iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lebkuchen (German Honey Bars)

Ingredients:
1 cup (320g) honey
2 tablespoons (30g) water
6 tablespoons (3/4 stick or 85g) unsalted butter, cut into cubes
¾ cup packed (175g) brown sugar
2 large eggs, lightly beaten
Finely grated zest of 1 lemon
1 tablespoon (15g) lemon juice
2 ½ cups sifted (300g) all-purpose flour
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon grated or ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground anise
½ teaspoon salt
1/3 cup chopped blanched almonds
1/3 cup chopped citron
1/3 cup chopped candied orange peel
1 ¼ cups powdered sugar, sifted
Finely grated zest of 1 lemon
2 tablespoons lemon juice
½ teaspoon vanilla
Candied cherries (optional)
Blanched almonds (optional)

Instructions:
Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
In a medium bowl, whisk together flour, baking soda, spices, and salt.
Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.
Sweet Potato Bowls With Kale and Chickpeas

Ingredients:
2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces
3/4 cup vegetable broth
1 1/4 cups full- or reduced-fat coconut milk
1 Tbsp. curry powder
1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces
1 (15.5-oz.) can chickpeas, drained, rinsed
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
2 cups cooked white or brown rice

Instructions:
Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
Divide rice among bowls. Spoon potato and kale mixture over.
Italian Fish and Vegetable Stew

Ingredients:
1 lb. firm white skinless fish fillets (such as mahi-mahi, cod, or halibut), cut into 2" pieces
Kosher salt, freshly ground pepper
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
3 Tbsp. extra-virgin olive oil, divided
1 cup dry or instant polenta (coarse cornmeal)
1 garlic clove, smashed
1 medium yellow bell pepper, seeds and ribs removed, cut into 2" pieces
1 medium zucchini, cut into 2" pieces
1 pint cherry or grape tomatoes, halved
1 Tbsp. slivered fresh basil (or 1 tsp. dried), plus whole leaves for serving
1 tsp. chopped fresh oregano (or 1/2 tsp. dried)
plus whole leaves for serving

Instructions:
Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
Cook polenta according to package directions.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.
Rice Noodles and Tofu in Peanut Sauce

Ingredients:
3 Tbsp. peanut or vegetable oil
1 (14–16-oz.) package firm or extra-firm tofu, drained, cut into 2x1/2" planks
2 medium bell peppers, seeds and ribs removed, sliced into thin strips
8 oz. flat wide brown or white rice noodles
1/4 cup smooth natural peanut butter
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
2 Tbsp. brown sugar
1 Tbsp. fish sauce
2 Tbsp. fresh lime juice
4 oz. baby spinach
1/4 cup cilantro leaves
1/4 cup roasted salted peanuts, chopped
Lime wedges (for serving)

Instructions:
Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
Meanwhile, cook noodles according to package directions.
Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.
Scotchy Boulevardiers for a Crowd

Ingredients:
1 cup rye whiskey, 3/4 cup Campari, 3/4 cup sweet vermouth, such as Carpano Antica, 1/2 cup scotch, 8 orange twists

Instructions:
Combine rye, Campari, vermouth, scotch, and 1/2 cup plus 1 Tbsp. water in a quart-size jar. Seal and freeze at least 2 hours and up to 2 weeks.
To serve, gently turn jar to mix. Place ice in a rocks glass and pour in cocktail. Squeeze oils from orange twist over, rub peel around rim of glass, then garnish glass with peel.
Everything Good Cocktail

Ingredients:
2 Tbsp. plus 1 ½ tsp. honey
1 1/2 cups mezcal
1/4 cup orange liqueur (preferably Pierre Ferrand Dry Curaçao)
2 1/2 tsp. chocolate bitters, such as Fee Brothers
8 orange twists

Instructions:
Mix honey and 2 Tbsp. boiling water in a quart-size jar. Stir to dissolve honey; let cool. Stir in mezcal, orange liqueur, bitters, and 1/2 cup plus 1 Tbsp. water. Seal and freeze at least 2 hours and up to 2 weeks.
To serve, turn jar gently to mix. Place ice in a rocks glass and pour in cocktail. Squeeze oils from orange twist over, rub peel around rim of glass, then garnish glass with peel.
Chestnut, Bacon and Sage Stuffing Rolls

Ingredients:
50g unsalted butter (aout 4 tablespoons)
2 small brown onions, finely chopped
2 cloves garlic, crushed
100g (3 ½ oz) rindless bacon, finely chopped
1⁄3 cup (80ml) dry sherry, plus 1 tablespoon extra
8 soft fresh dates (160g), pitted and chopped
1 (240g) can cooked chestnuts+, chopped
1⁄4 cup (35g) slivered almonds, toasted and chopped
3 cups (210g) fresh breadcrumbs
1⁄4 cup each finely chopped sage and flat-leaf parsley leaves
1 teaspoon finely grated lemon rind
2 eggs, lightly beaten
1 teaspoon each sea salt flakes and cracked black pepper
24 thin slices streaky bacon
2 tablespoons honey

Instructions:
Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5–6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.
Pomegranate and Fennel Chicken (Pollastre amb Magrana)

Ingredients:
1 (1.8 kg / 4 lb) chicken, butterflied (ask your butcher to do this for you)
Sea salt flakes and freshly ground black pepper
Extra-virgin olive oil
1 large onion, finely diced
4 garlic cloves, minced, plus 1 garlic bulb, halved crossways
1 fresh bay leaf
2 large pomegranates, arils removed
100 ml (3 1/2 fl oz) pomegranate molasses
60 ml (2 fl oz / 1/4 cup) dry sherry
2 tablespoons brown sugar
1 red onion, sliced into 1.5 cm (1/2 in) thick rounds
2 thyme sprigs
1 fennel bulb, sliced into 1.5 cm (1/2 in) thick rounds, fronds reserved
2 teaspoons fennel seeds
25 g (1 oz) walnuts, roughly chopped
Salad leaves
to serve

Instructions:
Season the chicken with salt and pepper and lay flat on a large plate. Transfer to the fridge for a minimum of 30 minutes, but preferably a few hours, to dry the skin a little.
Meanwhile, heat 11/2 tablespoons of oil in a frying pan over medium heat and add the onion. Cook for 6–8 minutes, until starting to soften, then stir through the minced garlic and bay leaf. Cook for 2 minutes, then add half the pomegranate arils, the molasses, sherry and sugar. Bring to the boil, reduce the heat to low and gently simmer for 10–12 minutes, until the mixture has thickened and reduced by one-third. Remove and discard the bay leaf, then remove the pan from the heat and blitz the mixture with a hand-held blender until smooth. Pass the sauce through a fine sieve to remove the aril pulp and set aside in a bowl.
Preheat the oven to 220°C (430°F) convection.
Place the red onion, garlic bulb, thyme and fennel in a large baking dish. Sprinkle with 2 tablespoons of the remaining pomegranate arils, drizzle over 11/2 tablespoons of oil and season with salt and pepper. Place the butterflied chicken on top of the vegetables and rub with 1 tablespoon of oil. Sprinkle over the fennel seeds, season with salt and pepper, then transfer to the oven and roast for 15 minutes or until the skin starts to turn golden. Remove the dish from the oven and baste the top of the chicken with 2 tablespoons of the pomegranate sauce. Add 250 ml (81/2 fl oz/1 cup) of water to the dish, then reduce the oven temperature to 160°C (320°F) and roast the chicken for a further 45 minutes.
Increase the temperature back to 220°C (430°F) and baste the chicken with 2 more tablespoons of sauce and add another 125 ml (4 fl oz/1/2 cup) of water to the dish. Bake for a final 6–8 minutes, until the chicken skin is dark and dry.
Meanwhile, in a small bowl, dress the chopped walnuts with a little olive oil and salt.
Transfer the roast chicken and caramelized fennel and onion to a serving platter and scatter over the the remaining pomegranate arils and the dressed walnuts. Serve with the remaining pomegranate sauce, the fennel fronds and a few salad leaves on the side.
Roasted Garlic and Parmesan Baked Halibut

Ingredients:
1 garlic head, 1/2 tablespoon olive oil, 1 tablespoon unsalted butter, 1 pound halibut, skin removed, in 4 even fillets, Kosher salt, as needed, Freshly ground black pepper, as needed, 1/2 cup mayonnaise, 1/2 cup grated Parmesan

Instructions:
Preheat the oven to 375˚F.
Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it’s completely soft. For the recipe, you’ll only need six cloves from the head, but it’s worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
Raise the oven temperature to 425˚F.
Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
Remove and serve immediately.
Roast Walnut and Squash Medley with Persillade

Ingredients:
1 red onion, thickly sliced
10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
7 oz. chicory, roughly chopped (about 2 heads)
7 oz. portobello mushrooms, thickly sliced
7 oz. red peppers, halved, deseeded, and roughly chopped
2 oz. walnuts, halved
2 oz. cooked chestnuts, halved
2 Tbsp. olive oil
Sea salt and freshly ground black
Pepper
4 Tbsp. extra-virgin olive oil
1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
½ oz. fresh tarragon leaves, finely chopped
½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
½ shallot, finely chopped
1 garlic clove
finely chopped

Instructions:
Preheat the oven to 400°F.
Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.
Sour Cherry Relish

Ingredients:
1 tablespoon extra virgin olive oil
1 small brown onion, finely chopped
1 tablespoon thyme leaves
500g frozen pitted sour cherries
1 tablespoon finely grated orange rind
1⁄4 cup (60ml) orange liqueur
1⁄3 cup (80ml) red wine vinegar
1 cup (220g) caster (superfine) sugar
Sea salt and cracked black pepper

Instructions:
Place the oil in a medium saucepan over medium heat. Add the onion and thyme and cook for 1–2 minutes or until just golden. Add the cherries, orange rind, liqueur, vinegar, sugar, salt and pepper and stir to combine. Bring to the boil and cook for 30–35 minutes or until reduced and glossy. Allow to cool completely at room temperature.
Comforting Little Casseroles

Ingredients:
600 g (1 lb. 5 oz.) stewing beef, cut into cubes
50 g (about 4 Tbsp.) butter
Olive oil, for frying
3 onions, finely chopped
1 bottle of dark beer
2 tbsp. white wine vinegar
1 tbsp. wholegrain mustard
½ tsp. ground ginger
1 bay leaf
1 thick slice of gingerbread (about 50 g)
Salt and freshly ground pepper, to season
1 ¼ kg (2 lb. 12 oz.) Russet potatoes, peeled and cut into large chunks
150–200 ml (about 5–7 oz.) hot milk
50 g (about 4 Tbsp. butter)
2 egg yolks
125 g (about 4 ½ oz.) grated mature Cheddar cheese
Freshly grated nutmeg

Instructions:
Sprinkle the meat with salt and freshly ground pepper, and let it rest for 5 minutes. Heat the butter and a small splash of oil in a heavy-based pan and brown the meat, in batches, over a high heat on all sides, around 3-5 minutes in total. Remove from the pan and set aside.
Fry the onions in the fat in which you fried the meat until they’re starting to get quite brown, around 10 minutes. Pour in the beer and the vinegar, and add the mustard, ground ginger and bay leaf. Crumble in the gingerbread and return the meat to the pan. Bring everything to the boil, cover with a lid and turn the heat down as low at you can. Stew the meat for around 2 hours, stirring occasionally, until it’s very tender. You might need either to add a little more liquid, or boil down the cooking liquid at the end.
Meanwhile, make the mashed potatoes. Place the potatoes in a large saucepan and add just enough water to cover. Lightly salt. Bring to the boil, then partially cover the pan and simmer for around 20-25 minutes, until tender. Drain and mash together with the hot milk and butter until smooth. Mix in the egg yolks and half of the grated cheese, then season with salt, pepper and nutmeg to taste.
Taste the stewed meat and add salt and pepper if necessary. Divide amongst 4 small ovenproof casserole dishes and top with a layer of mashed potato. Sprinkle with the rest of the grated cheese.
To eat at once: Place a casserole in an oven preheated to 400°F until the cheese has melted, around 10 minutes. If you like, you can put it under the grill for the last few minutes of baking to give you a crisp brown crust.
To freeze: wrap the casserole, dish and all, in a freezer-proof cling film or put in a freezer bag, and freeze.
To reheat: Thaw (for example, you can take one out of the freezer in the morning and put it in the fridge—it will then be thawed when you come home in the evening.) Unwrap and heat for 20-25 minutes in oven at 400°F. You can also heat the casseroles straight from the freezer if necessary—this will take 45-60 minutes in oven at 400°F.
Smoky Dry-Rubbed Pork Steaks

Ingredients:
2 tsp. fennel seeds
2 Tbsp. light brown sugar
4 tsp. kosher salt
1 Tbsp. smoked Spanish paprika
2 tsp. garlic powder
2 tsp. mustard powder (preferably Colman’s English)
1 lemon
1 orange
1 (4-lb.) boneless pork butt, cut crosswise against the grain into two or three 2"-thick steaks
3 Tbsp. grapeseed
sunflower
or vegetable oil

Instructions:
Toast fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until nutty and fragrant, 1–2 minutes. Transfer to a cutting board and coarsely chop, then transfer to a small bowl. Add brown sugar, salt, paprika, garlic powder, and mustard powder. Zest lemon and orange (reserve zested lemon and orange), add zest to bowl, and toss to combine. Rub pork all over with dry rub, pressing to adhere as much as possible to the surface. Place steaks on a wire rack set over a sheet pan and chill at least 3 hours and up to 24.
Preheat oven to 325°F. Thoroughly pat dry pork steaks. Heat a large ovenproof skillet (preferably cast iron) over high until smoking. Drizzle steaks with oil and rub to cover all surfaces. Working in batches if needed, sear steaks on all sides until deeply browned and lightly charred, 4–5 minutes per side. (Keep a good eye on them; they’ll take on color relatively fast because of the sugar.) Transfer steaks to a plate. Reserve skillet.
Wipe out any accumulated dry brine and juices from sheet pan, then place steaks back on rack set over sheet pan. Return skillet to high heat. Halve reserved lemon and orange and sear (cut side down) until charred; set aside.
Transfer steaks to oven and bake until an instant-read thermometer inserted into thickest part registers 140°F, 30–40 minutes. (Start checking after the first 30 minutes; the time will vary based on the shape and size of your steaks.) Transfer to a cutting board and let steaks rest 10 minutes. Thinly slice on a diagonal, transfer to a platter, and squeeze charred citrus halves over.
Torn Potatoes of Many Colors With Chile-Lime Butter

Ingredients:
1 serrano chile, coarsely chopped, seeds removed if desired
2 cups cilantro leaves with tender stems (about 1 bunch)
1 cup (2 sticks) unsalted butter, room temperature
2 tsp. finely grated lime zest
2 tsp. kosher salt
5 lb. potatoes of mixed colors and similar sizes (such as sweet, purple sweet, russet, and/or Yukon Gold), scrubbed
1 1/2 cups pomegranate arils (from 2 pomegranates)
Lime wedges and flaky sea salt (for serving)

Instructions:
Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20–30 minutes.
Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"–4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3–4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.
Cheesy Baked Butternut Squash Polenta

Ingredients:
1 Tbsp. kosher salt, plus more
1 cup coarse polenta (about 5 oz.)
1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
2 cups whole milk
1/4 tsp. freshly grated nutmeg
1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
3 Tbsp. extra-virgin olive oil
3/4 cup sage leaves
1/2 lb. Fontina cheese
cut into 1/2" pieces

Instructions:
Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30–40 minutes.
Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10–15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30–35 minutes. Let sit 10 minutes before serving.