iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fruity Berry Tarts with Vanilla Cashew Cream

Ingredients:
Canola oil, for greasing
1/2 cup Medjool dates, pitted
1 cup pecans
"2/3 cup plain cashews, soaked (see cooks note)", 1/4 cup Medjool dates, pitted
Seeds from 1 vanilla pod
Large handful of blueberries (about 1/4 cup)
Large handful of raspberries (about 1/4 cup)
Large handful of blackberries (about 1/4 cup)
Leaves from 1/2 bunch of fresh mint or basil

Instructions:
Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.
Iron-Skillet Cornbread

Ingredients:
1 1/4 cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups canned creamed corn (from one 15-ounce can)
1 (4.5-ounce) can mild green chiles, drained, chopped
1 1/2 ounces mild white cheddar, grated (about 1/2 cup)
1 1/2 ounces Monterey Jack, grated (about 1/2 cup)
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2/3 cup sugar
Nonstick vegetable oil spray
A 10-inch cast-iron skillet (measured from the rim)

Instructions:
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.
Deviled Green Eggs With Roasted Red Pepper and Capers

Ingredients:
8 pasture-\xadraised eggs
1 teaspoon white vinegar
1 cup trimmed mustard greens
1/2 cup olive oil–based mayonnaise
1/4 teaspoon freshly ground black pepper
1/4 cup diced roasted red peppers
2 tablespoons capers, rinsed and chopped
1 jalapeño
seeded and minced (optional)

Instructions:
Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
Croque Madame Casserole with Ham and Gruyère

Ingredients:
12 (3/4"-thick) slices day-old white bread, such as Pullman, pain de mie, or country bread (a square-shaped loaf works best)
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1/4 teaspoon freshly grated or ground nutmeg
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 1/4 cups grated Gruyère (about 10 ounces), divided
1/4 cup Dijon mustard
12 thin slices Black Forest ham (about 10 ounces)
6 large eggs
Nonstick vegetable oil spray

Instructions:
Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5–10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4–6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8–12 minutes. Let cool 10 minutes before serving.
Flatbread with Smoked Trout, Radishes, and Herbs

Ingredients:
3 cups plain whole-milk yogurt
Vegetable oil (for grill)
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
2 (5-ounce packages) smoked trout, coarsely flaked
4 radishes, trimmed, thinly sliced on a mandoline
1/4 cup coarsely chopped dill
2 tablespoons sliced chives
Flaky sea salt
Freshly ground black pepper
Lemon wedges (for serving)
Cheesecloth

Instructions:
Line a fine-mesh sieve with cheesecloth and set over a medium bowl. Place yogurt in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2 days if you want it slightly thicker. Discard excess liquid. (Or skip this step entirely and use 1 1/2 cups store-bought labneh instead.)
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough.
Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
Yogurt can be drained 1 week ahead. Cover and chill.
Minty Blueberry Shake

Ingredients:
2 cups fresh or frozen wild blueberries, 1 cup plain, 2-percent yogurt or plain kefir, 1 cup assorted greens such as spinach, baby kale, or collards, 1 banana, 1/4 cup fresh mint leaves, 1/4 cup hemp seeds, 1/4 cup pumpkin seeds, 4 ice cubes, 3/4 cup cold water

Instructions:
Place the blueberries, yogurt or kefir, greens, banana, mint leaves, hemp seeds, and pumpkin seeds in a blender along with the ice cubes and cold water and process until smooth. Divide evenly between two glasses and serve immediately.
Berry Spinach Salad  With Toasted Hazelnuts

Ingredients:
1/3 cup hazelnuts, 1/4 cup extra-\xadvirgin olive oil, Juice and finely grated zest of 1 lemon, 2 tablespoons plain kefir, 1 teaspoon honey, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/2 pound salad greens, such as mesclun, baby kale, or spinach, 4 carrots, peeled and thinly sliced, 2 cups radishes, trimmed and thinly sliced, 1 pint berries such as raspberries or blueberries

Instructions:
Preheat the oven or toaster oven to 350°F.
Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes. While still hot, rub the hazelnuts in a clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
Combine the oil, lemon zest and lemon juice, kefir, honey, salt, and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes, and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.
Mojo Pork Tacos With Sweet Apple Slaw

Ingredients:
1 large handful cilantro leaves, finely chopped
1 handful mint leaves, finely chopped
1/2 cup finely chopped parsley
1/2 cup fresh oregano leaves
8 garlic cloves, crushed (about 1/2 cup)
1 red chile, finely chopped (keep the seeds if you like it hot)
Zest and juice of 4 limes
Zest and juice of 2 oranges
Zest and juice of 2 lemons
1 teaspoon ground cumin
3/4 cup plus 3 tablespoons olive oil
1 (6 1/2–7-pound) pork loin
2 green apples, coarsely grated
1/3 head red cabbage, coarsely grated
1 garlic clove, crushed
1 red chile, finely chopped (keep the seeds if you like it hot)
8 spring onions (scallions), finely sliced
1 handful cilantro, leaves picked
1 1/4 cups white wine vinegar or apple cider vinegar
12 tortillas
1 teaspoon mixed dried herbs
3 avocados
sliced

Instructions:
Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
Preheat the oven to 425°F.
Heat reserved​ 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143–149°F. Remove from the oven and rest for 10 minutes before slicing.
Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
Assembling a taco is a very personal thing so I’m not going to tell you how to make yours, but here’s how I do mine:
I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there’s no holding back. So get in there like a shot of tequila and make a mess!
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

Ingredients:
2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2" pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
8 (5-6") corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream
1 sliced avocado
cilantro leaves with tender stems
and lime wedges (for serving)

Instructions:
Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.
Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.
Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas

Ingredients:
1 tablespoon virgin coconut or canola oil
1/4 cup green curry paste
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon finely grated lime zest
1 medium onion, sliced into 1/4-inch strips
1 teaspoon kosher salt
1 red bell pepper, sliced into 1/4-inch strips
1 cup homemade chicken stock or low-sodium chicken broth
4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)
1 (14-ounce) can coconut milk
1/4 cup basil leaves
1 tablespoon fresh lime juice
Cooked rice or rice noodles and lime wedges (for serving)

Instructions:
Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.
Grain Bowls with Chicken, Spiced Chickpeas, and Avocado

Ingredients:
2 teaspoons olive oil
1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1 1/2 cups parsley leaves
3/4 cup mint leaves
1 1/4 cups extra-virgin olive oil
6 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon kosher salt
4 cups cooked quinoa, farro, barley, or brown rice
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
2 mini seedless cucumbers, halved, sliced
2 avocados, halved, pitted, sliced
4 cups watercress or baby arugula
1/2 cup pickled red onions
4 teaspoons toasted sesame seeds

Instructions:
Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
Toss quinoa with 1/2 cup dressing in a large bowl. Divide among serving bowls. Toss chicken with 1/4 cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.
Handmade Orecchiette With Mortadella and Pea Sauce

Ingredients:
1 2/3 cups all-purpose flour, plus more for dusting
2 large eggs, beaten to blend
2 teaspoons olive oil
Pinch of kosher salt
2 tablespoons olive oil
2 small garlic cloves, finely chopped
1/2 cup homemade chicken stock or low-sodium chicken broth
6 tablespoons unsalted butter (preferably a European-style butter such as Plugra), cut into 6 pieces
1 (2-ounce) slice mortadella, diced (about 1/2 cup)
1/2 teaspoon finely grated lemon zest
Kosher salt, freshly ground black pepper
1/2 cup frozen petite peas, thawed
12 mint leaves, thinly sliced, divided
6 tablespoons grated Parmesan
divided

Instructions:
Mound 1 2/3 cups flour into a 7"-wide circle on a clean work surface. Form a 3" well in the center. Add eggs, oil, and salt to the well. Using a fork, slowly incorporate flour closest to well to make a paste, gradually pulling in as much flour as you can with the fork. Using a bench scraper or your hands, incorporate remaining flour, then knead with your hands, adding 1 tsp. water at a time if necessary, until a smooth, pliable dough forms.
Fold top of dough toward you, then press down with the heel of your hands. Rotate dough 90 degrees. Continue kneading with this motion until dough is very smooth and elastic, about 10 minutes. Form dough into a ball, cover with plastic wrap, and let sit at room temperature at least 30 minutes and up to 4 hours.
Using bench scraper or knife, cut ball into 3 equal-sized pieces. Pinch off a walnut-sized piece from 1 piece to work with, then wrap all remaining dough tightly in plastic wrap. Starting from the center outward, roll walnut-sized piece into a long, thin rope about 1/3" wide, preferably on a wooden surface to make rolling easier. Using the tip of a sharp knife, cut rope into 1/3" pieces, then position them cut sides up. Using 2 fingers, press down to form 2 little indentations in a thin, flattened oval disc about 1/8" thick. Repeat with remaining dough, covering dough and formed orecchiette with plastic as you go. Lightly toss orecchiette with flour, then cover with plastic and let sit at room temperature up to 4 hours.
Heat oil over medium-low in a large skillet. Cook garlic, stirring, until fragrant, about 2 minutes. Add stock and bring to a boil, then reduce heat to medium and whisk in butter, 1 piece at a time. Cook until sauce is thickened and creamy, 8-10 minutes. Immediately stir in mortadella and lemon zest; season with salt and pepper. Keep warm over very low heat.
Cook orecchiette in a large pot of generously salted boiling water just until pasta floats and is cooked through, 2–3 minutes. Using a slotted spoon, transfer pasta to skillet with sauce. Increase heat to medium, then add peas, half of the mint, and 4 Tbsp. cheese. Toss gently to coat; season with salt and pepper. Divide pasta among bowls and top with remaining mint and 2 Tbsp. cheese.
Weeknight Red Curry

Ingredients:
1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can or half of one 28-ounce can
1 (13.5-ounce) can unsweetened coconut milk
Kosher salt
1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces
Cooked rice noodles
cilantro leaves with tender stems
and lime wedges (for serving)

Instructions:
Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes. Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.
Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes. Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.
Season fish all over with salt and nestle into curry (add a little more water if it’s very thick). Return to a simmer and cook just until fish is cooked through, about 5 minutes.
Spoon curry over rice noodles and top with cilantro and a squeeze of lime.
Curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.
Roasted Strawberry Trifles with Lemon Cream

Ingredients:
3 cups heavy cream
1 1/4 cups sugar, divided
Kosher salt
1/3 cup fresh lemon juice
1 cup gluten-free baking flour or regular all-purpose flour
5 tablespoons unsalted butter, room temperature, cut into pieces
1/4 cup (packed) light brown sugar
1 tablespoon finely chopped basil
1 teaspoon vanilla extract
3/4 cup granola
2 pounds strawberries, hulled, halved if large
1 teaspoon smoked sea salt or flaky sea salt
Torn mint and basil leaves (for serving)

Instructions:
Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
Preheat oven to 325°F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30–35 minutes. Let cool and break into smaller pieces. Mix in granola.
Increase oven temperature to 425°F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8–12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.
Lemon cream can be made 2 days ahead. Keep chilled.