iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cold Sesame Noodles with Cucumber

Ingredients:
8 ounces Chinese egg noodles, cappellini, or pad thai– style rice noodles, 1 tablespoon peanut oil, 1/4 cup peanut butter, 1/2 teaspoon toasted sesame oil, 3 tablespoons rice vinegar, 1/4 cup soy sauce, 2 teaspoons toasted sesame seeds, 1 tablespoon honey, 2 tablespoons freshly grated ginger, or 1 tablespoon ground ginger, 2 garlic cloves, minced, 1 tablespoon red pepper flakes, 1 tablespoon sriracha or other red chile sauce, 2 Persian cucumbers, 1 grated, 1 thinly sliced, 1 scallion, chopped, 1/4 cup salted roasted peanuts, chopped, 1/4 cup fresh cilantro leaves, chopped

Instructions:
Bring a pot of water to a boil. Prepare a bowl of ice water.
Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
Date Ice Cream (Buza ‘Ala-Tamr)

Ingredients:
2 tablespoons (20 g) cornstarch, or 1 tablespoon salep (see Note)
4 cups (1 liter) whole milk
1/2 cup (100 g) raw cane sugar
2 tablespoons rose water
2 teaspoons ground cardamom
3 cups (450 g) pitted dates (Khlass or Barhi)
1 cup (250 ml) heavy cream or crème fraiche
Slivered or coarsely ground pistachios
for garnish

Instructions:
Whisk the cornstarch into 1/4 cup (60 ml) of the milk in a small mixing bowl and have at hand. Put the remaining 3 3/4 (940 ml) milk and sugar in a medium pot and place over medium heat. Slowly add the cornstarch/milk mixture (see Note), whisking all the time. Bring to a boil, still whisking. Let bubble for about 10 minutes while still whisking. Take off the heat and add the rose water and cardamom. Cover with a clean kitchen towel and let cool.
Put the dates in a food processor. Add the thickened milk and process until the mixture is creamy. Transfer to a large measuring cup with a 2-quart (2-liter) capacity and whisk in the cream. Cover with plastic wrap and refrigerate until well chilled.
Churn the mixture in an ice cream maker following the manufacturer’s instructions. Serve garnished with slivered or coarsely crushed pistachios.
Lemon and Lime Battenberg

Ingredients:
225g (1 cup / 2 sticks) butter, softened, plus extra for greasing
225g (1 cup plus 2 Tbsp) granulated sugar
4 eggs
225g (1 3/4 cups) self-rising flour
50g (1/2 cup) ground almonds
Grated zest and juice of 1 unwaxed lemon
Yellow and green gel food colorings
Grated zest and juice of 1 lime
4 tbsp fine-cut lime marmalade
"Confectioners sugar, to dust", 500g (about 1 pound) block of marzipan
20 x 20cm (8-inch square) cake tin.

Instructions:
Preheat the oven to 350°F180°C/160°C fan/gas 4, grease the cake tin and line it with baking parchment, allowing the parchment to overhang at the edges. Divide the tin cavity in half by pulling up the center of the parchment and folding a tall pleat to separate the halves. Make sure the pleat is as close to the center as possible.
Cream the butter and sugar together in a bowl for 4–5 minutes, using a stand mixer or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1–2 tablespoons of the flour if the mixture curdles.
In a separate bowl, combine the flour and ground almonds. Gradually add the dry mixture to the wet mixture until a thick batter forms, then scoop half the mixture into a separate bowl.
Add the lemon juice, lemon zest and a little yellow food coloring to one half of the batter, and do the same to the other half with the lime juice, lime zest and green food coloring, mixing until fully combined.
Spread the lemon mixture into one half of the tin and the lime mixture into the other half, with the parchment dividing them, and bake for 20–25 minutes or until risen and golden. Allow the cakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Use a serrated knife to trim the edges off the cooled sponges. Carefully cut the sides that have colored in the oven, as they can look off-putting if used in the Battenberg. Measure the height of the baked sponge with a ruler and slice the cake into strips the same width as the height, forming a square cross section. Mine are usually 2x2cm (3/4x3/4 inches). This will create perfect squares that stack properly on top of one another.
Gently warm the lime marmalade in a small saucepan to loosen it and make it easier to spread, then pass it through a sieve. Stick one lemon strip of cake and one lime strip together using some of the lime marmalade, then stack the alternate color on top of the bottom layer to create the checkerboard effect with the four strips.
Lightly dust the worktop with confectioners' sugar, then roll out the marzipan into a large rectangle, trimming the edges so the rectangle is approximately 18x20cm (7x8-inches). Brush the top and sides of the assembled cake with the remaining marmalade, then place top-side down on to the marzipan along the short edge. Brush the face-up side of the cake with more marmalade before tightly rolling it up in the marzipan until it is covered. Press in the final section of marzipan or trim if it looks too long.
Trim the ends of the cake using a serrated knife and transfer the Battenberg to a plate or cake stand. The cake will keep for up to 1 week in an airtight container.
Summer Salad with Lemon Dijon Dressing

Ingredients:
2 cups chopped fresh spinach, 1/4 cup chopped asparagus, 1/2 cup chopped red and orange bell pepper, 2 tablespoons fresh corn kernels, 2 tablespoons chopped fresh basil leaves, 1/4 avocado, 4 ounces grilled tofu, chicken, or fish, Lemon Dijon Dressing Recipe

Instructions:
In a bowl, toss together all the ingredients until everything is well coated with the dressing, then serve.
Easy Canned Chickpea Hummus

Ingredients:
2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil
plus more for serving

Instructions:
Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.
Chicken Satay (Sate Ayam)

Ingredients:
5 candlenuts or cashews, or 10 blanched almonds
5 cloves garlic
2 fresh chiles, cut into medium chunks
Sea salt
1 tablespoon ground coriander
Finely ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1/2 cup (75 g) raw peanuts, finely ground
1 tablespoon kecap manis (or 1 teaspoon sugar), plus more for the sauce
1 pound 10 ounces (750 g) boneless
skinless dark chicken meat
cut into long strips 1/4-inch (0.5 cm) thick

Instructions:
Soak 14 medium bamboo skewers for 30 minutes in cold water.
To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste—you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.
Out-of-This-World Cherry Pie

Ingredients:
1 recipe Short Pastry Crust
3 cups frozen pitted cherries, thawed (save the juice)
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice
4 teaspoons Earth Balance

Instructions:
Preheat the oven to 400°F. Prepare a pie pan with half of the Short Pastry Crust. Heat a medium-size saucepan on medium and add the cherries, sugar, cornstarch, and lemon juice. Cook until the sauce begins to thicken and boil, about 10 minutes. Pour into the prepared pie pan. Place small pats of Earth Balance on top of the cherry filling before covering with the remaining Short Pastry Crust, either as a full piecrust or as cut strips.
Place the pie on a large baking sheet lined with parchment paper to catch any spills. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 25 to 35 minutes. The pie will be bubbly and the crust will be lightly browned. Remove from the oven and allow to cool on a wire rack.
Farmer's Wife's Breakfast

Ingredients:
1 pound ground lamb, 2 tablespoons ground fennel seed, 2 tablespoons apple cider vinegar, 2 tablespoons coconut aminos, 1 teaspoon smoked sea salt, 1 tablespoon ghee, divided, 2 handfuls of greens such as arugula, mizuna, baby kale, or baby spinach, 2 tablespoons extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, Dash of sea salt, 1 ripe avocado, peeled, pitted, and sliced, 1 cup store- bought sauerkraut, 1/2 cup fresh pomegranate seeds

Instructions:
To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt. Using your hands, form the mixture into twelve patties.
In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee. Place six patties in the hot skillet and fry for 4 minutes or until brown. Flip and fry for 3 minutes. Set aside. Add the remaining ghee to the skillet and fry the remaining patties.
To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated. To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds. Store the remaining patties for the next day’s breakfast.
Niçoise Toast

Ingredients:
4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
1/2 cup mayonnaise
1 small garlic clove, finely grated
1 1/2 tsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 (6–7-oz.) jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
1/4 cup oil-cured black olives
pitted
flesh torn

Instructions:
Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
Paprika mayonnaise can be made 2 days ahead. Cover and chill.
Marinated Summer Squash with Hazelnuts and Ricotta

Ingredients:
3 medium summer squash or zucchini, cut in half lengthwise
1 1/2 tsp. kosher salt, plus more
1/4 cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
3/4 tsp. sugar
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper
1/2 lemon
1/2 cup fresh ricotta
Flaky sea salt
Toasted country-style bread (for serving)

Instructions:
Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.
Grilled Strip Steak with Blistered Tomatoes and Green Beans

Ingredients:
1 1/2 lb. runner beans, green beans, and/or haricots verts, trimmed
9 Tbsp. extra-virgin olive oil, divided, plus more
Kosher salt
3 cups Sun Gold tomatoes, divided
3 (1"–1 1/2"-thick) strip steaks (about 2 1/4 lb.), patted dry
2 Tbsp. smoked paprika
1 Fresno chile, very thinly sliced
1 large shallot, thinly sliced into rounds, rinsed
1 garlic clove, finely grated
3 Tbsp. red wine vinegar
1 1/2 cups coarsely torn basil

Instructions:
Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6–8 minutes.
Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
Cinnamon-Oat Peach Crisp

Ingredients:
5 lb. medium peaches (about 12), peeled, sliced 1/2" thick
2/3 cup granulated sugar
2 Tbsp. plus 1 cup all-purpose flour
2 cups old-fashioned oats
2/3 cup (packed) light brown sugar
4 tsp. ground cinnamon
1 tsp. kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
2 pints vanilla ice cream

Instructions:
Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.
Place a rack in center of oven; preheat to 350°F.
Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
Divide among bowls and top with large scoops of ice cream.
Orecchiette with Buttermilk, Peas, and Pistachios

Ingredients:
1/4 cup pistachios
12 oz. orecchiette
Kosher salt
12 oz. peas (such as shelled fresh or frozen English and/or halved sugar snap)
3 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced
3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 small bunch mint, divided
3/4 cup buttermilk
3 oz. Parmesan, finely grated, plus more for serving
Freshly ground black pepper
2 Tbsp. fresh lemon juice.

Instructions:
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely crush with a measuring cup or glass.
Cook pasta in a large pot of boiling salted water 6 minutes, then add peas and cook until pasta is al dente, about 2 minutes more.
Meanwhile, heat butter and 2 Tbsp. oil in a medium heavy pot over medium. Cook leeks, garlic, red pepper flakes, and 3 mint sprigs, stirring occasionally, until leeks are soft but not browned, 6–8 minutes; season with salt. Add buttermilk; bring to a simmer. Pluck out mint; discard.
Using a slotted spoon, transfer pasta and peas to leek mixture. Add 3 oz. Parmesan; cook, stirring vigorously and adding a little pasta water if needed, until sauce is creamy and coats pasta, about 1 minute. Season with salt and pepper. Remove from heat; add lemon juice. Pull leaves from remaining mint sprigs, tear into pasta, and toss. Divide pasta among bowls. Top with pistachios and Parmesan; drizzle with oil.
Hanger Steak with Charred Scallion Sauce

Ingredients:
1/2 cup crushed or coarsely chopped walnuts
1 small garlic clove
9 Tbsp. extra-virgin olive oil, divided
1 (1 1/2-lb.) hanger steak, cut into 4 pieces, center membrane removed
Kosher salt, freshly ground pepper
3/4 tsp. Aleppo-style pepper, plus more for serving
12 scallions
5 tsp. sherry vinegar or red wine vinegar
1 Tbsp. chopped cornichons
1 Tbsp. chopped drained capers
1 Tbsp. whole grain mustard
3/4 tsp. chopped thyme
Pinch of sugar
Flaky sea salt

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.
Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.
Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.
Charred Cabbage with Goat Cheese Raita and Cucumbers

Ingredients:
1 garlic clove, smashed
4 oz. fresh goat cheese
1 1/2 cups plain whole-milk Greek yogurt
2 cups mint leaves, divided
2 cups parsley leaves with tender stems, divided
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 Tbsp. fresh lemon juice, divided
Kosher salt
1 medium head of purple cabbage (about 2 1/2 lb.)
3 Persian cucumbers, thinly sliced
1/2 cup crushed Corn Nuts
Aleppo-style pepper (for serving)

Instructions:
Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
Raita can be made 1 day ahead. Cover and chill.
Grilled Chile-Lemongrass Short Ribs with Pickled Daikon

Ingredients:
4 red Fresno or 3 serrano chiles, halved, seeds removed
3 lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped
1 (3") piece ginger, peeled, thinly sliced
3 garlic cloves, smashed
1 Tbsp. light brown sugar
1 tsp. toasted sesame oil
1/4 cup vegetable oil, plus more for grill
5 Tbsp. seasoned rice vinegar, divided
3 lb. 1/4"–1/2"-thick crosscut bone-in beef short ribs (flanken style)
Kosher salt
6 oz. daikon
peeled
halved lengthwise
thinly sliced crosswise

Instructions:
Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
To serve, scatter daikon over ribs, leaving any liquid in bowl.