream
1 tsp vanilla bean paste
100g (3.5-oz) Oreos, or cookie of your choice
You will also need two or three 20x30cm (8x12-inch) brownie tins and an electric handheld whisk.

Instructions:
Line one 20x30cm (8x12-inch) tin with cling film.
In a large bowl, whisk together the condensed milk, heavy cream, and vanilla using an electric hand-held whisk until the mixture thickens and holds its shape when you take the whisk out. Put the cookies into a plastic bag and bash them with a rolling pin to make crumbs. If you want larger chunks, you could crumble them by hand. Fold the cookie crumbs into the ice-cream mixture, then scrape into the prepared tin. Use a spatula to smooth it out, then freeze for at least two hours or until firm.
Preheat the oven to 350°F/180°C/160°C fan/gas 4. Make My Favorite Brownie recipe up to step 4, but don't put the mixture in the tin yet.
Divide the brownie mixture between two lined 20x30cm (8x12-inch) brownie tins (or use one and bake two batches) and use a spatula to spread the batter right into the edges. It will be very thin, as these will be your sandwich layers. Bake each tray for ten minutes, then remove from the oven and leave to cool completely in the tin.
Remove the brownie layers from the tins and re-line one of the tins with another sheet of baking parchment. Put one brownie layer into the tin, then press the ice-cream layer on the top of it. Add the final layer then return to the freezer for at least 30 minutes.
Remove the ice-cream sandwich slab from the freezer about ten minutes before serving. Use a sharp knife or pastry cutter to cut shapes—I like the effect of a circular cutter.
Peanut Butter and Sour Cherry Cheesecake

Ingredients:
Butter, for greasing
75g (about 1/2 cup) dried sour cherries, plus extra for decorating
1 tbsp caster (superfine) sugar
1 tsp vanilla bean paste
1 tbsp kirsch (optional)
175g digestive biscuits
25g (about 2 tbsp) salted peanuts, plus extra for decorating
75g (5 1/4 tbsp) unsalted butter, melted
400g (about 1 3/4 [8oz] packages) full-fat cream cheese
150g (3/4 cup) caster (superfine) sugar
2 egg yolks
250g (1 cup) heavy cream
5 leaves gelatin
150g (1/2 cup) smooth peanut butter
75g (2.6 ounces) dark chocolate, chopped
1 tbsp golden syrup
100ml (about 1/2 cup) double cream
A 20cm (8-inch) round springform tin

Instructions:
Grease a 20cm (8-inch) springform tin and line with baking parchment.
Put the dried sour cherries into a small saucepan with the sugar, vanilla, and 1 tablespoon of water. If you are using kirsch, add this now. Bring to the boil and leave to simmer for 4–5 minutes. The cherries should soften and absorb some of the liquid. Set the pan to one side to cool.
To make the biscuit base, blitz the digestive biscuits and peanuts in a food processor until they resemble very fine crumbs. Pour the melted butter into the crumbs and blitz again until all the biscuit crumbs are coated in butter. Alternatively, finely chop the peanuts and place into a plastic bag with the biscuits, use a rolling pin to crush them to a fine powder, then put into a bowl and stir in the butter. Tip the crumbs into the base of the prepared tin, then press them down firmly with the back of a teaspoon to make sure they stick together, then chill for at least 30 minutes.
In a large bowl, whisk together the cream cheese, caster sugar and egg yolks until smooth. Stir in the cream until you get a thick but not stiff consistency.
Soak the gelatin leaves in cold water and allow to soften completely. This will take around five minutes. Melt the smooth peanut butter in the microwave in a medium bowl for about 30 seconds until it is even smoother. Squeeze the gelatin leaves to remove any excess water, then stir into the warm peanut butter until completely dissolved.
Spoon a few tablespoons of the cream cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter mixture into the remaining cream cheese and stirring until completely smooth.
Drain the cherries then add half to the cream cheese mixture and stir in. Spread onto the prepared biscuit base and use a spatula to smooth the top. Leave to set in the refrigerator, preferably overnight, but for at least four hours.
When the cheesecake feels firm enough to hold a layer of chocolate (usually after around two hours of chilling), make the chocolate topping. Place the chocolate, golden syrup and cream into a small bowl. Microwave on high for around one minute, removing from the microwave and stirring well every 15 seconds, until the mixture is smooth and no lumps of chocolate remain. Pour over the cheesecake, tilting the tin until the whole top is covered. Decorate with the remaining sour cherries and peanuts. Chill for two hours before serving.
Frozen Pineapple Mojito

Ingredients:
1 fresh pineapple (about 4 pounds)
1 cup white rum
1/4 cup fresh lime juice
1/3 cup mint leaves, plus more for garnish
1 tablespoon (or more) sugar (optional)
Cocktail umbrellas
sliced fruit
flowers
maraschino cherries
and/or any other tiki drink decoration (optional)

Instructions:
Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.
Big Red Slow-Cooker Pulled Pork

Ingredients:
1 tablespoon plus 2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
3/4 teaspoon cayenne pepper
1 (6-pound) skinless, boneless pork shoulder roast (pork butt or Boston butt)
1 cup Big Red soda
1/2 cup store-bought or homemade barbecue sauce (not too sweet)
1 cup store-bought or homemade barbecue sauce (not too sweet)
2 tablespoons (or more) Big Red soda
Kosher salt, freshly ground pepper (optional)
Hamburger buns, sliced pickles, and vinegar-based cabbage slaw (for serving)
A large slow-cooker (at least 6 quarts)

Instructions:
Mix salt, black pepper, cumin, paprika, and cayenne in a small bowl. Rub all over pork.
Stir soda and barbecue sauce in slow cooker. Place pork in slow cooker, cover, and cook on low, spooning juices over top of pork or turning occasionally, until meat is very tender and falls apart when shredded with 2 forks, about 8 hours.
Transfer pork to a rimmed baking sheet and let cool slightly. Shred pork with 2 forks. Discard large pieces of unrendered fat or gristle.
Stir barbecue sauce and 2 Tbsp. soda in a medium bowl. Taste and add up to 1 Tbsp. Big Red, depending on sweetness of barbecue sauce. Toss shredded pork in desired amount of sauce and drizzle more sauce over. You can also spoon some cooking liquid over pork for extra flavor. Season with salt and pepper, if needed.
Serve pork with Big Red sauce alongside, or make sandwiches with buns, pork, slaw, pickles, and an extra drizzle of sauce, if desired.
Pork can be coated in spice rub 1 day ahead; chill. Pork can be cooked and shredded up to 3 days ahead; transfer to an airtight container and chill.
Boneless Buffalo Chicken "Wings"

Ingredients:
2 cups buttermilk
"2 tablespoons hot sauce (preferably Franks)", 2 tablespoons kosher salt, divided, plus more
2 pounds boneless, skinless chicken breasts, cut crosswise into 1" strips
3 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
5 tablespoons unsalted butter
"1/2 cup hot sauce (preferably Franks)", 2 tablespoons pure maple syrup
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons chopped chives, divided
Vegetable oil (for frying)
4 celery stalks, cut crosswise into 4–5" pieces
A deep-fry thermometer

Instructions:
Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4–6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.
Cinnamon Apple Cupcakes

Ingredients:
1 cup granulated sugar
3/4 cup butter, softened
2 eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
1/4 cup sour cream
3/4 cup all-purpose flour
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cinnamon
1 apple, diced finely
1/4 cup granulated sugar
1/2 tablespoon cinnamon
1/2 cup butter, softened
4 ounces (about 1/2 cup) cream cheese
1/2 teaspoon pure vanilla extract
2 cups powdered sugar
2 teaspoons cinnamon
3/4 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup buttermilk
1 egg
1/2 tablespoon vegetable oil
1 1/2 apples, chopped
2 cups vegetable oil, for frying
Cinnamon and sugar
for garnish

Instructions:
Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
Slowly add in eggs, one at a time, and mix on medium speed until combined.
Reduce speed to low and add vanilla extract, milk, and sour cream.
In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
Simmer for 15 minutes, stirring occasionally, until apples are soft.
Set aside to fill cupcakes with later.
With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
Add vanilla and mix on medium speed until thoroughly combined.
Slowly add powdered sugar and beat on low for 1 minute.
Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
Combine flour and next seven ingredients including apples in a medium bowl.
Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
While hot, sprinkle the fritters with cinnamon and sugar.
After cooled, cut fritters into pieces to top cupcakes.
Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.
Gingerbread Cupcakes with Lemony Frosting

Ingredients:
1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1/2 cup vegetable oil, 1/3 cup light molasses, 1/2 cup maple syrup, 1/4 cup soy milk, 2 tablespoons soy yogurt, 1 1/2 teaspoons finely grated lemon zest, 1/4 cup finely chopped crystallized ginger, 1/4 cup nonhydrogenated margarine, softened, 1/4 vegan cream cheese, softened, 2 cups confectioners’ sugar, 1 teaspoon vanilla extract, 1 tablespoon of finely grated lemon zest

Instructions:
Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.
Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners’ sugar in 1/2 cup batches. Mix until smooth and creamy, then in mix in the vanilla. Add the lemon zest. Keep tightly covered and refrigerated until ready to use.
Grilled Shrimp and Corn Salad

Ingredients:
1 pound large peeled, deveined shrimp
1 ounce tequila
Juice of 2 limes
3 ears of corn, husks removed
2 heads romaine lettuce, chopped
1/2 cup black beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1 avocado, sliced
1/4 cup your favorite salad dressing
Chopped fresh cilantro, for garnish
Sliced lime, for garnish
Tortilla chips (optional)

Instructions:
Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.
Brown Rice Caramel Glaze

Ingredients:
1/2 cup full-fat soy milk, 1/4 cup soy milk powder, 1 tablespoon arrowroot, 1/2 cup brown rice syrup, 1 teaspoon vanilla extract

Instructions:
In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat till arrowroot is cooked and mixture starts to thicken, about 4 minutes. Stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring heat back down so mixture is at a low simmer, all the while stirring constantly. Cook till mixture is thick and slightly reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla and remove from heat.
Allow to cool 10 minutes before spreading on warm cupcakes.
Frozen Chocolate Bananas

Ingredients:
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips
2 tablespoons vegetable oil
1/2 cup granola
chopped pecans and walnuts
or sprinkles (optional)

Instructions:
1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Oatmeal Ice Cream Cookie Sandwiches

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 ounces store-bought waffle cones, lightly crushed
1 1/2 cups old-fashioned oats
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
3/4 cup (packed) light brown sugar
1 large egg yolk
2 teaspoons vanilla extract
4 pints ice cream (any flavors)

Instructions:
Preheat oven to 350°F. Cook butter in a medium saucepan over medium heat, swirling often, until it foams, then browns, 5–8 minutes. Scrape brown butter and toasty solids into a heatproof measuring glass and let cool.
Process waffle cones, oats, flour, and salt in a food processor in long pulses until oats are broken up and cones are finely ground. Add brown sugar and pulse to combine. Whisk egg yolk, vanilla, and 2 Tbsp. water in a small bowl. With the motor running, slowly drizzle into food processor, then stream in brown butter; process until dough forms a ball around the blade.
Portion out slightly rounded tablespoonfuls of dough to make 26 balls (each should weigh about 3/4 oz.). Roll balls between your palms to smooth and divide between 2 parchment-lined rimmed baking sheets, spacing 3" apart (the cookies will spread as they bake). Cover with another sheet of parchment paper and use the bottom of a glass to flatten each into a 2 1/2" round.
Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden all over and browned around the edges, 12–15 minutes. Let cool on baking sheets; use a thin metal spatula to loosen cookies from parchment. Turn half of cookies over (you’ll have 2 extra).
Remove 2 pints of ice cream (same flavor) 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 large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.
Using a 4-oz. ice cream scoop or 1/2-cup measuring cup, and working one at a time or in small batches, scoop out large domes of ice cream onto upside-down cookies. Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Repeat softening process with remaining 2 pints of ice cream and assemble remaining sandwiches.
Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.
Cookies can be baked 1 week ahead; transfer to a resealable plastic freezer bag and freeze. Sandwiches can be assembled 5 days ahead; keep frozen.
Lime Custards With Lychees

Ingredients:
2 limes, zest removed in wide strips, plus finely grated zest for serving
Pinch of kosher salt
1/2 cup plus 1 tablespoon sugar
2 1/2 cups heavy cream, divided
1/3 cup fresh lime juice
1 (15-ounce) can lychees
drained

Instructions:
Bring wide strips of lime zest, salt, 1/2 cup sugar, and 2 cups cream to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally and being careful not to let mixture boil over, until cream is slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Strain mixture through a fine-mesh sieve into a large measuring glass; divide among 4 small glasses, bowls, or 8-oz. ramekins. Chill until custards are no longer warm, about 30 minutes, then cover with plastic wrap and continue to chill until set, at least 2 hours.
Just before serving, whisk remaining 1/2 cup cream in a small bowl to soft peaks; whisk in remaining 1 Tbsp. sugar.
Top each custard with dollops of cream, a few lychees (you may have a few left over), and some finely grated lime zest.
Custards can be made 2 days ahead. Keep chilled.
Ice Cream With Saffron Oil And Sesame Wafer

Ingredients:
2 tablespoons unsalted butter, 2 tablespoons sugar, 1 tablespoon honey, 1/2 teaspoon kosher salt, 3 tablespoons all-purpose flour, 1/3 cup black and/or white sesame seeds, 1 big pinch of saffron threads, 1/4 cup olive oil, 2 pints vanilla ice cream

Instructions:
Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.
Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil.
Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.
3-Ingredient Grilled Orange Margarita

Ingredients:
4 navel oranges, halved
Kosher salt (optional)
1 lime, cut into 6 wheels
1 1/4 cups añejo tequila
6 tablespoons fresh lime juice (from about 2 limes)

Instructions:
Prepare a grill or grill pan for medium-high heat. Grill orange halves, cut side down, until well browned, 8–10 minutes. Let cool slightly, about 10 minutes. Juice oranges, then strain and discard pulp (you should have about 1 1/2 cups juice).
Pour salt onto a small plate, if using. Rub rim of an old-fashioned or rocks glass with lime wheel, then dip into salt.Stir orange juice, tequila, lime juice, and 8 cups ice in a pitcher. Divide cocktails among glasses and garnish with lime wheels.
Grilled Carrots with Cumin-Serrano Yogurt

Ingredients:
3 pounds carrots with tops, scrubbed, tops trimmed to 1 inch, 2 bunches spring onions or scallions, tops trimmed, halved lengthwise, 4 tablespoons olive oil, divided, Kosher salt, 1 teaspoon cumin seeds, 1 serrano chile, finely chopped, plus more sliced for serving, 1 cup plain whole-milk Greek yogurt, 1/4 cup fresh lime juice, 2 tablespoons chopped mint, plus leaves for serving, A spice mill or mortar and pestle

Instructions:
Prepare a grill for medium-low heat. Toss carrots and spring onions on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill (covered if possible), turning often and moving to a cooler part of the grill if they are browning too quickly, until crisp-tender, 15–20 minutes.
Meanwhile, toast cumin in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Let cool; grind in spice mill or with mortar and pestle. Mix in a medium bowl with chopped serrano, yogurt, lime juice, chopped mint, and remaining 2 Tbsp. oil; season with salt.
Spoon yogurt onto a platter; arrange carrots and onions over. Top with mint leaves and sliced chile.
Yogurt can be made 2 days ahead. Cover and chill.