iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate-Coconut Pound Cake

Ingredients:
1/4 cup unsalted butter, plus more, 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon kosher salt, 3/4 teaspoon baking powder, 1/2 cup virgin coconut oil, room temperature, 1 1/2 cups plus 1 tablespoon sugar, 3 large eggs, 1 teaspoon vanilla extract, 2/3 cup buttermilk, 1/4 cup unsweetened coconut flakes

Instructions:
Preheat oven to 325°F. Butter an 8x4" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
Using an electric mixer on medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 tablespoon sugar.
Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.
Nutty Crunch Cookies

Ingredients:
1 cup blanched hazelnuts
1/2 cup unsalted, roasted almonds
1/2 cup (packed) light brown sugar
1 teaspoon kosher salt
1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 cup (2 sticks) chilled unsalted butter
cut into pieces

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
Combine almonds, brown sugar, salt, and 1/2 cup hazelnuts in a food processor. Scrape in seeds from vanilla bean; reserve pod for another use. Pulse until finely ground, then pulse in flour just to combine. Add butter; process until dough just comes together.
Roll dough into 1" balls and place on parchment-lined baking sheets, spacing 2" apart. Flatten cookies to a little less than 1/2" thick. Coarsely chop remaining 1/2 cup hazelnuts and press gently into cookies.
Bake, rotating sheets halfway through, until cookies are golden brown, 15–18 minutes. Transfer baking sheets to wire racks and let cookies cool completely.
DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
Toasted Coconut Sundaes with Candied Peanuts

Ingredients:
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 cup unsalted, dry-roasted peanuts
1/2 cup palm or light brown sugar
2 cups heavy cream, divided
2 pints coconut ice cream or sorbet
8 butter coconut cookies (for serving)
Ingredient info: Butter coconut cookies are available at many Asian markets.

Instructions:
Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10–12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.
Spiced Labneh

Ingredients:
1 cup labneh (Lebanese strained yogurt)
1/4 teaspoon ground allspice
1 1/2 teaspoons Aleppo pepper, plus more for serving
Kosher salt and freshly ground black pepper
Olive oil

Instructions:
Whisk labneh, allspice, and 1 1/2 teaspoons Aleppo pepper in a medium bowl; season with salt and black pepper. Drizzle with oil and top with more Aleppo pepper.
Slow-Roasted Pork Shoulder with Mustard and Sage

Ingredients:
1 skinless, bone-in pork shoulder (Boston butt; 5–6 pounds)
Kosher salt, freshly ground pepper
1/2 cup Dijon mustard
1/4 cup finely chopped fresh sage
2 tablespoons finely chopped fresh marjoram
4 garlic cloves
finely chopped

Instructions:
Place a rack in lower third of oven; preheat to 325°F. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.
Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).
Let pork rest at least 10 minutes before serving (the meat should pull apart easily).
Herbed Feta Dip

Ingredients:
6 ounces feta, 1/2 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 2 tablespoons finely chopped fresh dill, plus torn sprigs for serving, Kosher salt and freshly ground black pepper, Olive oil

Instructions:
Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.
Royal Street Red Beans

Ingredients:
1 lb. dried red beans, 1 white onion, diced, 2 stalks celery, diced, 4 garlic cloves, minced, 1 lb. andouille or smoked sausage, thinly sliced, 1 ham hock, optional, 3 bay leaves, 1/2 tsp. Creole seasoning, 1/2 tsp. Worcestershire sauce, 6 cups water, Green onions, for garnish, Hot sauce or seasoned vinegar to taste, if desired

Instructions:
Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
Cook on low heat for 8 hours.
Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
Serve over fluffy white rice.
Corned Beef Hash

Ingredients:
2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
4 sprigs flat-leaf parsley
3 bay leaves, torn
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
1 medium onion, peeled, halved through root
1 large russet potato, peeled, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for serving
Kosher salt, freshly ground pepper
4 tablespoons unsalted butter
1 teaspoon distilled white vinegar
4 large eggs
Chopped fresh chives (for serving)

Instructions:
Place corned beef in a large Dutch oven or other heavy pot and add water to cover by 1". Add parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. Bring to a boil; reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, until corned beef is tender, 3 1/2–4 hours.
Add onion and potato to corned beef in pot and cook until vegetables are very tender, 20–25 minutes. Remove onion and potato from pot. Let cool; wrap separately and chill. Let corned beef cool in cooking liquid. Transfer corned beef to an airtight container and add as much cooking liquid as will fit (at least 1 cup). Cover and chill. Discard any remaining aromatics and cooking liquid.
DO AHEAD: Corned beef and vegetables can be cooked 2 days ahead; keep chilled until ready to use.
Remove corned beef from cooking liquid and shred enough to measure 2 cups (reserve any remaining corned beef for sandwiches or snacking).
Preheat oven to 200°F. Thinly slice cooked onion and cut cooked potato into 1/2" pieces; toss in a large bowl with corned beef and 1/4 cup parsley. Moisten with cooking liquid if mixture is dry; season with salt and pepper.
Heat 2 tablespoons butter in a medium nonstick skillet over medium heat. Add 1/2 of corned beef mixture and press into a pancake. Cook undisturbed until underside is brown and crisp, 6–8 minutes. Set a plate over pan and carefully invert pancake onto plate; slide back into pan, pressing back into shape if needed. Cook until second side is brown and crisp, 6–8 minutes. Transfer hash to a rimmed baking sheet (it may break up a little), tent with foil, and keep warm in oven until ready to serve. Repeat with remaining butter and corned beef mixture.
Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl and gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.
Serve eggs over hash, seasoned with salt and pepper and topped with chives and more parsley.
DO AHEAD: Eggs can be poached 2 hours ahead; place in a bowl of ice water and chill. Reheat in barely simmering water 1 minute just before serving.
Calabrian Chile Oil

Ingredients:
2 tablespoons finely chopped drained oil-packed Calabrian chiles, 1/2 cup olive oil, Kosher salt and freshly ground black pepper

Instructions:
Combine chiles and oil in an airtight container; season with salt and pepper. Cover and chill at least 1 hour.
DO AHEAD: Chile oil can be made 1 week ahead. Keep chilled.
Spicy Honey-Glazed Parsnips

Ingredients:
2 pounds parsnips, peeled, cut into 3" lengths, halved, or quartered if large, 1/4 cup olive oil, Kosher salt, freshly ground pepper, 2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes, 2 tablespoons unsalted butter, 1 tablespoon apple cider vinegar, 1 tablespoon honey

Instructions:
Preheat oven to 450°F. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35–40 minutes.
Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
Drizzle chile-honey butter over parsnips and toss to coat.
Irish Channel Corned Beef and Cabbage

Ingredients:
3 pounds corned beef, 1 onion, chopped, 1 1/2 cups water, 1 14-oz. can chicken broth, 4 carrots, chopped, 1 head cabbage, broken apart

Instructions:
Rinse the corned beef and cut off excess fat.
Place the onion on the bottom of the slow cooker.
Place the corned beef on top of the onion.
Add water, chicken broth, carrots and cabbage.
Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.
Green Mango Salad

Ingredients:
2 Thai green or red chiles, with seeds, chopped
1 garlic clove, chopped
1/2 cup (or more) fresh lime juice
1/4 cup fish sauce
2 tablespoons vegetable oil
2 teaspoons palm or light brown sugar
4 green mangoes or 1 green papaya, julienned on a mandoline
2 medium shallots, thinly sliced
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons toasted dried shrimp (optional)
2 tablespoons toasted sesame seeds
Kosher salt

Instructions:
Purée chiles, garlic, lime juice, fish sauce, oil, and palm sugar in a blender until smooth.
Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Cabbage and Asian Pear Slaw

Ingredients:
1/2 cup buttermilk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 tablespoon apple cider vinegar, 1 tablespoon chopped fresh chives, plus more, 1/2 teaspoon poppy seeds, plus more, Kosher salt and freshly ground black pepper, 1/2 small green cabbage, shredded, 1 Asian pear, julienned, 1/4 small red onion, thinly sliced

Instructions:
Mix together buttermilk, mayonnaise, sour cream, vinegar, 1 tablespoon chives, and 1/2 teaspoon poppy seeds; season with salt and pepper. Toss with cabbage, pear, and onion; season with salt and pepper. Serve slaw topped with more chives and poppy seeds.
Buttermilk Rye Crepes

Ingredients:
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/4 cup milk
1/2 cup rye flour
1/4 cup all-purpose flour
1/4 teaspoons kosher salt
2 tablespoons plus 4 teaspoons sugar
1/4 cup unsalted butter, melted, plus 8 teaspoons, room temperature
Lemon wedges (for serving)

Instructions:
Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 tablespoons sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.
Heat 1/2 teaspoon butter in a medium nonstick skillet over medium heat until foamy. Pour 1/4 cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have about 8 crepes).
Just before serving, heat 1 teaspoon butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 teaspoon sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.
DO AHEAD: Crepes can be made 2 days ahead. Cover and chill.
Buttermilk Panna Cotta with Apricot and Candied Fennel

Ingredients:
1 envelope unflavored powdered gelatin (about 2 1/2 teaspoons)
2 3/4 cups heavy cream, divided
2/3 cup plus 3 tablespoons sugar
3 cups buttermilk
3/4 cup dried apricots, preferably Californian, finely chopped
1 tablespoon fennel seeds

Instructions:
Place 1/4 cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.
Heat 1/2 cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and 2/3 cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2 1/4 cups cream, then buttermilk. Divide among eight small bowls or 6-ounce ramekins and chill until set, at least 4 hours.
Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20–25 minutes. Let compote cool completely.
Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.
Serve panna cotta topped with compote and candied fennel seeds.
DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.
Orange Upside-Down Cake

Ingredients:
2 medium oranges
3/4 cup granulated sugar
4 1/2 tablespoons unsalted butter, cut into pieces, plus more for cake pan
1/4 teaspoon kosher salt
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1 cup buttermilk, well shaken
10-inch round cake pan

Instructions:
Preheat the oven to 350°F.
Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.
Flaky Bread

Ingredients:
1 teaspoon kosher salt
3 cups all-purpose flour, plus more for surface
6 tablespoons unsalted butter, melted, plus more, room temperature, for brushing (about 10 tablespoons)
Olive oil (for parchment)
Flaky sea salt (such as Maldon)

Instructions:
Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in 3/4 cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
Roll dough into thin rounds, brush with room-temperature butter, and roll up into ropes (see step-by-step instructions, below). Working with 1 coil at a time, roll out on an unfloured surface to 10" rounds no more than 1/8" thick. Stack as you go, separating with sheets of parchment brushed with oil.
Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.
DO AHEAD: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to cooking time).
Sashimi Salad with Soy and Orange

Ingredients:
4 oranges
1 or 2 limes
1 tablespoon soy sauce
3 tablespoons grapeseed oil
"6 cups mâche (lambs lettuce) leaves", 2 cups frisée lettuce, torn into bite-size pieces
1/2 cucumber, peeled, seeded, and thinly sliced (optional)
7 ounces sushi-grade salmon, skin removed
1 teaspoon sesame seeds
toasted

Instructions:
Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.
Easy Pad Thai

Ingredients:
8 ounces pad thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped
unsalted peanuts

Instructions:
Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.
Salted Caramel Pots de Crème

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
1 3/4 cups heavy cream
3/4 cup whole milk
6 large egg yolks
Flake sea salt
such as Maldon
for garnish

Instructions:
1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
The pots de crème can be refrigerated for up to 2 days.