iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Buttered-Pecan French Toast with Bourbon Maple Syrup

Ingredients:
1 heaping cup pecan halves, coarsely chopped, 3 tablespoons unsalted butter, 1 teaspoon sugar, 1/2 teaspoon salt, 5 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 3 tablespoons lightly packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract, 8 thick slices brioche, 4 tablespoons clarified butter, for the pan, 1 cup pure maple syrup, 2 tablespoons bourbon, Dash of pure vanilla extract, Confectioners’ sugar, for serving

Instructions:
Place a rack in the upper third of the oven and preheat to 350°F.
Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
In a medium bowl, whisk together the eggs and milk.
In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners’ sugar. Serve immediately.
Spice-Rubbed Pork Tenderloin with a Mediterranean Grain Salad

Ingredients:
2 small pork tenderloins (about 1 1/2 pounds total)
1 3/4 teaspoons kosher salt, divided
4 tablespoons olive oil, divided
3 cups cooked farro, rice, or quinoa
1 cup cucumber half moons
1 cup cherry tomatoes, halved
1 teaspoon ground cumin
1 teaspoon light brown sugar
1 1/4 teaspoons freshly ground black pepper, divided
2 tablespoons fresh lemon juice
1/2 cup crumbled feta
2 teaspoons harissa paste
1 cup dry white wine or low-sodium chicken broth
4 tablespoons unsalted cold butter, cut into 8 pieces
2 teaspoons fresh lemon juice (optional)
Kosher salt, freshly ground pepper
1/2 cup coarsely chopped herbs, such as dill, parsley, and/or mint
1/4 cup pitted Kalamata olives
sliced in half lengthwise

Instructions:
Preheat oven to 375°F. Season pork all over with 1 tsp. salt. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 145°F for medium/medium-rare, 10–12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 Tbsp. oil and 3/4 tsp. salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.
Before searing pork, add cumin, brown sugar, and 1 tsp. pepper to 1 tsp. salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 tsp. pepper into grain salad. Top salad with feta before serving.
After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.
Triple-Cooked Fries

Ingredients:
5 pounds russet potatoes, peeled
Kosher salt
1 gallon beef tallow or duck fat (see Note)
1 bunch fresh flat-leaf parsley
chopped

Instructions:
Cut the potatoes into strips approximately 1/2 to 3/4 inch wide and 1/2 inch thick. As you cut them, submerge them in a bowl filled with cold water to prevent oxidizing (turning color).
Fill a stockpot with cold water, add a little salt, and bring to a boil over medium-high heat. Lift the potatoes from the cold water with a slotted spoon and cook in the boiling water until fork-tender, 10 to 12 minutes. Lift the potatoes from the water and spread out on a paper towel–lined baking sheet. Pat the potatoes dry, replace the original layer of paper towels with dry paper towels, and refrigerate for at least 15 minutes.
Meanwhile, in a deep, heavy pot or deep-fat fryer, bring the fat to a temperature of 275°F over medium-high heat.
Working in batches, fry the chilled potatoes for 3 to 5 minutes before lifting them from the hot oil with a slotted metal spoon and spreading on the baking sheet (no paper towels this time!). Let the oil regain its heat between batches. Chill the potatoes again for about 15 minutes.
While the potatoes chill, raise the heat under the fat or adjust the thermostat on the fryer and heat the fat to 375°F.
Fry the chilled potatoes again until golden brown and crispy, 4 to 5 minutes, working in batches and letting the fat regain its heat between each one. Use tongs or extra-long chopsticks to break the potatoes apart, if necessary, and turn them in the fat so that they brown evenly.
With a slotted spoon, transfer the fries to a shallow bowl. Add the parsley and toss to mix. Season with salt and serve warm.
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

Ingredients:
1/3 cup dried breadcrumbs, 1/2 cup freshly grated Parmigiano-Reggiano cheese, 1/2 cup finely chopped lightly toasted walnuts, 1 teaspoon finely grated lemon zest, Kosher salt and freshly ground black pepper, Dried chile flakes, 1 pound asparagus, tough ends trimmed, About 1/4 cup fresh lemon juice, 1/4 cup lightly packed mint leaves, Extra-virgin olive oil

Instructions:
Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything.
Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice.
When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.
Goat Cheese–Stuffed Lamb Burgers with Caramelized Red Onions

Ingredients:
1 tablespoon butter
1 large red onion, thinly sliced (about 2 cups)
1/4 teaspoon kosher salt
1/4 cup dark beer
1 1/2 pounds ground lamb
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh mint
1/3 cup goat cheese
Kosher salt and freshly cracked black pepper
1 tablespoon butter
1 tablespoon olive oil
4 burger buns
4 tablespoons Spicy Herb Mayo
4 slices cooked bacon
1 cup baby arugula

Instructions:
In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it’s perfection. If not, cook for a few minutes more. Set aside.
In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.
Grilled Beef Wrapped in Sesame Leaves (Bo La Lot)

Ingredients:
16 whole large Korean sesame leaves, stemmed
2/3 tablespoon finely minced shallots
1 1/3 tablespoons minced garlic
1/4 cup finely minced lemongrass
1 pound 80/20 ground chuck
5 2/3 teaspoons fish sauce
1 1/4 teaspoons five-spice powder
1 1/3 palm (aka coconut) sugar
2/3 teaspoon turmeric powder
6-inch bamboo skewers, presoaked in water overnight
Cooking oil, for brushing
White or black sesame seeds
Red bell pepper, finely diced
Pickled shredded carrots and daikon

Instructions:
Bring a pot of lightly salted water to boil over high heat. In a bowl large enough to soak sesame leaves, prepare an ice water bath.
Once the water is boiling, boil leaves for 5 seconds, then remove and immediately submerge in ice water bath. Remove leaves, shake off excess water, pat each leaf dry, then drip dry on a bed of paper towels. Because you’re going to use the leaves to wrap the beef, make sure to keep them as whole as possible.
Heat wok/pan with a dash of cooking oil over medium-high heat. Sauté shallots for 3 minutes, or until they become translucent. Remove pan from heat, and immediately stir in garlic and lemongrass. Set aside and let cool to room temperature.
In the meantime, combine beef, fish sauce, five-spice powder, palm sugar, and turmeric in bowl. Add cooled-down sautéed aromatics (shallots, garlic, lemongrass) and mix.
One by one, lay out blanched sesame leaves, shiny-side up, with the top of the leaf pointing away from you. Drop a tablespoon of meat in the lower middle end of the leaf and form a small log widthwise across the stem, then fold in the sides and slowly roll up until closed. Lay flat on a tray and repeat until you’re out of beef or sesame leaves, whichever comes first.
Next, skewer as many “logs” with two skewers (or toothpicks), keeping about 1 inch between the parallel skewers. Brush wrapped logs o’ beef with oil. Repeat until all wrapped beef is skewered and oil-brushed.
If you have a grill, place directly on a rack over a medium-high flame. Cook for 3 minutes per side, or until the leaves are slightly charred.
If you don’t have a grill, sauté in a pan over medium-high heat with some cooking oil. Make sure the pan is hot before adding the skewers—and keep the skewers in place, or the leaves will unravel as they cook.
Stack skewers on top of one another in a crisscross pattern. Garnish with sesame seeds and red bell peppers, and serve with a side of pickles to balance out the flavors.
Lemon Buttermilk Ice

Ingredients:
3 cups buttermilk, preferably full fat, 1 cup heavy cream, 1 1/2 cups sugar, Zest and juice of 1 lemon, Pinch kosher salt

Instructions:
In a medium bowl, whisk together the buttermilk, cream, sugar, lemon zest and juice, and salt until the sugar is completely dissolved. Pour into a 9x13-inch pan. Cover and freeze for at least 4 hours, scraping with a fork several times during freezing. When fully frozen and ready to serve, scrape one more time right before serving. (If the scraping gets away from you and the mixture freezes solid, scoop into a food processor in batches and process until smooth, adding a little more buttermilk if necessary.)
Combo Reuben

Ingredients:
"1 recipe Juniors Russian Dressing", 1/4 cup (1/2 stick) unsalted butter
2 slices rye bread
Four 1-ounce slices Swiss cheese
3 ounces very thinly sliced lean corned beef (about 10 slices)
3 ounces very thinly sliced lean pastrami (about 10 slices)
1/2 cup drained fresh sauerkraut

Instructions:
Make the Russian Dressing and refrigerate until needed.
Butter one side of both slices of bread. Melt the rest of the butter on a griddle or in a large skillet over medium heat. Place both slices of bread, buttered side down, on the hot griddle. Top each with 2 slices of cheese.
Microwave the corned beef and pastrami, in separate stacks, on high, for about 1 minute, just until the meat begins to steam (do not overheat).
When the bread has toasted and the cheese has melted, top one slice of bread with the stack of hot pastrami, then cover with the stack of hot corned beef. Top the other slice of bread with the sauerkraut. Flip the side with the sauerkraut on top of the one with the meat and grill for about 2 minutes, until the Reuben is hot throughout. Transfer to a cutting board.
First, slice the sandwich vertically into two pieces—one piece twice the width of the other. Slice the larger piece on the diagonal into two equal triangles. You now have three small overstuffed Reubens for each plate. Serve immediately, with the Russian Dressing on the side.
Chocolate-Covered Peanuts

Ingredients:
4 ounces (115 g) semisweet or bittersweet chocolate, chopped
1 cup (150 g) roasted
unsalted peanuts

Instructions:
Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.
Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.
Thai-Spiced Turkey Burgers

Ingredients:
300g (2/3 lb.) ground turkey
4 spring onions, 2 finely chopped, 2 sliced
1 red chile, deseeded and finely chopped, plus extra slices
A small chunk of fresh ginger, peeled and grated
1 free-range egg yolk
1/4 of a bunch of fresh cilantro, leaves chopped
1 tbsp coconut oil
2 whole wheat pita breads
30g (about 1 cup) watercress
1 tomato
sliced (optional)

Instructions:
In a bowl, mix the turkey, chopped spring onion, chopped chile, ginger, egg yolk, and most of the cilantro until fully combined, then use your hands to form two burger patties.
Heat the coconut oil in a non-stick frying pan over a medium-high heat until melted. Fry the burgers for 5 minutes on each side until cooked through. Toast the pita and carefully slice open. Stuff with the watercress and place a burger in each. Finish with the sliced chile, remaining cilantro, sliced spring onion, and sliced tomato, if using.
Raspberry and Coconut Breakfast Loaf

Ingredients:
Coconut oil, for greasing
175g almonds or ground almonds (about 1 1/4 cups whole or 1 3/4 cups ground)
25g (about 1/4 cup) desiccated coconut, plus extra to serve
1 lemon, zested
2 tsp baking powder
3 free-range eggs
5 tbsp honey, plus extra to serve
150g raspberries (1 1/4 cups), plus extra to serve
Sea salt

Instructions:
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.
Blood Orange–Champagne Ice Cream Float

Ingredients:
15ml (3 teaspoons) Champagne or sparkling wine (this can be flat, left over from a party)
15g (about 3 1/4 teaspoons) caster or superfine sugar
25ml (5 teaspoons) Cocchi Vermouth di Torino
15ml (3 teaspoons) Campari
35ml (about 2 tablespoons plus 1 teaspoon) soda water
2 scoops of orange sorbet, preferably blood orange
A slice of orange (use blood orange
if in season)

Instructions:
Put the Champagne or sparkling wine in a small pan and simmer until reduced by a third. Add the caster sugar and stir until dissolved, then leave to cool. (It’s worth making a much larger quantity of this syrup and storing it in the fridge to make other drinks.)
Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10-15 seconds. Scoop the sorbet into a chilled float glass. Pour the liquid ingredients on top and garnish with the slice of orange.
Double-Chocolate Skillet Brownie

Ingredients:
10 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
4 large free-range eggs
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup all-purpose flour
1/2 cup pecan halves, chopped
1/2 cup milk chocolate chips
1 cup vanilla ice cream
2 tablespoons pecan halves, chopped
Fresh mint leaves
for garnish

Instructions:
Preheat the oven to 350°F. Grease a 10-inch cast-iron pan or other oven-safe skillet.
Pour 1 inch of water into a saucepan and bring to a simmer. Set a large heatproof bowl on top to create a double boiler (do not let the bottom of the bowl touch the water). Put the bittersweet chocolate and butter in the bowl and gently melt. Stir until smooth.
Remove from the heat and whisk in the sugar. Whisk in the eggs, one at a time, until combined and smooth. Carry on whisking in the maple syrup, vanilla, salt, baking powder, and cocoa powder until incorporated. Fold in the flour, pecans, and chocolate chips until the batter is smooth.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cool slightly in the pan for about 10 minutes, then serve with the ice cream, crushed pecans, and fresh mint. Delicious!
Stuffed Pepper with Mushrooms, Greens, and Ground Turkey

Ingredients:
12 ounces lean ground turkey, 1 onion, chopped, 1/2 cup whole garlic cloves, chopped, 2 cups sliced mushrooms, 4 cups chopped greens, such as kale or collards, 2 cups water, 1 cup wild rice, 1 cup raw pumpkin seeds, 1 teaspoon hot sauce, if desired, 6 whole green or red bell peppers, halved, seeds removed

Instructions:
Cook turkey in a skillet lightly coated with cooking spray or olive oil. Stir in chopped onion, garlic, mushrooms, and greens. Allow to steam slightly. Add 2 cups water and then stir in the rice. Cook covered 30 minutes or until rice is tender.
Add pumpkin seeds and hot sauce, if desired.
Place peppers hollow side up in a baking dish and stuff with turkey mixture. Bake, covered, for 1 hour or until peppers are tender.
Quick and Easy Bean Salad

Ingredients:
1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added cannellini beans or other white beans, drained
1/2 small red onion, chopped
1 tomato, chopped
1/2 cup chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon no-salt seasoning blend
adjusted to taste

Instructions:
Mix all the ingredients in a bowl.
Serve cold as a salad or heat in the microwave for a warm entrée.
Spring Vegetable Quiche with New Potatoes, Arugula, and Cheddar

Ingredients:
3 cups shredded uncooked Idaho potatoes, 1 cup crushed potato chips, 1 tablespoon onion powder, 2 tablespoons melted butter, 2 eggs, beaten, 1 cup all-purpose flour, Butter for greasing the pie pan, 1/2 pound new potatoes, cut into 1/4-inch dice, 1 cup coarsely cracked potato chips, 1 cup coarsely chopped baby arugula, 1 cup chopped scallions, whites only, 1/2 cup finely chopped red bell pepper, 1 1/2 cups shredded sharp cheddar, 6 large eggs, beaten, 1/4 cup half-and-half, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, A 10-inch pie pan

Instructions:
Preheat the oven to 400°F.
Make the crust. Combine all of the ingredients for the crust in a large bowl, and stir to mix thoroughly, until you have a dough that will hold together in the pie pan. Press the dough into a lightly greased 10-inch pie plate, evenly coating the bottom and sides. Bake until browned, 30 to 40 minutes.
Meanwhile, make the filling. Combine the ingredients for the filling in a large mixing bowl, and stir to thoroughly incorporate. When the crust is ready, pour in the filling and return to the oven. Bake until the center sets (a knife inserted will come out dry), about 1 hour. If the sides of the crust start to burn, cover the quiche loosely with foil.
Let sit for 15 to 20 minutes at room temperature to set. Serve sliced into wedges, with some lemony bitter greens alongside.
Toasted Coconut Cold-Brew Iced Coffee

Ingredients:
3/4 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey
6 ounces cold brew
Coconut milk (for serving)

Instructions:
Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.
Skirt Steak and Horseradish Potato Salad

Ingredients:
3 large garlic cloves
3 tablespoons prepared horseradish
1 1/2 tablespoons white wine vinegar
7 tablespoons extra-virgin olive oil, divided
4 large shallots, cut into thin rounds (about 2 cups)
1 1/2 pounds medium Yukon Gold potatoes (about 4), peeled, cut into 1/3-inch-thick rounds
1 10-ounce package grape tomatoes
8 ounces stringless sugar snap peas
1 1/4 pounds skirt steak, cut into 4 pieces
2 bunches watercress

Instructions:
Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.