iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sheet-Pan Chicken Meatballs and Charred Broccoli

Ingredients:
2/3 cup ketchup
1/4 cup Worcestershire sauce
2 Tbsp. rice cooking wine or water
2 Tbsp. honey
4 tsp. soy sauce
1 1/2" piece ginger, peeled, finely grated
1/2 tsp. freshly ground black pepper
2 heads of broccoli (about 1 1/2 lb.)
2 Tbsp. vegetable oil, divided
2 1/2 tsp. kosher salt, divided
Crushed red pepper flakes (optional)
1 lb. ground chicken
1 large egg, beaten to blend
4 scallions, thinly sliced
2 garlic cloves, finely grated
1 (2") piece ginger, peeled, finely grated
1/3 cup panko (Japanese breadcrumbs)
1 Tbsp. toasted sesame oil
1/4 tsp. freshly ground black pepper
Cooked rice and sesame seeds (for serving)

Instructions:
Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
Rigatoni with Easy Vodka Sauce

Ingredients:
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
1/2 tsp. crushed red pepper flakes
2 oz. vodka
3/4 cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)

Instructions:
Bring a large pot of salted water to a boil.
Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5–7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
Sweet Potato Bowls with Spiced Lamb and Mushrooms

Ingredients:
1 tsp. kosher salt, divided, plus more
1 large sweet potato (about 1 lb.), halved lengthwise
1/2 fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)
1/2 small red onion, thinly sliced
1/4 cup apple cider, coconut, or unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil, divided
1/2 lb. ground lamb
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 tsp. Aleppo-style pepper, plus more for serving
8 oz. wild mushrooms (such as oyster or shiitake), sliced into 1/4" slices
1/2 cup plain whole-milk yogurt
2 Tbsp. fresh lemon juice
1/4 cup mint leaves

Instructions:
Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes.
Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and 1/2 tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.
Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl.
Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.
Date Night Pork Chop

Ingredients:
1 (1-lb.) bone-in pork loin chop (1"–1 1/2" thick)
Kosher salt
Freshly ground black pepper
3 tsp. honey, divided
5 Tbsp. extra-virgin olive oil, divided
3 Tbsp. skin-on hazelnuts, crushed
1 medium shallot, finely chopped
1 lemon, halved
1 small Pink Lady apple
1 large or 2 small endive, leaves separated
1 oz. Parmesan
shaved
broken into small pieces

Instructions:
Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.
Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about ½" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.
Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat.
Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again.
Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.
Chicken Soup with Caramelized Ginger

Ingredients:
1/2 bunch cilantro, divided
2 Tbsp. sugar
1 (6") piece ginger, peeled, thinly sliced into rounds
3 garlic cloves, thinly sliced
4 scallions, pale-green and white parts left whole, dark-green parts thinly sliced lengthwise
1 1/2 lb. skinless, boneless chicken thighs
1 Fresno chile, halved, seeds removed
Kosher salt
2 Tbsp. soy sauce
Freshly ground black pepper

Instructions:
Gather half of cilantro into a bundle and tie together with kitchen twine. Coarsely chop remaining cilantro (stems and all); set aside for serving.
Heat sugar and 3 Tbsp. water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4–6 minutes.
Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white scallion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in cilantro bundle, chicken, chile, and a big pinch of salt. Pour in 8 cups cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10–12 minutes. Discard chile and scallions. Keep soup warm over medium-low heat.
Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed.
Serve soup topped with dark-green scallion parts, reserved chopped cilantro, and a few turns of pepper.
Soup (without scallion greens or cilantro) can be made 3 days ahead. Let cool, then cover and chill.
Coconut Cold Brew Coffee

Ingredients:
16 oz. coffee beans (about 4 cups), coarsely ground
1 1/2 cups toasted unsweetened shredded coconut
3 cups milk (cow’s, oat, or nut) or water
2 Tbsp. (or more) pure maple syrup

Instructions:
Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.
Corned Beef with Crispy Roasted Potatoes and Cabbage

Ingredients:
1 (3–4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
A mortar and pestle

Instructions:
Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45–40 minutes. (The cabbage might be done before the potatoes.)
Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.
Pineapple Shrimp Noodle Bowls

Ingredients:
12 oz. pad Thai–style rice noodles
1 lb. large shrimp
12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)
1 tsp. kosher salt
2 Tbsp. soy sauce or tamari
1 Tbsp. freshly grated ginger
2 Tbsp. vegetable oil
2½ cups pineapple juice
1 Tbsp. chili-garlic sauce, such as Huy Fong
1 cup basil leaves, plus more for serving
2 mini seedless cucumbers, thinly sliced
½ small red onion, very thinly sliced crosswise
½ cup salted roasted peanuts, coarsely chopped
Lime wedges (for serving)

Instructions:
Cook rice noodles according to package directions.
Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5–6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3–4 minutes. Transfer to plate with pineapple.
Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12–16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.
Apple and Calvados Tart (Galette de Pommes au Calvados)

Ingredients:
All-butter pastry dough
1 3/4 pound Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados
parchment paper; a large baking sheet (at least 14 inches wide)

Instructions:
Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
Preheat oven to 425°F.
While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.
Chickpea Flatbreads with Burst Tomato Sauce

Ingredients:
1 cup chickpea flour
10 Tbsp. extra-virgin olive oil, divided, plus more for serving
1 1/2 tsp. kosher salt, divided
2 pints cherry tomatoes, halved if large
2 garlic cloves, finely chopped
1 (15-oz.) can chickpeas, drained, rinsed
1 Tbsp. dried oregano
1 tsp. sherry or red wine vinegar
1/4 tsp. smoked paprika (optional)
2 Tbsp. cold unsalted butter, cut into pieces
1 cup coarsely crumbled feta (about 5 oz.)
Baby greens
such as arugula
kale
or spinach
and lemon wedges (for serving)

Instructions:
Place a rack in top third of oven; preheat to 450°F. Whisk chickpea flour, 2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a medium bowl or large measuring cup until combined. Let sit at least 10 minutes and up to 1 hour to let flour hydrate.
Heat 2 Tbsp. oil in a 12" cast-iron skillet over high until shimmering. Pour in exactly half (3/4 cup) of the chickpea batter and tilt to evenly coat skillet. Transfer to oven and bake flatbread until edges are golden brown, 8–10 minutes. Using a large spatula, transfer flatbread to a wire rack. Repeat with remaining batter.
Meanwhile, cook tomatoes, garlic, 1/4 cup oil, and remaining 1/2 tsp. salt in a large skillet over medium-high heat, stirring occasionally, until tomatoes begin to burst, 4–5 minutes. Stir in chickpeas, oregano, vinegar, and paprika (if using). Reduce heat to medium and continue to cook, stirring often, until tomatoes have burst more into a fully formed sauce, 3–4 minutes. Remove from heat and stir in butter.
Slice flatbreads in half. Serve with tomato-chickpea mixture, feta, greens, and lemon wedges alongside for squeezing and oil for drizzling.
Food Processor Butter

Ingredients:
2 cups heavy cream, preferably not ultra-pasteurized
1 tsp. kosher salt (optional)
2 Tbsp. sugar
1 Tbsp. ground cinnamon
1 tsp. finely grated orange zest
1/4 cup parsley leaves with tender stems, finely chopped
1 tsp. finely grated garlic
1 tsp. finely grated lemon zest
2 Tbsp. toasted sesame seeds
2 tsp. coarsely grated black pepper
2 tsp. smoked paprika
Cheesecloth

Instructions:
Process cream in a food processor until the butter solids have separated from the buttermilk and you see lots of little clumps of butter clinging together distinctly separated from thin milky liquid, 4–7 minutes (unpasteurized cream will separate more quickly). Carefully drain buttermilk; reserve for another use.
Remove jar with blade still attached. Pour cold water over butter solids left in food processor jar, then drain. Repeat until water runs clear, 3–4 times. Pour off as much water as possible out of jar of food processor, using your hands to hold the butter solids in place while you pour. Continue to process until butter forms a solid ball, about 2 minutes. Pour off water again, then add salt (if using) and process to combine.
If making compound butter, add ingredients for chosen flavor and process until fully incorporated.
Transfer butter to a medium bowl lined with a double layer of cheesecloth. Gather cheesecloth up around butter and twist to squeeze until no more liquid runs out of butter. Transfer butter to a sheet of parchment or waxed paper and roll up into a log. Chill until firm, about 1 hour.
Do Ahead: Butter can be made 5 days ahead. Keep chilled.
Classic Crème Brûlée

Ingredients:
3 cups heavy cream
1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6 large egg yolks
1/3 cup granulated sugar
Pinch of salt
3 tablespoons turbinado sugar, such as Sugar in the Raw
6 (5-ounce) flameproof ramekins; a small blowtorch

Instructions:
Put a rack in the middle of oven and preheat oven to 325°F.
Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.
Cook-From-Frozen Steak with Burst Cherry Tomato Sauce

Ingredients:
1 (1 1/2–2"-thick) boneless rib eye or strip steak (about 1 1/2 lb.)
Vegetable oil (for frying; about 1/3 cup)
1 1/2 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
1 pint cherry tomatoes
4 garlic cloves, peeled, crushed
2 Tbsp. extra-virgin olive oil
2 rosemary sprigs
2 Tbsp. balsamic vinegar
2 Tbsp. cold unsalted butter
cut into pieces

Instructions:
Place steak on a flat plate or small rimmed baking sheet and freeze uncovered overnight. Once frozen, wrap tightly in plastic, transfer to a resealable plastic bag, and keep frozen for up to 3 months. (Freezing it uncovered before wrapping ensurs that no condensation forms on the steak, which could cause dangerous splattering during cooking.)
Preheat oven to 275°F. Pour vegetable oil into a large skillet to a depth of 1/8". Heat over medium-high until shimmering. Carefully place frozen steak in skillet and cook until deeply browned on underside. Turn and continue to cook until second side is deeply browned, 5–6 minutes more. Transfer to a wire rack set in a rimmed baking sheet. Season both sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer pan to oven and bake steak until an instant-read thermometer inserted into the center registers 120°F for medium-rare, 40–45 minutes. Let rest 10 minutes before slicing.
While steak rests, wipe out skillet and cook tomatoes, garlic, and olive oil (adding tomatoes while pan is cold prevents splattering) over medium-high heat. Once sizzling, add rosemary and vinegar and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Continue to cook, stirring occasionally and pressing tomatoes with the back of a spoon, until tomatoes have burst and a thick sauce has formed, 4–5 minutes. Remove from heat and stir in butter. Serve steak with sauce spooned over.