iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sourdough Crepes

Ingredients:
6 Tbsp. (100 g) sourdough starter
2 cups (250 g) all-purpose flour, divided
2 large eggs
¾ cup plus 1 Tbsp. (or more) milk
3 Tbsp. granulated sugar
½ tsp. baking soda
½ tsp. kosher salt
3 Tbsp. unsalted butter, melted, plus more room temperature
Grapeseed or vegetable oil (for pan)
Jam
crème fraîche
demerara sugar
and/or lox
(for serving; optional)

Instructions:
Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps—a few small lumps are fine, but try to get batter as smooth as possible.
Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn’t need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.
Enjoying a Margarita in Venezia

Ingredients:
1½ ounces tequila blanco, 1 ounce Aperol, 1 ounce lime juice, ½ ounce orange juice, ½ ounce agave nectar, Salt for glass rim, Orange twist to garnish

Instructions:
Add the tequila, Aperol, juices, and syrup to a cocktail shaker with ice. Shake for approximately 30 seconds to chill and combine the ingredients.
Rim your glass with salt.
Double strain into a wine glass over fresh ice. Garnish with an orange twist.
Cucumber Cilantro Margarita

Ingredients:
Kosher salt, optional
4 thin slices cucumber, plus a ¼-inch-thick slice for garnish
2 sprigs fresh cilantro
½ cup ice cubes
2 ounces (¼ cup) silver tequila
1 ounce (2 tablespoons) fresh lime juice
½ ounce (1 tablespoon) agave syrup
½ ounce (1 tablespoon) Bols Triple Sec

Instructions:
To salt the rim of your glass, fill a shallow bowl with water. On a small plate, pour a circle of salt. Dip the rim of a rocks glass or margarita glass in the water, then dip it into the salt and set it aside.
In the bottom of a cocktail shaker, muddle the 4 cucumber slices with 1 cilantro sprig until the cucumber releases most of its juices and the cilantro is smashed and fragrant. Add the ice cubes, tequila, lime juice, agave syrup, and triple sec. Cover and shake vigorously for 4 seconds. Pour the drink, including the ice, into the glass. Serve the margarita garnished with the remaining cucumber slice and cilantro sprig.
Retox Cocktail

Ingredients:
2 or 3 slices fresh jalapeño, ¾ oz. grade B maple syrup, ½ oz. fresh lemon juice, 2 oz. reposado tequila, Kosher salt for rim

Instructions:
Rim half of a rocks glass with kosher salt. Muddle jalapeño in base of cocktail shaker. Add maple syrup, lemon, and tequila. Shake vigorously with ice.
Fill rimmed glass with fresh ice. Double strain cocktail (to remove any pepper bits) into prepared glass. Garnish with lemon slice.
Hawaij

Ingredients:
2 1/4 teaspoons black peppercorns
7 teaspoons cumin seeds
2 1/4 teaspoons cardamom seeds (from green cardamom pods)
2 1/4 teaspoons coriander seeds
2 tablespoons ground turmeric
Special Equipment: an electric coffee/spice grinder

Instructions:
Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric.
Mashed Plantains With Fried Eggs (Mangú de Plátanos)

Ingredients:
2 large plantains, peeled and cut in half lengthwise
½ red onion, thinly sliced
¼ cup (60 mL) white vinegar 2 tablespoons (30 mL)
Extra-virgin olive oil or unsalted butter, divided
¼ teaspoon (1 mL) sea salt
¼ teaspoon (1 mL) freshly cracked pepper
2 tablespoons (30 mL) vegetable oil
2 eggs
1 avocado
pitted
peeled
and sliced

Instructions:
Bring a large pot of salted water to a boil. Add the plantains and boil until fork-tender, about 25 minutes. Drain the plantains, reserving ½ cup (125 mL) of the cooking water.
Meanwhile, place the red onion in a small bowl and cover with the vinegar.
Transfer the plantains to a medium bowl and add the reserved cooking water, 1 tablespoon (15 mL) of the olive oil, salt, and pepper. Mash the plantains to the consistency of mashed potatoes.
In a medium frying pan, heat the vegetable oil over medium heat. Drain the red onions and discard the vinegar. Add the onions to the pan and cook, stirring often, until soft and translucent, about 5 minutes. Transfer to a plate.
In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. (I prefer the eggs over easy for this dish.)
To serve, divide the mashed plantain between plates and top with a fried egg, cooked onions, and a few slices of avocado. Season with salt and pepper to taste.
Golden Noodles With Chicken

Ingredients:
Extra-virgin olive oil
4 shallots, thinly sliced into rings
1/4 cup unbleached all-purpose flour
2 tablespoons extra virgin olive oil
2 bone-in, skin-on chicken breasts
Kosher salt and freshly ground pepper
One 2-inch piece of ginger, peeled and finely chopped, (1 tablespoon)
1/4 tsp. ground cumin
1 tsp. ground tumeric
4 cups Swanson Chicken Broth
8 ounces vermicelli rice noodles or thin spaghetti
1 cup leafy herbs
such as cilantro
dill and basil

Instructions:
Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.
Butter Pecan Skillet Cookies

Ingredients:
1⅓ cups (160 g) chopped pecans
4 Tbsp. pure maple syrup
2 tsp. kosher salt, divided
10 Tbsp. chilled unsalted butter, cut into pieces, plus more for pan
1¼ cups (160 g) all-purpose flour
6 Tbsp. (packed; 75 g) light brown sugar
1 large egg
1 Tbsp. plus 1 tsp. vanilla extract or vanilla bean paste
1 cup (120 g) powdered sugar
3 Tbsp. (or more) whole milk
Coarse white sanding sugar and edible glitter (for decorating)

Instructions:
Place a rack in middle of oven; preheat to 350°F. Toss pecans, maple syrup, and ½ tsp. salt in a medium bowl. Scrape onto a rimmed baking sheet lined with a silicone baking mat or parchment paper and spread nuts into a single layer. Bake until pecans are slightly darkened and syrup is dark and bubbling, 15–20 minutes. Remove from oven and carefully toss pecans in hot syrup to coat again. Let cool on baking sheet until caramel hardens, about 30 minutes. Break up candied pecans into pieces; discard any burned bits.
Reduce oven temperature to 325°F. Generously butter a 10" cast-iron or stainless-steel skillet; line bottom with a round of parchment paper and butter parchment. Pulse flour, brown sugar, half of candied pecans, and 1¼ tsp. salt in a food processor until nuts are finely chopped. Add egg, 1 Tbsp. vanilla, and remaining 10 Tbsp. butter and process until a shaggy dough forms.
Transfer dough to a large bowl and knead a couple of times just to bring it together. Using damp hands, pat dough evenly into skillet, extending all the way to the sides of the pan. Bake cookie until edges are golden brown and center is slightly puffed, 30–35 minutes. Let cool in skillet 1 hour. Invert cookie onto a cutting board and cut into 16 wedges. Turn right side up and transfer to a wire rack set inside a rimmed baking sheet.
Whisk powdered sugar, milk, remaining ¼ tsp. salt, and remaining 1 tsp. vanilla in a small wide bowl until smooth. The glaze should be the consistency of heavy cream; thin with more milk if needed. Transfer half of the glaze to another small wide bowl (you’ll need to use 2 bowls as the glaze will start to collect crumbs and you’ll want a fresh start).
Working one at a time, lightly dip half of the wedges, top side down, into first bowl of glaze so that only the surface is covered and no glaze drips down the sides. Use a toothpick to pop any bubbles and smooth glaze; coating should be thin enough to see the cookie peeking through. Repeat with remaining wedges and second bowl of glaze.
Top wedges with remaining candied pecans and let sit 10 minutes. Sprinkle with sanding sugar and glitter and let sit until glaze is set, about 1 hour.
Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.
Spring Green Bowls

Ingredients:
1 cup (24 g / ¾ oz) flat-leaf parsley leaves
1 cup (16 g / ½ oz) mint leaves
¼ cup (60 ml / 2 fl oz) lemon juice
2 green onions (scallions), trimmed and chopped
¾ cup (210 g / 7 ½ oz) plain Greek-style (thick) yogurt
½ small clove garlic
Sea salt and cracked black pepper
600g (1 lb. 5 oz) broccoli florets (about 2 heads)
1 tablespoon extra virgin olive oil
Sea salt and cracked black pepper
150g (5¼ oz) sugar snap peas, trimmed
1 cup (140g or 5 oz) frozen shelled edamame beans
2 tablespoons hemp seeds or sesame seeds, toasted
2 small avocados, quartered lengthwise
¼ cup (70g or 2½ oz) store-bought pickled ginger

Instructions:
Place the parsley, mint, lemon juice, onion, yogurt, and garlic in a food processor or blender and process until smooth. Season with salt and pepper. Set aside.
In 2 batches, place the broccoli in a food processor and process until it resembles rice. Heat a large deep-sided frying pan over medium-high heat. Add the oil, broccoli, salt and pepper and cook, stirring, for 3 minutes or until the broccoli is just tender. Divide between serving bowls and allow to cool.
Place the peas and edamame in a large heatproof bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold running water. Slice the peas lengthways. Place the hemp seeds on a small tray and press one edge of each avocado quarter into the seeds to coat. Top the broccoli rice with the peas, edamame, avocado and ginger. Drizzle with the dressing to serve.
Okra Fries

Ingredients:
Vegetable oil for deep-frying, 1 pound okra, pods halved lengthwise, 1 medium egg, beaten, ¾ cup rice flour, ¾ cup cornstarch, 1 teaspoon smoked paprika, Kosher salt

Instructions:
Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350°F.
Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.
In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and ¼ teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.
Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.
Remove with a slotted spoon and place on a paper towel–lined plate. Season with salt immediately. Repeat with the remaining okra.
Sweet Pickle Potato Salad

Ingredients:
1 pound small red potatoes, scrubbed, Salt and pepper, ½ cup finely chopped onion, ½ cup sweet pickle relish, ½ cup mayonnaise, 4 hard-boiled eggs, finely chopped

Instructions:
Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.
While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
Cover and chill until ready to serve, at least 1 hour or up to overnight.
Cheesy Chicken Melt With All of the Onions Relish

Ingredients:
4 teaspoons vegetable oil
2 boneless, skinless chicken breasts, about 1 pound (450g), sliced lengthwise into 4 flat 1⁄2-inch-thick (1.3cm-thick) pieces
1 teaspoon kosher salt
1⁄2 yellow onion, sliced
1 teaspoon distilled white vinegar
1⁄2 red onion, thinly sliced
1⁄2 bunch scallions, white and green parts, thinly sliced
2 tablespoons fried shallots (store-bought is totally great)
3 tablespoons salted butter
4 slices rye bread
4 slices good melting cheese
such as Colby Jack or Muenster

Instructions:
Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it’s getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.
Chicken Spiedies (Marinated Chicken on a Bun)

Ingredients:
1⁄3 cup (80ml) vegetable oil
1⁄4 cup (60ml) freshly squeezed lemon juice
1⁄4 cup (60ml) distilled white vinegar
2 garlic cloves
2 sprigs fresh mint
2 sprigs fresh dill
1⁄2 tablespoon kosher salt
1 teaspoon low-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon ground cardamom
1 1⁄2 pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) chunks
4 super-soft hero rolls, split lengthwise
Shredded iceberg lettuce
chopped tomatoes
chopped white onion
sliced pepperoncini
and chopped olives

Instructions:
In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
Heat a grill until it is so hot you (almost) can’t look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don’t use any toppings, as it’s meant to be eaten, in my book (which this literally is).
Seed and Nut Bread

Ingredients:
¼ cup (50g or 1¾ oz) chia seeds
¼ cup (20g or ¾ oz) psyllium husks
2 cups (320g or 11¼ oz) cooked quinoa
1½ cups (375ml or 12½ fl oz) water
1 cup (160g or 5½ oz) sunflower seeds
½ cup (80g or 2¾ oz) flaxseeds
¾ cup (120g or 4¼ oz) roughly chopped almonds
¼ cup (60ml or 2 fl oz) extra virgin olive oil
2 tablespoons maple syrup
½ teaspoon sea salt flakes

Instructions:
Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.
Pasta With Broccoli and Lemon Cashew-Cream Sauce

Ingredients:
1 cup (150g or 5¼ oz) raw cashews
2 cups (500ml or 17 fl oz) boiling water
1 cup (250ml or 8½ fl oz) good-quality vegetable stock
¼ cup (60ml or 2 fl oz) lemon juice
Sea salt and cracked black pepper
400g (14 oz) dried wholemeal (whole-wheat) spaghetti
300g (10½ oz) broccoli florets (about 1 head)
½ cup (10g or ¼ oz) small basil leaves
1 tablespoon finely shredded lemon rind

Instructions:
To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
Divide the pasta between serving bowls and top with the basil and lemon rind to serve.
Coconut-Lime Energy Bites

Ingredients:
1 cup pitted dates
1 cup rolled oats
1 cup unsweetened shredded coconut or coconut flakes, plus extra for rolling
½ cup macadamia nuts or cashews
¼ cup hemp seeds
2 tablespoons white chia seeds (black chia are okay, too)
2 tablespoons unsweetened cashew butter
Zest and juice of 2 limes
1 teaspoon pure vanilla extract
½ teaspoon spirulina or chlorella powder (optional)
½ teaspoon maca powder (optional)
¼ teaspoon kosher salt

Instructions:
In a food processor, combine all of the ingredients and pulse until the mixture is evenly chopped and beginning to stick together and form a ball. Transfer the “dough” to a medium bowl and chill in the refrigerator for 30 minutes.
Using a small ice cream scoop, or about ½ tablespoon measure, portion the dough into balls. Roll each ball with your hands to make it smooth.
Sprinkle shredded coconut or coconut flakes onto a plate and roll the balls in it to lightly coat. Store the bites in an airtight container in the fridge for up to 2 weeks or the freezer for up to 1 month.
Satay Lettuce Wraps

Ingredients:
⅓ cup plus 1 tablespoon coconut aminos
3 tablespoons natural almond butter
1 tablespoon raw honey or pure maple syrup
2 teaspoons toasted sesame oil
¼ to ½ teaspoon sriracha hot sauce, to taste
1 pound chicken or turkey breast, ground or cut into bite-size pieces
1 red bell pepper, cored, seeded, and chopped
1 cup finely chopped broccoli
1 cup chopped purple cabbage
1 cup shredded carrots
8 green onions (white and green parts), chopped
½ cup chopped jicama
½ cup chopped celery
4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well
½ cup unsalted cashew pieces
Toasted sesame seeds or hemp seeds

Instructions:
In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!
Sweet Potato and Pecan Waffles

Ingredients:
1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)
1 cup rolled oats
1 cup unsweetened almond, coconut, or cashew milk
2 eggs or egg replacer equivalent
3 tablespoons unsweetened almond butter
1 tablespoon flax meal
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Zest of 1 medium clementine
Pinch of ground cardamom
Pinch of ground nutmeg
½ cup chopped pecans, plus more for topping
Olive oil cooking spray
Maple syrup
for serving (optional)

Instructions:
Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that’s okay). Fold in the pecans.
Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.