iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lemony Pasta with Cauliflower, Chickpeas, and Arugula

Ingredients:
6 tablespoons extra-virgin olive oil, divided
1/4 cup drained capers, patted dry
1 small or 1/2 large head of cauliflower (about 1 pound), cut into small florets
2 garlic cloves, finely chopped
1 tsp. kosher salt, plus more
1/2 teaspoon freshly ground black pepper
1 can chickpeas, drained, rinsed, patted dry
1/4 cup (1/2 stick) cold unsalted butter, divided
8 ounces casarecce, gemelli, or other medium pasta
3 tablespoons fresh lemon juice
6 cups baby arugula

Instructions:
Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
Pasta Carbonara with Cabbage and Mushrooms

Ingredients:
1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch strips
6 ounces bacon, sliced crosswise into 1/2-inch strips
8 ounces tagliatelle or linguine
3/4 tsp. kosher salt, plus more
1 medium head of savoy cabbage (about 1 pound) cored, sliced into 1/4-inch ribbons
2 large egg yolks
2 ounces Parmesan, finely grated, divided, plus more for serving
1 1/2 teaspoons freshly ground black pepper

Instructions:
Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
Divide pasta among bowls. Top with more Parmesan.
Muffin Cup Veggie Omelets

Ingredients:
Olive oil spray, 1/2 cup chopped red bell pepper, 1/4 cup chopped onion, 1/2 cup chopped white mushrooms, 1/4 cup chopped spinach, 5 fresh basil leaves, chopped, 4 large eggs, 3 large egg whites, Pinch of kosher salt, Pinch of freshly ground black pepper, 1/4 cup crumbled goat cheese

Instructions:
Preheat the oven to 350°F. Spray a 12-cup muffin pan with oil spray.
As you chop the veggies, divide them among the muffin cups.
In a large bowl, whisk together the eggs, egg whites, salt, and pepper. Pour 2 tablespoons of the egg mixture into each muffin cup, then top each with 1 teaspoon of goat cheese.
Bake the omelets for 20 minutes, then let them rest for 5 minutes in the pan (this will help them stay together).
You can use any cheese you like! Cheddar and feta both work well. If you like spice, add a few dashes of your favorite hot sauce to the eggs. If you want to add meat, crumble 2 cooked sausage patties and add them to the veggies.
Save more time in the morning by prepping the omelets the night before. Fill the muffin cups with veggies and whisk the eggs in a bowl, cover both with plastic wrap, and place in the fridge. The next morning, give the eggs another quick whisk, then pour them into the muffin cups, top with cheese, and pop in the oven. This will take less than 5 minutes.
You can reheat these for the very busiest mornings. Make and refrigerate them a few days ahead and pop them in a 200°F oven while you get ready. They need 20 minutes to heat, but can be left in the oven to stay warm for up to an hour.
Beany Minestrone Soup

Ingredients:
1 onion, chopped
2 teaspoons minced fresh garlic
2 stalks celery, sliced
2 carrots, sliced
6 1/2 cups vegetable broth, divided
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
6–8 fingerling potatoes, sliced
1 1/2 cups fat-free refried beans
1 bay leaf
2 tablespoons parsley flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
Freshly ground black pepper
1 (15-ounce) can kidney beans, drained and rinsed
3/4 cup frozen corn kernels
1/2 cup uncooked whole wheat pasta elbows
2 cups chopped Swiss chard
1 teaspoon balsamic vinegar

Instructions:
Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.
Classic Lemon Curd

Ingredients:
2 eggs
2 egg yolks
1 cup (220g) caster (superfine) sugar
1 tablespoon finely grated lemon rind
1/2 cup (125ml) lemon juice
1 1/3 sticks (150g / 2/3 cup) cold unsalted butter
chopped into 3/4-inch cubes

Instructions:
Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.
Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.
Crab Louie Salad Lettuce Cups

Ingredients:
2 scallions, finely chopped, 1 cup mayonnaise, 1/4 cup ketchup-based chili sauce, 3 tablespoons fresh lemon juice, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 pound jumbo lump crabmeat, picked over, drained, 2 heads Boston Bibb or butter lettuce, separated into leaves, 2 avocados, cut into 1/2" cubes, 1 pint cherry tomatoes, halved, quartered if large, 4 teaspoons capers, drained, 1/4 cup chopped parsley

Instructions:
Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
Toss crabmeat and 1/2 cup dressing in a medium bowl.
Divide lettuce leaves among plates (2–3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
Buttered Rum Hot Chocolate

Ingredients:
1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate, chopped
1/2 cup (packed) light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3/4 cup dark rum
1/2 cup heavy cream
Freshly grated nutmeg (for serving)

Instructions:
Melt butter and chocolate in a medium heatproof bowl in short bursts in the microwave, stirring after each burst, or set over a saucepan of barely simmering water (do not let water touch bowl), stirring, until smooth. Remove from heat and whisk in brown sugar, cinnamon, and salt.
Bring 2 1/2 cups water to a boil in a medium saucepan. Remove from heat and whisk in rum and chocolate mixture until combined.
Using an electric mixer on medium-high speed, beat cream in a medium bowl until soft peaks form.
Reheat hot chocolate, if needed, then divide among mugs. Top generously with whipped cream and nutmeg.
Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce

Ingredients:
1 (6-pound) boneless prime rib roast, trimmed, tied
4 tablespoons store-bought or homemade Montreal-style steak seasoning, divided
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup Dijon mustard, divided
1/4 cup (1/2 stick) melted unsalted butter

Instructions:
Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2–4 hours (start checking every 5–10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.
Crudités with Chile-Lime Salt

Ingredients:
1 lime
2 tablespoons flaky sea salt
1/2 teaspoon ancho chile powder
2 oranges, sliced into 1/4-inch rounds, rounds halved
5 mini seedless cucumbers, cut into 1/2-inch spears
1 bunch of radishes (preferably breakfast), halved
1 large jicama
peeled
cut into 1/4-inch-thick slices
half of slices cut into half moons
half moons cut into triangles

Instructions:
Finely grate lime zest into a small bowl. Stir in salt and chile powder. Cut lime into wedges.
Arrange crudités on a platter. Squeeze lime juice over, then sprinkle with some spiced salt mixture. Serve remaining spiced salt mixture alongside.
Gingerbread Brownies

Ingredients:
Nonstick vegetable oil spray
2 1/4 cups sugar
1 1/2 cups unsweetened cocoa powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter
4 large eggs
3 tablespoons molasses (not robust/blackstrap)
2 teaspoons vanilla extract
1 cup all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon ground cloves

Instructions:
Place a rack in center of oven; preheat to 350°F. Coat a 9x9" baking pan with nonstick spray. Line pan with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Coat parchment with nonstick spray.
Whisk sugar, cocoa powder, and salt in a large bowl. Melt butter in a medium heatproof bowl in the microwave or in a medium pot over medium heat. Immediately add hot butter to sugar mixture and stir with a wooden spoon or rubber spatula until smooth. Add eggs one at a time, stirring vigorously with spoon or spatula after each addition, until batter is thick, shiny, and smooth. Stir in molasses and vanilla. Using a sifter or fine-mesh sieve, sift in flour, cinnamon, ginger, baking powder, and cloves. Stir until well incorporated, then beat vigorously for 40 strokes.
Transfer batter to prepared pan; smooth top. Bake brownie until slightly puffed and top is firm to the touch, edges are set, center is moist but not uncooked, and a tester or paring knife inserted into the center comes out with moist crumbs (not runny batter) attached, 40–45 minutes.
Transfer to a wire rack and let brownie cool completely in pan. Using parchment overhang, lift brownie out of pan and transfer to a cutting board. Cut into 16 squares.
Pan-Roasted Chicken with Shallots and Dates

Ingredients:
4 bone-in, skin-on chicken breast halves
Salt and freshly cracked pepper
2 tablespoons grapeseed oil
4 tablespoons (2 ounces/55 g) unsalted butter, divided
10 shallots, peeled, larger ones halved lengthwise
4 cloves garlic, smashed and roughly chopped
8 to 10 sprigs fresh thyme, divided
1/2 cup (120 ml) dry white wine
1 1/2 cups (360 ml) low-sodium chicken stock
8 Medjool dates, pitted and halved lengthwise
2/3 cup (105 g) green olives, smashed and pitted
1 1/2 tablespoons apple cider vinegar
1 lemon
zested and juiced

Instructions:
Set the chicken out at room temperature for 30 minutes before cooking.
Preheat the oven to 450°F (230°C). Position a rack in the top third of your oven.
Place your largest cast-iron skillet in the oven for 15 minutes. Pat the chicken breasts dry and generously season them on all sides with salt and pepper. Carefully remove the hot skillet from the oven and place it on the stovetop. Add the grapeseed oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. You want the oil to be very hot. Working in two batches, cook the chicken, skin-side down, until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.
Remove the chicken from the skillet and set it onto a plate as you build your sauce. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots undisturbed for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, a few thyme sprigs, 1 tablespoon of the butter, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften, 5 to 7 minutes. Deglaze the pan with the wine and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 15 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.
Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it’s just cooked through, about 20 minutes. An instant-read thermometer inserted in the thickest part of the breast should register 160°F (70°C).
Transfer the chicken breasts to a plate; set them aside and keep warm. Return the skillet to the stovetop over medium to low heat and add the vinegar to the sauce. Simmer until the sauce is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove it from the heat and stir in the remaining 1 tablespoon butter and the lemon juice. Check and adjust the seasoning. Return the chicken to the skillet and serve it immediately, garnished with the remaining thyme and the lemon zest.
Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño

Ingredients:
1 head cauliflower, quartered, cored, and cut into bite-size florets
3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flaky sea salt
for serving

Instructions:
Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.
Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Ingredients:
1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
1 red onion, cut into 1/2-inch (12-mm) wedges
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
Salt and freshly cracked pepper
3/4 cup (150 g) dried farro
2 tablespoons red wine vinegar
3 radishes, thinly sliced on a mandoline
1 small handful fresh dill, roughly chopped
2 tablespoons salted pistachios, roasted and roughly chopped
2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
1/2 lemon, juiced
Pinch smoked paprika, for serving
Flaky sea salt
for serving

Instructions:
Preheat the oven to 425°F (220°C).
Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
Cook the farro according to the package directions. Drain.
In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.
Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette

Ingredients:
4 or 5 slices day-old rye bread, cut into 1/4-inch (6-mm) cubes
1/4 cup (60 ml) extra-virgin olive oil
2 cloves garlic, minced
A few sprigs fresh thyme or rosemary
Pinch kosher salt
2/3 cup (65 g) grated Pecorino-Romano cheese, plus more for serving
1/3 cup (75 ml) Champagne vinegar
1/3 cup (75 ml) fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 clove garlic
2 teaspoons kosher salt
Freshly cracked pepper, plus more for serving
1 1/2 cups (360 ml) extra-virgin olive oil
3 romaine hearts, ends trimmed, leaves separated, washed, and dried
1 large handful fresh mint leaves
roughly torn
some reserved for serving

Instructions:
Preheat the oven to 350°F (175°C).
In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they’re golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
In a mini food processor, pulse all of the ingredients together until they’re well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.
Crispy Baby Yukon Gold Potatoes

Ingredients:
4 pounds baby Yukon Gold potatoes, halved
3 tablespoons canola oil
1 tablespoon chopped thyme leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Horseradish-Yogurt Sauce (for serving; optional)

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.
Pickled Shrimp

Ingredients:
3/4 cup cider vinegar
1 1/2 teaspoons coarsely ground black pepper
2 teaspoons salt
1/2 teaspoon sugar
3/4 teaspoon English-style dry mustard
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 teaspoon mustard seeds, crushed
1/4 teaspoon coriander seeds, crushed
1 cup olive oil
3 large garlic cloves, crushed
1 bay leaf
1 1/2 pounds (24 to 30) large shrimp, shelled and deveined
1 medium onion, halved lengthwise and sliced thin
1 lemon, sliced thin
2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish
1 dill sprig

Instructions:
In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the shrimp for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the shrimp mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley, transfer the pickled shrimp to a bowl, and garnish it with the dill sprigs.
Old-Fashioned Ham with Brown Sugar and Mustard Glaze

Ingredients:
1 (10-pound) smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey

Instructions:
Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.