iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fudgy Brownie Cake

Ingredients:
8 tablespoons (1 stick) unsalted butter, cut into small bits, plus more for greasing the canister
9 ounces dark chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup all-purpose flour, plus more for coating the canister
1/2 teaspoon salt

Instructions:
1 Generously grease the inside of the slow cooker canister by holding a small slice of butter with a paper towel and rubbing the butter all over the surfaces. Add some flour, then turn the crock this way and that to coat both the bottom and the walls with a fine, even dusting. Tap out any excess flour.
2 Set up a double boiler with about 1 inch of water in the bottom pan, simmering over medium heat—or place a large, heat-safe metal bowl over a medium saucepan with a similar amount of simmering water. Add the butter and both chocolates. Stir with a rubber spatula until about two-thirds of the chocolate has melted. Remove the top half of the double boiler or the bowl from the saucepan below, then continue stirring off the heat until all the chocolate has melted. Cool for 10 minutes.
3 Meanwhile, beat the sugar, eggs, and vanilla in a large bowl with an electric mixer at medium speed until quite thick and pale yellow, up to 10 minutes.
4 Beat in the cooled chocolate mixture until smooth, then scrape down and remove the beaters. Fold in the flour and salt with a rubber spatula, using wide, gentle arcs to make sure every speck of flour has been moistened. Pour and spread this mixture into the slow cooker.
5 Lay long strips of paper towels across the top of the slow cooker, overlapping each other and hanging down the sides for stability. Set the lid in place, then cook on high for about 1 hour 20 minutes in a small (2- to 3 1/2-quart) slow cooker, about 1 hour 40 minutes in a medium (4- to 5 1/2-quart) one, or about 2 hours in a large (6- to 8-quart) model, or until the cake is firm to the touch and the edges are dry while the middle is dark and moist. Unplug, uncover, and cool in the canister for 30 minutes before cutting out slices with a nonstick-safe knife or setting a cutting board over the cooker, inverting it, and turning the cake out.
Shakshuka

Ingredients:
3 tablespoons canola oil, 2 medium yellow onions, chopped, 1 large green bell pepper, cored, seeded, and chopped, 1 large jalapeño chile, cored, seeded, and chopped, 7 garlic cloves, finely chopped, 1/4 cup tomato paste, One 28-ounce can whole peeled tomatoes, crushed by hand, 1 bay leaf, 2 1/2 tablespoons sugar, 1 1/2 tablespoons kosher salt, 1 tablespoon sweet Hungarian paprika, 1 tablespoon ground cumin, 1 1/2 teaspoons freshly ground black pepper, 1 teaspoon ground caraway, 1/2 bunch Swiss chard, stemmed and chopped, or spinach, 8 to 12 large eggs

Instructions:
1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
Turkish Coffee Brownies

Ingredients:
8 tablespoons (1 stick) unsalted butter, plus butter for the pan
2/3 cup all-purpose flour, plus flour for the pan
3 ounces 72% cacao chocolate
3 large eggs
3/4 cup sugar
1 1/4 teaspoons ground espresso beans, or instant espresso powder
1 teaspoon ground cardamom
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Instructions:
1. Preheat the oven to 325°F. Grease the sides and bottom of an 8-inch square baking pan with butter and coat lightly with flour.
2. Melt the chocolate and the 8 tablespoons butter in a small bowl over a pot of barely simmering water. Meanwhile, whisk the eggs and sugar together in a large bowl until the mixture is fluffy and pale yellow. Whisk in the espresso, cardamom, vanilla, and salt until well combined.
3. Remove the melted chocolate and butter from the heat and stir with a rubber spatula. Then very slowly add the chocolate to the egg mixture and mix until thoroughly combined. Sift the 2/3 cup flour into the batter and mix well.
4. Pour the brownie batter into the greased pan and use a rubber spatula to scrape out all that chocolate goodness. This is the part where I usually lick the spatula if no one is looking. Bake the brownies in the oven for 25 to 30 minutes. You can check for doneness by sticking a toothpick right in the middle. If it comes out clean, you're only seconds away from chocolate heaven. Cool the brownies before cutting.
Challah

Ingredients:
2 1/2 cups whole milk or water, 8 2/3 cups all-purpose flour, plus flour for the work surface, 1 1/2 tablespoons active dry yeast, 1/2 cup honey or sugar, 1/4 cup canola oil, plus more oil for the bowl, 4 large eggs, 1 1/2 tablespoons kosher salt, White sesame or nigella seeds for sprinkling

Instructions:
1. Heat the milk in a small saucepan over low heat just until it's warm to the touch. Remove from the heat.
2. Dump the flour into a large bowl and make a well in the center. Add the yeast to the well along with a few drops of honey and 1/2 cup or so of the warm milk. Let stand until foamy, about 10 minutes.
3. In a separate bowl, combine the remaining milk and honey, the oil, and 3 of the eggs. Stir together. Add the salt and stir again. Gradually stir the liquid mixture into the flour, about 1/2 cup at a time. When the dough becomes sticky and difficult to stir, dump onto a floured surface and knead it by hand, adding a little more flour if necessary to keep it from sticking, until smooth and elastic.
4. Knead the dough into a ball. Slick another large bowl with oil, add the dough, and turn to slick the surface with oil. Cover with a damp cloth and let stand in a warm place until double in size, 1 to 1 1/2 hours.
5. Line 2 baking sheets with parchment paper. Gently punch the dough down and turn it onto a floured surface. Divide the dough into four equal portions, working with one portion at a time and keeping the rest covered with a damp cloth. Divide one portion of dough into three equal pieces and roll each piece into a rope about 1 foot long and slightly tapered at the ends. Line the ropes side by side on one side of the baking sheet and braid them, pinching the ends to seal and tucking them underneath. Repeat this process with the remaining dough until you have four nicely braided loaves. Cover with a damp cloth and let stand until nearly double in size, another 25 minutes or so.
6. Preheat the oven to 350°F.
7. Lightly beat the remaining egg and brush it over the tops of the challah loaves. Sprinkle with the nigella or sesame seeds. Bake the loaves until golden brown, 20 to 30 minutes.
Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts

Ingredients:
2 tablespoons olive oil or canola oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes
1 cup (about 3 ounces) finely chopped fresh oyster mushrooms
1/2 cup finely diced carrot
1/2 cup finely diced water chestnuts
2 tablespoons tamari sauce
3/4 cup toasted peanuts or walnuts , coarsely chopped, 1/4 cup reserved for garnish
2 green onions, minced
1 teaspoon sesame oil
Twelve 8-inch round dried rice paper wrappers (see note)
1 head Boston or Bibb lettuce, leaves washed and separated
Lime-Soy-Ginger Sauce
for serving

Instructions:
1. Heat a wok or nonstick skillet over medium heat. Add the olive oil and swirl to coat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the tofu and mushrooms and stir-fry for 2 minutes. Add the carrot and water chestnuts and stir-fry until heated through, about 30 seconds.
2. Add the tamari sauce. Cook, stirring occasionally, until the vegetables are heated through, about 2 minutes. Stir in the nuts, green onions, and sesame oil and toss to combine. Remove from the heat.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer to a dry work surface.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls in the same manner. Cover the finished rolls with a damp cloth to prevent them from drying out.
5. Preheat the broiler. Lightly coat a large nonstick baking sheet with cooking spray. Arrange the spring rolls in a single layer on the baking sheet, leaving a little space between them. Lightly coat the rolls with cooking spray.
6. Broil the rolls until lightly browned and crisp, 10 to 13 minutes. Using tongs or a spatula, turn the rolls over and continue to broil for another 8 to 10 minutes.
7. Serve each roll wrapped in a lettuce leaf garnished with nuts, and accompanied by the Lime-Soy-Ginger Sauce.
Curry-Coconut Shrimp

Ingredients:
1/4 cup unsweetened coconut milk
1 1/2 tablespoons fish sauce
1 tablespoon fresh lemon juice
3 tablespoons seeded and finely chopped red bell pepper
1 tablespoon minced fresh cilantro leaves
1 teaspoon sugar
1 teaspoon curry powder
1 1/2 pounds large shrimp, peeled and deveined
2 cups cooked brown rice
4 lemon wedges, for serving
Fresh cilantro sprigs
for garnish (optional)

Instructions:
1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.
3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over the brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.
Angry Shrimp

Ingredients:
2 tablespoons pumpkin seeds, 1/2 cup golden raisins, 2 tablespoons olive oil, divided, 3/4 cup diced white onion, 1/4 cup dried cherries, chopped, 2 teaspoons chipotle powder, 4 teaspoons chopped garlic, divided, 1/2 teaspoons ground cumin, 1/2 cup Grand Marnier orange liqueur, 20 ounces low-sodium vegetable broth, 1 tablespoon cornstarch, 2 pounds medium-large shrimp, peeled and deveined, thawed if frozen, 1 tablespoon orange zest, 6 cups kale, stems removed, chopped, 3 cups cooked brown rice

Instructions:
In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chipotle, 1 teaspoons garlic and cumin; cook 1 minute. Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.
Tuscan Lasagna

Ingredients:
1 pound 85-percent-lean ground beef
1 cup sliced cremini mushrooms
1/2 cup minced white onion
2 garlic cloves, crushed
4 tablespoons chopped fresh parsley
1 tablespoons salt
1 1/2 teaspoons dried basil
1 teaspoon Italian seasoning
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1 cup lowfat ricotta
1 package (8 ounces) whole-grain lasagna noodles
Vegetable oil cooking spray
16 ounces low-sodium marinara sauce, divided
1/2 cup part-skim fresh mozzarella, divided
2 cups thawed frozen spinach
1/3 cup grated Parmesan

Instructions:
Heat oven to 375°F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.
Mediterranean Bison Sliders

Ingredients:
1/2 cup uncooked basmati rice
1/4 cup chopped almonds
2 pound 90-percent-lean ground bison
1/4 cup chopped raisins
1/4 cup plus 1 tablespoons chopped flat-leaf parsley, divided
3 tablespoons chopped mint, divided, plus whole leaves for garnish
2 teaspoons coarse salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 cup nonfat plain yogurt
2 teaspoons fresh lemon juice
1 stem saffron (optional)
1 1/2 cups low-sodium marinara sauce
24 small brioche buns (1 1/2-inch diameter)

Instructions:
Heat oven to 450°F. Cook rice as directed on package. In a small skillet over low heat, toast almonds until golden, 8 minutes. In a bowl using hands, mix bison, rice, almonds, raisins, 1/4 cup parsley, 2 tablespoons mint, salt and pepper. Form into 24 balls, 1 1/2 inches each. Grease a 9" x 13" baking dish with 2 tablespoons olive oil; arrange meatballs in dish, touching. Bake until firm and slightly pink in center, 15 minutes. In a bowl, combine yogurt, lemon juice, 1 tablespoon water, remaining 1 tablespoon olive oil, parsley, mint; saffron (if desired), and salt and pepper to taste. In a microwave-safe bowl, heat marinara sauce. Top each brioche bun with 2 tablespoons marinara sauce, meatball, 1/2 tablespoon yogurt sauce and a mint leaf.
Garden Chicken Alfredo

Ingredients:
Vegetable oil cooking spray
1 pound boneless, skinless chicken breasts
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 red bell pepper, sliced lengthwise
2 large portobello mushroom caps
1/2 pound whole-grain fettuccine
4 tablespoons olive oil, divided
3 tablespoons cornstarch
1 small onion, diced
3 cloves garlic, crushed
2 cups fat-free half-and-half
1 cup low-sodium chicken broth
1 cup grated Parmesan, divided
1/2 cup plain nonfat Greek yogurt
1 jar (6 ounces) artichoke hearts, drained and quartered
2 tablespoons fresh parsley

Instructions:
On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.
Steak with Red Wine Mushroom Sauce

Ingredients:
6 skirt steaks, 4 ounces each, Vegetable oil cooking spray, 2 tablespoons olive oil, divided, 1/2 pound French or regular carrots, 1/4 pound baby summer squash, halved, 1/4 pound pearl onions, peeled and halved, 1/4 pound brussels sprouts, halved, 8 ounces cremini mushrooms, 4 ounces portobello mushrooms, 4 ounces button mushrooms, 1 medium white onion, diced, 2 tablespoons chopped garlic, 1/3 cup Cabernet Sauvignon, 24 ounces low-sodium beef broth, 3 tablespoons cornstarch, 2 ounces tomato paste, 2 tablespoons Italian seasoning

Instructions:
Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.
Vegetable Enchiladas

Ingredients:
1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
1 1/2 tablespoons olive oil, divided
12 corn tortillas (6 inches each)
1 medium onion, diced
1 1/2 tablespoons dark chili powder
1/2 tablespoon chipotle powder
1 teaspoons ground cumin
1 cup roasted or thawed frozen corn
1 cup roasted red peppers
1 can (15 ounces) low-sodium black beans, rinsed and drained
2 cups cooked shortgrain brown rice
1 can (8 ounces) enchilada sauce
1 cup shredded lowfat pepper Jack cheese, divided
1 avocado, thinly sliced
1 scallion, chopped
6 sprigs fresh cilantro

Instructions:
Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.
Fried Chicken Biscuits

Ingredients:
1 cup buttermilk
1 tablespoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon kosher salt, plus more
Vegetable oil (for frying; about 2 1/2 cups)
2 cups panko (Japanese breadcrumbs)
Freshly ground black pepper
4 Pies-N-Thighs Biscuits
Hot sauce (for serving)

Instructions:
Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
Mix butter, honey, and 1/2 teaspoon salt in a small bowl until smooth; set honey butter aside.
Pour oil into a large skillet, preferably cast iron, to a depth of 1/2" and heat over medium-high heat until oil bubbles immediately when a little panko is added.
Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.
Split biscuits and spread each side with 1 tablespoon reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
Darkest Chocolate Cake With Red Wine Glaze

Ingredients:
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
1/3 cup all-purpose flour, plus more for pan
8 ounces bittersweet chocolate (at least 70% cacao), chopped
1 cup sugar
4 large eggs
3/4 teaspoons kosher salt
8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
1/2 cup powdered sugar
1/2 cup red wine (such as Pinot Noir)
A 9" springform pan

Instructions:
Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
Meanwhile, bring wine just to a boil in a small saucepan.
Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.
Spicy Spiked Hot Chocolate

Ingredients:
2 cups whole milk
1 cup heavy cream
1/3 cup sugar
1/2 ancho chile, lightly crushed
1 cinnamon stick
1/2 vanilla bean, split lengthwise
3 ounces bittersweet chocolate (at least 70% cacao), chopped
2 ounces Xtabentún
Pernod
or other anise-flavored liqueur

Instructions:
Combine milk, cream, sugar, chile, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer; remove from heat, cover, and let steep 15 minutes.
Remove chile, cinnamon stick, and vanilla pod; discard. Add chocolate and heat over medium-high heat, whisking constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Remove hot chocolate from heat and add liqueur. Serve hot.
DO AHEAD: Hot chocolate (without liqueur) can be made 1 day ahead. Let cool; cover and chill. Reheat and add liqueur just before serving.