iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Classic Yellow Cake with Chocolate Frosting

Ingredients:
Nonstick vegetable oil spray
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 large egg yolks, room temperature
1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
1/4 cup whole milk
1 teaspoon vanilla extract
Sprinkles (for serving; optional)
2 (9") round cake pans

Instructions:
Arrange a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
Whisk flour, baking powder, and salt in a medium bowl. Stir milk and vanilla in another medium bowl.
Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add yolks in 2 additions, scraping down bowl after each. (Batter may separate slightly; it will come back together after dry ingredients are added.)
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans (slightly less than 3 cups per pan); smooth top.
Bake cakes, rotating pans halfway through, until light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers comes out with a few moist crumbs attached, 30–35 minutes.
Transfer cakes to wire racks; let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
Using a long serrated knife, trim top dome and any bumps from each cake to create a flat surface.
Using an electric mixer on high speed, beat butter in a large bowl until smooth, about 30 seconds. Reduce mixer speed to low and add powdered sugar, 1 cup at a time, scraping sides and bottom of bowl often. Increase mixer speed to medium and add cocoa powder and salt, then add milk and vanilla. Continue to beat until light and fluffy, 2–3 minutes. Cover and store at room temperature until ready to use.
Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Evenly spread 1 1/2 cups frosting on top of cake with an offset spatula, pressing frosting outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread 2 cups frosting over top and sides. Chill at least 15 minutes to let frosting set.
Spread remaining 2 cups frosting over top and sides, swirling decoratively, making sure to cover bottom of platter. Top with sprinkles, if desired. Chill at least 30 minutes or up to overnight to let frosting set.
Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
Grilled Carrot "Hot Dogs" with Tangy Slaw

Ingredients:
8 medium carrots, peeled, trimmed
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1 tablespoon adobo sauce from can of chipotle chiles in adobo
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup mayonnaise, divided
1/4 cup fresh lime juice, divided
1/2 small red onion
1/2 small head of savoy cabbage (about 10 ounces), thinly sliced (about 6 cups)
1 (15-ounce) can white beans, drained
1/3 cup coarsely chopped cilantro, plus 3 tablespoons whole leaves
Vegetable oil (for grill)
4 hot dog buns
2 tablespoons Corn Nuts

Instructions:
Combine carrots, maple syrup, soy sauce, adobo sauce, and 1 cup water in a deep, large saucepan. Cover and cook over medium-high heat 10 minutes. Uncover, reduce heat to medium-low, and continue to cook, shaking pan occasionally, until liquid is completely reduced and carrots are coated in glaze, 2–3 minutes more.
Meanwhile, whisk honey, salt, pepper, 1/2 cup mayonnaise, and 3 Tbsp. lime juice in a large bowl until smooth. Thinly slice half of onion to yield about 1/4 cup. Add onion, cabbage, beans, and 1/3 cup cilantro to bowl and stir to combine.
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Grill carrots, turning once, until browned and slightly charred, about 2 minutes on each side. Transfer carrots to a plate. Toast buns until golden brown, about 30 seconds. Transfer buns to plate.
Finely chop remaining half of onion to yield 3 Tbsp. Mix remaining 1/4 cup mayonnaise and 1 Tbsp. lime juice in a small bowl until smooth.
Nestle 2 carrots into buns with large ends on opposite sides. Drizzle with mayonnaise mixture, then top with finely chopped onion, Corn Nuts, and 3 Tbsp. cilantro leaves. Serve with coleslaw alongside.
Carrots and slaw can be made 3 days ahead. Store separately in airtight containers and chill.
Baked Stuffed Shells (Conchiglie Ripiene al Forno)

Ingredients:
1 1/2 pounds fresh ricotta or packaged whole-milk ricotta
1 (35-ounce) can peeled Italian plum tomatoes (preferably San Marzano)
Salt
1 pound fresh mozzarella cheese
1 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup chopped fresh Italian parsley
Freshly ground white pepper
1 large egg
1/4 cup extra-virgin olive oil
6 cloves garlic, crushed
1/2 teaspoon crushed hot red pepper
10 fresh basil leaves
1 pound jumbo pasta shells

Instructions:
Place the ricotta in a cheesecloth-lined sieve and set the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours or up to one day. Discard the liquid in the bowl.
Pass the tomatoes through a food mill fitted with the fine disc. (If you don’t have a food mill, seed the tomatoes and place them in a food processor. Process the tomatoes, using quick on/off pulses, until they are finely ground. Don’t overprocess, or you’ll incorporate air into the tomatoes and change their texture and color.) Meanwhile, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Slice half the mozzarella thin and cut the remaining half into 1/4-inch cubes. Turn the drained ricotta into a mixing bowl. Mix in the mozzarella cubes, grated cheese, and parsley. Season to taste with salt and white pepper. Beat the egg well and stir it into the ricotta mixture.
Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 2 minutes. Lower the tomatoes close to the skillet and carefully pour them into the skillet. Add the crushed red pepper and season lightly with salt. Bring the sauce to a quick boil, then adjust the heat to simmering. Cook until the sauce is lightly thickened, about 30 minutes. Stir the basil into the sauce a few minutes before it is done.
Meanwhile, stir the shells into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until softened but still quite firm, about 7 minutes. Fish the shells out of the water with a large skimmer and carefully lower them into a bowl of cold water. Drain them carefully.
Preheat the oven to 425°F. Line the bottom of a 15–10-inch baking dish with about 3/4 cup of the tomato sauce. Spoon about 2 tablespoons of the ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. Nestle the shells next to each other in the baking dish as you fill them. Spoon the remaining sauce over the shells, coating each one. Arrange the slices of mozzarella in an even layer over the shells. Bake until the mozzarella is browned and bubbling, about 25 minutes. Remove, and let stand 5 minutes before serving.
Chile-Salt Michelada

Ingredients:
1 tablespoon kosher salt
Pinch of cayenne pepper
3/4 ounce fresh lime juice
2 dashes hot sauce (preferably Cholula)
1 dash Worcestershire sauce
8 ounces chilled Mexican beer (such as Negra Modelo)
Lime wedge (for serving)

Instructions:
Mix salt and cayenne on a small plate. Moisten rim of a pint glass and press into chile salt to lightly coat.
Combine lime juice, hot sauce, and Worcestershire sauce in glass. Partly fill glass with ice and top with beer. Stir gently to mix. Garnish with lime wedge.
Afternoon Siesta

Ingredients:
3/4 ounce Campari
3/4 ounce tequila blanco
3/4 ounce fresh lime juice
1/2 ounce agave nectar
8 ounces chilled American IPA
Lime wheel (for serving)

Instructions:
Combine Campari, tequila, lime juice, and agave nectar in an ice-filled cocktail shaker. Cover and shake vigorously until the outside of the shaker is very cold, about 20 seconds. Strain into a pint glass and top with beer. Garnish with lime wheel.
Home-Style Chicken Kebat

Ingredients:
1 1/2 pounds boneless, skinless chicken thighs (5 to 6 thighs)
1 1/2 teaspoons Madras curry powder
1 teaspoon fish sauce
1/2 teaspoon salt
1 small-to-medium yellow onion
2 tablespoons canola oil
2 tablespoons minced garlic
2 tablespoons water
2 Roma tomatoes, each cut into 6 to 8 wedges
Handful of cilantro sprigs, coarsely chopped, for garnish
1 lime or lemon
cut into wedges
for garnish

Instructions:
Slice the chicken into strips no wider than a 1/2 inch. Transfer to a bowl and use your hands to mix the chicken with the curry powder, fish sauce, and salt. Let the chicken marinate at room temperature while you prepare the other ingredients, or refrigerate it overnight.
Halve, peel, and core the onion. Slice half of the onion thinly, and finely dice the remaining half. Set the onion slices aside to add at the end.
In a wok or large skillet, heat the oil over medium-high heat. Add the diced onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook for 1 minute more.
Add the chicken and cook over medium heat for about 5 minutes. Add the water and continue to cook until the chicken is cooked through and the water has evaporated, about 5 minutes more. Mix in the sliced onion and tomatoes and cook for about 1 minute more. The onions should still be crisp in the center (not completely wilted). Serve with cilantro on top and lime wedges alongside.
Classic Michelada

Ingredients:
Coarse salt
2 lime wedges
2 ounces tomato juice (canned, bottled, or fresh)
1 ounce fresh lime juice
1/2 ounce hot sauce
1/4 ounce Worcestershire sauce
1/2 teaspoon Tajín Clásico
1 bottle (12 ounces) pale lager
such as Corona Extra
chilled

Instructions:
Place about 1/4 cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup—no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat.
Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix.
Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge.
Breakfast Yogurt Pops with Fruit and Granola

Ingredients:
1 1/2 cups plain Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon honey, divided
1 1/2 cups mixed berries, sliced if large, and/or cubed peaches
1/2 cup granola
10 (2.5-ounce) ice-pop molds and sticks

Instructions:
Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
Korean Fried Chicken

Ingredients:
Vegetable or canola oil (for frying; about 2 quarts)
2 teaspoons sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon finely chopped peeled fresh ginger
2 scallions, white and green parts separated, thinly sliced
1/2 cup gochujang (Korean hot pepper paste)
1 tablespoon light brown sugar
1/2 cup cornstarch
1/2 cup unbleached all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
Freshly ground black pepper
1/2 cup vodka
2 pounds boneless, skinless chicken thighs, quartered
A deep-fry thermometer

Instructions:
Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.
Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3–5 minutes. Transfer to a plate and let cool; set aside.
Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.
Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.
Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6–8 minutes per batch.
Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.
Top Banana

Ingredients:
3/4 ounce fresh lime juice
3/4 ounce crème de banana (preferably Giffard)
8 ounces chilled lager
Lime wedge (for serving)

Instructions:
Fill a pint glass partway with ice. Add lime juice, crème de banana, and beer. Stir gently to combine. Garnish with a lime wedge.
Chocolate and Passionfruit Layer Cake

Ingredients:
Butter, for greasing
2 x My Favorite Chocolate Cake
150ml (2/3 cup) heavy cream
"1 tbsp confectioners sugar", 10 tbsp Passionfruit Curd, with or without seeds
50g (1/4 cup/1/2 stick) butter
100g (3 1/2oz) dark chocolate, chopped
"75g (2/3 cup) confectioners sugar", 1 tsp milk
Sprinkle of chocolate shavings, to decorate
2 [20cm (8-inch)] round tins

Instructions:
Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
Bake for 25–30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2–3 days.
Cold-Brew Iced Tea

Ingredients:
10 black tea bags

Instructions:
Combine 10 black tea bags and 8 cups cold water in a large pitcher. Cover; chill at least 4 hours. Discard tea bags. Serve over ice with lemon slices.
Lamb Chops with Polenta and Grilled Scallion Sauce

Ingredients:
8 lamb rib or loin chops (about 2 pounds)
1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound prepared polenta, sliced into 1/2" rounds
1/2 cup olive oil, plus more for brushing
1 bunch of scallions, roots trimmed
1 jalapeño, halved lengthwise
1 cup basil leaves, finely chopped
1/4 cup fresh lemon juice
3 tablespoons plain yogurt
6 cups torn leafy lettuce, such as green leaf lettuce
1 cup cherries (about 6 ounces)
pitted
halved

Instructions:
Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2–3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
Charred Tomatillo Chermoula

Ingredients:
2 pounds small tomatillos, husks removed, rinsed
2 tablespoons plus 1/3 cup olive oil
Kosher salt
1 (2)-inch piece ginger, peeled, coarsely chopped
1 jalapeño, thinly sliced
3 garlic cloves
2 cups coarsely chopped cilantro
1 teaspoon ground cumin

Instructions:
Prepare a grill for medium heat. Toss tomatillos on a rimmed baking sheet with 2 Tbsp. oil; season with salt. Grill, turning occasionally, until flesh is jammy and skins are blackened and blistered, 15–20 minutes. Transfer to a sieve set over a bowl and let cool; discard liquid that has drained off into bowl.
Process tomatillos, ginger, jalapeño, garlic, cilantro, cumin, and remaining 1/3 cup oil until smooth; season with salt.
Chermoula can be made 1 day ahead. Cover and chill.
Honey-Garlic Noodles

Ingredients:
1/3 cup soy sauce, 1/2 cup mirin, 1 tablespoon toasted sesame oil, 4 garlic cloves, minced, 1 or 2 fresh bird’s-eye chiles, finely diced, 1 tablespoon honey, 12 ounces thin egg noodles, 2 tablespoons sunflower or vegetable oil, 1 tablespoon minced fresh ginger, 6 scallions, thinly sliced, 2 limes: 1 halved, 1 cut into wedges for serving, 1 tablespoon sesame seeds, Fresh cilantro or your favorite spicy herbs, for serving

Instructions:
In a small bowl, combine the sauce ingredients. Stir and set aside.
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. When 1 minute of cooking time remains and the noodles are softened but firm, drain.
In a wok, heat the sunflower oil over medium-high heat. When the oil is hot, add the noodles and ginger and stir-fry for 2 minutes, keeping the noodles moving the entire time.
Pour in the sauce and cook for 1 minute, tossing to ensure that the noodles are completely coated. Turn off the heat.
Toss in the scallions, squeeze the juice of the halved lime on top, and sprinkle on the sesame seeds. Give everything a good toss to mix and combine.
Serve with the lime wedges and fresh cilantro or spicy greens.
Breakfast Sandwiches with Chile-Fennel Sausage Patties

Ingredients:
1 1/2 teaspoons fennel seeds, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 pound best-quality ground pork, 1/2 teaspoon sea salt, 1/2 teaspoon freshly cracked black pepper, 1 tablespoon olive oil, 4 slices Swiss cheese, 1 tablespoon butter, 4 large free-range eggs, 4 English muffins, store-bought or homemade, split and toasted, 1/4 cup Spicy Herb Mayo, 1 large heirloom tomato, thinly sliced, 4 sandwich-size lettuce leaves

Instructions:
Make the sausage patties: Using a mortar and pestle, smash together the fennel seeds, oregano, and red pepper flakes. In a large bowl, combine the ground pork with the spice mixture, salt, and black pepper. Give the sausage a good mix, separate it into four equal portions, and shape them into patties. The patties should be just larger than the width of the English muffins, as they will shrink when cooked.
Heat two large skillets, one over medium heat and the other over medium-low heat. Pour the olive oil into the first pan and, working in batches if necessary, fry the sausage patties for 5 minutes per side, or until crispy and cooked through. When you flip the patties, top each with cheese.
Melt the butter in the second pan. Crack in the eggs, taking care to not break the yolks. Gently fry the eggs until the whites have set but the yolks are still nice and runny.
While the eggs and sausage are cooking, spoon a heaping spoonful of the mayo onto each muffin half.
To build each breakfast sandwich, lay a sausage patty, tomato slice, and fried egg on each English muffin bottom. Sprinkle each egg with a pinch of salt and black pepper, then top with a lettuce leaf and the other muffin half. Serve immediately.
Grand Aioli

Ingredients:
1 pound baby new potatoes
Kosher salt
1 pound green beans, trimmed
3 large eggs
10 ounces large shrimp, peeled, deveined, tails left on
3 garlic cloves
4 large egg yolks
2 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 cup olive oil
1 or 2 heads of endive, leaves separated
3 romaine hearts or heads of Little Gem lettuce, quartered
2 bunch breakfast radishes
4 mini seedless cucumbers, sliced
1 pint cherry tomatoes

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 large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer beans to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water; reserve hot water in pot. Chill eggs until cold, about 5 minutes. Peel; set aside, reserving bowl of ice water.
Return water to a boil, add shrimp, and cook just until pink, about 3 minutes. Transfer to ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
Meanwhile, pulse garlic in a food processor until finely chopped. Add egg yolks, lemon juice, and mustard; season with salt, then process to combine. With the motor running, slowly pour in grapeseed oil a few drops at a time. After about 1/4 cup has been added, scrape down sides of bowl with a rubber spatula. Continue to add grapeseed oil with the motor running, then add olive oil and process until combined. If sauce is too thick, add water 1 Tbsp. at a time. Taste and add more salt and lemon juice, if needed.
Transfer aioli to a serving bowl. Arrange potatoes, green beans, shrimp, halved eggs, endive, romaine, radishes, cucumbers, and tomatoes on a platter and serve alongside.
Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.