iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Radicchio and Citrus Salad with Preserved Lemon

Ingredients:
1/4 preserved lemon, seeds removed, chopped
6 tablespoons mild miso (such as white or yellow)
1/4 cup olive oil
3 tablespoons honey
2 tablespoons fresh lemon juice
Kosher salt
1/3 cup blanched hazelnuts
4 oil-packed anchovies
1 garlic clove
Kosher salt
1/4 cup olive oil
2 tablespoons fresh lemon juice
Freshly ground black pepper
2 heads of radicchio (such as Castelfranco, Treviso, and/or Chioggia), leaves separated, halved if large
1 red endive, leaves separated
1 small Meyer lemon, thinly sliced, seeds removed (optional)
2 cups peeled orange rounds (such as Cara Cara
blood
and/or mandarins)

Instructions:
Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then cut in two.
Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef’s knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.
Fennel and Celery Root Salad

Ingredients:
1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
Leaves from 1 bunch celery (about 1 cup)
1/2 cup parsley leaves with tender stems
1 tablespoon marjoram leaves
Kosher salt, freshly ground pepper
3 tablespoons olive oil, preferably new-harvest
2 tablespoons fresh lemon juice

Instructions:
Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.
Coffee-Flavored Belgian Waffles

Ingredients:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup (packed) light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 large eggs, room temperature, beaten to blend
2 tablespoons whole-milk ricotta, room temperature
1 1/4 cups buttermilk
2 tablespoons instant espresso powder, plus more for serving
5 tablespoons unsalted butter, melted, plus more for brushing
Pure maple syrup and whipped cream (for serving)
A Belgian waffle iron

Instructions:
Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine. Whisk eggs and ricotta in a large bowl just to incorporate, then add buttermilk and 2 Tbsp. espresso powder; whisk until smooth. Whisk in 5 Tbsp. melted butter, then fold in dry ingredients with a rubber spatula, being careful not to overmix (some lumps are okay). Let batter sit uncovered at room temperature 30 minutes to allow the flour to hydrate.
Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Heat waffle iron and brush with butter. Pour 1 cup batter onto iron and cook until waffle is golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven. Repeat with remaining batter, brushing iron with more butter as needed. (Waffles will be limp at first but will crisp up as they sit.)
Serve waffles topped with whipped cream, drizzled with maple syrup, and sprinkled with more espresso powder.
Man'oushe with Za'atar Oil, Tomatoes, and Cucumber

Ingredients:
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
3 1/4 cups bread flour, plus more for surface
2 tablespoons vegetable oil, plus more
"1/4 cup zaatar", 1/3 cup olive oil, plus more for drizzling
Bread flour (for dusting)
1/4 English hothouse cucumber, halved, thinly sliced
1/2 cup halved grape tomatoes
1/4 cup mint leaves
1 tablespoon fresh lemon juice
Kosher salt
freshly ground pepper

Instructions:
Whisk sugar, yeast, and 1/2 cup warm water (105°–110°) in a medium bowl until yeast is dissolved. Let sit until foamy, 5–10 minutes.
Meanwhile, whisk salt and 3 1/4 cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 Tbsp. oil, and 3/4 cup warm water. Stir with a wooden spoon from the center out to gradually incorporate dry ingredients until you have a rough, shaggy dough.
Turn out onto a work surface and knead lightly to bring together into a single mass. Continue kneading, adding flour as needed if sticky, until dough is smooth, supple, firm, and elastic, about 5 minutes. Place in an oiled bowl; turn to coat. Cover with plastic wrap and let sit in a warm spot until doubled in size, 1 1/4–1 3/4 hours.
Place a rack in lower third of oven and set a pizza stone or upside-down rimmed baking sheet on rack (use two sheets side by side if you can fit them); preheat to 500° or highest setting. Stir za’atar and 1/3 cup oil in a small bowl; set aside.
Turn out dough onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let sit until relaxed, 10–15 minutes.
Working with 1 piece at a time, roll balls into 1/4"-thick rounds and flour both sides. Stack rounds, separating with plastic wrap, as you go. Transfer a round to a generously floured pizza peel or an upside-down baking sheet (not the one that’s in the oven) and brush one-quarter of za’atar oil all over the surface. Carefully slide dough onto pizza stone and bake until flatbread is puffed in spots and edges are golden brown, 4–5 minutes, depending on oven temperature. Transfer man’oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.
Toss cucumber, tomatoes, mint, and lemon juice in a medium bowl. Season with salt and pepper and drizzle lightly with oil. Spoon over warm man’oushe.
Bacon and Egg Casserole

Ingredients:
1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions
All-purpose flour (for surface)
14 large eggs, divided
9 strips bacon (about 8 ounces)
1 large onion, thinly sliced
8 ounces Gruyère, coarsely grated (about 2 1/2 cups)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
2 cups plus 1 tablespoon heavy cream, divided
1 medium Yukon Gold potato (about 5 ounces), cut into 1/2" cubes
5 ounces baby spinach

Instructions:
Preheat oven to 350°F. If using 14-oz. package of puff with 1 sheet of pastry, roll pastry to a 18x13" rectangle on a lightly floured surface. Cut in half crosswise; reserve remaining piece for another use. If using 17-oz. package with 2 sheets of pastry, roll 1 sheet to a 13x9" rectangle on a lightly floured surface; reserve remaining sheet for another use. Cut pastry lengthwise parallel to 13" side into 14 (1/2"-wide) strips. Transfer strips to a parchment-lined rimmed baking sheet and chill while assembling casserole.
Bring a medium pot of water to a boil. Add 6 eggs, cover, and cook 7 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel eggs.
Meanwhile, working in batches, cook bacon in a large skillet over medium heat, turning occasionally, until crisp, 10–12 minutes. Transfer bacon to paper towels, then transfer bacon fat to a small bowl. Let bacon cool, then coarsely chop.
Heat 2 tsp. bacon fat in same skillet over medium. Add onion and cook, stirring occasionally, until onion softens and turns translucent, 5–7 minutes.
Grease a 13x9" pan with 1 Tbsp. bacon fat; discard remaining fat or reserve for another use.
Whisk 8 eggs in a large bowl. Add cheese, salt, pepper, nutmeg, and 2 cups cream and whisk to combine. Add potato, spinach, onion, and chopped bacon and stir to combine. Pour into prepared pan. Cut cooked eggs in half lengthwise and arrange over filling, then press down so top edge of egg is even with top of filling.
Arrange chilled dough strips lengthwise 1" apart on the diagonal, trimming to fit flush against edge of pan; use trimmed dough on shorter sides. Lay more strips over arranged strips going the other direction, creating a lattice-like (but not woven) design. Brush dough with remaining 1 Tbsp. cream with a small pastry brush.
Bake casserole, rotating pan halfway through, until pastry is deep golden brown and cooked through, 50–55 minutes. Let cool 15 minutes before serving.
Pastry strips can be cut 1 day ahead; arrange on rimmed baking sheet, cover with plastic wrap, and chill. Filling can be made 1 day ahead; cover and chill. Baked casserole can be made 1 day ahead; wrap tightly in plastic and chill. Reheat in a 350°F oven until warmed through, about 20 minutes.
Easy General Tso's Chicken

Ingredients:
1 pound green beans, trimmed
7 tablespoons vegetable oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/4 cup plus 2 tablespoons cornstarch
2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
1/4 cup plus 1 tablespoon honey
1/4 cup low-sodium soy sauce
1 large garlic clove, finely grated
3 tablespoons unseasoned rice vinegar
1 tablespoon Sriracha
1 tablespoon tomato paste
1 teaspoon finely grated ginger
6 (or more) dried whole red chiles, such as chiles de árbol
1 scallion, thinly sliced
Cooked rice (for serving)

Instructions:
Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.
Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.
The Silkiest Carbonara

Ingredients:
1/4 pound guanciale (salt-cured pork jowl) or pancetta, cut into 1/3" cubes
7 large egg yolks
1 large egg
1 pound rigatoni
Kosher salt
1/2 cup finely grated Pecorino or Parmesan plus more for garnish
3/4 teaspoon freshly ground green peppercorns
3/4 teaspoon freshly ground pink pepper
1/2 teaspoon freshly ground white pepper
Freshly ground black pepper
Ingredient info: Guanciale is available at specialty foods stores
Italian markets
and zingermans.com.

Instructions:
Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
To egg mixture, immediately add rigatoni, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add green, pink, and white pepper (or 1 1/2-2 teaspoons black pepper); toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
Divide among bowls. Garnish with Pecorino.
St. Patrick's Day Cupcakes with White Chocolate and Pistachios

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
2 teaspoons vanilla extract
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs, room temperature
Green, blue, and yellow food coloring
1 cup white chocolate chips
3/4 cup raw pistachios, finely chopped
4 large egg whites, room temperature
1 cup sugar
1 pound (4 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
Green, blue, and yellow food coloring
Gold luster dust and/or decorative sprinkles (optional)
A pastry bag or resealable plastic bag; a large round pastry tip

Instructions:
Position racks in top and bottom thirds of oven; preheat to 350°F. Line 2 standard 12-cup muffin tins with liners. Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in a small bowl or measuring cup.
Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, scraping down sides, until pale and fluffy, 3–4 minutes. Add eggs one at a time, beating to blend after each addition.
Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients. Beat in food coloring until you reach desired green color. Fold in chocolate chips and pistachios.
Divide batter among muffin cups. Bake cupcakes, rotating baking sheets front to back and top to bottom halfway through, until tops are firm and lightly browned and a tester inserted into the center comes out clean, 13–16 minutes. Transfer pans to wire racks and let cool.
Lightly whisk egg whites and sugar in a medium bowl set over a saucepan of simmering water until hot to the touch or a candy thermometer registers 140°F.
Pour hot egg whites mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form. Meanwhile, cut butter into 2" pieces. (The butter should be slightly moist on the outside but cold inside.)
Fit stand mixer with paddle attachment. Add half of butter to bowl. Pulsate (turn on and off) mixer several times until meringue covers butter completely. Add remaining butter and pulsate mixer several more times. Beat on lowest speed, then slowly increase speed every 10 seconds to medium-high. Continue to beat until mixture begins to look light and fluffy. Stop mixer, scrape bowl, then reduce speed to low. Add vanilla and continue to beat on low speed 45 seconds. Increase speed to medium-high and beat until smooth, 45–60 seconds. Add food coloring and mix until you reach desired color.
Frost each cupcake with a swirl of buttercream, then dust with gold luster dust, if using. Top with sprinkles, if using.
Unfrosted cupcakes can be made 3 days ahead; cover tightly and store at room temperature. Frosted cupcakes can be made 3 days ahead; cover tightly and chill.
Chocolate Satin

Ingredients:
10 ounces (300 g) 70% bittersweet chocolate, finely chopped (see Notes)
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups (500 ml) heavy cream
3 large egg whites, free-range and organic, at room temperature (see Notes)
1 cup (120 g) confectioners’ sugar, sifted
A sifter; a heavy-duty mixer fitted with a whisk; a 6-quart (6 l) metal bowl; a 1-1/2-quart (1.5 l) saucepan; an attractive 2-quart (2 l) serving bowl.

Instructions:
Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
Homemade Instant Mac and Cheese

Ingredients:
1 pound dried short pasta, such as macaroni, penne, or fusilli
Kosher salt
1 1/4 cups whole or low-fat milk
"1 cup cheddar cheese powder (see Cooks Note)"
1/2 cup (1 stick) unsalted butter
cut into pieces

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente. Meanwhile, whisk milk and cheese powder in a medium bowl.
Drain pasta and return to pot. Heat over low. Add butter and stir until melted and evenly coated, about 2 minutes. Add milk mixture and cook, stirring, until pasta is well coated and sauce thickens, 3–5 minutes. Taste and season with salt, if needed (some cheese powders will not require additional salt). Serve immediately.
Monte Cristo Sandwiches

Ingredients:
4 (1/3-inch-thick) slices egg bread
2 1/2 tablespoons whole grain Dijon mustard, divided
4 thin slices aged white cheddar cheese (cut to size of bread), divided
4 thin slices smoked turkey
4 thin slices smoked ham
4 leaves mustard greens (trimmed to size of bread)
2 large eggs
3 tablespoons butter

Instructions:
Place 2 bread slices on work surface. Spread each with 1 tablespoon mustard. Top each with 1 cheese slice, 2 turkey slices, 2 ham slices, 2 leaves mustard greens, another cheese slice, and bread.
Beat eggs and remaining 1/2 tablespoon mustard in pie dish to blend. Melt butter in large skillet over medium-low heat. Dip both sides of sandwiches into egg mixture. Place in skillet. Cover and cook until bottoms are golden, about 5 minutes. Turn sandwiches over. Cover; cook until golden and cheese is melted, about 4 minutes longer. Transfer sandwiches to plates; cut into quarters.
Tuna and Artichoke Cooler-Pressed Sandwiches

Ingredients:
1 (7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)
1 (6-ounce) jar marinated artichoke hearts, undrained
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper to taste
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
6 to 8 whole basil leaves

Instructions:
1. In a medium bowl, combine the first four ingredients.
2. Fill the baguette with the mixture, scatter the basil leaves on top.
3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.
Herb and Garlic Lamb with Green Olive Salad

Ingredients:
2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese
to serve

Instructions:
Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4–5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2–3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.
Super Green Stir-Fry

Ingredients:
2 tablespoons peanut oil
1 tablespoon finely shredded ginger
2 cloves garlic, thinly sliced
2 bunches asparagus, sliced
2 green onions (scallions), sliced
7oz (200g) sugar snap peas, trimmed and halved
2 tablespoons chilli bean paste
2 tablespoons light soy sauce
2 teaspoons water
1 cup (140g) shelled edamame
7oz (200g) enoki mushrooms
9 ounces (250g) mature spinach, trimmed
8.8oz (250g) thin brown rice noodles, cooked and drained
Thinly sliced small red chile or store-bought Asian chilli jam, to serve
Cilantro leaves
to serve

Instructions:
Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1–2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.