iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Coleslaw with Apple and Yogurt Dressing

Ingredients:
8 cups mixed shredded red and green cabbage
1 12-ounce bag broccoli slaw mix
1/2 cup shredded carrots
1/2 cup thinly sliced scallions (about 4)
1 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated garlic
Kosher salt, freshly ground pepper
1 green apple
cored

Instructions:
Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.
Honey-Lemon Custard with Fruit

Ingredients:
2 cups heavy cream, 4 tablespoons honey, divided, 3 tablespoons sugar, 1/2 vanilla bean, split lengthwise, 3 2-inch strips lemon peel, 6 tablespoons fresh lemon juice, divided, 1/4 cup light rum, 1 cup berries or sliced mango, Eight 4-ounce ramekins

Instructions:
Place ramekins on a rimmed baking sheet. Heat cream, 2 tablespoons honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160°F on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 tablespoons lemon juice.
Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.
Whisk remaining 2 tablespoons honey and 1 tablespoon lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
Bloodied Belgian

Ingredients:
Ice cubes, 3/4 ounce Scotch whisky, 3/4 ounce sweet vermouth, 2 ounces freshly squeezed blood orange juice, 4 ounces Flemish sour ale or kriek lambic, 2 fresh cherries, for garnish

Instructions:
1. Fill a cocktail shaker halfway full with ice cubes. Add the Scotch, vermouth, and blood orange juice and shake until blended.
2. Strain into a cocktail glass. Top with the ale, drop in the cherries for garnish, and serve.
Maru

Ingredients:
12 fresh blackberries, Ice cubes, 4 ounces freshly squeezed mandarin orange juice, 3 ounces St-Germain elderflower liqueur, 2 ounces Chambord, 12 ounces Sapporo

Instructions:
1. Muddle the blackberries in the bottom of a cocktail shaker. Fill the shaker halfway full with ice cubes, add the mandarin orange juice, Chambord, and St-Germain, and shake vigorously.
2. Strain into four goblets or wine glasses, top with the Sapporo, and serve.
Oatmeal Cookie

Ingredients:
Ice cubes, 3 ounces molasses, 3 ounces ruby port, 1 1/2 ounces Goldschläger, 12 ounces oatmeal stout

Instructions:
1. Fill a cocktail shaker halfway full with ice cubes. Add the molasses, port, and Goldschläger. Shake until cold.
2. Strain into four old-fashioned glasses. Top with the oatmeal stout, and serve.
Beluga Lentil Caviar on Blini

Ingredients:
1/2 cup black beluga lentils
2 cups water
2 teaspoons kosher salt
2 tablespoons minced capers, packed in brine
2 tablespoons brine from the caper jar
4 tablespoons vegan mayonnaise
1 tablespoon Miso Mayo or white miso paste
1/2 cup buckwheat flour
1/2 cup organic, unbleached, all-purpose flour
2 teaspoons baking powder
1 1/4 cups nondairy milk (almond, soy, or rice)
3 tablespoons vegan butter, melted
Vegan butter or nonstick cooking spray, as needed
1/2 bunch fresh chives
minced for garnish

Instructions:
Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.
Peanut Butter, Chocolate and Banana FroYo

Ingredients:
2 containers (6 ounces each) nonfat vanilla Greek yogurt, divided among ice cube tray sections and frozen
2 small ripe bananas, cut into 1/2-inch pieces and frozen
4 teaspoons natural peanut butter
4 teaspoons mini chocolate chips Cinnamon (optional)

Instructions:
In a blender or food processor, blend yogurt cubes and bananas on high, scraping down sides every minute, until mixture holds together, 3 minutes. Add peanut butter; blend on high until mixture is creamy, like soft-serve ice cream. Stir in chips. Serve immediately, sprinkled with cinnamon, if desired.
Chicken Under a Brick with Avocados and Chiles

Ingredients:
1 3 1/2-4-pound chicken, backbone removed
1 tablespoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more for seasoning
1/4 teaspoon cayenne pepper
4 tablespoons olive oil, divided
2 tablespoons finely grated lemon zest
3 tablespoons fresh rosemary leaves
1 large fresh poblano chile, quartered, seeded
1 large red bell pepper, quartered, seeded
1 red onion, cut into 1/2" slices
1/4 cup (or more) red wine vinegar
2 garlic cloves, sliced
1 cup fresh basil leaves
4 avocados, halved and pitted
1/4 teaspoon chili powder
Ingredient info: Poblano chiles are available at Latin markets, specialty foods stores, and some supermarkets.
One brick
wrapped in foil
or a cast-iron skillet

Instructions:
Open chicken and place on a work surface, skin side up. Using your palms, firmly press on breastbone to flatten the breast. Season chicken all over with 1 tablespoon salt, 1/2 teaspoon black pepper, and cayenne. Place in a baking dish; rub with 1 tablespoon oil, sprinkle with lemon zest, and scatter rosemary over. Let stand at room temperature for 1 hour.
Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken, skin side down, on grill and place a brick or heavy skillet on top of chicken to weigh it down. (This will expose more skin to direct heat, making it crispy; the chicken will also cook faster.) Cook until skin is crispy and golden brown, about 15 minutes.
Using tongs, set brick aside. Turn chicken, cover grill, and cook for 10 more minutes. Continue cooking and turning chicken every 10 minutes, covering grill between turns, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 50 minutes total. Transfer to a carving board; let chicken rest for 10-20 minutes. (Resting will make for juicier meat.)
While chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high. Season chile, bell pepper, and onion with salt and pepper. Grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes. Transfer onion to a medium bowl. Transfer chiles and peppers to a work surface and cut lengthwise into 1" slices. Add to bowl with onion. Add 1/4 cup vinegar to vegetables and toss to coat.
Heat 2 tablespoons oil in a small skillet over medium-low heat. Add garlic and cook until soft but not browned, about 4 minutes. Add basil and stir to wilt. Add basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.
Rub cut side of avocados with remaining 1 tablespoon oil, season with salt, and sprinkle with chili powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. Serve chicken with vegetables and avocados.
Steak Skewers with Scallion Dipping Sauce

Ingredients:
1 cup canned unsweetened coconut milk
1/4 cup fish sauce (such as nuoc nam or nam pla)
2 tablespoons palm sugar or (packed) light brown sugar
1 tablespoon fresh lime juice
6 garlic cloves
4 red or green Thai chiles, stemmed
2 lemongrass stalks, bottom third only, tough outer layers removed
1 1 1/2" piece ginger, peeled
2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on
15 scallions, very thinly sliced
1/4 cup fish sauce (such as nuoc nam or nam pla)
3 tablespoons grapeseed oil
2 tablespoons chinkiang (black) vinegar
2 tablespoons toasted sesame seeds
1/2 cup canned unsweetened coconut milk
3 tablespoons fish sauce (such as nuoc nam or nam pla)
1 1/2 tablespoons fresh lime juice
2 garlic cloves, crushed
Ingredient info: Chinkiang vinegar, also called black vinegar, an aged vinegar made from glutinous rice and malt, is available at Asian markets.
Eight 8" metal or bamboo skewers (soak bamboo skewers for 1 hour before using)

Instructions:
Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.
Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.
Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.
Grilled Turmeric and Lemongrass Chicken Wings

Ingredients:
1 cup canned unsweetened coconut milk
3 shallots, chopped
3 garlic cloves
2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
2 jalapeños, stemmed
1 1" piece ginger, peeled, chopped
2 tablespoons fresh lime juice
2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 tablespoons fresh lime juice
1 tablespoons fish sauce (such as nuoc nam or nam pla)
2 teaspoons kosher salt
1 teaspoon turmeric
3 pounds whole chicken wings
Vegetable oil (for grill)
Lime wedges

Instructions:
Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)
Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.
Jalapeño Tequila Gimlet

Ingredients:
2 jalapeños, stemmed
2 cups tequila blanco
1 cup fresh lime juice
1/2 cup agave syrup (nectar)
Ingredient info: Agave syrup is available at natural foods stores and some supermarkets.

Instructions:
Grill, broil, or roast jalapeños over a gas flame, turning frequently, until soft and charred. Stem and chop chiles.
Transfer chiles and seeds, if using, to a jar. Add tequila and let sit for 1 hour. Strain mixture through a fine-mesh sieve into a medium pitcher; discard solids in sieve. Stir in lime juice, agave syrup, and 2 cups ice (to chill and dilute). Let stand, stirring occasionally, until ice is melted. Divide gimlet among chilled glasses.
Chocolate Semifreddo with Chile-Chocolate Sauce

Ingredients:
Nonstick vegetable oil spray
2 large egg whites
1/2 cup sugar
4 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao)
2 tablespoons unsalted butter, room temperature
1 cup chilled heavy cream
3/4 cup whole milk
1 chile de árbol
1 cinnamon stick
1 whole star anise
1 tablespoon (firmly packed) light brown sugar
6 ounces semisweet or bittersweet chocolate (do not exceed 61 % cacao), chopped
1 tablespoon tequila (optional)
1 cup chilled heavy cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise
1/4 cup whole almonds, toasted, coarsely crushed
Ingredient info: Chiles de źrbol can be found at some supermarkets.

Instructions:
Spray a 9x4 1/2 x 3" loaf pan with nonstick spray. Line with plastic wrap, leaving a 2" overhang; set aside. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm (but not hot), about 5 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form, about 8 minutes. (If egg whites look grainy, you've gone too far.)
Stir chocolate and butter in a large heatproof bowl over same saucepan of simmering water until melted and smooth; remove from heat; let cool slightly.
Beat cream in another medium bowl until medium-stiff peaks form (cream should be soft and pillowy; peaks will just fall onto themselves). Using a rubber spatula, gently fold egg whites into warm chocolate. Fold in whipped cream. (Stop folding as soon as mixture becomes one smooth texture and light brown color.) Scrape semifreddo into prepared pan; smooth top. Cover tightly and freeze until firm, 3-4 hours. DO AHEAD: Semifreddo can be made 5 days ahead. Keep tightly wrapped and frozen.
Bring first 5 ingredients to a boil in a small saucepan. Remove from heat and cover. Let steep for 15 minutes.
Place chocolate in a medium heatproof bowl; set aside. Strain milk mixture through a fine-mesh sieve into a medium bowl; return to saucepan. Bring to a boil. Gradually pour milk mixture over chocolate, stirring until melted and smooth. Stir in tequila, if using. DO AHEAD: Sauce can be made 2 days ahead. Let cool completely. Cover and chill. Gently rewarm before continuing.
Combine cream, sugar, and cinnamon in a medium bowl; scrape in seeds from vanilla bean; discard bean. Using an electric mixer, beat until soft peaks form.
Uncover semifreddo and invert onto a platter. Lift pan and discard plastic wrap. Using a knife dipped in hot water and wiped dry, cut semifreddo into clean slices. Transfer to plates. Garnish with cinnamon whipped cream and warm chile-chocolate sauce, if desired. Sprinkle almonds over.
Grilled Shrimp with Chile, Cilantro, and Lime

Ingredients:
16 jumbo shrimp, unpeeled, preferably head-on
6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
4 tablespoons vegetable oil, divided, plus more for grill
2 teaspoons turmeric
30 cilantro sprigs, chopped
10 long red chiles (such as Holland or Anaheim), stemmed
8 garlic cloves
2 1" pieces ginger, peeled
1/4 cup fresh lime juice
2 tablespoons palm sugar or (packed) light brown sugar

Instructions:
Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
Serve immediately with sauce.
Strawberry-Hibiscus Granita

Ingredients:
2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags
1 sprig basil plus leaves for garnish
1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish
1/2 cup plus 2 tablespoons (or more) light agave syrup (nectar)
1 tablespoon (or more) fresh lime juice
Ingredient info: Agave syrup is available at natural foods stores and some supermarkets.

Instructions:
Bring 1 1/2 cups water to a boil in a small saucepan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.
Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice. Season to taste, adding more agave and lime juice, if desired.
Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.
Divide among bowls. Garnish with basil leaves and diced strawberries.
Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette

Ingredients:
1/4 cup unsweetened shredded coconut (optional)
Vegetable oil
12 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out
2 long red chiles (such as Holland or Anaheim), stemmed
1 small eggplant, cut lengthwise into 1" slices
1 tablespoon sea salt
1 garlic clove, minced
1 teaspoon palm sugar or (packed) light brown sugar
2 tablespoons fish sauce (such as nuoc nam or nam pla)
1 tablespoon fresh lime juice
2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
4 cups steamed jasmine rice
Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chiles
also known as California chiles
are available at Latin markets and many supermarkets.

Instructions:
Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
Scoop steamed rice onto a platter and top with salad.
Cheesecake with Ginger-Lime Candied Raspberries

Ingredients:
Nonstick vegetable oil spray
1 cup shortbread cookie crumbs made from 6 ounces shortbread cookies (such as Walkers), finely ground in a food processor
2 tablespoons unsalted butter, melted
Pinch of fine sea salt
1 teaspoon unflavored gelatin
2/3 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, room temperature
Pinch of fine sea salt
10 ounces cream cheese, cut into 10 pieces, room temperature
1/4 cup crème fraîche or sour cream
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
1 cup heavy cream, beaten to soft peaks
1 6-ounce container fresh raspberries
1/4 cup sugar
1 tablespoon minced peeled ginger
1 tablespoon thinly sliced fresh mint leaves plus more for garnish
1 teaspoon fresh lime juice

Instructions:
Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.
Mixed Berry Gazpacho with Basil

Ingredients:
3 cups mixed berries (about 1 pound); if using strawberries, cut into 1/2" pieces
2 tablespoons sugar
1 tablespoon fresh orange juice
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 sprig basil, torn into pieces, plus small leaves for garnish
Extra-virgin olive oil (for drizzling)
Freshly ground black pepper
Vanilla ice cream

Instructions:
Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.
Let cool for 15 minutes. Chill until cold, about 4 hours. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.
Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.