iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lamb Tagine with Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana)

Ingredients:
4 lamb shanks (3 pounds 5 ounces/1.5 kg total)
2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges
2 cloves garlic, finely chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
Good pinch of saffron threads
Sea salt
1/4 cup (60 ml) extra-virgin olive oil
1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium
9 ounces (250 g) fresh or thawed frozen petits pois (see Note)
Moroccan bread
for serving

Instructions:
Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.
Eggplant and Yogurt Spread (Borani-E Bâdenjân)

Ingredients:
2 large eggplants (1 pound 2 ounces/500 g)
1/4 cup (60 ml) extra-virgin olive oil
1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges
1 clove garlic, minced to a fine paste
Sea salt and finely ground black pepper
1/2 cup (125 g) labneh
Pinch of saffron threads, soaked in 1 tablespoon water
1/3 cup (50 g) walnuts, coarsely chopped
Iranian flatbread
for serving

Instructions:
Preheat the broiler to high.
Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplant lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.
Blackened Salmon with Pineapple Salsa

Ingredients:
1 tablespoon ground paprika, 1 teaspoon garlic granules, 1 teaspoon dried thyme, Pinch of ground cayenne, 1/4 teaspoon ground black pepper, 6 ounces salmon, Coconut oil spray, 1/4 cup chopped fresh pineapple, 1/4 cup chopped bell pepper, 1 jalapeño, seeded and diced, 1/2 cup diced red onion, Juice of 1 lime, Pinch of salt

Instructions:
Preheat the oven to 375°F.
In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.
Grilled Corn with Hot Paprika Oil and Manchego Cheese (Maíz Rustido)

Ingredients:
1 lime
3 ears of corn, husks and silk removed
1 teaspoon hot pimentón (smoked paprika)
4 teaspoons extra-virgin olive oil
1 ounce aged Manchego cheese
Maldon sea salt

Instructions:
Heat a grill to high. (As an alternative, you could use a rack set over a gas burner.)
Trim the top and bottom off the lime. Remove and reserve the zest. Slice between the membranes to release the lime segments. Reserve in a large bowl. Grill the corn, turning to char evenly, until dark brown all over and tender, about 5 minutes. When cool enough to handle, cut the kernels off the cobs. Transfer to the bowl containing the lime segments and toss until well mixed. Divide among serving dishes.
Mix the pimentón and oil in a small bowl and drizzle all over the corn. Shave the cheese directly over the corn mixture with a microplane, then sprinkle the lime zest on top. Sprinkle with Maldon salt and serve immediately.
Stuffed Flank Steak

Ingredients:
1 (1 1/2-to 2-pound) flank steak
Salt and pepper
1 cup grated queso asadero
1/2 cup chopped fresh oregano
4 cloves garlic
minced

Instructions:
Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you’ll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness; start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you’ll need 1 cup or more.
Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.
Cabbage Wedges with Warm Pancetta Vinaigrette

Ingredients:
1 small head red or green cabbage (2 pounds or less)
5 tablespoons good-quality olive oil
4 ounces thickly sliced pancetta, chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and pepper

Instructions:
Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.
Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.
While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 3 tablespoons oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.
Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.
Cabbage Wedges with Apple Cider–Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.
Ketchup and Soy–Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.
Quick-Pickled Charred Vegetables

Ingredients:
1 1/2 cups distilled white vinegar or cider vinegar, 1/2 cup sugar, 1 teaspoon salt, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1 teaspoon black peppercorns, 2 bay leaves, 2 cloves garlic, sliced, 2 pounds vegetables of your choice

Instructions:
Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
Prep the vegetables. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening; how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.
Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise: Perfect with Vietnamese noodles, soups, and salads: For the brine, use 1 1/2 cups rice vinegar, 1/2 cup sugar, 1 teaspoon salt, and 5 pods star anise. After the liquid simmers, add the grated zest of 1 lime and 1 sliced jalapeño or Thai bird chile (remove the seeds for less heat).
Sweeter Quick-Pickled Charred Vegetables with Ginger: Akin to sweet-and-Sour Chinese and Korean pickles: For the brine, use 1 cup each rice vinegar and sugar, 1/2 cup water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienne fresh ginger. After the sugar dissolves in Step 1, let the brine bubble gently for another 15 minutes to develop the ginger flavor.
Spicy Dilly Pickled Vegetables: Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chile flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.
Jalapeño Poppers with Smoked Gouda

Ingredients:
12 large jalapeño chiles, 4 ounces cream cheese, 1 cup finely shredded smoked Gouda, Salt, Chopped fresh cilantro for serving

Instructions:
Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it’s okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.
Chocolate Peanut Butter-Covered Cheez-It S'mores

Ingredients:
8 ounces milk chocolate pieces
1/2 cup creamy peanut butter
3 tablespoons unsalted butter
1 (11.7-ounce) box Cheez-It’s Bigs (make sure they’re all whole)
1/2 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
Marshmallows

Instructions:
Bring a few inches of water in a medium saucepan to a boil over medium heat.
Combine the chocolate, peanut butter, and butter in a heatproof bowl that fits over the top of the pot. Melt the ingredients over the boiling water, stirring until combined.
Remove from the heat and add to the Cheez-Its in a bowl. Toss to coat and then let sit for 10 to 15 minutes to avoid clumping when you add the powders.
Combine the confectioners’ sugar and cocoa powder. Toss with the coated Cheez-Its.
Toast the marshmallows over the open flame of a grill or stove. Smoosh the melting marshmallow between two coated Cheez-Its.
Big-Batch Roasted Kale

Ingredients:
4 bunches curly kale (about 2 lb.), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces
6 garlic cloves, thinly sliced
1 tsp. (or more) kosher salt
1/2 cup plus 2 Tbsp. extra-virgin olive oil

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it’s okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.
Ayran

Ingredients:
1 pint plain yogurt, 1 pint cold water, Salt to taste, Optional: 2 tablespoons crushed, dried mint

Instructions:
Pour yogurt into a bowl and beat until smooth, add water and continue beating until thoroughly blended, or combine in an electric blender and blend until smooth. Season to taste with salt and dried mint. Chill thoroughly and serve in tall glasses, with ice.
Peanut Butter–Banana Muffins

Ingredients:
1 3/4 cups all purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
1/2 cup honey
1/2 cup chunky peanut butter
2 large eggs
1/3 cup vegetable oil
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract

Instructions:
Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.
Banana Coconut Muffins

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Instructions:
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
Sam's Spring Fattoush Salad

Ingredients:
2 pieces lavash bread
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Aleppo pepper (optional)
1/4 cup lemon juice
1 clove garlic, peeled and minced
5 Persian, Armenian, or Japanese cucumbers, thinly sliced
5 radishes, thinly sliced
3 green onions, thinly sliced
1 cup dill fronds
1 cup mint leaves
1/2 cup feta
preferably sheep’s milk

Instructions:
Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.
Candy Pork

Ingredients:
8 ounces palm sugar, finely chopped (dark brown sugar can be substituted)
3/4 cup fish sauce
3 tablespoons canola oil
4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks
Kosher salt and freshly ground black pepper
1 cup thinly sliced shallots
1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned
2 cloves garlic, peeled and crushed
2 to 3 Thai chilies (substitute 1 serrano chile), stemmed and crushed
3 cups coconut water

Instructions:
Put the palm sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn’t scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.
Preheat the oven to 300°F. In a large Dutch oven over high heat, heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, about 8 minutes. Transfer to a rimmed baking sheet and repeat with the remaining pork. When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more. Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they’re completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.
After 15 minutes of cooking, uncover the pot; the liquid should be simmering gently. If it’s bubbling too vigorously, reduce the oven temperature to 275°F. Cook for 70 minutes—the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender. Remove from the oven and serve with steamed rice.
Mini Doughnut Muffins

Ingredients:
100g (7 tbsp) butter
75g (1/3 cup) superfine sugar, plus extra to dust
100g (3/4 cup) plain all-purpose flour
1/2 tsp baking soda
50g (1/4 cup) plain yogurt
1 egg
1 tsp vanilla extract or vanilla bean paste
1 tbsp raspberry jam
1 tbsp apricot jam
You will also need a 24-hole mini muffin tray and two disposable piping bags.

Instructions:
Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
Place the sugar, flour and baking soda in a bowl and combine.
In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7–8 minutes or until golden brown and risen.
While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.
Blackberry-Basil Mule

Ingredients:
1 cup sliced ginger, 1/2 cup coconut sugar, 3/4 cup filtered water, 1 cup blackberries, 3 fresh basil leaves, chopped, 1 lime, 1 cup sparkling water

Instructions:
To make ginger concentrate, add the ginger, coconut sugar, and water to a saucepan. Bring to a boil; then lower the heat and simmer for 10 minutes. Remove from heat and let cool for 1 hour. Strain out the ginger. Divide blackberries and basil between two glasses. Muddle into the bottom. Squeeze 1/2 lime into each glass. Add 3 tablespoons ginger concentrate to each glass, then add 1/2 cup sparkling water to each and mix to combine.