iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spiced Seed Sprinkle

Ingredients:
Nonstick vegetable oil spray, 1 large egg white, 1/3 cup raw pumpkin seeds, 2 tablespoons black sesame seeds, 4 teaspoons sugar, 3/4 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cardamom

Instructions:
Preheat oven to 300°F. Lightly coat a rimmed baking sheet with nonstick spray. Lightly beat egg white in a small bowl until frothy. Add pumpkin seeds, sesame seeds, sugar, salt, cayenne, and cardamom and stir to coat.
Spread out seed mixture on prepared baking sheet and bake, stirring every 5 minutes or so, until pumpkin seeds are toasted and mixture is dry, 18–22 minutes. Let cool.
Sprinkle can be made 1 week ahead. Store airtight at room temperature.
Cream of Cashew Pea Soup

Ingredients:
1/4 cup olive oil
2 large onions, finely chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 cups raw cashews
2 tablespoons raw or light brown sugar
1 teaspoon crushed red pepper flakes
2 pounds frozen sugar snap or green peas, thawed
1 tablespoon malt vinegar
Thinly sliced scallions and crushed potato chips (for serving)

Instructions:
Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30–40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10–15 minutes.
Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
Serve soup topped with scallions and potato chips.
Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.
Green Chile Charmoula

Ingredients:
1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 2 scallions, 2 serrano chiles, 1/2 cup chopped basil, 1/2 cup chopped cilantro, 1/4 cup olive oil, Kosher salt, freshly ground pepper, A spice mill or a mortar and pestle

Instructions:
Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
Charmoula can be made 1 day ahead. Cover and chill.
Cucumber Gin Cocktail

Ingredients:
1 English hothouse cucumber
5 kaffir lime leaves or four 2-inch strips lime zest
2 teaspoons raw sugar
4 lemon wheels, divided
4 ounces gin
1 ounce fresh lime juice
Club soda (for serving)

Instructions:
Using a vegetable peeler, shave 4 long, thin ribbons from cucumber; set aside. Cut a 4" piece from remaining cucumber and coarsely chop. Muddle with kaffir lime leaves, sugar, and 2 lemon slices in a cocktail shaker. Add gin and lime juice and fill shaker with ice. Cover and shake until outside of shaker is frosty, about 20 seconds.
Strain into 2 ice-filled Collins glasses. Top off each with club soda. Gently stir to combine; garnish each with 2 reserved cucumber ribbons and remaining lemon slices.
Squid, Lemon, and Zucchini Blossom Fritto Misto

Ingredients:
1 large egg yolk
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
1/2 cup olive oil
Kosher salt
2 large egg whites, room temperature
2 1/2 cups all-purpose flour
2 1/2 cups club soda
Vegetable oil (for frying; 6–8 cups)
1 pound baby squid, cleaned, bodies and tentacles separated, patted dry
1 lemon, sliced into very thin rounds, seeds removed, patted dry
8 zucchini blossoms, stamen removed (stems left intact)
Lemon wedges, for serving
A deep-fry thermometer

Instructions:
Pulse yolk, garlic, and lemon juice in a food processor to combine. With the motor running, drizzle in oil, drop by drop at first, then increasing to a slow, steady stream; process until aioli is thick and light. Season with salt.
Whisk egg whites and a pinch of salt in a medium bowl until soft peaks form.
Whisk flour in a large bowl to remove lumps. Create a well in the center and gradually add club soda, whisking from the center outward to incorporate and blend, until batter is the consistency of heavy cream (you may have some club soda left over). Fold egg whites into batter; cover and chill 30 minutes.
Fit a large heavy pot with thermometer; pour in oil to 4" up sides and heat over medium-high until thermometer registers 350°F. Working in 3 batches and returning oil to 350°F after each, dip squid into batter, letting excess drip back into bowl. Fry, turning occasionally to brown evenly and separating pieces as needed, until golden and crisp, about 2 minutes (squid may spatter in oil, so be careful). Using a spider or slotted spoon, transfer to a paper towel–lined wire rack; season with salt.
Working in 2 batches for each, repeat process with lemon rounds, then zucchini blossoms. Serve fritto misto with aioli and lemon wedges.
Aioli can be made 1 day ahead. Cover and chill.
Watermelon Limeade

Ingredients:
8 cups cubed watermelon (seeds removed), or 1 quart watermelon juice
1 cup freshly squeezed lime juice
1/2 cup sugar, or more to taste
Lime slices
for garnish (optional)

Instructions:
Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
Serve over ice in tumblers, with lime slices for garnish.
Indian-Spiced Chicken, Eggplant, and Tomato Skewers

Ingredients:
4 garlic cloves, finely grated
1 (3") piece ginger, finely grated
1 (14-ounce) can coconut milk
3 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons tomato paste
3 teaspoons kosher salt
1 1/2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
2 pounds boneless skinless chicken thighs, trimmed, cut into 1 1/2" cubes
1 medium eggplant, cut into 1 1/2" cubes
1 small red onion, cut into 2" pieces
1 pint cherry tomatoes
Canola or vegetable oil (for grill)
Naan or flatbread, cilantro, lime wedges, and plain yogurt (for serving)
14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

Instructions:
Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.
Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.
Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.
Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.
Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.
Grilled Stone Fruit Sangria

Ingredients:
Vegetable oil (for grill)
2 peaches, halved, pitted
2 plums, halved, pitted
1 nectarine, halved, pitted
12 cherries, 6 halved, pitted, 6 left whole for serving
1 (750ml) bottle red wine
1/2 cup orange juice
1/4 cup brandy
1/4 cup simple syrup

Instructions:
Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8–10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.
Steakburger with Tangy Caramelized Onions and Herb Butter

Ingredients:
2 tablespoons neutral vegetable oil, such as grapeseed
2 medium onions, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1/4 cup white wine vinegar
2 tablespoons finely chopped shallot (about 1 small shallot)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon kosher salt
1 tablespoon finely chopped tarragon or parsley
1 1/2 pounds dry-aged steak (such as rib-eye or New York strip; 20% fat), coarsely ground
Neutral vegetable oil, such as grapeseed (for grill)
Kosher salt, freshly ground black pepper
4 slices white cheddar cheese
4 brioche or other high-quality hamburger buns
Romaine or green leaf lettuce (for serving)

Instructions:
Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15–20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2–3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2–3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
Diner-Style Bacon for a Crowd

Ingredients:
2 pounds bacon, 3 cups vegetable oil

Instructions:
If using a top-down broiler, arrange rack on second-to-top rung. Heat broiler on high.
Arrange bacon, fat side up, in 2 layers in a 13x9" metal baking dish. Pour oil over; bacon should be mostly submerged. Broil, checking often and watching carefully, until fat is partially rendered and edges start to crisp on top layer, 15–20 minutes. Transfer dish to a wire rack.
Heat a griddle or large skillet over medium. Working in batches, remove bacon from oil, letting oil drip back into dish, and cook until crisp, about 2 minutes on each side.
Bacon can be broiled 5 days ahead. Cool submerged bacon completely in dish, then cover and chill.
Baked Flaxseed Crab Cakes

Ingredients:
Olive oil cooking spray, 1 pound lump crabmeat, 4 scallions, chopped, 2 tablespoons fresh herbs such as dill, chives, or tarragon, 1/2 cup olive oil–based mayonnaise, 1/4 cup ground flaxseeds, 1/4 cup quick-cooking rolled oats, 2 tablespoons hemp seeds, 1/2 teaspoon seafood seasoning such as reduced-sodium Old Bay, 1/2 pound romaine lettuce, 1 tablespoon olive oil, 1 tablespoon red wine vinegar

Instructions:
Position a rack in the center of the oven. Coat a baking sheet with olive oil cooking spray.
Pick through the crabmeat to make sure there aren’t any shells. Set aside.
Put the scallions, fresh herbs, mayonnaise, and flaxseeds in a large bowl and stir well to combine. Add the crabmeat and give it a gentle toss.
Place the oats, hemp seeds, and seafood seasoning on a plate. Toss with your fingers to mix.
Form the crabmeat mixture into four 4-inch-wide patties and press into the oat-seed mixture. Transfer to the prepared baking sheet. Mist the tops with olive oil cooking spray and transfer to the oven. Broil for 3–5 minutes until the tops are golden.
Place the romaine in a large bowl along with the olive oil and the vinegar and toss well. Divide the romaine salad among four plates. Top each plate with two crab cakes and serve immediately.
Ancho Chile–Rubbed Grilled Corn

Ingredients:
2 ears of corn, husked
1 teaspoon ancho chile powder
1/2 lime, juiced
2 tablespoons butter
Kosher salt and black pepper
Cilantro (optional), for garnish
Cotija cheese (optional)
for garnish

Instructions:
Preheat a grill to medium-high heat.
Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10–15 minutes.
Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.
Watermelon Jell-O Shots

Ingredients:
7 (2 1/2x4 1/2-inch) or 8 (3x4-inch) leaves of gelatin
16 small or 14 medium limes
4-oz package of strawberry gelatin
1 3/4 cups hot water
1 tablespoon sugar (optional)
1 large or 2 small passion fruit (optional)
Kettle
small wide bowl
large tray or 2–3 (12-cup) muffin pans
heatproof measuring cup

Instructions:
Put the kettle on to boil. Then put the gelatin leaves into a small wide bowl, cover them with cold water and set aside to soften.
Cut the limes in half lengthwise, rather than around their middles, and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there! The trick is not to break through the lime skin. (You don’t need the flesh for this recipe, but afterward I like to squeeze the juice out and freeze it in an ice-cube tray for handy lime juice needs at other times.)
Set each half, cut side up, on a large tray, or put each one in the cup of a 12-cup muffin pan. They fit perfectly and don’t move around too much that way. You will need two or three 12-cup muffin pans, but if you don’t have enough, you can nestle the excess lime shells on top in between the others and they should sit still.
Next, break up the strawberry gelatin a bit and put it into a heatproof measuring cup, then pour over enough hot water to reach 1 3/4 cups.
Pick up the gelatin leaves—they will feel all soft. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatin leaves into the gelatin and hot water. Leave to stand for a few minutes until everything begins to melt, then stir a little until everything is completely dissolved. Next, stir in the sugar, if using, until dissolved also.
Use the gelatin to fill each lime shell right up to the very top so it is almost overflowing. Let the shells cool down for about 5 minutes and then put them in the freezer for about 25 minutes to firm up (but not much longer or they will freeze!). They will set in the fridge also, but allow double the time.
Meanwhile, prepare the passion fruit by cutting it (or them) in half and scooping out the seeds onto paper towels. Dab the seeds dry with the towels and set them aside.
Halfway through the setting time (once the gelatins are just beginning to firm up), remove them and carefully arrange the passion fruit seeds on top. Arrange about six seeds on each one, keeping them away from the middle as you will be cutting them in half later, and lightly press each one down a little so it will set into the gelatin. Then return to the freezer until completely firm.
Once they are firm, remove them from the freezer. Then, using a sharp, nonserrated knife, cut them in half, straight down (again, lengthwise), and there you have it!
Ultimate Hydrating Iced Tea

Ingredients:
2 cups (500 ml) green tea, frozen in ice-cube trays
12 grapes
1 tablespoon honey
1 small handful mint
Juice of 1 lime
1 1/4 cups (300 ml) coconut water
1/2 Lebanese cucumber (or 1/4 English cucumber), sliced
1 tablespoon chia seeds
1 teaspoon aloe vera juice

Instructions:
Put the green tea ice cubes, grapes, honey, mint, lime juice, coconut water and cucumber in a jug, and stir. Add the chia seeds and aloe vera and stir. Set aside for 10 minutes to allow to thicken.
Cantaloupe and Pancetta Cream Sauce for Pasta

Ingredients:
3 tablespoons unsalted butter
2 ounces sliced pancetta, diced
1/4 cup minced shallot
3 cups diced ripe cantaloupe (from 1 medium cantaloupe)
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for garnish
1 teaspoon minced fresh marjoram leaves
8 ounces spaghetti rigati, linguine, or fettucine
1/2 cup freshly grated Parmigiano-Reggiano cheese

Instructions:
Bring a large pot of salted water to a boil.
Heat 1 tablespoon of the butter in a large sauté pan or Dutch oven over medium- high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Add the remaining 2 tablespoons butter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8 to 10 minutes.
Add the heavy cream, salt, pepper, and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.
Add the pasta to the boiling water, stir well, and cook until al dente (about 10 minutes). Drain well, reserving 1/2 cup of the pasta cooking water.
Add the hot pasta and 1/4 cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.
Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.
Spiced Zucchini Bread

Ingredients:
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 cups grated unpeeled zucchini
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chopped lightly toasted walnuts or pecans
Cream cheese
at room temperature
for serving (optional)

Instructions:
Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55–60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
Serve the bread warm, sliced and spread with cream cheese if desired.
Corn, Tomato, and Lobster Salad

Ingredients:
2 cups roughly chopped ripe tomatoes
2 cups dry white wine
1/2 cup water
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
1 (1 1/2-pound) lobster
2 tablespoons minced shallot or red onions
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/3 cup plus 1/2 teaspoon extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/8 teaspoon cayenne pepper
1 1/4 cups Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)
1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
8 Bibb lettuce leaves, rinsed and patted dry
Freshly ground black pepper

Instructions:
Fill a large bowl with ice and cold water, and set it aside.
In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.