iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Chip, Peanut Butter, and Banana Cookies

Ingredients:
3/4 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, 1 banana, thinly sliced, 2 tablespoons all-natural peanut butter, 1/2 cup unsweetened applesauce, 1 teaspoon pure vanilla extract, 2 cups old-fashioned rolled oats, 2/3 cup semisweet chocolate chips

Instructions:
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, and baking soda. 3. In a large bowl, mash together the banana, peanut butter, applesauce, and vanilla with the back of a fork. Whisk in 1/3 cup water, scrape the sides, and mix well.
Add the flour mixture to the banana mixture and stir together until just combined. Stir in the oats and chocolate chips.
Use a small ice cream scoop or spoon to drop ping pong ball–size dollops of cookie dough onto the prepared baking sheets. They don’t spread much, so they only need 1/2 inch of space between the cookies. Bake for 10 minutes, or until lightly browned on the bottom. Let them cool on the baking sheet for 10 minutes before devouring. You can freeze baked cookies in a gallon-size freezer bag for up to 3 months.
Molten Chocolate Chunk Brownies

Ingredients:
1 cup (150g) plain (all-purpose) flour
3/4 cup (75g) cocoa
3/4 cup (130g) brown sugar
1 1/3 cups (290g) caster (superfine) sugar
175g unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 eggs
125g dark chocolate
chopped

Instructions:
Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
Add the chocolate and stir to combine.
Preheat oven to 160°C (325°F).
Lightly grease a 20cm square tin and line with non-stick baking paper.
Spread the mixture into the tin.
Bake for 50 minutes to 1 hour or until the brownie is set.
Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
Roasted Acorn Squash and Honey

Ingredients:
2 acorn squash (about 1 pound each)
2 tablespoons extra-virgin olive oil
1/4 teaspoon grated fresh nutmeg
2 tablespoons honey
8 sage leaves, chopped
Salt and freshly ground black pepper

Instructions:
Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
Arrange the squash on a serving platter.
Beef Short Ribs Satay (Satay Kra-Toog Ngua)

Ingredients:
1/4 cup (40 grams) thinly sliced lemongrass
1/8 cup (25 grams) peeled and sliced fresh ginger
1/4 cup (40 grams) sliced shallots
5 peeled medium garlic cloves (15 grams)
2 tablespoons (18 grams) canola oil
2 tablespoons (30 grams) oyster sauce
1 tablespoon (12 grams) fish sauce
1/4 teaspoon (1 gram) turmeric power
1/3 cup (87 grams) unsweetened coconut milk
1 pound (454 grams) beef short ribs, cut Korean kalbi style, 1/4-inch thick
1/3 cup (87 grams) unsweetened coconut milk
Kosher salt, to taste
1 cup Satay Peanut Sauce
1 cup Cucumber Ajat

Instructions:
In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.
Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash

Ingredients:
2 limes
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon brown sugar
2 1/4 teaspoons kosher salt, divided
2 pork tenderloins (about 1 pound each)
1 1/2 pounds brussels sprouts, trimmed, quartered
1 large red onion, halved, cut into 1/2-inch-thick wedges
1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
4 tablespoons vegetable oil, divided
3/4 cup sour cream
1/2 cup cilantro, finely chopped, plus whole leaves for serving
Flaky sea salt and freshly ground black pepper

Instructions:
Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10–15 minutes more.
Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8–10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.
Feel-Good Chicken Soup

Ingredients:
2 liters Asian-Style Poached Chicken stock
1 tablespoon finely shredded ginger
2 tablespoons soy sauce
1 bunch gai lan (Chinese broccoli) (300g), trimmed
1 quantity shredded Asian-Style Poached Chicken (see basic recipe), heated through
3 green onions (scallions), sliced
2 long green chiles
thinly sliced

Instructions:
Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.
Kale and Wild Rice–Stuffed Winter Squash

Ingredients:
Extra virgin olive oil, 2 acorn squash, cut in half and seeded, Sea salt and freshly ground black pepper, 1 cup wild rice, 1 shallot, chopped fine, 6 Tuscan kale leaves, ribs removed and leaves chopped fine, 1 teaspoon Dijon mustard, Zest of 1 lemon, Handful of fresh flat-leaf parsley leaves, chopped, 1/4 cup toasted walnuts, chopped, 2 tablespoons grated Pecorino Romano

Instructions:
Preheat the oven to 400ºF.
Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.
In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.
Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.
Remove the squash from the oven. Spoon the rice filling into each half and serve hot.
Chicken Stew with Potatoes and Radishes

Ingredients:
4 chicken legs (thigh and drumstick), patted dry
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 garlic cloves, thinly sliced
2 tablespoons (or more) Hungarian hot or sweet paprika
1 (28-ounce) can whole peeled tomatoes
3 cups (or more) homemade chicken stock or low-sodium chicken broth
1 1/2 pounds baby Yukon Gold potatoes
1/2 lemon
3/4 cup sour cream
6 radishes (about 1 bunch)
trimmed
thinly sliced

Instructions:
Season chicken thighs all over with salt. Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook chicken, skin side down, until skin is golden brown, 8–10 minutes. Transfer chicken to a plate.
Cook onion in same pot, stirring often, until softened and edges are browned, 8–10 minutes. Add garlic and cook, stirring often, until softened, about 2 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and smash with a wooden spoon until no pieces are bigger than 1/2". Bring to a simmer and cook until tomatoes are slightly thickened, 6–8 minutes. Add stock, potatoes, and chicken and return to a simmer.
Reduce heat to medium-low and cook, stirring occasionally and adding more stock if needed to keep potatoes submerged, until chicken is very tender and potatoes are creamy, 75–90 minutes. Remove from heat; taste and add more salt or paprika if needed.
Squeeze juice from lemon into a small bowl and stir in sour cream; season with salt. Toss radishes and a pinch of salt in another small bowl.
Transfer stew to a platter and drizzle sour cream over (you can also serve alongside if you prefer). Top with radishes, drizzle with a little oil, and season with lots of pepper.
Sweet Potato Curry

Ingredients:
1 lemongrass stalk, tough outer layer removed, coarsely chopped
1 (2-inch) piece ginger, peeled, chopped
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
1/4 cup red curry paste
2 tablespoons tomato paste
1 (14.5-ounce) can crushed tomatoes
2 (13.5-ounce) cans coconut milk
1 1/2 pound sweet potatoes, peeled, cut into 1" pieces
3/4 pound small or young carrots, peeled, cut on a diagonal into 2" pieces
6 medium shallots, peeled keeping roots intact, quartered lengthwise
1 red Thai chile, thinly sliced (optional)
1 tablespoon fresh lime juice
Steamed jasmine rice (for serving)
Thinly sliced scallions
basil leaves
cilantro leaves with tender stems
and lime wedges (for serving)

Instructions:
Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.
Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.
Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
Curry can be made 2 days ahead. Let cool; cover and chill.
Crispy Chicken Thighs with Kale, Apricots, and Olives

Ingredients:
8 small bone-in, skin-on chicken thighs (about 2 pounds total)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup dried apricots, halved lengthwise
1/4 cup white wine vinegar
4 garlic cloves, thinly sliced
2 bunches curly kale, stems removed, leaves torn into pieces
1 cup mild green olives, such as Castelvetrano, crushed, pitted, torn in half
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine

Instructions:
Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12–15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.
Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.
Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)
Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.
Roasted Garlic Pull-Apart Cheese Bread

Ingredients:
8 garlic cloves
2 tablespoons olive oil
Kosher salt and black pepper
4 ounces mozzarella cheese, grated
4 ounces Fontina cheese, grated
4 ounces Parmesan cheese, grated
4 ounces Pecorino Romano cheese, grated
2 teaspoons chopped fresh chives
2 teaspoons red pepper flakes
1 round artisan or sourdough loaf
8 tablespoons (1 stick) butter
melted

Instructions:
Preheat the oven to 375°F.
Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap it up into a parcel and roast for 1 hour or until the garlic is golden, nutty, and soft. Set it aside to cool and reduce the oven temperature to 350°F. (You can roast the garlic up to a couple of days ahead of time and keep it in a small jar of oil in the fridge. Roast a bunch of cloves! You never know when you’ll need 'em.)
In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, smushing the garlic cloves so that little bits are distributed throughout the cheese. (You can get in there and use your fingers if you’d rather!)
Cut the bread in 1 1/2-inch-wide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread crosswise again. Move slowly and use caution! A serrated knife helps immensely. Ta-da!
Set the bread on a large piece of foil and stuff the cheese mixture in between the rows and keep going until that bread is so stuffed with cheese, it can’t see straight! Drizzle the melted butter evenly all over the surface of the bread. Wrap the bread in foil and bake for 25 minutes. Open up the foil and bake it for another 10 minutes.
Carefully unwrap the bread and dig right in!
Make a pizza version: Add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.
How about a French onion version? Diced caramelized onions, Gruyère cheese, and chopped chives. Drizzle on beef broth instead of butter. Yum!
My friend Meseidy has made a Buffalo chicken version: Add mozzarella and a bunch of shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be dreamy.
Brothy Poached Chicken with Mushrooms and Fresh Chile

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts (about 3 large)
1 head garlic, halved crosswise
2 bay leaves
4 whole allspice
1 1/2 teaspoon kosher salt, plus more
8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
1 fresh red chile (such as Fresno), thinly sliced
1 (1-inch) piece ginger, peeled, finely chopped
1 tablespoon distilled white vinegar
1 tablespoon soy sauce
Freshly ground black pepper
Sliced scallions and cilantro sprigs (for serving)

Instructions:
Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8–10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
Divide soup among bowls and serve topped with scallions and cilantro.
Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.
Kale or Chard Pie

Ingredients:
2 tablespoons butter, plus more as needed
About 8 large kale or chard leaves, rinsed well and thinly sliced
1 onion, sliced
Salt and pepper
1/4 cup chopped mixed fresh herbs (like parsley, thyme, chervil, and/or chives)
6 eggs
1 cup whole-milk yogurt or sour cream
3 tablespoons mayonnaise
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder

Instructions:
Heat the oven to 375°F. Melt the butter in a large skillet, preferably nonstick, over medium heat. After a minute, add the kale and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.
Meanwhile, hard-boil 3 of the eggs; shell and coarsely chop them. Add to the cooked kale and let cool while you make the batter.
Whisk together the yogurt, mayonnaise, and the remaining 3 eggs in a large bowl until smooth. Add the flour and baking powder and mix until completely incorporated. Lightly butter a 12 × 9-inch or comparable ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; spread the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in the top layer.
Bake for 45 minutes, until the crust is shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Serve warm or at room temperature.
An Eastern European classic: Replace the kale with 1 head Savoy or green cabbage, cored and thinly sliced, and the mixed herbs with 2/3 cup chopped fresh dill.
Meaty in flavor and texture and can be made with almost any cooked grain, including wheat and rye berries: Substitute 3 cups chopped or sliced mushrooms for the kale, and add 1 cup cooked kasha to the mushroom mixture along with the herbs.
Paella with Tomatoes and Eggs

Ingredients:
3 1/2 cups vegetable stock or water, plus more if needed
Large pinch saffron threads (optional)
1 pound fresh tomatoes, cored, cut into thick wedges, and seeded
Salt and pepper
4 tablespoons olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon tomato paste
2 teaspoons smoked or other paprika
2 cups Spanish or other short-grain white rice or parcooked short-grain brown rice
4–6 eggs
Chopped fresh parsley for garnish

Instructions:
Heat the oven to 450°F. Warm the stock in a medium saucepan with the saffron if you’re using it. Put the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon of the olive oil. Toss gently to coat.
Put the remaining oil in a large ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste and paprika and cook for a minute more. Add the rice and cook, stirring occasionally, until it’s shiny, another minute or 2. Carefully add the stock and stir until just combined.
Put the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Use a large spoon to make 4 to 6 indentations in the rice and carefully crack an egg into each. Put the pan in the oven and roast, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return the pan to the oven for another 5 minutes. If the rice looks too dry at this point and still isn’t quite done, add a small amount of stock, wine, or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
Instead of tomatoes and eggs, use 1 pound eggplant, peeled if you like, and cubed. In Step 1, increase the oil to 2 tablespoons.
Instead of tomatoes and eggs, use 1 pound fresh mushrooms like cremini (sometimes called “baby bellas”) or shiitake. Trim the stems and save them for another use, but leave the caps whole. Proceed with the recipe, putting the caps on top of the rice, smooth side up.
You’ll have to pile the spinach up on top of the rice, but it will cook down and form a lovely green topping: Instead of tomatoes and eggs, use 1 pound fresh spinach, rinsed, trimmed of thick stems, and chopped. When you put it in the bowl with the olive oil, add 1 tablespoon minced lemon zest.
You could also make this with limas or edamame: Instead of the tomatoes and eggs, use 1 cup shelled and peeled fava beans (frozen are fine).
Greek-Style Shrimp Pasta with Kale

Ingredients:
1 (28-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
1/2 cup dry white wine
2 teaspoons chopped oregano
1 teaspoon crushed red pepper flakes
1 1/2 tsp. kosher salt, plus more
8 ounces medium shell pasta
1 large bunch of curly kale, stems removed, torn into bite-sized pieces (about 10 cups)
1 1/2 pounds large shrimp, peeled, deveined
2 1/2 ounces crumbled feta (about 1/2 cup)

Instructions:
Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
Divide pasta among bowls. Top with feta and drizzle with oil.