iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Angel Hair with Fennel Pesto

Ingredients:
2 tablespoons fennel seeds
1/2 teaspoon crushed red pepper flakes
6 tablespoons olive oil, divided
1 yellow onion, finely chopped
2 fennel bulbs, trimmed, cored, and finely chopped (core, outer layers, and fronds reserved; stalks discarded)
1/2 cup store-bought tomato sauce
1/2 cup white wine
1/2 teaspoon salt
1/2 cup currants
1/2 cup unseasoned bread crumbs, lightly toasted
1/2 cup finely chopped fennel fronds (from fennel above)
1 tablespoon dried oregano
1 pound angel hair pasta (capellini)

Instructions:
Preheat the oven to 375°F.
Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don’t let the flakes burn.
Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.
Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.
Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.
When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it’s just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a “halo” of garnish.
Sugared Blueberry Goat Cheese Crostini

Ingredients:
1 cup water, 1 1/2 cups sugar, 6 ounces fresh blueberries, 1 loaf French bread, cut into 1/2-inch slices, 5 ounces goat cheese, at room temperature, Small fresh basil leaves, for garnish

Instructions:
Stir 1/2 cup sugar into the water in a small saucepan over medium heat. Cook until the sugar dissolves completely, about 3 minutes. Pour into a medium bowl and let cool completely. Pour the blueberries into sugar syrup and gently toss to coat. Pour the remaining 1 cup sugar into a medium bowl or dish. Remove the blueberries with a slotted spoon and let the excess sugar syrup drip off. Place the blueberries in the sugar and gently toss to lightly coat. Remove and place on a tray to dry for 1 hour.
Place slices of bread on a baking sheet and lightly toast. Spread goat cheese on top of toasts. Top with sugared blueberries and garnish with basil.
Baked Polenta with Tomato Sauce and Ricotta

Ingredients:
4 tomatoes, 1 medium yellow onion, skin on, 1 small bulb garlic, 2 tablespoons extra-virgin olive oil, Salt, 1 cup polenta, 1 tablespoon extra-virgin olive oil, 4 tablespoons chopped fresh basil, 1/2 cup ricotta cheese, Salt and freshly ground black pepper, 1/4 cup grated Parmesan cheese, 4 tablespoons chopped basil

Instructions:
Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta—it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
Cauliflower Sformati

Ingredients:
3 tablespoons olive oil
1 cup minced onion
2 cups (1/2-inch) cauliflower florets
1 cup chicken stock
3 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup grated fontina
4 eggs, beaten
4 cups arugula or watercress
2 to 3 tablespoons Lemon–Olive Oil Dressing

Instructions:
Preheat the oven to 400°F.
Heat the olive oil in a medium saucepot with a lid over medium-high heat. When the oil is hot, add the minced onion, and saut´é until it is thoroughly soft, about 10 minutes. Transfer the onion to a mixing bowl to cool.
Combine the cauliflower and the chicken stock in the pot you used to sauté the onion (no need to clean it first). Raise the heat to high, and bring to a boil. Cover the pot, and boil until the florets are soft, about 10 minutes or so. Strain the cauliflower, reserving the stock. Add the florets to the onion, and mash them up a bit with a fork.
Using the same pot, melt the butter over low heat (no need to clean the pot first). Use a pastry brush to swirl some of the melted butter around the insides of the ramekins. Cut circles of parchment paper to fit the bottoms of the ramekins. Butter the circles, and set them in place. Set the ramekins aside.
Add the flour to the remaining butter in the pan, whisking with a fork as you add to prevent lumps. Add the reserved stock a little at a time, whisking as you pour. Raise the heat to medium-high, and bring to a boil. Simmer for about 5 minutes to thicken, whisking to prevent and break up any lumps. Add the stock mixture to the cauliflower and onions, and toss to coat. Add the nutmeg, cayenne, salt, and black pepper to the bowl, and stir, mixing thoroughly. Let cool for 5 minutes.
Once the cauliflower mixture has cooled a bit, fold in the cheeses. Add the eggs, and fold them in as well. Spoon the mixture into the ramekins. Pour a cup or so of hot water into a 9x13-inch casserole, and place the ramekins in the baking dish.
Bake until the sformati are set and the tops are browned, about 40 minutes. (If the water evaporates during baking, add more hot water.) Remove the ramekins from the casserole, and let sit until they are thoroughly cool. (Since they are served at room temperature, you can make the sformati well in advance.)
When ready to serve, toss the salad greens with the lemon–olive oil dressing. Unmold the sformati by running a thin knife around the edge of the ramekins. Place a small plate on top of each ramekin, and invert it, tapping lightly if necessary. The sformati should come out of the mold in one piece. Peel and discard the parchment. Serve, browned side up, with the greens on the side.
Green Beans Amandine

Ingredients:
2 1/2 pounds green beans, preferably haricot verts, trimmed
1 teaspoon kosher salt, plus more
1/2 cup (1 stick) unsalted butter
1 cup (3.5 ounces) sliced almonds, preferably skin-on
2 tablespoons fresh lemon juice
Green beans can be blanched 1 day ahead. Let dry
then transfer to an airtight container and chill.

Instructions:
Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
Melt butter in a large, deep-sided skillet over medium heat. Add almonds and 1 tsp. salt and stir to coat. Cook, stirring occasionally, until fragrant and beginning to brown, about 3 minutes. Add green beans and lemon juice and stir to coat; cook just until warmed through.
Transfer green beans to a platter. Pour butter sauce and almonds over and serve.
Relish Tray

Ingredients:
1/2 recipe Quick Pickled Carrots, 5 celery stalks, cut into 4"–5" logs, 1 bunch radishes, halved if large, 1 cup cornichons, drained, 1 cup pitted black olives, drained

Instructions:
Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.
Instant Pot Cinnamon-Apple Pork Chops

Ingredients:
1 teaspoon olive oil
2 (1-inch-thick) boneless pork chops
Kosher salt and freshly ground black pepper
2 Granny Smith apples, sliced
1 cinnamon stick
2 sage leaves, minced
1 teaspoon pumpkin pie spice
1/2 cup unsweetened applesauce
1/2 cup water

Instructions:
Set the Instant Pot to “sauté, medium heat.” Once it reads “hot,” add the oil and pork chops, sprinkle lightly with salt and pepper, and brown for 5 minutes, turning them over halfway through.
Transfer the pork chops to a plate. Add the apples, cinnamon stick, sage, pumpkin pie spice, applesauce, and water to the pot. Mix to combine and return the pork chops to the pot.
Cover and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Remove the pork chops and half the apples to a plate to rest. Set the pot to “sauté, medium heat” and cook to boil down the sauce until thickened, about 10 minutes. Pour the sauce over the pork chops and apples and serve.
Marble Bundt Cake

Ingredients:
1 cup (8 ounces or 230 grams) unsalted butter, at room temperature
2 cups (400 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
2/3 cup (160 grams) sour cream
1 1/2 cups (355 ml) milk, preferably whole
1 teaspoon baking soda
3/4 teaspoon fine sea or table salt
2 1/3 cups (305 grams) all-purpose flour
2 ounces (55 grams) white chocolate, melted and cooled slightly
1/3 cup (25 grams) cocoa powder (any variety), sifted if lumpy
2 ounces (55 grams) dark or bittersweet chocolate, melted and cooled slightly
6 tablespoons (90 ml) heavy cream
1 cup (6 ounces or 190 grams) chopped dark or bittersweet chocolate or chocolate chips

Instructions:
Heat the oven to 350°F. Coat the inside of a Bundt pan with nonstick spray, or butter and flour every nook and cranny well. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla and sour cream until smooth, then add the milk. Sprinkle the baking soda and salt over batter, and mix until thoroughly combined. Add 2 cups of the flour to the batter, and mix until just combined.
Scoop half of the batter—you can eyeball it—into a separate bowl, and stir the melted white chocolate into it until fully combined; then stir in 1/3 cup flour.
Stir the cocoa powder and melted dark chocolate into the other half of batter.
Drop or dot large spoonfuls of the white chocolate batter into the bottom of your prepared cake pan. Drop or dot large spoonfuls of the dark chocolate batter over that, checkerboarding it a little. Continue until all the batter is used. Use a skewer to marble the batters together in figure-8 motions.
Bake the cake until a toothpick or skewer inserted into the center comes out batter-free, 40 to 50 minutes.
Let cool completely in the pan on a cooling rack, then invert onto a cake plate.
Heat the cream and chocolate together, and stir until just melted. Spoon over the fully cooled cake, and use the back of a spoon to nudge the drippings down in places. Refrigerate cake to set the chocolate coating; leftovers keep best in the fridge as well.
Vegetarian Three-Bean Chili

Ingredients:
2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5–6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
A deep-fry thermometer

Instructions:
Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1–2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
Chili can be made 3 days ahead. Cover and chill.
No-Bake Pistachio–White Chocolate Cookies

Ingredients:
3/4 cup creamy no-stir sunflower seed or almond butter
1 cup white chocolate chips (about 6 ounces), divided
1 cup quick-cooking oats
3/4 cup dried cranberries, coarsely chopped
1/4 teaspoon kosher salt
1/2 cup plus 1 tablespoon chopped, unsalted pistachios (about 2.3 ounces), divided
1/2 teaspoon vegetable oil

Instructions:
Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.
Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.
Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.
Cookies can be made 5 days ahead. Store in an airtight container and chill.
Chai-Spiced Monkey Bread

Ingredients:
1 1/2 teaspoons instant yeast
1 1/2 teaspoons fine sea salt
3 1/3 cups bread flour, plus more for surface
1 1/2 cups sugar, divided
Nonstick vegetable cooking spray
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 cup pecans
1/2 cup pumpkin seeds (pepitas)
1 cup prepared or homemade caramel sauce
A 12-cup Bundt pan

Instructions:
Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F–110°F water and process until a ball forms, about 30 seconds.
Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.
Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours.
Preheat oven to 350°F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl.
Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9–11 minutes.
Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated.
Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40–45 minutes.
Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes.
Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.
Salmon Burgers with Red Pepper Mayo

Ingredients:
1 cup mayonnaise
1/4 cup (packed) coarsely chopped and drained roasted red bell peppers
2 teaspoons drained capers
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup plain breadcrumbs
1/2 teaspoon freshly ground black pepper
18 ounces canned salmon, drained, picked through, flaked
2 tablespoons vegetable oil, divided
4 hamburger buns
1/3 cup drained roasted red bell peppers
cut into 1/4" strips

Instructions:
Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2–3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
White Bean Salad with Lemon and Cumin

Ingredients:
2 cups (14 ounces) dried Great Northern beans
2 bay leaves
1 1/2 teaspoons salt
1/2 large red onion, thinly sliced
1/2 cup chopped fresh Italian parsley
6 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
8 large lettuce leaves

Instructions:
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
Blissed-Out Crispy Cheesy Broccoli Gratin

Ingredients:
1 1/4 pounds broccoli florets (I like leaving about 1 inch of the stem attached)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup panko bread crumbs
3/4 cup grated Cheddar cheese
1/4 cup finely grated Parmigiano Reggiano cheese

Instructions:
Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don’t want them to burn). Remove from the oven, transfer to a platter—making sure to scrape up all of the crispy, crunchy cheesy bits—and serve.
Chocolate Cream Pie Squares

Ingredients:
7 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter, at room temperature
1 package (14.3 ounces) Oreo cookies (about 38 Oreos)
8 ounces semisweet chocolate, finely chopped, or chocolate chips
2 1/2 cups heavy (whipping) cream
"1/4 cup confectioners sugar"
1 teaspoon pure vanilla extract

Instructions:
Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease a 10x16-inch rimmed sheet pan with 1 tablespoon room-temperature butter and set aside.
Place the Oreos in the bowl of a food processor and pulverize until fine. Add the melted butter and continue to process until the crumbs hold together when squeezed, about five (1-second) pulses. Turn the cookie crumbs out onto the prepared sheet pan and, with the bottom of a measuring cup, press them to the edges of the prepared pan in an even layer. (Don’t worry about working the crumbs up the sides of the pan.) Bake the crust until it is set, about 8 minutes. Set aside to cool.
Add the chocolate and 1 1/4 cups cream to a microwave-safe bowl and microwave in 20-second increments, stirring between each, until the chocolate is completely melted, about 1 1/2 minutes. Whisk until glossy and smooth. Whisk in the remaining tablespoon of room-temperature butter and pour the chocolate mixture over the baked crust, spreading it evenly with an offset spatula. Cover the pan with plastic wrap and refrigerate until the filling is completely set, about 2 hours.
Combine the remaining 1 1/4 cups cream, confectioners' sugar, and vanilla in a medium-size bowl. Beat with a handheld mixer or a whisk (or using a stand mixer fitted with a whisk) at medium-high speed until the mixture forms stiff peaks. Spread the cream over the chocolate filling. Slice into 20 bars and serve. The bars will keep in an airtight container (or in the sheet pan covered with plastic wrap) in the refrigerator for up to 3 days.