iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chia Seed Porridge with Orange & Yogurt

Ingredients:
4 tsp chia seeds
1/2 cup (4 fl oz/125ml) blood orange juice
1 tbsp agave syrup or acacia honey
2 blood oranges, peeled
1/2 cup (4 oz/125g) soy or plain (natural) yogurt

Instructions:
Put the chia seeds, blood orange juice and agave syrup into a bowl and mix together. Put the bowl in the refrigerator for at least 30 minutes, or until the chia seeds have absorbed all the liquid.
Using a sharp knife, segment the oranges by cutting away the pith and membrane so that only the flesh remains.
Divide the chia mixture between 2 bowls, add the blood orange segments and top each portion with half the yogurt. Serve immediately.
Clams Grilled in a Foil Pouch

Ingredients:
18 littleneck clams, scrubbed
2 diced seeded plum tomatoes
1 shallot, thinly sliced
Leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped
A pinch of red pepper flakes
1 tablespoon unsalted butter (optional)
1/4 cup dry white wine

Instructions:
1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the center, heap 18 littleneck clams, scrubbed; 2 diced seeded plum tomatoes; 1 shallot, thinly sliced; and the leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped. If desired, add a pinch of red pepper flakes. Top with 1 tablespoon unsalted butter (optional). Fold up the sides of the foil to form a pouch.
2. Pour 1/4 cup dry white wine over the clam mixture, and roll the top edges over several times to seal tightly, leaving plenty of room for the clams to steam.
3. Place the pouch on the hot grill and cook for 12 to 15 minutes, until the shells have opened. Serve immediately with grilled crusty bread.
Grill Basket "Stir-Fry" Vegetables

Ingredients:
2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons, 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges, 8 ounces cremini mushrooms, cut in half, or quartered if large, 1 pound asparagus, trimmed and cut into 2-inch pieces, extra-virgin olive oil, salt and pepper, chopped herbs

Instructions:
1. In a large bowl, combine 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; and 1 pound asparagus, trimmed and cut into 2-inch pieces. Drizzle over enough extra-virgin olive oil to coat the vegetables, tossing. Sprinkle with salt and pepper and any chopped herbs you choose.
2. Place the veggies in a grill basket and cook on the hot grill for 15 to 20 minutes, tossing and flipping the basket occasionally, until they're tender and slightly charred at the edges.
Kung Pao Chicken

Ingredients:
1 tablespoon soy sauce, 2 teaspoons Chinese rice wine or dry sherry, 1 1/2 teaspoons cornstarch, 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes, 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar, 1 teaspoon soy sauce, 1 teaspoon hoisin sauce, 1 teaspoon sesame oil, 2 teaspoons sugar, 1 teaspoon cornstarch, 1/2 teaspoon ground Sichuan pepper, 2 tablespoons peanut or vegetable oil, 8 to 10 dried red chilies, 3 scallions, white and green parts separated, thinly sliced, 2 garlic cloves, minced, 1 teaspoon minced or grated fresh ginger, 1/4 cup unsalted dry-roasted peanuts

Instructions:
1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
Sweet and Sour Pork

Ingredients:
2 large eggs, beaten
1/4 cup cornstarch
1/4 cup all-purpose flour
1 pound boneless pork loin, cut into1-inch pieces
3 tablespoons water
2 tablespoons ketchup
2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice
1 1/2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons sugar
2 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 cup fresh or canned bite-size pineapple chunks
Instant-read oil thermometer

Instructions:
1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.
4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.
5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.
Stir-Fried Sesame Baby Bok Choy

Ingredients:
1 pound baby bok choy, 1 1/2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or dry sherry, 1/2 teaspoon sugar, 1 tablespoon peanut or vegetable oil, 1 garlic clove, minced, 1 1-inch piece fresh ginger, peeled and minced, 2 teaspoons sesame oil

Instructions:
1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.
Cardamom-Yogurt Mousse with Apricots

Ingredients:
2 teaspoons powdered gelatin
1/3 cup (75 ml) honey
2 large egg whites
3/4 cup (180 ml) cream
1 1/2 cups (360 ml) plain Greek or strained yogurt (low-fat or full-fat)
1/2 teaspoon cardamom powder
Pinch salt
6 to 8 ripe apricots
to serve

Instructions:
Pour 1/4 cup (60 ml) water into a small saucepan and sprinkle the gelatin over it. Set aside for 5 minutes to allow the gelatin to soften. Set the pan over medium heat and whisk until the gelatin dissolves. Whisk in the honey and continue warming until the honey has thinned.
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), whip the egg whites until stiff. Scrape out into a separate bowl. Wipe out the mixing bowl and beat the cream until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom and salt, then slowly pour in the warmed honey and gelatin and whip. Use a spatula to gently fold in the egg whites.
Spread the mousse in six separate cups or in a 1-quart (1-L) dish and refrigerate for 1 to 2 hours, until softly set. Serve with slices of fresh apricot, or remove the pits from apricot halves and pipe in dollops of mousse.
Salted Caramel Risotto

Ingredients:
1/2 tablespoon (7 g) unsalted butter
1/2 cup (100 g) short-grain white rice, such as arborio
1 cup (240 ml) whole milk
1 cup (200 g) sugar
1 cup (240 ml) cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Unsweetened whipped cream
to serve

Instructions:
Toast the rice: Heat 2 cups (480 ml) water. Melt the butter in a heavy 3-quart (2.8-L) pan over medium-high heat. When the butter foams up, add the rice and cook for 3 to 4 minutes, stirring until it is translucent and golden.
Cook the rice: Pour in the milk and the hot water. Bring to a boil, then lower to a steady simmer and cook, stirring frequently, for 15 minutes, or until the rice grains have softened and are al dente (completely cooked through but still with some chewiness).
Make the caramel: While the rice is cooking, mix the sugar and 1/4 cup (60 ml) water in a 4-quart (3.8-L) or larger heavy pot with tall sides. Cook over high heat, stirring, until the sugar dissolves and the mixture comes to a boil. Stop stirring and watch the syrup; when light golden streaks appear, carefully swirl the pot to help the sugar caramelize evenly. Continue boiling until the mixture turns a dark amber color. The sugar will begin to smoke; this is normal.
When the caramel has been smoking for about 15 seconds, pull the pan off the heat and carefully add the cream in a slow stream, whisking constantly. Be careful, as hot steam will bubble up furiously. Whisk this mixture until smoothly combined. (If the caramel seizes and becomes a solid mass when the cream is added, return the pan to low heat and continue whisking until it is melted and smooth. You can minimize the chance of seizing by heating the cream prior to pouring it in.)
Sweeten the rice: Add the rice to the caramel, stirring well. Simmer over medium-low heat, for 15 to 20 minutes, until much of the liquid has evaporated. Stir frequently to keep the rice from scorching.
The liquid will reduce and get darker, and the rice will soften a little more. The pudding will look soupy and thin, but it will thicken considerably as it cools. Stir in the vanilla and salt. Transfer to a container and refrigerate until the pudding is at your desired consistency and temperature—about 30 minutes for a warm pudding, and 2 hours for a cold pudding. (If the cold pudding is too firm, thin with a little whole milk.) Serve warm with unsweetened whipped cream.
Lemonade Jelly with Basil

Ingredients:
4 to 5 large lemons, juiced (3/4 cup / 180 ml)
3/4 cup (150 g) sugar
1 1/2 cups (25 g) loosely packed basil leaves, plus more to serve
1/2 cup (120 ml) pulp-free orange juice
3 teaspoons powdered gelatin
Whipped cream
to serve

Instructions:
Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved. Roughly tear the basil leaves and put them in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.
Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.
Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. Pour the liquid into six small cups or a 1-quart (1-L) dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.
To make little bites for a party, double the amount of gelatin in this recipe to 6 full teaspoons. Pour the mixture into an 8- or 9-inch (20- or 23-cm) square baking dish and let it set overnight in the refrigerator. Cut it into 1-inch (2.5-cm) squares, or use a small cookie cutter to cut out 1-inch (2.5-cm) circles. Skewer one or two pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at one end. Chill until ready to serve, and pass a bowl of whipped cream for dipping.
Real Lime Jelly For real lime jelly (with the taste of fresh limes and no nasty green food coloring), substitute juice from 7 to 8 limes for the lemon juice. Substitute water for the orange juice. Meyer Lemon Jelly with Lavender Extra-sweet, less acidic Meyer lemons are also wonderful in this jelly, especially with the herbal-floral taste of lavender. Simply substitute Meyers for the regular lemons. You may need one or two extra lemons, as Meyer lemons are generally smaller. Instead of steeping basil in the juice, steep 1 tablespoon dried food-grade lavender buds. Strain after 10 minutes and proceed as directed above.
Scallops With Herbed Brown Butter

Ingredients:
1 tablespoon olive oil
1 pound sea scallops, side muscle removed
Kosher salt, freshly ground pepper
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
4 sprigs herbs (such as tarragon, lemon thyme, or sage)
2 teaspoons fresh lemon juice

Instructions:
Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
Chipotle-Lime Salt

Ingredients:
2 tablespoons flaky sea salt, 1 teaspoon chipotle chili powder, Zest of 2 limes

Instructions:
Toss 2 tablespoons flaky sea salt and 1 teaspoon chipotle chili powder on a baking sheet. Finely zest 2 limes over. Bake in a 350°F oven, stirring occasionally, until lime zest is dry, about 5 minutes. Let cool.
The BA Burger Deluxe

Ingredients:
3 pounds ground beef chuck (20% fat)
Kosher salt, freshly ground pepper
8 slices American cheese (optional)
8 potato rolls, split and grilled
Burger toppings

Instructions:
Form beef into eight 4"-diameter, 3/4"-thick patties (don't pack too tightly). Using your thumb, make a small indentation in centers to help keep patties flat as they cook.
Prepare grill for medium-high heat. Season patties with salt and pepper and grill until lightly charred on bottom, about 4 minutes. (Resist the temptation to press down on patties.) Flip and top with cheese, if using. Grill patties to desired doneness, about 4 minutes longer for medium. Serve patties on rolls with desired toppings.
Gin & Tonic

Ingredients:
2 ounces gin (preferably Tanqueray)
1 to 3 lime wedges
3 to 4 ounces tonic water

Instructions:
Add 2 ounces gin (preferably Tanqueray) to a highball glass filled with ice. Squeeze in 1-3 lime wedges to taste, then add them to glass. Add 3-4 ounces tonic water; stir to combine.
Cod with Chorizo and Breadcrumbs

Ingredients:
2 3/4"-thick slices country-style bread, crusts removed, 4 tablespoons olive oil, divided, Kosher salt, freshly ground pepper, 1 tablespoon chopped fresh flat-leaf parsley, 1 tablespoon fresh oregano leaves, 1 small shallot, thinly sliced, 2 ounces smoked Spanish chorizo, halved, thinly sliced, 2 tablespoons Sherry or red wine vinegar, 4 6-ounce pieces skinless cod or halibut fillets, Ingredient info: Smoked Spanish chorizo is available at Spanish markets, specialty foods stores, and online sources.

Instructions:
Heat oven to 425°F. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
Serve cod topped with chorizo mixture and toasted breadcrumbs.
DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.
Raspberry Fool with Toasted Angel Food Cake

Ingredients:
4 cups 1" pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup crème fraîche or sour cream

Instructions:
Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
Pickled Corn

Ingredients:
2 small dried chiles
1 seeded thinly sliced jalapeño
1/4 thinly sliced medium red onion
2 cups corn kernels (from about 2 ears)
1/4 cup fresh cilantro leaves with tender stems
1/4 cup fresh lime juice
1/4 teaspoon coarsely ground black pepper
1/2 cup white wine vinegar or apple cider vinegar
2 teaspoons kosher salt
1 teaspoon sugar

Instructions:
Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month unopened.
Chilled Tomato and Stone Fruit Soup

Ingredients:
2 pounds beefsteak tomatoes (about 4), quartered
1 large English hothouse cucumber, peeled, seeded, cut into pieces
1 large ripe peach, peeled, halved
1/2 jalapeño, seeded (or with seeds for a spicier soup), chopped
1/2 garlic clove
1 cup fresh (or frozen, thawed) cherries (about 8 ounces), pitted
2 tablespoons (or more) white balsamic or Sherry vinegar
1/4 cup extra-virgin olive oil plus more
1 1/2 teaspoon kosher salt plus more
Freshly ground black pepper
Flaky sea salt (such as Maldon)

Instructions:
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
Coffee-Paprika Salt

Ingredients:
2 tablespoons flaky sea salt, 1 tablespoon freshly ground coffee, 1 tablespoon hot smoked Spanish paprika

Instructions:
Stir 2 tablespoons flaky sea salt, 1 tablespoon freshly ground coffee, and 1 tablespoon hot smoked Spanish paprika in a small bowl to combine.
Green Beans with Salumi Vinaigrette

Ingredients:
1 garlic clove
2 ounces salumi (such as sweet soppressata, chorizo, saucisson sec, or salami), casing removed, chopped
1/4 cup red wine vinegar
1 1/2 teaspoon paprika
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon ground coriander
6 tablespoons olive oil, divided
Kosher salt
1 pound green beans
trimmed

Instructions:
Blend garlic, salumi, vinegar, paprika, lemon zest, lemon juice, and coriander in a blender, scraping down sides as needed, until very smooth. With motor running, slowly add 4 tablespoons oil and 2 tablespoons water and blend until combined; season vinaigrette with salt.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add beans and cook, tossing often, until tender and browned in spots, 10-12 minutes. Add 1-2 tablespoons vinaigrette (reserve remaining vinaigrette for another use) and toss to coat.
DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.
Seared Maitake Mushrooms

Ingredients:
1 leek, white and pale-green parts only, thinly sliced, Kosher salt, 1/2 small shallot, finely chopped, 2 cornichons, finely chopped, 1/3 cup vegan or regular mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon capers, finely chopped, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh tarragon, Freshly ground black pepper, 2 garlic cloves, finely chopped, 2 tablespoons plus 1/2 cup olive oil, 2 8-ounce maitake mushrooms, cleaned, halved through the stem, Kosher salt, freshly ground pepper

Instructions:
Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.
Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 tablespoons water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.
Combine garlic and 2 tablespoons oil in a small bowl. Heat remaining 1/2 cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.
Spoon leek rémoulade onto plates and top with mushrooms.
Serrano Mayo

Ingredients:
4 serrano chiles, seeded, chopped, 1 teaspoon kosher salt, 1 cup mayonnaise, 2 tablespoons hot sauce

Instructions:
Mix chiles and salt in a small bowl; let sit 10 minutes. Mix in mayonnaise and hot sauce.
DO AHEAD: Serrano mayo can be made 3 days ahead. Cover and chill.