iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata

Ingredients:
1 (7-pound) beef brisket with fat, fat trimmed to 1/4" thickness
2 teaspoons (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper
1 head of garlic, peeled
1 cup walnuts
2 tablespoons honey
3 cups pomegranate juice, divided
1 1/2 cups (packed) mint leaves (about 1 bunch)
1/2 cup shelled roasted, salted pistachios
2 garlic cloves
2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
A large roasting pan

Instructions:
Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
Preheat oven to 275°F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.
Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).
To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.
Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill.
Banana-Pecan Ice Cream Bread

Ingredients:
Nonstick vegetable oil spray
3 medium very ripe bananas (about 18 ounces), peeled, mashed
1 pint softened butter pecan ice cream
1 1/4 cups self-rising flour
1/4 cup sugar

Instructions:
Preheat oven to 350°F. Grease loaf pan with nonstick spray.
Mix bananas, ice cream, flour, and sugar in a large bowl until smooth. Pour batter into prepared pan. Bake bread, rotating pan halfway through, until top is golden brown and center is set, 55–60 minutes.
Transfer pan to a wire rack and let bread cool completely. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board and slice.
Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.
3-Ingredient Steak With Crispy Parmesan Potatoes

Ingredients:
2 pounds small new potatoes
Kosher salt
1/2 cup olive oil, divided
3/4 cup grated Parmesan
1 (1 1/2-pound) hanger steak
Freshly ground black pepper

Instructions:
Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a rimmed baking sheet; let cool slightly, then lightly crush with your palm.
Heat 3 Tbsp. oil in a large heavy skillet over medium-high. Reduce heat to medium-low and add half of the potatoes; season with 3/4 tsp. salt. Cook, turning once, until golden brown, 15–20 minutes. Transfer potatoes to a plate. Add 3 Tbsp. oil, 3/4 tsp. salt, and remaining potatoes to pan; cook, turning once, until golden brown, 15–20 minutes. Return all potatoes to pan, sprinkle with cheese, and cook, tossing to coat, until cheese begins to crisp, 1–2 more minutes.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Season steak with salt and pepper and cook, turning occasionally, until deep brown and an instant-read thermometer registers 125°F for medium-rare, about 3 minutes per side.
Transfer steak to a cutting board. Thinly slice steak against the grain and serve with potatoes alongside.
3-Ingredient Maple-Cardamom Salmon

Ingredients:
3 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon ground cardamom
1 (1 1/2-pound) skin-on salmon fillet
2 teaspoons kosher salt
Dill sprigs (for serving; optional)

Instructions:
Preheat oven to 275°F. Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.
Season each side of salmon with 1 tsp. salt. Bake until salmon is firm but still pink in the center, 22–25 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Flake salmon into large pieces and arrange on a platter. Top with dill, if using.
3-Ingredient Hazelnut Cookies

Ingredients:
2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16–18 minutes. Transfer cookies to wire racks and let cool.
Grilled Beef Skirt Steak With Onion Marinade

Ingredients:
1/2 medium yellow onion, coarsely chopped
1 small garlic clove, peeled
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoons water
2 pounds skirt steak, silver skin trimmed away
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Smoked sea salt, for finishing
Ox’s Chimichurri
for serving (optional)

Instructions:
Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
Prepare a grill to medium-high heat.
Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.
Ox’s Chimichurri

Ingredients:
1/2 cup minced yellow onion, 1/2 cup chopped fresh flat-leaf parsley leaves, 1 tablespoon chopped fresh oregano, 1 teaspoon finely grated or minced garlic, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon red pepper flakes, 1 cup extra-virgin olive oil, 1/2 cup red wine vinegar

Instructions:
In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.
Creamsicle Macaroons

Ingredients:
2 egg whites
12 ounces (340 g) unsweetened shredded coconut
1 (14-ounce [414-ml]) can full-fat coconut milk
1/4 cup (60 ml) honey
Zest of one orange (about 1/2 tablespoon [7 ml])
1 tablespoon (15 ml) orange juice
2 teaspoons (10 ml) vanilla extract
Pinch salt

Instructions:
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a medium bowl, beat the egg whites until medium peaks form.
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
Fold the egg whites into the coconut mixture.
Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
3-Ingredient Shakshuka

Ingredients:
1/3 cup olive oil
6 cups fresh pico de gallo, strained
1 teaspoon kosher salt, plus more
3 1/2 ounces crumbled feta (about 3/4 cup)
6 large eggs
Freshly ground black pepper

Instructions:
Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-low. Add pico de gallo and 1 tsp. salt and cook, stirring occasionally, until tomatoes are very soft and liquid has reduced by three-quarters, about 25 minutes. Stir in feta. Gently crack eggs into skillet, one at a time, over tomatoes, spacing evenly. Season with salt and pepper.
Transfer skillet to oven and bake shakshuka until eggs are just set, 14–16 minutes. Serve hot in skillet.
Halibut Stuffed With Kale and Feta Pesto

Ingredients:
1 teaspoon grapeseed oil
6 skinless halibut fillets, about 6 oz (185 g) each
Kosher salt and freshly ground black pepper
2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces
2 cups (4 1/2 oz / 140 g) coarsely chopped stemmed kale
1 rib celery, coarsely chopped
1/4 cup (1 1/4 oz / 40 g) crumbled feta cheese
1–2 tablespoons extra-virgin olive oil

Instructions:
Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.
Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.
In a mini food processor, combine the scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.
Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.
Pizzarelle (Honey-Soaked Matzo Fritters)

Ingredients:
4 sheets matzo, 1 large egg, separated, 5 tablespoons sugar, 1/2 cup pine nuts, 1/3 cup raisins, 1 1/2 teaspoons orange zest, Pinch of sea salt, Neutral oil, for frying, Honey, for serving

Instructions:
Break the matzo into large pieces and place them in a medium bowl. Pour over about 1½ cups water, being sure that the edges of the matzo are covered. Soak the pieces for 15 minutes, turning them every 5 minutes, until soft and damp and no hard bits remain.
Drain and squeeze any excess water out of the matzo and transfer to a separate medium bowl. Add the egg yolk, sugar, pine nuts, raisins, orange zest, and salt and mix well. In a separate medium bowl, beat the egg white to stiff peaks. Gently fold the egg white into the matzo mixture until no streaks remain, taking care not to deflate.
In a small skillet, heat 2 inches of neutral oil to 350°F. Using two spoons or a small ice cream scoop, carefully drop small rounds of the batter into the hot oil. Fry in batches for 5 minutes or until golden brown, turning once to ensure even cooking.
Drain on paper towels for a few minutes, then transfer to a plate and drizzle with honey before serving.
Chocolate “Creme Egg” Tart

Ingredients:
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pan
6 ounces chocolate wafer cookies (about 28 cookies), coarsely crumbled
Pinch of kosher salt
1/2 cup light corn syrup
1/4 cup cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
2 teaspoons vanilla extract
1/8 teaspoon kosher salt
3 cups powdered sugar
5–6 drops yellow food coloring
1–2 drops red food coloring
12 ounces milk chocolate, chopped
6 ounces semisweet chocolate, chopped
2 cups heavy cream
Pinch of kosher salt
3 tablespoons unsalted butter, cut into small pieces, room temperature
1 tablespoon light corn syrup
A 9" tart pan with removable bottom

Instructions:
Preheat oven to 350°F. Grease tart pan with butter. Pulse cookies and salt in a food processor until cookies are finely ground. With the motor running, slowly pour in melted butter and process until well combined.
Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan. Bake crust until firm, about 10 minutes. Transfer pan to a wire rack and let cool 15 minutes.
Using an electric mixer on medium-high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1–2 minutes. Add powdered sugar and beat on low 1–2 minutes, then increase speed to medium and beat until incorporated, 1–2 minutes more. Transfer 1/2 cup filling to a medium bowl. Transfer remaining filling to a pastry or large resealable plastic bag; this is the "egg white" filling.
Add yellow and red food coloring a few drops at a time to filling in bowl to match the color of an orange egg yolk. Transfer “yolk” filling to another pastry or large resealable plastic bag.
Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.
Meanwhile, heat cream in a small pot over medium, stirring occasionally, until warmed through and small bubbles start to appear on the surface.
Add salt to melted chocolate, then remove from heat and gradually whisk in cream until incorporated. Whisk in butter, then corn syrup, until smooth and combined.
Pour 1 1/2 cups ganache into cooled crust; reserve remaining ganache in bowl. Chill filled crust until set, about 30 minutes.
Snip off ends of pastry bags to create a 3/8" hole. Pipe “yolk” filling in a tight spiral in the center of the tart to create an orange “yolk” about 3" wide and 1/2" thick. Pipe "egg white" filling around “yolk” in a tight spiral, about 1/2" thick, leaving about a 1/2" ring of chocolate showing around “egg white” filling at the edges of tart.
Set bowl with ganache over a pot of barely simmering water; heat ganache, stirring, until it pours easily. Pour over filling until covered; do not overfill. Chill until set, at least 3 hours. Let sit at room temperature 15 minutes before serving.
Tart can be made 1 day ahead. Chill until set, then cover loosely with plastic wrap.
The Spring Spritz

Ingredients:
2 ounces Aperol
2 ounces sparkling white wine
1 ounce fresh grapefruit juice (preferably ruby red)
Splash of soda water
1/2 grapefruit wheel (preferably ruby red: for garnish)

Instructions:
Fill a wine glass with ice. Add Aperol, sparkling wine, and grapefruit juice. Top off with soda water and garnish with grapefruit wheel.
"Seder Plate" Salad

Ingredients:
1/2 cup walnuts
1/4 cup neutral vegetable oil, such as grapeseed, divided
4 ounces lamb sausage in casing, sliced into 1/4"-thick coins
1 tablespoon plus 1 teaspoon prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon (or more) kosher salt
1/8 teaspoon (or more) freshly ground black pepper
1/2 cup flat-leaf parsley leaves, divided
1 romaine heart (about 8 ounces), coarsely chopped
1/2 medium apple, such as Honeycrisp, Gala, or Fuji, thinly sliced
2 hard-boiled eggs
quartered

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
Heat 1 Tbsp. oil in a medium skillet over medium-high. Cook sausage, turning occasionally, until browned on both sides, 3–5 minutes. Transfer to a plate.Meanwhile, whisk horseradish, lemon juice, honey, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Slowly whisk in remaining 3 Tbsp. oil in a steady stream. Coarsely chop 2 Tbsp. parsley and stir into dressing.Toss romaine, apple, sausage, and remaining parsley in a large serving bowl. Add two-thirds of the dressing and toss to coat; season with salt and pepper if necessary. Top with walnuts and eggs; drizzle with remaining dressing.
Dressing, without parsley, can be made 3 days ahead. Cover and chill.
Microwave Egg Sandwich with Cheddar and Avocado

Ingredients:
Nonstick vegetable oil spray, vegetable oil, or unsalted butter
2 large eggs
1/8 teaspoon kosher salt
Pinch of fresh ground black pepper
2 tablespoons grated cheddar
2 slices toast or 1 English muffin, biscuit, or roll, split, toasted
1/4 avocado, sliced
Hot sauce or pesto (for serving)
A microwave-safe
flat-bottomed bowl or cup roughly the size of your sandwich.

Instructions:
Spray inside of bowl with nonstick spray or lightly coat with oil or butter. Add eggs, salt, pepper, and 1 Tbsp. water; mix with a fork until combined.
Microwave on high 30 seconds; you should see bits of solid egg floating in uncooked part. Stir gently (this will help egg cook evenly) and microwave again 30 seconds or until egg puffs up dramatically. Add cheese and continue to microwave until egg is just set and cheese is melted, 15–30 seconds. Using a small spatula, transfer egg mixture to bottom toast slice. Top with avocado, drizzle with hot sauce or pesto, then top with remaining toast slice. Serve immediately.
Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

Ingredients:
1 lemon
3 garlic cloves, finely chopped
1/3 cup finely chopped chives
1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving
3 tablespoons unsalted butter, room temperature
1 (4–4 1/2-pound) whole chicken, excess fat trimmed
2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds small potatoes, cut lengthwise into 1/2-inch wedges
1/2 pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces
1 1/2 teaspoons caraway seeds
3 tablespoons olive oil, divided
1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips
Kitchen twine; a medium roasting pan (approximately 16x14x3")

Instructions:
Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 1/2 tsp. salt and 1/2 tsp. pepper.
Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it’s okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40–50 minutes more.
Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.
3-Ingredient Smoked Mozzarella Sticks

Ingredients:
15 egg roll wrappers
1 pound smoked mozzarella, cut into 3x1/2" logs
Canola oil (for frying)
Kosher salt

Instructions:
Arrange stack of egg roll wrappers on a clean work surface in front of you like a diamond. Working with one at a time, brush surface lightly with water. Place a mozzarella log across bottom third of diamond. Roll cheese up tightly in wrapper, tucking corners in halfway through. Seal edges, then repeat with remaining wrappers and cheese.
Pour oil into a large nonstick skillet to come 1/8" up sides; heat over medium-high until shimmering. Working in batches, fry mozzarella sticks, turning once, until golden brown, about 2 minutes per side. Transfer to paper towels and season immediately with salt. Let cool slightly before serving.
Green Pea, Asparagus, and Parsley Soup

Ingredients:
1 tablespoon coconut oil
1 1/2 cups chopped leeks
8 cups frozen green peas
6 cups low-sodium vegetable broth
2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
1/2 cup chopped fresh parsley
Himalayan or sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme (optional)

Instructions:
Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.
Angel Hair with Lemon, Kale, and Pecans

Ingredients:
1/2 cup pecans, 1 pound angel hair pasta, 1/2 cup extra virgin olive oil, divided, 4 cloves garlic, minced, 1/2 teaspoon dried chili flakes, 1/2 pound kale, stems discarded and chopped, Zest of 1 lemon, Juice of 1 lemon, 8 basil leaves, torn, 2 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 4 tablespoons grated Parmesan

Instructions:
Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.