iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cauliflower "Couscous" With Dried Fruit and Almonds

Ingredients:
1/4 cup sliced almonds
1 medium head cauliflower (about 2 pounds), coarsely chopped
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons honey
2 tablespoons olive oil
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried currants or raisins
1/4 cup sliced dried apricots

Instructions:
Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8–10 minutes. Transfer to a small bowl. Wipe out skillet.
Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
Whisk broth and honey together in a small bowl.
Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3–5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3–5 minutes more.
Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.
Easy Lamb Tagine with Pomegranate

Ingredients:
2 cups low-sodium chicken broth, 1 cup pomegranate juice, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika, 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1 3/4 teaspoons kosher salt, plus more, 3/4 teaspoon freshly ground black pepper, plus more, 4 pounds boneless lamb shoulder, trimmed, cut into 1" cubes, 1 medium onion, grated, 3 garlic cloves, finely chopped, 2 tablespoons parsley or cilantro leaves, coarsely chopped, 2 tablespoons pomegranate arils, 1 tablespoon mint leaves, coarsely chopped

Instructions:
Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.
Green Curry Pork Tenderloin

Ingredients:
1/4 cup soy sauce
2 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt
1 tablespoon grapeseed or vegetable oil
1 tablespoon plus 1/2 cup grapeseed or vegetable oil
1 medium shallot, chopped
1 garlic clove
1/4 cup prepared green curry paste
1 teaspoon finely grated lime zest
1 (14.5-ounce) can unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon fresh lime juice
1/4 cup cilantro leaves, plus more for serving
Unsalted
roasted pumpkin seeds (pepitas; for serving)

Instructions:
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4–12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
Serve pork over sauce topped with cilantro and pumpkin seeds.
Sauce can be made 1 day ahead. Cover and chill.
Sunflower Seed "Risotto" with Squash and Mushrooms

Ingredients:
4 cups raw sunflower seeds
2/3 cup heavy cream
2/3 cup freshly grated Parmesan (about 1 ounce), plus more for serving
4 tablespoons olive oil, divided
1/2 large onion, finely chopped
4 garlic cloves, finely chopped, divided
6 thyme sprigs, divided, plus more for serving
2 cups vegetable broth
2 tablespoons dry white wine
3 cups 1/2" cubed butternut squash (about 1 pound squash)
3 1/2 ounces shiitake or cremini mushrooms, trimmed, coarsely chopped
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper
plus more

Instructions:
Place sunflower seeds in a medium, wide, heavy pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer and cook until al dente, 45–55 minutes.
Strain seeds through a fine-mesh sieve into a large bowl, reserving cooking liquid. Transfer 1 cup cooking liquid and 1 cup seeds to a blender; reserve remaining seeds and discard remaining liquid. Add cream and 2/3 cup Parmesan and blend until very smooth.
Wipe out pot. Heat 2 Tbsp. oil in pot over medium. Add onion, half of garlic, and 4 thyme sprigs. Cook, stirring, until garlic is fragrant and onion begins to turn translucent, about 4 minutes. Add reserved sunflower seeds and cook until seeds are toasted, about 1 minute. Add broth and wine and simmer over medium heat until liquid is almost fully reduced and seeds are tender, 15-20 minutes.
Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Add squash and cook, stirring occasionally, until just beginning to brown, 5–7 minutes. Add mushrooms, 2 thyme sprigs, and remaining garlic and 1 Tbsp. oil and continue cooking until mushrooms and squash are tender, about 5 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper and transfer to a plate.
When broth is almost completely evaporated, add blended seed mixture and cook until sauce thickens, 5-8 minutes. Discard thyme sprigs and stir in 1 tsp. salt and 1/4 tsp. pepper; taste and adjust seasonings. Divide "risotto" among bowls and top with sautéed vegetables, Parmesan, pepper, and thyme sprigs.
Christmas Glazed Apple Cake (Weihnachten Gedeckter Apfelkuchen)

Ingredients:
2 1/3 cups, scooped and leveled, plus 1 tablespoon/300g all-purpose flour
3/4 cup/150g plus 1 tablespoon granulated sugar, divided
1 teaspoon baking powder
Pinch of salt
10 1/2 tablespoons/150g unsalted high-fat, European-style butter, softened
1 egg, at room temperature
6 large apples (2 pounds 10 ounces/1.2kg)
Juice of 1 lemon plus 2 teaspoons freshly squeezed lemon juice
1 1/4 teaspoon Lebkuchen Spice Mix
1 cup fresh cranberries
1/4 cup/60ml plus 2 teaspoons water
3/4 cup/75g confectioners’ sugar

Instructions:
Mix the flour, 3/4 cup granulated sugar, baking powder, and salt together in a large bowl. Cut the butter into cubes and add to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until it’s no longer visible. Add the egg and knead until the dough is smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
Peel, core, and quarter the apples. Cut them into slices 1/8 to 1/4 inch/3 to 6mm thick and put the slices in a large pot. Add the juice of 1 lemon along with the Lebkuchen Spice and the 1/4 cup/60ml of water. Cover the pot and bring to a simmer over medium heat, stirring occasionally. Cook the apples for 15 to 20 minutes, or until silky and relatively broken down. The apples should not turn completely to mush but still retain some shape. Take the pot off the heat and stir in the cranberries and the remaining 1 Tbsp granulated sugar.
Preheat the oven to 350°F/180°C. Line the bottom of a 9-inch/23cm springform pan with parchment paper. Take two-thirds of the dough and pat it evenly into the springform pan, forming a 1-inch-/2.5cm-high rim at the edges. Refrigerate the remaining dough. Prick the dough in the pan evenly all over with a fork. Line the dough with a sheet of aluminum foil and fill the pan with pie weights or dried beans. Bake for 20 to 30 minutes, or until the crust is starting to firm up but is not yet browning. Remove from the oven and carefully remove the aluminum foil and pie weights; maintain the oven temperature.
Scrape the apple mixture evenly into the par-baked shell and smooth the top. The apple filling should precisely fill the crust. Roll out the remaining one-third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan. Trim the edges of the circle and then gently transfer the circle to the top of the cake, laying it over the apple filling. Tuck in the top crust and cut off any excess. Cut 3 small slits in the top of the dough. Put the pan back in the oven and bake for 35 to 45 minutes, or until the top is golden brown and slightly puffed.
Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze. Sieve the confectioners’ sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth. Brush the glaze over the still-hot cake and then let the cake cool completely before serving. The cake will keep at room temperature, covered lightly with plastic wrap, for 2 to 3 days.
Lebkuchen Spice Mix (Lebkuchengewurz)

Ingredients:
5 tablespoons/30g ground cinnamon, 1 1/2 tablespoons ground cloves, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1 teaspoon ground mace, 3/4 teaspoon ground aniseed

Instructions:
Combine all the ingredients in a bowl and mix well to combine. Store in a glass jar with a tight-fitting lid. Kept in a dark, cool place, the mix will stay fresh for 1 year.
Broiled Cod with Fennel and Orange

Ingredients:
1/4 cup mayonnaise
1/4 teaspoon crushed red pepper flakes (optional)
2 garlic cloves, finely grated, divided
2 teaspoons finely grated orange zest, divided
1 teaspoon kosher salt, divided
4 (6-ounce) skinless cod fillets
1 fennel bulb, very thinly sliced (about 12 ounces)
1 bunch broccolini, trimmed, halved (about 8 ounces)
1 small orange, preferably blood, thinly sliced
1 (15.5-ounce) can white beans, drained, rinsed
2 tablespoons olive oil
1 tablespoon rosemary leaves
1/4 cup sliced almonds
chopped (about 1 ounce)

Instructions:
Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.
Yorkshire Pudding

Ingredients:
2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
Beef drippings from roast beef (about 1/4 cup)

Instructions:
Preheat oven to hot (450ºF).
Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.
Iced Christmas-Cookie Letters

Ingredients:
All-purpose flour (for surface)
1 batch gingerbread cookie dough, chilled
8 ounces white chocolate, melted
White sanding sugar (for sprinkling)
2–3" letters printed on paper in your favorite bold font (or alphabet cookie cutters); toothpicks; an X-acto knife or small paring knife

Instructions:
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper. Cut out printed letters with scissors to use as stencils.
Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Place stencils over dough. Using X-acto knife, cut out letters (or use alphabet cookie cutters). If dough becomes too soft, chill until firm. Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
Bake cookies until edges are light golden brown, 10–12 minutes. Transfer to wire racks and let cool.
Meanwhile, heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted (you can also microwave chocolate in a microwave-safe bowl in short bursts until melted, stirring in between bursts). Dip tops of each letter in chocolate. Using a toothpick, drag down thin lines of chocolate to form icicle shapes. Sprinkle with sanding sugar and transfer to parchment-lined rimmed baking sheets. Let stand until chocolate is dry, about 1 hour.
Ombre Christmas Tree Cookies

Ingredients:
All-purpose flour (for dusting)
1 batch All-in-One Sugar Cookie Dough, chilled
2 cups white royal icing
Sanding sugar in 3 shades of green and gold dragees (for decorating)
3"–5" tree cookie cutters; a small offset spatula

Instructions:
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
Bake cookies until edges are light golden brown, 10–12 minutes. Transfer to wire racks and let cool.
Using small offset spatula, frost trees with icing. While still wet, decorate each cookie in 3 sections to create an ombre effect—start by covering bottom third with darkest green sanding sugar. Sprinkle the medium green shade in the center, then the light green shade over the top third. Tap cookie lightly to remove excess sprinkles. Top tips of trees with gold dragees to look like a tree topper. Let icing dry before storing cookies, about 3 hours.
Cookies can be made 10 days ahead; store in an airtight container at room temperature.
Watercolor Christmas Ornament Cookies

Ingredients:
All-purpose flour (for dusting)
1 batch All-in-One Sugar Cookie Dough, chilled
2 cups white royal icing
Red and green gel-paste food coloring
3/4 teaspoon clear lemon extract
1/4 teaspoon gold luster dust
3–4" ornament cookie cutters; a small paintbrush

Instructions:
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
Bake cookies until edges are light golden brown, 10–12 minutes. Transfer to wire racks and let cool.
Place icing in a wide shallow bowl. Add water by the teaspoon and stir to combine until slightly runny. Dip cookies face down into icing, just enough to cover the front and reach the outer edges, being careful not to completely submerge. Lightly shake cookies to level out icing. Transfer cookies to wire racks to let icing dry completely before decorating, about 3 hours.
Mix each food coloring with a small amount of water to dilute in separate bowls; the more water you add, the lighter the colors will be. Fill 2 small bowls with clean water.
Lightly dampen paint brush with water. Working with half of cookies and 1 color, lightly dab a few patches of watercolor “paint” over icing. Dampen brush in clean water. Brush along edges of darker paint to create a watercolor effect with the color fading out gently. For added texture, lightly tap brush over cookie to splatter droplets of color. Transfer cookies to a wire rack to dry as you work. Repeat painting technique with second color on remaining cookies. Let dry.
Mix lemon extract and luster dust in a small bowl to create gold paint. Using a clean paintbrush, splatter cookies in gold and paint tops of ornaments. Let paint dry completely before storing cookies.
Cookies can be made 10 days ahead; store in an airtight container at room temperature.
Stir-Fried Chicken With Black Beans

Ingredients:
2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil

Instructions:
Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.
You can throw almost anything you like into a stir-fry, but these are some of my favorites; some require a trip to an Asian market, but many will be in your pantry.
1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
2. Add 1/4 teaspoon or more Vietnamese-style chile paste, chile and black bean paste, or chile-garlic paste with the liquid.
3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.
4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.
5. Toss in 1/2 to 1 cup raw or roasted cashews or peanuts when you return the vegetables to the pan.
6. Omit the stock or water and add 1/2 to 1 cup coconut milk along with the soy sauce.
7. Add 1 cup chopped fresh tomato when you return the vegetable to the pan.
8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.
10. Add 1/2 cup chopped shallot with the chicken.
11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.
12. Stir in 1/4 cup cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.
Steak au Poivre

Ingredients:
2 (1 1/2-inch–thick) boneless rib eyes (about 14 ounces each)
5 tablespoons grapeseed or vegetable oil, divided
Kosher salt
3 tablespoons unsalted butter, divided
1 large shallot, finely chopped
1/4 cup plus 2 tablespoons cognac
1 cup heavy cream
2 teaspoons coarsely ground black pepper
1 tablespoon green peppercorns in brine
4 garlic cloves, crushed
4 small sprigs rosemary; plus more for serving (optional)

Instructions:
Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10–15 minutes. Remove from heat and carefully add 1/4 cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.
Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.
Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.
Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn’t ignite, it’s okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes.
While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.
Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.