iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Slow Cooker Pork Shoulder with Zesty Basil Sauce

Ingredients:
8 garlic cloves, finely chopped
1/4 cup olive oil
3 tablespoons whole grain mustard
3 tablespoons light brown sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons oregano leaves, finely chopped
1 1/2 teaspoons smoked paprika
1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)
1 large shallot, finely chopped
2 cups basil leaves, finely chopped
1 1/4 cups extra virgin olive oil
1/4 cup oregano leaves, finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 cup fresh lemon juice
A (4-quart) slow cooker

Instructions:
Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.
Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.
Roast Lobster with Pink Butter Sauce (Langouste Rôtie au Beurre Rose Hostelleries Saint-Roch)

Ingredients:
1 1/4–1 1/2 pound lobster
1/4 cup unsalted butter, melted
Kosher salt, freshly ground pepper
1/4 teaspoon herbes á tortue (or a pinch each of dried thyme, dried oregano, dried basil, and dried marjoram)
1 cup pink butter, recipe follows
1 cup dry red wine
2 tablespoons minced shallot
1/2 teaspoon dried thyme
1/2 bay leaf, crumbled
1/3 cup heavy cream
1 cup unsalted butter, cut into pieces
Freshly squeezed lemon juice
to taste

Instructions:
Into a large kettle of boiling salted water plunge the lobster and boil it, covered, for 2 minutes. Transfer the lobster with tongs to a buttered baking dish and with kitchen shears cut down the back of the shell without piercing the flesh.
Sprinkle the lobster with salt and pepper, brush it with the butter, and sprinkle it with the herbes à tortue.
Roast the lobster in a preheated moderately hot oven (375° F), basting it frequently with the pan juices, for 12 to 15 minutes, or until the flesh is firm.
Halve the lobster lengthwise, arrange it on a heated plate, and serve it with the butter sauce.
In a stainless steel or enameled saucepan combine the wine, the shallot, the thyme, the bay leaf, and salt and pepper to taste and reduce the wine over moderately high heat to about 2 tablespoons.
Add the cream and reduce the liquid by half. Whisk in the butter, 1 piece at a time, over low heat, adding each new piece before the previous one has melted completely. (The butter must not get hot enough to liquefy. The sauce should be the consistency of a light hollandaise.) Add the lemon juice and salt and pepper to taste and strain the sauce through a fine sieve into a heated serving bowl.
Couscous Salad with Currants, Pine Nuts, and Celery

Ingredients:
3 tablespoons unsalted butter, 1/8 teaspoon powdered saffron, 1 1/2 cups chicken stock or canned chicken broth, 1 1/2 cups couscous, 1 1/2 cups diced celery, 2/3 cup dried currants, plumped in hot water for 15 minutes and drained, 1/3 cup thinly sliced scallions, 1/3 cup pine nuts, toasted lightly, 1/4 cup minced fresh parsley, 1/4 cup fresh lemon juice, 1/4 teaspoon cinnamon, 1/2 cup olive oil, Kosher salt, freshly ground pepper

Instructions:
In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.
BLT Casserole

Ingredients:
12 ounces crusty Italian or country-style bread, cut into 1" cubes (about 8 cups)
1 pound thick-cut bacon, cut crosswise into 1" pieces
3 large eggs
1 1/2 cups low-sodium chicken stock or broth
1/2 cup mayonnaise
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 pint cherry or grape tomatoes, halved
1 head romaine, washed, dried very well, cut into 1" slices
2 tablespoons coarsely chopped chives (optional)

Instructions:
Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3–5 minutes more. Garnish with chives, if using, and serve immediately.
Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.
The Duckor Deluxe Wood-Fired Pizza

Ingredients:
1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
Cornmeal (for dusting)
1 pound pizza dough, divided into 2 even balls
Kosher salt, freshly ground black pepper
8 ounces fresh mozzarella, torn into bite-sized pieces, divided
4 medium crimini or button mushrooms (about 2 ounces), thinly sliced, divided
2 ounces thinly sliced cured meats, such as pepperoni, soppressata, and/or salami, divided
1 shallot, thinly sliced into rings, divided
Honey, crushed red pepper flakes, and basil leaves (for serving)
A pizza-oven attachment for a charcoal grill
such as a KettlePizza; 2 medium-sized firewood logs; a pizza stone; a pizza peel

Instructions:
Prepare a charcoal grill for high heat, stacking lit coals in the rear of the grill. Add logs to charcoal. Place pizza-oven attachment on grill; place pizza stone on grate.
Let grill reach 800°F, about 5 minutes. Meanwhile, drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl.
Lightly dust pizza peel with cornmeal. Working with 1 piece at a time, stretch dough, letting it hang off your fingertips and rotating quickly around the edge, until dough is about 10" in diameter (it doesn't need to be a perfect circle). Transfer dough to prepared pizza peel and top with half of tomatoes; season with salt and pepper. Top with half of cheese, mushrooms, meats, and shallot. Season with salt.
Carefully slide pizza directly onto pizza stone and cook until rear crust begins to bubble and char, 60–90 seconds. Rotate pizza 180° and continue to cook until crust is charred and bubbly on the other side, 60–90 seconds more.
Using pizza peel or a very large heatproof spatula and tongs, transfer pizza to a cutting board or metal pizza tray. Drizzle with honey and top with red pepper flakes and basil. Slice and serve immediately. Repeat with remaining dough, tomatoes, cheese, mushrooms, meats, and shallot.
Trenton Tomato Pie Pizza

Ingredients:
1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
3/4 teaspoon kosher salt
8 ounces Food Processor Pizza Dough or prepared pizza dough, room temperature
All-purpose flour (for surface)
5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided
3/4 teaspoon extra-virgin olive oil
Crushed red pepper flakes (for serving; optional)
A pizza stone or 2 stackable rimmed baking sheets

Instructions:
Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.
Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.
Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10–12 minutes.
Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.
Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches

Ingredients:
1 tablespoon organic coconut oil, melted
2 tablespoons pure maple syrup, room temperature (if it is cold, the coconut oil will solidify on contact)
1/2 teaspoon ground cinnamon
Iodized salt
1 medium sweet potato, scrubbed and cut into 1-inch chunks
2 medium peaches, pitted and sliced into 4 wedges each
1 medium sweet onion, peeled and quartered
4 skinless, bone-in chicken thighs
Sea salt
Fresh-cracked black pepper
4 tablespoons chile jam (some of my favorites: Hell Fire Pepper Jelly from Jenkins Jellies or INNA Jam’s Plenty Spicy Jalapeño for heat seekers)
Juice of 1/2 lemon

Instructions:
Preheat the oven to 450°F.
In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.
Pat the chicken dry and season both sides liberally with salt and pepper. Heat the oil in a large skillet over medium-high heat and arrange the chicken thighs inside (cast iron works really well to get a nice crispy crust). Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes (you can give it some help with your tongs or spatula if needed). Flip the chicken thighs and brown for 6 to 10 minutes, or until you can insert a knife to the bone and no red liquid emerges.
Lower heat to medium-low and spoon a quarter of the chile jam over each thigh. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan. Cook for 1 to 2 minutes to allow the jam to form a glaze. Remove the thighs to a serving plate and spoon the glaze on top. Scrape up any bits sticking to the bottom of the pan—these will be the crispiest and the first to go!
Just before serving, squeeze fresh lemon juice over the chicken to brighten its flavors and heighten the sweetness and spice. Serve with Caramelized Sweet Potatoes and Peaches.
Fudgy Chocolate Banana Flax Muffins

Ingredients:
1/2 cup organic coconut oil, softened to room temperature or melted, 1/4 cup packed light brown sugar, 4 medium overripe bananas, mashed, 2 tablespoons unsweetened applesauce, 1 teaspoon pure vanilla extract, 1/4 cup water, 2 large eggs, 1 1/2 cups whole-wheat flour, 1/4 cup good-quality cocoa powder, 1/2 cup wheat germ, 2 tablespoons ground flaxseed, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1/3 cup semisweet chocolate chips, pulsed in food processor or chopped

Instructions:
Preheat the oven to 350°F. Line a large muffin pan with paper liners.
Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla, and water and beat until smooth. Beat in the eggs.
In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
Spoon the batter into the muffin liners until they are almost full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!
Hibiscus-Mint Granita

Ingredients:
6 dried hibiscus flowers, about 1/2 ounce, 3/4 cup sugar, Juice of 1 lime, 1/4 cup chopped fresh mint leaves, 4 whole fresh mint leaves

Instructions:
Bring 2 cups water to a boil. Remove from the heat and steep the hibiscus flowers in the water for 5 to 7 minutes. Discard the hibiscus flowers. Add the sugar to the hot water and stir until melted. You may need to return it to the heat for a minute or two to dissolve the sugar. Remove from the heat and let cool to room temperature. Add the lime juice and chopped mint leaves.
Pour the liquid into a shallow bowl and place in the freezer. Freeze for 3 to 4 hours while mashing the large chunks of ice every 30 minutes or so.
Spoon the granita into chilled glasses and garnish with the whole mint leaves.
Fava Bean, Radish, and Corn Salad

Ingredients:
1 1/2 cups shucked fava beans, 2 tablespoons extra-virgin olive oil, 1 shallot, minced, 1 1/2 cups corn kernels, 8 breakfast radishes, sliced on the bias, 2 tablespoons chopped chives, 1 tablespoon chopped fresh basil, 1 tablespoon fresh lemon juice, Salt and freshly ground black pepper

Instructions:
Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.
Watermelon and Feta With Lime and Serrano Chili Peppers

Ingredients:
3 pounds seedless watermelon, rind removed, cut into large dice (about 6 cups)
2 serrano chili peppers, seeded and minced
Juice of 1 lime
1/2 cup low-fat feta cheese, crumbled
1/4 cup cilantro leaves

Instructions:
Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.
Mango, Mint, and Pineapple Smoothie

Ingredients:
1/2 cup chopped mango, 1/2 cup chopped pineapple, 1/2 cup nonfat high-protein plain Greek yogurt or kefir, 4 mint leaves, torn into pieces

Instructions:
Place all the ingredients and 3 ice cubes in a blender and blend on high speed for about 60 seconds or until smooth.
Pour into a chilled glass and enjoy.
Lemon Blossom Cupcakes

Ingredients:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract
1 1/4 cups whole milk, at room temperature
1/2 cup freshly squeezed lemon juice
1/2 cup freshly grated lemon zest (2 to 3 lemons)
4 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
4 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 cup freshly grated lemon zest (2 to 3 lemons)

Instructions:
Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
Add the vanilla to the milk in a large liquid measuring cup.
Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Add lemon juice and zest, and mix thoroughly at low speed.
Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.
Transfer the pan to a wire rack to cool completely.
Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. Frost the cupcakes with a swirl, and top with a lemon wedge or piece of lemon zest!
Lemon Blueberry Cupcakes with a Citrus Glaze

Ingredients:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole milk, at room temperature
2 1/4 teaspoons pure vanilla extract
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
Juice and zest from 2 lemons
1/2 cup fresh blueberries (or frozen if you can’t find fresh)
1 1/4 cups confectioners’ sugar, sifted
1/2 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract

Instructions:
Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
Combine the milk and vanilla extract in a large liquid measuring cup.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
Add the eggs one at a time, mixing slowly after each addition.
Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
Add the lemon juice and lemon zest, and mix slowly.
Using a spatula, gently fold the blueberries into the batter.
Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
Transfer the pan to a wire rack to cool completely.
Whisk together the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
Pour glaze over each cupcake and enjoy!
Zucchini "Noodles" with Eggplant and Tomatoes

Ingredients:
2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
2 1/2 teaspoons kosher salt, divided
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided
5 tablespoons olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4" slices on the bias
2 cups cherry tomatoes, divided
1/4 cup pitted cured black olives, halved, divided
1 (8-ounce) ball fresh buffalo mozzarella
thinly sliced

Instructions:
Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing. Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.
Yogurt Marinated Chicken Skewers with Toum Garlic Sauce

Ingredients:
1 cup (245 g) plain, unsweetened whole milk yogurt
1 medium-size sweet onion, grated
3 garlic cloves, minced
Juice of 1/2 lemon
2 tablespoons crushed dried mint
3 tablespoons extra-virgin olive oil
4 skinless, boneless free-range chicken breast halves
1 teaspoon kosher salt, plus more as needed
Few grinds of black pepper
1 recipe Toum

Instructions:
In a small bowl, combine the yogurt, onion, garlic, lemon, mint, and olive oil. Cut the chicken into 1- to 2-inch (2.5 to 5 cm) pieces and place them in a medium bowl or a plastic ziplock bag. Pour the marinade over the chicken, cover the bowl or seal the bag, and refrigerate for at least 8 and up to 24 hours (the longer, the more flavorful).
Preheat a grill or broiler on medium-high. Place the chicken in a colander and drain off the marinade. Pat the chicken dry with paper towels. Thread 6 skewers with the chicken, leaving some breathing room (about 1/8 inch / 3 mm) between the pieces. Generously season the chicken all over with salt and pepper.
Grill the chicken over medium-high heat, or broil them on a broiler or sheet pan, until the chicken is cooked through and is slightly charred around the edges, about 10 minutes on the grill and about 20 minutes under the broiler. Turn the skewers over halfway through cooking.
Remove the cooked chicken from the skewers with a fork. Serve the chicken hot with the toum, either on the side for dipping or drizzled over the chicken after it has been removed from the skewers.
Frozen Raspberry-Ginger Margarita

Ingredients:
3 cups frozen raspberries
1 cup tequila blanco
3/4 cup fresh lime juice
1/4 cup agave syrup
1 1/2 teaspoons finely grated ginger
4 (1/4-inch-thick) lime wheels (optional)
Kosher salt (optional)

Instructions:
Blend raspberries, tequila, lime juice, agave, ginger, and 2 cups ice in a blender until smooth.
If desired, rub rims of old-fashioned or rocks glasses with lime; dip rims in salt. Divide cocktail among glasses and serve with lime wheels, if using.