iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Red Curry Noodle Bowls with Steak and Cabbage

Ingredients:
4 ounces dried flat linguine-width rice noodles
2 1/2 teaspoons kosher salt, plus more
1 pound flank steak
2 tablespoons refined coconut or vegetable oil, divided
1/4 cup red curry paste
2 teaspoons freshly grated ginger
1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons
2 1/2 cups low-sodium beef broth
1 (15-ounce) can coconut milk
2 tablespoons fresh lime juice, plus wedges for serving
4 ounces pea sprouts or shoots
1/2 cup basil leaves, preferably purple Thai
1/2 cup mint leaves
Sliced red chiles (for serving)

Instructions:
Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.
Our Favorite Meatloaf

Ingredients:
"1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Cooks Note below)", 1/3 cup whole milk
1 medium onion, coarsely chopped
1 celery stalk, coarsely chopped
4 garlic cloves
2 tablespoons neutral vegetable oil, such as grapeseed
2 1/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
3 tablespoons Worcestershire sauce
1 1/2 pounds ground beef chuck, preferably 20% fat
1/2 pound ground pork
2 large eggs
1/2 cup ketchup
divided
plus more for serving

Instructions:
Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
Classic Cream Cheese Frosting

Ingredients:
2 (8-ounce packages) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon vanilla bean paste or vanilla extract
1/8 teaspoon kosher salt
2 1/3 cups powdered sugar

Instructions:
Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes.
Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Bring to room temperature, then beat with electric mixer on medium speed until smooth. If texture is not smooth, beat in water 1 tsp. at a time.
Classic Snickerdoodle Cookies

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2" pieces
1/4 teaspoon kosher salt
1 cup sugar, divided
1 large egg, room temperature
2 teaspoons ground cinnamon

Instructions:
Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2–3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3–4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2" apart.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8–10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.
Chocolate-Filled Croissants (Pains au Chocolat)

Ingredients:
1/2 recipe croissant dough (1 lb 6 oz), chilled
32 bittersweet chocolate batons (6 oz)
Ruler
pastry brush
parchment paper
2 garbage bags (unscented)
spray bottle with water

Instructions:
Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.
Stuffed Sweet Potatoes with Beans and Guacamole

Ingredients:
2 medium sweet potatoes (about 9 ounces each)
2 tablespoons melted virgin coconut or vegetable oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon ground cumin, divided
1 red onion, coarsely chopped
2 garlic cloves, finely chopped, divided
1 (15.5-ounce) can black beans, rinsed, drained
3/4 cup vegetable broth
1 ripe avocado
3 tablespoons chopped cilantro, divided
2 tablespoons fresh lime juice, divided
2 cups baby spinach (about 2 ounces)
1 ounce crumbled queso fresco (about 1/4 cup)
Tortilla chips (optional; for serving)

Instructions:
Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.
Baked Apples with Prunes, Almonds, and Amaretto

Ingredients:
1 teaspoon granulated sugar
1 cup blanched almonds, divided
8 tablespoons (1 stick) unsalted butter, melted, slightly cooled, divided
1/3 cup prunes (about 8)
3 tablespoons amaretto, plus more for drizzling
4 tablespoons light brown sugar, divided
Kosher salt
4 Macintosh or other baking apples, cored
1/4 cup chilled heavy cream

Instructions:
Preheat oven to 300°F. Toss granulated sugar, 1/2 cup almonds, and 1 Tbsp. butter in a bowl. Spread out on a rimmed baking sheet; bake, tossing once or twice, until nuts are golden brown and sugar is caramelized, 10–12 minutes. Let cool.
Process prunes, 3 Tbsp. amaretto, 2 Tbsp. brown sugar, 4 Tbsp. butter, a pinch of salt, and remaining 1/2 cup almonds in a food processor until nuts are ground and mixture forms a coarse paste. Transfer to a disposable piping bag or resealable plastic bag.
Using a paring knife, cut a line around equators of apples, just scoring the skin but not cutting down into the flesh (this will prevent them from bursting during baking). Place each apple on individual squares of parchment paper large enough to form a pouch around apple.
Snip a 1" hole in pastry bag or one corner of plastic bag and pipe prune mixture into apple cavities to fill. Drizzle with remaining 3 Tbsp. butter, then sprinkle with remaining 2 Tbsp. brown sugar and lightly drizzle with amaretto.
Gather up parchment paper around each apple and tie tightly closed with kitchen twine. Place parcels on a rimmed baking sheet and bake until apples give no resistance when a skewer is poked into flesh through parchment paper, 35–45 minutes for Macintosh or 50–65 minutes for firmer apples. Let cool slightly, then remove kitchen twine.
To serve, top apples with caramelized almonds and drizzle with cream.
Apples can be assembled in their parcels 1 day ahead; chill. Apples can be baked 2 hours ahead. Let sit at room temperature. Reheat in a 200°F oven just before serving.
Marinated Mixed Beans

Ingredients:
1 shallot, finely chopped
3 tablespoons white wine vinegar
1/2 cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
1/3 cup olive oil
2 (15-ounce) cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed
1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)
Kosher salt

Instructions:
Combine shallot and vinegar in a small bowl and let sit 5 minutes.
Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
Add shallot mixture to bean mixture and toss gently to combine.
Beans can be made 3 days ahead. Cover and chill.
Prego Roll

Ingredients:
6 garlic cloves, 1 tablespoon packed flat-leaf parsley leaves, Pinch of kosher salt, 8 tablespoons unsalted butter, at room temperature, 1 pound skirt steak, trimmed of excess fat, 5 garlic cloves, 8 to 10 parsley sprigs, 1/4 cup soy sauce, 1/4 cup olive oil, 4 Portuguese rolls, 1/2 cup garlic butter

Instructions:
Mince the garlic and finely chop the parsley leaves. Mix the garlic, parsley, and salt into the butter until very well combined. This will keep, refrigerated, for up to 2 weeks.
Cut the steak into 4 equal portions. Smash the garlic cloves using the side of your knife. Pick the parsley leaves and coarsely chop them; set aside. In a small bowl, mix the soy sauce, olive oil, and smashed garlic. Pour over the steak, cover, and marinate for 1 hour or up to 12 hours.
In a very hot cast-iron skillet, sear each side of the steak, cooking to your preference. (Skirt steak cooks very quickly; for medium, cook for 2 to 3 minutes on each side.) Transfer to a plate when finished. While the meat is resting, wipe out the skillet and set it over low heat.
Cut each roll in half and liberally butter each side with garlic butter. Toast the rolls, cut side down, until golden brown in color.
On a cutting board slice the steaks across the grain (lengthwise) into 1-inch strips or pieces. Lay the meat on a roll and top with chopped parsley.
Red Potato and Shishito Pepper Hash

Ingredients:
1 1/2 pounds small red potatoes, scrubbed, 1 garlic clove, finely grated, 1/2 cup mayonnaise, 1 1/2 teaspoons Sriracha, 1 teaspoon fresh lemon juice, Kosher salt, 1/3 cup vegetable oil, 15 shishito peppers, 1/4 cup crumbled queso fresco, 2 scallions, thinly sliced

Instructions:
Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.
Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.
Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.
Coffee Malteds

Ingredients:
1 1/2 cups all-purpose flour
1/4 cup unflavored malted milk powder
1/2 teaspoon baking powder
8 tablespoons unsalted butter, cut into chunks, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)
1/2 teaspoon fine sea salt
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract

Instructions:
Position the racks to divide the oven into thirds and preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk the flour, malt powder, and baking powder together.
Working with a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in. Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You'll have a rather crumbly dough, but that's fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.
Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets.
Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won't look done, and they're not—they'll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
Packed in a tightly covered container, the cookies will keep for up to 3 days (after that, they get firmer and are perfect for dunking...in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.
Soy-Sauce-and-Citrus-Marinated Chicken

Ingredients:
4 garlic cloves, crushed
1 (2-inch) piece fresh ginger, crushed
1 cup mixed fresh citrus juice (such as sour orange, grapefruit, and/or lime)
1/2 cup soy sauce
1/3 cup distilled white vinegar
1/4 cup sugar
1 (3 1/2–4-pound) chicken, halved, backbone removed
Kosher salt
1 lemongrass stalk, top third removed
2 shallots, halved
2 scallions, dark green tops removed
1 red chile (such as Fresno)
4 garlic cloves, unpeeled
1 (1-inch) piece ginger, peeled, very finely chopped
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 teaspoon sugar
1 pomelo
Cilantro sprigs (for serving)

Instructions:
Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30–40 minutes.
Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8–10 minutes; strain lemongrass infusion into a large measuring glass.
Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8–10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
Roasted Black Bass with Orange-Flower Water

Ingredients:
3 tablespoons olive oil, plus more
3/4 teaspoon finely ground saffron threads
1 tablespoon orange-flower water
1 large shallot, very finely chopped
2 green garlic, white and pale-green parts only, finely chopped, or 3 garlic cloves, finely grated
1 1/2 cups finely chopped parsley
3/4 cup finely chopped tarragon
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/2 teaspoon ground turmeric
2 serrano chiles, finely grated
2 teaspoons finely grated lemon zest
Kosher salt, freshly ground pepper
4 (1 1/2–2-pound) whole black bass or branzino, cleaned, butterflied, patted dry
4 limes, halved
A mortar and pestle

Instructions:
Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper and lightly brush parchment with oil. Dissolve saffron in orange-flower water and 3 Tbsp. hot water in a small bowl.
Heat 3 Tbsp. oil in a large skillet over medium. Cook shallot and green garlic, stirring often, until shallot is soft, about 3 minutes. Add parsley, tarragon, cilantro, mint, and turmeric and cook, stirring often, until herbs darken slightly, about 2 minutes. Remove from heat and stir in chiles and lemon zest; season with salt and pepper.
Divide fish between prepared baking sheets. Open up and brush half of saffron mixture over flesh; season with salt. Stuff with shallot mixture; tie closed with kitchen twine, spacing 2" apart. Brush outsides of fish with remaining saffron mixture; season with salt. Roast until flesh is flaky and opaque, 16–20 minutes. Carefully move a rack to upper third of oven; turn on broiler. Working in 2 batches, broil fish until skin begins to crisp, about 2 minutes. Let cool slightly; squeeze limes over.
Fish can be seasoned and stuffed 2 hours ahead.
Herb Rice with Green Garlic, Saffron, and Crispy Shallots

Ingredients:
3 cups basmati rice
Kosher salt
Vegetable oil (for frying; about 3 cups)
4 large shallots, thinly sliced into rings
3/4 cup finely chopped cilantro
3/4 cup finely chopped dill
3/4 cup finely chopped parsley
1/2 cup finely chopped mint
1/3 cup finely chopped tarragon
1 teaspoon finely ground saffron threads
4 (4-inch) squares lavash or 7 romaine lettuce leaves, dark green parts only
4 green garlic or 4 scallions, white and pale-green parts only, finely chopped
6 tablespoons unsalted butter, melted
1 tablespoon finely ground dried rose petals (optional)

Instructions:
Place rice in a large bowl and pour in lukewarm water to cover. Using your hands, agitate rice until water becomes cloudy; drain. Repeat process until water stays clear (4–5 times). Cover rice with 6 cups cold water and add a generous handful of salt (water should taste salty). Let soak uncovered at room temperature at least 1 hour and up to 4 hours.
Meanwhile, pour oil into a medium saucepan to come about 2" up sides. Add shallots and set over medium heat. Cook, stirring occasionally, until shallots are golden and crisp, 10–12 minutes. Using a slotted spoon, transfer shallots to paper towels and season with salt. Strain oil into a small bowl; let cool.
Toss cilantro, dill, parsley, mint, and tarragon in a medium bowl; set aside 1 cup for serving. Dissolve saffron in 2 Tbsp. hot water in a small bowl.
Bring a large pot of salted water to a boil (use a nonstick pot if you have one; it will help the rice release at the end). Drain rice and add to pot, stirring gently to prevent any grains from sticking to the bottom. Bring to a boil and cook until grains begin to float on the surface and dance (rice should be almost tender but with a firm, opaque center), about 4 minutes. Drain rice and rinse under cold water. Spread out on a rimmed baking sheet. Wash out pot.
Pour 3 Tbsp. shallot oil into clean pot. Swirl in 2 tsp. saffron water; reserve remaining saffron water for serving. Oil mixture should barely coat bottom of pot; add more oil if needed. Season lightly with salt. Lay lavash across pot (it can go up the sides a little, but don’t overlap). Spoon a third of rice over lavash; top with a third of herbs and a third of green garlic. Repeat, alternating layers of rice, herbs, and green garlic to form a mound. Use the handle of a wooden spoon to poke several holes in rice (without hitting bottom of pot) to let steam escape. Wrap lid with a kitchen towel and cover pot. Cook over medium heat until herbs are slightly darkened, 10–15 minutes.
Reduce heat to medium-low, uncover and pour melted butter evenly over rice. Cover and cook until rice is fragrant and fluffy, 20–30 minutes. Remove from heat; let sit 10 minutes. Taste rice and season with more salt if needed.
Scoop 1 1/2 cups rice into reserved saffron water and toss to color rice. Layer saffron rice with rice in pot, reserved herbs, and crispy shallots. Top with rose petals if using. Break up lavash crust into pieces and serve alongside rice.