iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spaghetti Pie

Ingredients:
8 ounces spaghetti, cooked (about 1/2 a package)
2 large eggs, whisked
1/2 cup parmesan cheese, divided
1 pound ground turkey (you could also use ground beef or chicken)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups weelicious tomato sauce
1 cup ricotta cheese
1/2 teaspoon italian herbs
1 cup mozzarella cheese
grated

Instructions:
Preheat oven to 350 degrees.
Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a "pie crust".
Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.
Pour the marinara sauce over the meat and stir to combine.
In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
Place dish on a sheet pan and bake for 30 minutes.
Cool, cut into wedges and serve.
Pear Pistachio Crisp

Ingredients:
5 pears, peeled, cored and diced, 1/2 teaspoon ground cinnamon, 1/2 teaspoon lemon juice, 1 cup old fashioned oats, 1/2 cup whole wheat flour, 1/2 cup packed brown sugar, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/2 cup chopped pistachios

Instructions:
Preheat oven to 350° F.
In a bowl, combine the pears and cinnamon and toss to combine. Toss in the lemon juice.
In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
Working with your fingers, crumble the butter into the flour mixture until it is combined and about the size of peas. Mix in the pistachios and set aside.
Pour the pears into a greased 8-inch baking dish and cover with the oat mixture.
Bake for 40-45 minutes.
Chicken Tortilla Soup

Ingredients:
1 tablespoon olive oil, 1 onion, diced, 1 teaspoon salt, 1 green bell pepper or red bell pepper, diced, 1 garlic clove, minced, 1 teaspoon cumin powder, 1 32 oz box chicken broth, 1 bay leaf, 1 1/2 cups frozen corn kernels, 1 15 oz can tomato, diced, 1 pound chicken breast, boneless and skinless, juice of 1 lime, Crushed tortilla chips

Instructions:
In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.
Easy Chicken Nuggets

Ingredients:
1 pound chicken breasts, boneless & skinless cut into chunks
1/4 cup old fashioned oats (also known as 5 minute oats)
1/4 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
3/4 cup panko bread crumbs
1 tablespoon parmesan cheese
grated

Instructions:
Preheat oven to 375° F.
Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a "nugget" shape.
Gently press nuggets into bread crumbs to evenly coat them.
Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
Lightly spray nuggets with cooking spray.
Bake for 15 minutes and serve.
To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6.
** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking.
Fruit and Seed Bars

Ingredients:
1 cup old fashioned oats
1/2 cup raw pumpkin seeds (also known as pepitas)
1/2 cup raw sunflower seeds
2 tablespoons flax seeds
1 cup dried fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 cup unsweetened coconut flakes
1/3 cup honey
1/2 cup sunflower butter

Instructions:
Preheat oven to 325 degrees.
In a food processor, pulse the first 6 ingredients until finely chopped (it's ok if there are few coarsely chopped pieces).
Add the honey and sunflower and pulse until starting to combine.
Pour the mixture into a 9 x 9 inch pan, greased then line with parchment and press down into the pan until completely even.
Bake for 25 minutes.
Let the bars completely cool before cutting with a serrated knife into bars.
Serve.
Very Berry Muffins

Ingredients:
1/2 cup all purpose flour, 3/4 cup whole wheat flour, 3/4 cup old fashioned oats, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/3 cup brown sugar, 1 large egg, whisked, 1 teaspoon vanilla extract, 3/4 cup milk, 1/3 cup canola or vegetable oil, 2 cups frozen berries

Instructions:
Preheat oven to 400° F.
Place the first 6 ingredients in a bowl and combine.
Combine the egg, vanilla extract, milk and oil in a separate bowl.
Slowly combine the dry ingredients into the wet ingredients.
Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
Pour batter into greased or muffin lined regular sized tins.
Bake for 20-22 minutes.
Allow muffins to cool for 5 minutes then remove to a cooling rack.
Mushroom Quesadillas

Ingredients:
2 tortillas, 1/2 cup grated cheese, such as monterey jack or cheddar, 1/2 cup sliced mushrooms

Instructions:
Heat a skillet over medium-high heat. Place the tortilla in the pan and cook for about 1 minute, until it begins to bubble.
Flip the tortilla over and sprinkle cheese all over the top.
Once the cheese begins to melt, top half of the tortilla with mushrooms, and fold in half.
Cook for 2 minutes on each side, until the cheese is melted and everything is hot.
Remove the quesadilla from the heat, open, and add your choice of stuffings.
Vegan Whipped Coconut Sweet Potatoes

Ingredients:
2 large sweet potatoes, 1/2 cup coconut milk, warmed, 1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, Unsweetened coconut flakes, optional

Instructions:
Preheat oven to 400°F.
Poke holes in the sweet potatoes and place on a foil lined baking sheet. Bake for 1 hour, or until fork tender. Allow to cool slightly.
Peel the skin off the sweet potatoes. It will easily peel off using your fingertips.
Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon and salt in a bowl and beat with an electric mixer, or in the bowl of a stand mixer, until thoroughly combined and fluffy.
Sprinkle with coconut if desired.
Spinach Gnocchi

Ingredients:
10 ounces block frozen chopped spinach, 1 cup whole milk ricotta cheese, 2/3 cup parmesan cheese, plus 2 tbsp for sprinkling before serving., 1 egg yolk, 2 tablespoons flour, plus more for dusting your hands while rolling

Instructions:
Defrost the brick of frozen spinach (you can also do this in the microwave).
Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).
Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.
Dust your hands with a little flour so the mixture doesn't stick to your hands.
Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
Bring a large pot of water to a boil for cooking the gnocchi.
Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
Using a slotted spoon, remove the gnocchi to a plate or bowl.
Sprinkle with parmesan cheese, cool and serve.
To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.
Mexican Rice Balls

Ingredients:
1 cup short grain rice
2 1/4 cup water
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder*
1/4 teaspoon salt
3/4 cup cheddar cheese cubes (I use 4 cheese sticks cut into 6 pieces each)

Instructions:
In a pot, combine all of the ingredients except the cheese, and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Leave pot covered and allow it to sit on the stove, off of the heat, for about 10 minutes.
When rice is cool enough to handle, take about 2 tablespoons of it with moist hands (to avoid sticking), place a cheese cube in the center, and roll into a ball. Continue with remaining rice and cheese.
Place rice balls in the microwave for 10-15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1-2 minutes.
Olive-Oil Toasts With Greens, Pine Nuts, and Raisins

Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 baguette, cut into 24 slices (1/4-inch thick)
1/4 teaspoon kosher salt
1 bunch chard, kale, or spinach leaves, stems reserved for another use
3 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped
3/4 teaspoon kosher salt, divided
2 garlic cloves, finely chopped
1/4 teaspoon red-pepper flakes, plus more to taste
3 tablespoons toasted pine nuts
3 tablespoons raisins (preferably golden), soaked in hot water for 30 minutes, drained and chopped
Scant 1/4 cup grated parmesan or Pecorino Toscano

Instructions:
Preheat oven to 350°F. Brush 1 tablespoon oil evenly on a large rimmed baking sheet. Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt. Place baking sheet in oven and toast for 6 minutes. Rotate the pan front to back and bake the toasts until golden brown all over with no pale patches, a few minutes more. (The toasts will probably not all be done at the same time, so remove the ones that are, and keep toasting). Remove toasts from the baking sheet to a separate container and let cool to room temperature.
To wash the chard leaves, throw them into a big bowl of water and swish around with conviction to get rid of any dirt. Lift out the greens (don't pour them out or the dirt will just go right back on), and transfer to a colander to drain. Don't spin the greens dry—it's good to have some water clinging to the leaves to help them steamily cook.
Heat a large skillet over medium-low heat and add 2 tablespoons oil. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until very tender and just slightly colored, about 15 minutes. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, but not browned, about 2 minutes.
Add the chard leaves with 1/2 teaspoon salt and let them begin to wilt. Toss and flip with tongs, adding salt, oil, or water as needed so the garlic does not burn, until chard is tender but not mushy, 8 to 10 minutes.
Stir in the pine nuts and raisins and then spoon the mixture onto a cutting board to cool for a couple of minutes. Chop the chard, then scoop into a medium bowl and mix in the cheese and the remaining tablespoon of oil. Top toasts with chard mixture and serve warm or at room temperature.
Corn Flour Shortcakes with Blackberries and Whipped Cream

Ingredients:
1/2 cup (110 grams) granulated sugar, divided
3 large egg yolks, at room temperature
1/4 cup flavorless vegetable oil (such as corn or safflower)
1/2 cup (70 grams) corn flour
"1/4 cup (40 grams) white rice flour (Bobs Red Mill makes a good one)", 1 teaspoon baking powder
1/2 teaspoon salt
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
2 cups (12 ounces) fresh blackberries
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 1/4 cups heavy cream
1/4 cup sour cream
Pinch of salt
1/2 teaspoon granulated sugar
Stand mixer with whisk attachment or handheld electric mixer
9-inch square cake pan

Instructions:
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom of the pan with parchment paper but leave the sides unlined and ungreased.
Set aside 2 tablespoons of the sugar for later (to stiffen the egg whites).
Add the remaining sugar to a large mixing bowl with egg yolks, oil, corn flour, rice flour, baking powder, salt, and 1/4 cup water. Whisk to blend thoroughly. Set aside for 15 minutes to hydrate the corn flour while the oven is heating.
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved 2 tablespoons sugar, beating at high speed until the egg whites are stiff but not dry. Scrape half of the egg whites onto the corn batter and fold until partially blended. Add the remaining egg whites and fold just until the batter looks blended. Scrape the batter into the pan and spread it evenly.
Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Set the pan on a cooling rack. Immediately, while the cake is still hot, slide a thin knife or spatula around the sides, pressing against the pan to avoid tearing the cake. Leave the cake in the pan to cool—it will settle at a bit and pull away from the edges of the pan.
When cool, carefully invert the cake onto a cutting board. Cut the cake into 8 even rectangles, about 2x4-inches each.
In a medium bowl, mix together 1 1/2 cup of the blackberries with the and lemon juice. Let stand 30 minutes, then stir and mash with the back of a spoon to break up the berries. When ready to serve, stir in remaining 1/2 cup fresh blackberries.
Meanwhile, pour heavy cream into the chilled bowl of stand mixer fitted with the whisk attachment and beat on high until soft peaks form. Turn speed to low and gently whisk in sour cream, salt, and sugar. Refrigerate until ready to serve.
To serve, slice each rectangle in half horizontally. Top the bottom half with a spoonful (about 3 tablespoons) of blackberries and their sauce, and then garnish with a generous dollop of whipped cream and place the top half of the cake on top. Repeat to form remaining servings.
Easy Crepes

Ingredients:
2 large eggs, 1 cup flour, 3/4 cup milk, 1/2 cup water, 1/2 teaspoon vanilla, 2 tablespoons butter, melted butter for sauteing

Instructions:
Place all the ingredients in a blender and puree.
Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).
Grease a saute pan or crepe pan with butter. Pour in 2 tbsp of batter and swirl to cover the pan.
Cook for 1 minutes, flip and continue to cook another 30 seconds or until just starting to become golden.
Remove to a plate and continue to make remaining crepes.
Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling.
Roll into a cigar shape.
Serve
Heirloom Tomato Pico de Gallo

Ingredients:
2 cups heirloom tomatoes, seeded and chopped (about 4 medium tomatoes)
1 small red onion
1 chili pepper seeds removed and minced
1/4 cup chopped cilantro
juice of 2 limes
1/2 teaspoon kosher salt

Instructions:
Combine all of the ingredients in a bowl.
Allow to sit for 30 minutes so flavors combine and serve as a dip with tortilla chips or on top of grilled chicken or fish.
Shrimp Scampi

Ingredients:
2 tablespoons butter, 1 pound shrimp, peeled and deveined, 1/2 teaspoon salt, 2 garlic cloves, minced, 2 tablespoons lemon juice, 2 tablespoons minced fresh parsley

Instructions:
Heat the butter in a sauté pan over medium heat.
Add the shrimp and salt and sauté for 2 minutes. Add the garlic and sauté for 1 more minute, or until the shrimp are cooked through.
Sprinkle the shrimp with the lemon juice and parsley, and toss to coat well.
Serve alongside vegetables or over pasta.
Beef Stew in the Crock Pot

Ingredients:
2 pounds chuck meat, cut into 1 1/2-inch cubes, 1/4 cup flour, 2 tablespoons olive oil, 1/2 cup red wine, 1 cup beef stock, 2 bay leaves, 1 tablespoon fresh thyme, minced, 2 potatoes, peeled and cubed into 1 inch pieces, 2 stalks celery, sliced, 2 carrots, peeled and sliced, 1 large onion, chopped into cubes, 2 garlic cloves, minced, 1 1/2 teaspoon kosher salt, 1 15 oz can unsalted diced tomatoes

Instructions:
Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.
Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.
Remove the meat from the pan and place in the crock pot.
Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
Add the reduced liquid to the crock pot along with the remaining ingredients and combine.
Cook on low for 6-8 hours.
Mashed Potato Cakes

Ingredients:
2 cups mashed potatoes, 1/4 cup parmesan cheese, 1 egg, whisked, 7 tablespoons all purpose flour, divided, Butter or oil, for pan-searing

Instructions:
Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
Take a scoop of the potato mixture and form into patties.
Place the remaining 4 tbsp of flour on a plate.
Lightly coat the potato patties in the flour.
Heat a thin layer of the oil or butter in a large sauté pan over medium heat.
Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
Serve as is or with accompaniments.
Protein Bars

Ingredients:
1 cup cashews, raw and unsalted
1 cup almonds, raw and unsalted
1/2 cup dried cranberries or chocolate chips
2 1/4 cup dates (about 20)
3/4 cup rolled oats
1 tablespoon vanilla
1 tablespoon honey or agave

Instructions:
Preheat oven to 170 degrees (or put your oven on it's lowest setting and adjust the cooking time).
Place the nuts in a bowl and cover with COOL water and soak for 1 hour.
Cover the dates with HOT water and soak for 30 minutes. After soaking, drain off the water and pit the dates.
Place the oats in a food processor and grind to a powder. Place in a separate large bowl.
Drain the water off the nuts, place on a towel to remove excess water. Place the nuts in a food processor with the dried cranberries (chocolate chips) and pulse until nuts are in small pieces (the nuts will be uneven pieces which is fine. Just make sure they are all chopped.
Place the nuts in the bowl with the oats.
Place the dates, vanilla and honey (agave) in food processor and pulse until it makes a puree. Place the date mixture with the oat mixture and thoroughly combine all the ingredients (mixture will be thick and sticky).
Place the date nut mixture on a silpat on a cookie sheet. Spread out using a spatula or even your hands.
Shape into a long rectangle about 1/2 inch thick and measuring about 10X13 inches. Make sure the rectangle is flat and even.*
Bake for 4.5-5 hours or until the log is firm, but not hard (If the lowest setting on your oven is 200 degrees, cook for 4 hours).
Cool, cut into bars and wrap individually.
Note: If using a dehydrator, heat at 135 degrees and dehydrate for 6-8 hours
Spiced Carrot Cauliflower Soup

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
5 cups warm water
2 tablespoons vegetable bouillon, i like to use organic better than bouillon instead of the cubes
1 head cauliflower, chopped (about 4 cups)
3 cups peeled and chopped carrots (about 8 medium carrots)
1 1/2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon salt

Instructions:
Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
Dissolve the vegetable bouillon in the water and add to the pot.
Add the remaining ingredients to the pot and stir to combine.
Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
Using an immersion blender or standing blender, puree all of the ingredients until smooth.
Beef and Broccoli Stir-Fry

Ingredients:
1/3 cup soy sauce
1/2 teaspoon sesame oil (I like to use toasted)
1 tablespoon honey
1 clove garlic, finely chopped or grated
1 teaspoon fresh ginger, finely chopped or grated
1 teaspoon cornstarch
1 teaspoon water
1 pound boneless sirloin, tri tip, flank or skirt steak - sliced into 2 x 1/2 inch strips
1 package (14 ounces) frozen or fresh broccoli florets
3 teaspoons vegetable oil

Instructions:
Whisk together the soy sauce, sesame oil, honey, garlic and ginger.
Place the beef in a Ziploc bag (or glass bowl), pouring in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
Whisk the cornstarch and water together and add to the remaining sauce mixture.
Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
Serve over brown rice.
Tiny Corn Muffins

Ingredients:
1 3/4 cup cornmeal, 3/4 cup flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup honey or agave, 1 1/2 cup buttermilk, 2 large eggs, 1/4 cup vegetable oil

Instructions:
Preheat oven to 425 degrees.
Mix the first 5 dry ingredients in a bowl.
Whisk the remaining wet ingredients in a separate bowl until thoroughly combined.
Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.
Pour into 24 greased mini muffin cups.
Bake for 15 minutes or until a toothpick comes out clean when inserted inside.
Cool and serve.
Celery Root Soup

Ingredients:
1 tablespoon butter or olive oil
2 leeks, white and light green part only, chopped
2 celery root bulbs (about a pound each), peeled and chopped
1/2 teaspoon salt
32 ounces chicken or vegetable stock

Instructions:
In a stock pot over medium heat, melt the butter and salute the leeks for 3-4 minutes.
Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.
Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.
To Freeze: Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
Po-Tacos

Ingredients:
4 sweet or russet potatoes, pesto, greek yogurt and manchego cheese, chicken chili with cheddar cheese, refried beans, sour cream, and salsa, chicken with bbq sauce

Instructions:
Preheat the oven to 400 ° F.
Poke several holes in the sides of the potatoes, place on a baking sheet lined with foil and bake for 1 hour.
Slice the potatoes down the middle, scoop out half of the flesh, and fill with desired accompaniments.