iamchum/robs.kitchen_recipe_dataset huggingface dataset:
3-Ingredient Thanksgiving Gravy

Ingredients:
6 cups turkey or chicken stock, preferably homemade, 1/3 cup all-purpose flour, 1/3 cup rendered turkey fat or olive oil, 2/3 cup dry white wine, Kosher salt, freshly ground black pepper

Instructions:
Bring stock to a boil in a medium pot; continue to boil until reduced slightly, about 10 minutes.
Meanwhile, cook flour and fat in a large skillet over medium heat, whisking constantly, until roux has a coppery brown hue, about 5 minutes. Whisk in wine and bring to a boil; cook, whisking constantly, until mixture no longer smells like alcohol, about 2 minutes. Gradually ladle in hot stock, whisking after each addition. Continue to boil, whisking occasionally, until gravy coats the back of a spoon, 20–25 minutes (if gravy gets too thick, whisk in a bit of water or pan juices until it reaches the desired consistency). Season to taste with salt and pepper.
Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or pan juices 1 Tbsp. at a time if needed, until smooth.
Sriracha Salt

Ingredients:
1 to 2 tablespoons sriracha sauce, 1 cup unrefined sea salt

Instructions:
Stir the chile sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid.
You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco!
Slow-Cooker Beef and Two-Bean Chili

Ingredients:
1/2 cup light sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
2 pounds 93% lean ground beef
2 1/4 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon tomato paste
1 cup chopped onion
1 cup chopped red bell peppers
3 garlic cloves, minced
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15.5-ounce) can chickpeas, rinsed and drained
1 (10-ounce) can diced tomatoes with mild green chiles
1 (8-ounce) can no-salt-added tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
2 bay leaves
1/2 cup grated reduced-fat sharp cheddar cheese
1/3 cup chopped red onion
Crushed tortilla chips (optional)

Instructions:
In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
Cover and cook on high for 5 hours or on low for 8 to 10 hours.
Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.
Baked Falafel With Orange-Tahini Sauce

Ingredients:
1 small red onion
1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided
1/4 cup plus 2 teaspoons distilled white vinegar, divided
2 1/2 teaspoons kosher salt, divided
2 (15-ounce) cans chickpeas, drained, rinsed
1 garlic clove, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup chopped parsley, divided
5 tablespoons chickpea flour
1 teaspoon baking powder
1/2 cup vegetable oil, divided, plus more for pan
4 pita breads
1/2 cup tahini
2 cups shredded green cabbage
1 cup cherry tomatoes, quartered
Homemade or store-bought hummus (for serving)

Instructions:
Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.
Falafel can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.
Fancy Dirt Cake

Ingredients:
1 batch chocolate shortbread cookies
1 quart whole milk
1 vanilla bean, split lengthwise
4 large eggs
1 cup sugar
1/2 cup cornstarch
1/2 teaspoon kosher salt
1 cup unsalted butter (2 sticks), room temperature, divided
12 ounces cream cheese, room temperature
1 cup heavy cream
Gummy worms and flowers (for decorating)
A 3.5-quart (or 8-inch) clean plastic or terra cotta flower pot or trifle bowl

Instructions:
Pulse cookies in a food processor until coarse crumbs form (or place in a plastic bag and pound with a rolling pin); set aside.
Pour milk into a medium saucepan; scrape in vanilla seeds and add pod. Heat over medium until just before boiling.
Whisk eggs, sugar, cornstarch, and salt in a large bowl. Whisking constantly, pour half of milk mixture into egg mixture. (Putting a wet towel underneath bowl will help stabilize it.) Add egg and milk mixture to remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until custard is thick and bubbles just a bit, about 7 minutes, then continue to cook 1 minute more.
Strain custard through a fine-mesh sieve into a clean bowl; discard vanilla pod. Add 1/4 cup butter and whisk to combine. Cover with plastic wrap, pressing directly on surface of custard, and chill until cold, about 3 hours.
Using an electric mixer on medium-high speed, beat cream cheese and remaining 3/4 cup butter in a large bowl until smooth. Add chilled custard and beat until combined.
Using electric mixer on medium-high speed, whip cream in a medium bowl until medium peaks form. Using a rubber spatula, gently fold whipped cream into custard to combine.
Layer custard and cookie crumbs alternately in flower pot, inserting gummy worms at random, ending with crumbs. Stick a flower or two into cake to decorate, adding more worms on top of "soil" if desired.
Custard can be made 1 day ahead; keep chilled.
Salted Butterscotch

Ingredients:
1 cup (light packed) dark brown sugar
1 cup heavy cream
1/2 cup (1 stick) unsalted butter
1/4 cup Scotch
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 1/2 teaspoons flaky sea salt

Instructions:
Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8–10 minutes. Remove from heat and stir in sea salt.
Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.
Preserved Limes

Ingredients:
8 organic limes
Kosher salt
Fresh lime juice (optional)
A 1-qt. jar

Instructions:
Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack lots of salt into slits and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.
Limes can be preserved 6 months ahead. Keep chilled.
Shredded Sweet Potato and Carrot Fritters (Ukoy)

Ingredients:
3 Thai chiles, thinly sliced
1 garlic clove, finely chopped
2 tablespoons chopped red onion
1/4 cup sugarcane vinegar or distilled white vinegar
Kosher salt
1 medium sweet potato, peeled
4 medium carrots, peeled
Kosher salt
8 cups (or more) vegetable oil
3/4 cup (or more) club soda
1 teaspoon fish sauce
1 1/4 cups cornstarch
4 ounces small or medium shrimp, peeled, deveined
1 cup cilantro leaves with tender stems
A deep-fry thermometer

Instructions:
Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 330°F–340°F.
Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).
Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330°F and 340°F, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and shrimp mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
Chile vinegar can be made 3 days ahead. Cover and chill. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.
Roasted Garlic and Brie Soup

Ingredients:
2 heads garlic, separated into cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock or canned low-salt broth
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
7 ounces brie, rind removed, cheese cut into pieces
Ground white pepper

Instructions:
Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.
Jamón-Wrapped Spanish Tortilla With Piquillo Relish

Ingredients:
4 jarred piquillo peppers, finely chopped
1/2 cup green olives, pitted, finely chopped
1 teaspoon sherry vinegar
2 cups olive oil, divided
Kosher salt
12 ounces fingerling potatoes (about 10)
3 garlic cloves, thinly sliced
1 large white onion, thinly sliced
5 large eggs, room temperature, beaten to blend
5 slices thin Serrano ham

Instructions:
Mix peppers, olives, vinegar, and 1/3 cup oil in a small bowl; season with salt. Let relish sit at room temperature 1 hour to let flavors meld.
Meanwhile, heat potatoes and remaining 1 2/3 cups oil in a small saucepan over medium until oil begins to bubble; reduce heat to medium-low and cook, turning potatoes occasionally, until tender but not browned, 25–30 minutes. Transfer potatoes to a rimmed baking sheet with a slotted spoon; let cool slightly. Flatten with your hands and place in a large bowl. Strain oil into a measuring glass.
Heat 2 Tbsp. potato-cooking oil in a medium skillet over medium. Cook garlic, stirring occasionally, until golden, about 2 minutes. Add onion and cook, stirring occasionally, until soft and translucent, 8–10 minutes; season with salt. Transfer to bowl with potatoes. Add eggs and 1/3 cup potato-cooking oil and mix gently to combine; season with salt.
Heat 1 tsp. potato-cooking oil in a small nonstick skillet over medium. Pour in egg mixture and cook, stirring often until beginning to set and occasionally pushing away from sides to shape and compact, until golden brown and set on bottom, about 5 minutes. Press down on tortilla with spatula to flatten. Set a plate face down over skillet and swiftly invert tortilla onto plate. Slide back into skillet, browned side up, and cook until golden brown on other side, about 2 minutes. Slide tortilla onto a clean plate; let cool.
Just before serving, drape ham over tortilla and tuck ends under; spoon some relish on top.
3-Ingredient Chicken Breasts Stuffed with Ham and Cheese

Ingredients:
4 large boneless, skinless chicken breasts (about 2 pounds)
Freshly ground black pepper
4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced Gruyère cheese
1 tablespoon olive oil
Kosher salt

Instructions:
Preheat oven to 400°F. Using a sharp knife, make an incision on thinner long side of chicken breast, cutting parallel through the breast but not all the way through. Season inside of chicken with pepper and stuff each with 1 oz. ham and 1 oz. cheese.
Transfer chicken to a rimmed baking sheet and rub all over with oil; season lightly with salt and pepper. Roast chicken until an instant-read thermometer inserted into thickest part of breast registers 165°F, 12–15 minutes. Let cool slightly before slicing.
3-Ingredient Fudge Pops

Ingredients:
1 (14-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1/3 cup unsweetened cocoa powder
Pinch of kosher salt
Kosher salt
10 (3–4-ounce) ice-pop molds and sticks

Instructions:
Blend coconut milk, condensed milk, cocoa powder, and salt in a blender until smooth. Pour into ice-pop molds, leaving a little space at the top of each (you might have some left over depending on the size of your molds). Freeze 1 hour, then insert sticks and freeze until firm, at least 4 hours. Dip molds briefly in cold water to release pops.
3-Ingredient Pumpkin Mousse

Ingredients:
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin purée
1/4 teaspoon kosher salt
3 cups heavy cream
1 (2-quart) dish or 8 (8-ounce) glasses or ramekins

Instructions:
Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10–12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
Mousse can be made 2 days ahead; cover and chill.
3-Ingredient Frozen Mud Pie

Ingredients:
1 (9") frozen pie shell, slightly thawed
6 ounces semisweet chocolate, chopped, divided
2 pints coffee ice cream

Instructions:
Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20–25 minutes. Let cool completely.
Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5–10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour.
Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
Mousse can be made 2 days ahead; cover and chill.
Dukkah-Crusted Salmon With Cucumber and Chile Salad

Ingredients:
1 1/2 cups (75g) puffed amaranth
2 tablespoons store-bought dukkah
1 teaspoon sea salt flakes
4 (200g) salmon fillets, skin removed
2 eggs, lightly beaten
2 tablespoons extra-virgin olive oil
1 long green chile, thinly sliced
1/4 cup (60ml) extra virgin olive oil, plus more
1/4 cup (60ml) lime juice
1 clove garlic, crushed
2 tablespoons chopped cilantro
Sea salt and cracked black pepper
4 cups (50g) snow pea tendrils
2 Lebanese cucumbers (260g), thinly sliced
Chervil sprigs
to serve

Instructions:
Place the amaranth, dukkah and salt on a small tray and toss to combine. Dip each salmon fillet in the egg and press into the dukkah mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3–4 minutes, for 10–12 minutes or until just cooked through and the crumb is golden. Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine. Add the snow pea tendrils and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil to serve.
Green Vegetable Salad

Ingredients:
1/4 cup (70g) plain Greek-style (thick) yoghurt
1/4 cup (60ml) buttermilk
2 tablespoons chopped tarragon
2 tablespoons chopped chives
2 tablespoons lemon juice
1 clove garlic, crushed
2 anchovies, finely chopped
Sea salt and cracked black pepper
200g Brussels sprouts, blanched and sliced
1 bunch asparagus (150g), blanched and sliced
150g green beans, trimmed, blanched and shredded
1 small fennel bulb (180g), trimmed and thinly sliced
150g ricotta salata, shaved
1/2 cup chervil sprigs
1/3 cup (45g) roasted hazelnuts
skins removed and chopped

Instructions:
To make the green dressing, place all the ingredients in a jug and, using a hand-held stick blender, blend until smooth. Place the vegetables in a large bowl and toss to combine. Divide between serving plates and top with the ricotta salata. Drizzle with the dressing and top with the chervil and hazelnuts to serve.
Soft Oatmeal Cookies

Ingredients:
1/4 cup golden raisins
1/4 cup dark sultanas or golden raisins
1/4 cup dried currants
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Large pinch of kosher salt
2 teaspoons vanilla extract
2 cups rolled oats
A stand or handheld electric mixer
Parchment paper

Instructions:
Combine the raisins, sultanas, and currants in a bowl, add enough water to cover, and let them soak in the fridge for at least 5 hours or overnight. Drain and discard the water.
Preheat the oven to 350°F. line a large cookie sheet or baking sheet with parchment paper.
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a handheld electric mixer instead, if you fancy.) Mix on high speed until the mixture is light and fluffy, about 4 minutes. You’ll occasionally need to scrape down the butter and sugar that clings to the sides. Crack in one egg and beat for 30 seconds, then add the other egg and beat for 30 seconds more.
Sift the flour, baking soda, cinnamon, and salt into a medium bowl and stir well. add to the egg mixture, along with the vanilla extract, scrape down the sides of the bowl, and mix at medium speed just until the ingredients are well mixed and the flour is evenly distributed. add the oats, raisins, sultanas, and currants and mix just until they’re evenly distributed. Cover the bowl with plastic wrap and pop it in the fridge to chill, at least an hour.
Use your hands to divide the dough into 16 equal balls (about 2 1/2 tablespoons each) and place half on the lined sheet, leaving about 2 inches between them. Bake for about 20 minutes, rotating the pan after about 10 minutes, just until they go golden brown all over and firm at the edges and no longer feel sticky or gooey when you touch one with your finger. Let the cookies cool on a rack as you bake the second batch.
Eat the cookies slightly warm, when they’re cakey, or when they’ve cooled completely.
Chicken Caesar Salad with Crispy Kale

Ingredients:
3 egg yolks
3 cloves garlic, crushed
1 tablespoon Dijon mustard
1/4 cup (60ml) extra virgin olive oil
1 tablespoon apple cider vinegar
8 stalks kale, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup (25g) finely grated Parmesan
Sea salt and cracked black pepper
4 (200g) chicken breast fillets, trimmed
Extra-virgin olive oil, for brushing
Sea salt and cracked black pepper
1 cup (200g) shredded Brussels sprouts
2 baby cos (romaine) lettuces (360g), trimmed and leaves separated
3 cups (75g) baby spinach leaves
1/2 cup (80g) pine nuts

Instructions:
To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy. Gradually add half the oil, whisking continuously until combined. Gradually add the vinegar and the remaining oil, whisking to combine. Set aside.
To make the crispy kale, preheat oven to 300°F (150°C). Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat. Place in a single layer on baking trays lined with non-stick baking paper. Bake for 15–20 minutes or until crisp, and set aside.
Brush the chicken with oil and sprinkle with salt and pepper. Heat a grill pan or barbecue over high heat. Cook the chicken for 2–3 minutes each side or until cooked through. Slice the chicken and place in a large bowl. Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine. Divide between serving plates and top with crispy kale and the dressing to serve.