iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Instant Pot Chicken Parmesan Meatballs

Ingredients:
1 large egg
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
1/2 cup crushed pork rinds or almond meal
2 tablespoons chopped fresh basil, plus 1/4 cup thinly sliced fresh basil for garnish
2 cloves garlic, minced
1 1/2 pounds ground chicken
4 tablespoons olive oil, divided
1 tablespoon tomato paste
1 (14.5-ounce) can whole peeled plum (Italian) tomatoes, undrained
1 teaspoon dried basil, crushed
1 teaspoon garlic powder

Instructions:
In a medium bowl, combine the egg, 1 cup of the mozzarella, the Parmesan, pork rinds, chopped basil, and garlic. Add the chicken and mix gently using your hands to combine. Form into 28 meatballs about 1 1/2 inches in diameter.
Select SAUTÉ on the Instant Pot. When the pot is hot, add 2 tablespoons of the olive oil. Add about half of the meatballs to the hot oil and cook until browned on all sides, turning the meatballs as needed, 6 to 8 minutes. Transfer the meatballs to a plate. Repeat with the remaining meatballs and 2 tablespoons olive oil.
Add the tomato paste to the pot. Cook and stir for 1 minute. Add the canned tomatoes and their juice, breaking them apart as you do so. Stir in the dried basil and garlic powder. Return the meatballs to the pot. Select CANCEL.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, use a natural release to depressurize.
Top the meatballs with the remaining 1 cup mozzarella and let stand until melted before serving with the basil leaves.
Islay and Olive

Ingredients:
8 pitted green olives
1 ½ cups vodka
1 cup plus 2 tablespoons Islay Scotch (such as Laphroaig 10)
¾ cup dry vermouth (such as Dolin)
½ cup water
2 tablespoons olive brine
10 dashes orange bitters
Pinch fine sea salt
1 ½ teaspoons olive oil
12 lemon twists
12 to 24 green olives (optionally frozen)

Instructions:
At least 2 hours and up to 4 hours before serving, make the batch. Place olives in a 1-liter swing-top bottle. Use a small funnel to pour in vodka, Scotch, vermouth, water, and olive brine. Add bitters and salt, then seal, turning gently end over end to mix, and chill in freezer. (If you’d prefer to batch further in advance, refrigerate filled bottle, then place in freezer 2 hours or so before serving.)
Meanwhile, freeze additional olives for garnish, if desired. I like to place one in each divot of an empty ice cube tray to keep them separated.
To serve, add olive oil to cocktail mixture. Reseal and turn bottle gently to mix. Pour cocktail into chilled martini or Nick and Nora glasses. Express oils from a lemon twist over each cocktail and use twist as a garnish, along with a frozen olive or two.
Sneaky Peat

Ingredients:
2 1/4 cups Scotch (such as Dewar’s White Label)
2 1/2 tablespoons Angostura bitters
2 cups chilled extra-strong oolong
1 cup plus 2 tablespoons chilled cranberry syrup
1/2 cup water
3/4 cup fresh lemon juice
2 cups water
6 oolong tea bags
1 cup water
1 cup sugar
1/2 cup fresh or frozen cranberries
1 tablespoon Scotch (optional)
1/2 cup fresh or frozen cranberries
8 lemon wheels

Instructions:
At least 2 hours and up to 2 days before serving, make the batch.
Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.
In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.
Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don’t discard the cooked fruit! It’s great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.
The Blaylock

Ingredients:
4 1/2 cups fresh pink grapefruit juice
1 cup plus 2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons chilled 2:1 honey syrup (recipe follows)
1 cup honey
1/2 cup water
16 star anise pods (optional)
2 (1 L) bottles chilled seltzer
Lemon wedges (optional)

Instructions:
Up to 2 hours before serving, make the batch. Prepare grapefruit and lemon juices and pour into a 2-quart pitcher. Add chilled honey syrup and stir well to mix. If not serving immediately, seal well, covering with plastic wrap if needed, and refrigerate.
To serve, toast star anise pods (if desired) over high heat in a dry skillet, watching carefully, just until fragrant, about 45 seconds. Fill tall glasses with ice, then carefully fill glasses about halfway with chilled seltzer. Top with pitcher mix, give each glass one gentle stir, then garnish with star anise pod and lemon wedge, if desired.
Combine honey and water in a small saucepan and warm over medium heat, stirring constantly, until mixture is uniformly blended. Do not let boil. Pour into a resealable container and let cool. Seal well and refrigerate for up to 1 month.
Pansit Palabok (Rice Noodles with Shrimp Sauce)

Ingredients:
½ cup (1 stick/115 g) unsalted butter
¾ cup (95 g) all-purpose flour
2 to 3 cups (480 to 720 ml) warm shrimp stock (recipe follows)
Fish sauce
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 pound (455 g) raw jumbo shrimp, shells removed and reserved, shrimp halved lengthwise and deveined
1 pound (455 g) squid bodies, cut into thick rings
1 pound (455 g) palabok noodles (or rice noodles), cooked, drained, and kept warm
¼ cup (25 g) crushed pork rinds
1 cup (300 g) diced smoked tofu
¼ cup (2.5 g) tinapa or bonito flakes
1 lemon, cut into quarters
2 tablespoons vegetable oil
1 large white onion, sliced
2 tablespoons minced garlic
Shrimp shells from 1 pound (455 g) shrimp
½ cup (140 g) annatto seeds
4 ounces (115 g) crab paste with bean oil
3 tablespoons fresh lemon juice
1 tablespoon fish sauce
3 bay leaves
2 tablespoons whole black peppercorns

Instructions:
In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond color.
Immediately whisk in 2 cups (480 ml) of the warm stock and bring the mixture to a boil, then stir and simmer over low heat until the sauce thickens, about 10 minutes. If it gets too thick, add a little more stock. Season with fish sauce, then set the sauce aside and keep hot.
In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the shrimp and squid and cook, stirring often, until the shrimp begin to curl and turn pink, about 5 minutes. Turn off the heat.
Put the warm cooked noodles on a serving platter and spoon the warm sauce over the center of the platter. Top the noodles with the cooked shrimp and squid, alternating shrimp and squid around the platter. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa.
Serve immediately with lemon wedges.
In a stockpot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally and making sure not to let it brown, for 4 minutes, or until soft. Add the garlic and shrimp shells and cook, stirring continuously, until the shells turn pink.
Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups (3 L) water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce.
Leftover stock can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a month.
Bubble and Squeak With Stilton

Ingredients:
3 tablespoons vegetable oil
50g (about 3 ½ tablespoons) butter
1 large onion, thinly sliced
2 leeks, sliced
About 250g (½ lb.) leftover cooked potatoes, roughly diced
About 200g (7 ounces) leftover cooked carrots, diced
About 200g (7 ounces) leftover cooked brussels sprouts, cut in half
3 teaspoons chopped parsley
125g (4.4 ounces) Stilton cheese
roughly crumbled

Instructions:
Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little.
Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside.
Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath.
Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.
Spiced Pomegranate and Orange Glazed Ham

Ingredients:
2 sticks cinnamon
4 star-anise
1 cup (250ml) orange juice
1 1⁄2 cups (260g) light brown sugar
1⁄4 cup (60ml) pomegranate molasses
1⁄4 cup (90g) honey
1 (13–15 lb.) ham leg
4 oranges
peeled
thinly sliced and patted dry

Instructions:
Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy.
Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized.
Serve the ham with the remaining glaze.
Christmas Cake

Ingredients:
3 cups (450g) raisins
1 1⁄2 cups (240g) golden raisins
1 cup (160g) dried currants
8 soft fresh dates (160g), pitted and chopped
1 cup (140g) slivered almonds
3/4 cup (180ml) brandy
250g unsalted butter, softened
1 1/4 cups (220g) light brown sugar
4 eggs
2 1/4 cups (335g) plain (all-purpose) flour, sifted
1/4 teaspoon bicarbonate of (baking) soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
2–3 tablespoons brandy
extra

Instructions:
Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
Keep this cake in an airtight container in a cool, dark place for up to 2 months.
Super-Simple Overnight Porridge

Ingredients:
2 cups packed cooked white rice
About 5 cups chicken stock, vegetable stock, or store-bought chicken or vegetable broth
2 cups water, plus more as needed
3 thick slices unpeeled ginger, bruised
2 green onions, white parts kept whole, green parts cut into thin rings
About ½ teaspoon fine sea salt
Recently ground black pepper (optional)

Instructions:
In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.
The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you’ll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.
When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper.
Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match.
Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.
Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.
Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil.
Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.
Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.
Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.
Sourdough Rye Brownies

Ingredients:
72g (2¾ oz) wholegrain rye flour
57g (2¼ oz) water
36g (1½ oz) rye or wheat starter (8–12 hours after last refreshment)
194g (6¾ oz) wholegrain rye flour
250g (9 oz)/5 whole eggs,beaten
100g (3½ oz) sugar
195g (6¾ oz) unsalted butter
475g (1lb ½ oz) dark chocolate, at least 66% cocoa solids
77g (3 oz) sugar
265g (9¼ oz) dark brown sugar
70g (2¾ oz) good quality cocoa powder
5g (⅛ oz) vanilla extract
3g (⅛ oz) baking soda
2g (⅛ oz) sea salt
plus extra for sprinkling (optional)

Instructions:
Place all the stage 1 ingredients in a 300ml (½ pint) jar or container with a lid, mix, cover and leave at warm room temperature for 4–6 hours.
Place the stage 2 ingredients plus 125g (4 oz) of the starter in a large bowl, stir well with a whisk, cover and leave in a warm place for 1–2 hours or more time if it suits you. It won’t rise much but you should see some bubbles as evidence of fermentation on the surface of the mix.
In the hour before you plan to do the final mix and bake, melt the butter and chocolate in a small heatproof bowl over a pan of simmering water. Set aside to cool for 30 minutes. Line a 25cm (10 in) square tin with baking parchment.
Preheat the oven to 160ºC/325ºF/gas mark 3.
Add the melted chocolate and butter plus the remaining stage 3 ingredients into the bowl with the batter. Whisk until well combined. Pour into the lined tin and smooth the top with the back of a spoon so it is evenly distributed.
Bake for 30-40 minutes until the top looks dry but it still has a slight wobble. It’s difficult to overbake these. Sprinkle with additional sea salt, if liked, after they come out of the oven and leave to cool in the tin. When cool cut into squares to serve. The brownies can be stored in an airtight container for up to a week.
Smoked Trout Croquettes

Ingredients:
6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered
Kosher salt
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 oz. Parmesan, finely grated (about 1/4 cup)
1/4 cup chopped chives
2 Tbsp. prepared horseradish
1/2 tsp. freshly ground black pepper
4 large eggs, lightly beaten, divided
8 oz. smoked trout, skin and any large pin bones removed, shredded
2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup)
2 cups panko (Japanese breadcrumbs)
Canola or vegetable oil (for frying; about 6 cups)
Lemon wedges (for serving)

Instructions:
Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20–30 minutes. Drain and transfer to a large bowl.
Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4–5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
Smoked Salmon Tartare

Ingredients:
8 oz. smoked salmon, cut into 1/4" pieces
3 Tbsp. green peppercorns in brine or capers, drained, finely chopped
2 tsp. finely grated lemon zest
1/2 tsp. smoked paprika
1/3 cup crème fraîche
Potato chips (for serving)

Instructions:
Toss salmon, peppercorns, lemon zest, and paprika in a medium bowl until combined. Gently fold in crème fraîche until combined (the mixture should be loose—don’t press it together and don’t chill it). Transfer to a serving bowl. Serve with potato chips alongside.
Vanilla Butter Anchovy Toasts

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
1 Tbsp. vanilla bean paste
1 Tbsp. vanilla extract
Pinch of kosher salt
24 (1/4"–1/2"-thick) baguette slices, cut on a diagonal (from about 1 baguette)
24 oil-packed anchovy fillets
2 Tbsp. extra-virgin olive oil
1/2 tsp. freshly ground black pepper
2 Tbsp. finely chopped parsley leaves

Instructions:
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.
Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4–6 minutes.
Meanwhile, toss anchovies, oil, and pepper in a small bowl.
While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.
Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.
Ragù Bolognese

Ingredients:
2 tablespoons butter, 2 tablespoons extra-virgin olive oil, 1 medium yellow onion, peeled and finely chopped, 2 small celery ribs, finely diced, 1 carrot, peeled and finely diced, 2 ounces prosciutto di Parma, finely chopped, ¾ pound ground beef chuck, ¾ pound ground pork, Salt and freshly ground black pepper, ½ whole nutmeg, finely grated, ½ cup dry white wine, 1 cup whole milk, hot, One 28-ounce can tomato purée, 1 cup chicken or beef stock

Instructions:
Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5–10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5–10 minutes. Avoid frying or browning the meat.
Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10–12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5–7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.
Oysters with Balsamic

Ingredients:
24 raw oysters, freshly shucked, Balsamic vinegar

Instructions:
Spoon a few drops of vinegar over each oyster just before serving.
Coconut Cabbage and Tofu With Lemongrass and Ginger

Ingredients:
1 (14.5-oz.) can coconut milk
1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced
4 garlic cloves
1 2" piece ginger, peeled, coarsely chopped
1 Tbsp. kosher salt
1 Tbsp. sugar
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 (14-oz.) block firm or extra-firm tofu, drained
1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core
3 large carrots (about 1 lb.), peeled, cut into 2" segments
Toasted coconut chips
steamed rice
and lime wedges (for serving; optional)

Instructions:
Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40–45 minutes. Let cool 5 minutes.
Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).