iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mussels With White Wine

Ingredients:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread
toasted (for serving)

Instructions:
Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.
The Rehydrator

Ingredients:
1/2 cup pitted cherries, 1 tablespoon honey, 3/4 cup aloe vera juice, 1/2 cup unsweetened cranberry juice, 1/4 cup fresh lime juice

Instructions:
Muddle 1/2 cup pitted cherries and 1 tablespoon honey in a pitcher. Add 3/4 cup aloe vera juice, 1/2 cup unsweetened cranberry juice, and 1/4 cup fresh lime juice and stir to combine. Place 1 cup mixture in a cocktail shaker and fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into two coupe glasses. Repeat with remaining mixture.
Blackberry Borage Fool

Ingredients:
1 cup heavy cream
1/3 cup borage flowers, plus extra for garnish
4 cups fresh blackberries, divided
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly grated ginger (from about 1/2 inch fresh ginger root)
"1 tablespoon confectioners sugar"

Instructions:
1. Put heavy cream and borage flowers in a covered container and refrigerate for at least 2 hours and up to 24 hours. In a bowl, combine 2 cups of the blackberries with lime juice and ginger and let them infuse for the same amount of time as the cream.
2. Mash the blackberry mixture by hand or in a food processor.
3. Strain borage-infused cream through a fine-mesh strainer and discard the solids. Combine with confectioners' sugar in the bowl of a mixer, and whip on medium-high speed for 5 minutes, or until cream is soft and billowy, but firm. Reserve a small amount for garnish, if desired.
4. Gently fold blackberry mash into borage cream. Divide the remaining 2 cups of blackberries between four tall cups or parfait glasses and top with the borage blackberry cream. Garnish with reserved borage cream, if desired, and borage flowers.
Nasturtium Pizza

Ingredients:
1 cup warm water
1 teaspoon sugar
2 tablespoons extra-virgin olive oil, plus more for pan
1 (1/4-ounce) packet active dried yeast (about 1 1/4 teaspoons)
2 1/2 cups high-gluten bread flour
1 cup semolina flour,* plus more for dusting
1 1/2 teaspoons salt
1 cup nasturtium flowers
"*If you cant find semolina, substitute high-gluten bread flour.", About 3 tablespoons extra-virgin olive oil
1/3 cup herb flower pesto
About 1/2 cup (4 ounces) goat cheese
1/3 cup nasturtium flowers
Other toppings of your choice

Instructions:
1. Put warm water, sugar, and oil in the bowl of a mixer fitted with the dough hook. Add yeast and let it sit for 10 minutes, until mixture foams. In a medium bowl, stir to combine flours, salt, and nasturtium flowers. Sprinkle flour mixture into yeast mixture. Mix on low speed for 5 minutes, until dough is smooth and bouncy. Cover the bowl with a cotton kitchen towel and let stand for about 1 hour, or until dough has doubled in volume.
2. Turn dough onto a surface dusted with flour and knead by pushing it away from your body with the heel of your hand, folding it over, and repeating about 12 times. Divide dough into two balls. At this point, dough can be baked or stored for up to 2 days in the refrigerator on a baking sheet covered with plastic wrap.
3. Preheat oven to 450°F. Rub two baking sheets with olive oil and dust with semolina flour. Stretch out each dough ball by tapping and pressing outward from the center with your fingertips. Transfer to prepared baking sheets. Cover with toppings of your choice. Bake pizzas for 20 to 25 minutes, rotating sheets halfway through baking so the dough browns evenly. Slice, serve, and enjoy.
Breakfast Sandwich

Ingredients:
4 1 1/2-ounce turkey sausage patties, 1 cup arugula, cleaned with large stems removed, 2 teaspoons extra-virgin olive oil, 6 large eggs, Salt and freshly ground black pepper, 4 whole wheat English muffins, split and toasted, 1 medium tomato, sliced

Instructions:
To prepare the turkey sausage and arugula: In a preheated small nonstick sauté pan, cook the turkey sausage patties over medium heat for 2 to 3 minutes on each side or until the patties are golden brown and thoroughly cooked. Remove the turkey sausage patties from the pan. Add the arugula to the same pan along with 1 tablespoon water. Quickly wilt the arugula and remove from the heat.
To prepare the eggs: Place the olive oil in a preheated nonstick medium sauté pan. Crack the eggs into a small mixing bowl and whisk together with a fork for 1 minute. Season with salt and freshly ground black pepper. Pour the egg mixture into the pan and let sit for 15 seconds. Using a small rubber spatula, gently move the eggs around the pan, scraping from the bottom every 7 seconds or so. Continue to cook the eggs for 2 minutes longer or until they are just cooked (they should glisten and be just set).
Place a cooked turkey sausage patty on each muffin bottom and top with the cooked eggs. Place the wilted arugula and sliced tomato over the eggs and top with the other half of the muffin. Serve immediately.
Watermelon and Feta with Lime and Serrano Chili Peppers

Ingredients:
3 pounds seedless watermelon, rind removed, cut into large dice (about 6 cups)
2 serrano chili peppers, seeded and minced
Juice of 1 lime
1/2 cup low-fat feta cheese, crumbled
1/4 cup cilantro leaves

Instructions:
Place the watermelon in a large mixing bowl. Add the minced serrano chili pepper and lime juice to the bowl and toss gently until combined. Sprinkle with the feta and cilantro leaves and toss once more to incorporate. Refrigerate until ready to serve.
Unfried Chicken with Roasted Brussels Sprouts

Ingredients:
1 cup buttermilk, 1 tablespoon Louisiana Hot Sauce or another hot sauce, 4 skinless and boneless chicken breasts, cut in half, 1 1/2 cups multigrain or whole wheat panko bread crumbs, 3 tablespoons grated Parmesan cheese, 2 teaspoons ground black pepper, 1 teaspoon cayenne, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon paprika, 16 brussels sprouts, cut in half, 1 1/2 tablespoons extra-virgin olive oil, Salt and freshly ground black pepper, 1 lemon, quartered

Instructions:
To prepare the chicken: Preheat the oven to 400°F.
In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
Bake the chicken for 20 to 25 minutes or until just cooked through.
Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
To prepare the brussels sprouts: Preheat the oven to 400°F.
Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.
Dandelion Wine

Ingredients:
4 cups dandelion flowers, 6 cups boiling water, 2 1/2 cups sugar, 1 Meyer lemon, thinly sliced, 1 orange, thinly sliced

Instructions:
1. Place dandelion flowers in a large heatproof container. Pour boiling water over top. Cover and let steep for at least 4 hours and up to 24 hours. When making dandelion wine, cleanliness is key. Make sure your kitchen counters, hands, and all utensils are sterile.
2. Pour the resulting tea through a fine-mesh strainer into a large pot or saucepan, pressing the petals to extract as much flavor as possible. Discard blossoms and bring tea to a boil.
3. Place sugar in a heatproof 1-gallon jar. Pour boiling dandelion tea into jar and stir to dissolve. Add lemon and orange slices. Cover jar and let liquid stand for 2 weeks at room temperature, shaking every couple days.
4. Pour dandelion wine through a fine-mesh strainer lined with a coffee filter into a clean container. Serve or cover and store refrigerated for up to 3 weeks.
Grilled Pasta with Grilled Meatballs

Ingredients:
2 pounds ground sirloin, 2 eggs, 4 tablespoons freshly grated Parmesan cheese, 4 tablespoons finely chopped fresh flat-leaf parsley, 2 teaspoons dried oregano, 1 tablespoon finely chopped fresh basil leaves, 2 cups finely chopped yellow onion, 2 cups finely ground dried bread crumbs, 2 large garlic cloves, minced, 2 teaspoons coarse sea salt, preferably gray salt, 1/4 teaspoon freshly ground black pepper, 2 cups water, plus more if needed, 5 tablespoons kosher salt, 1 pound dried spaghetti, 4 tablespoons extra-virgin olive oil, 2 cups Grilled Tomato Sauce, 4 tablespoons grated pecorino cheese

Instructions:
In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.
VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.
OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them.
Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water.
Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.
Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling.
Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.
Greek Salad with Pickled Beet "Olives"

Ingredients:
1 cup distilled white vinegar or white wine vinegar
1/2 cup water
2 tablespoons granulated white sugar
1/2 cup orange juice
1 teaspoon whole brown mustard seed
1 teaspoon whole black peppercorns
1 medium yellow beet, peeled
3 garlic cloves, roughly diced
1 red bell pepper, stemmed and seeded
1 green bell pepper, stemmed and seeded
1 large fennel bulb
6 cups (one 8-ounce package) romaine heart leaves, washed and dried
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup low-sodium ricotta
2 tablespoons chopped low-sodium sun-dried tomatoes
1 tablespoon fennel seed
1 1/2 cup cherry tomatoes, halved
1/4 cup diced seeded cucumber
Freshly ground black pepper

Instructions:
To make your pickled beet "olives," start at least a day ahead.
In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.
Honey-Roasted Cherry Tomatoes

Ingredients:
1 pound/500g cherry tomatoes, 2 garlic cloves, 1 tablespoon clear honey, 3 tablespoons olive oil, Flaky sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Tamarind "Teriyaki" Chicken Skewers

Ingredients:
1 tablespoon tamarind paste (or substitute with pomegranate molasses)
1 tablespoon dark brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons molasses
1/4 teaspoon garlic powder
3 garlic cloves, diced
3/4 cup water plus 2 tablespoons
1 tablespoon cornstarch
2 teaspoons sesame oil
8 boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
Bamboo skewers
White toasted sesame seeds, for garnish
2 green onions
thinly sliced (everything but the bulb)
for garnish

Instructions:
In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3/4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.
In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.
Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.
Porotos Granados

Ingredients:
2 tablespoons canola or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped
3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed
1 quart/liter vegetable stock
1 bay leaf
1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks
7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces
Kernels cut from 2 cobs of corn
Sea salt and freshly ground black pepper

Instructions:
Heat the oil in a large saucepan or casserole over medium heat. Add the onion and garlic and sauté gently for about 10 minutes, until softened. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
If using dried beans, drain them after soaking and add to the pan with the stock and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well, and simmer for 10 to 15 minutes, until the squash is just tender, then add the green beans and corn kernels and simmer for another 5 minutes.
If using canned beans, add the drained, rinsed beans, the squash, bay leaf, and stock at the same time, and simmer until the squash is just tender, 10 to 15 minutes. Then add the green beans and corn kernels and simmer for a further 5 minutes.
To finish, season well—I use about 1 teaspoon of salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.
Cauliflower and Chickpea Curry

Ingredients:
1 medium-large cauliflower (about 1 3/4 pounds/800g), trimmed
Sea salt
2 tablespoons sunflower oil
3 onions, chopped
4 garlic cloves, chopped
1 teaspoon freshly grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
A large pinch of dried chile flakes
2 star anise
1 (14-ounce/400g) can plum tomatoes, chopped, any stalky ends and skin removed
1 (14-ounce/400g) can chickpeas, drained and rinsed
2 teaspoons garam masala
A good handful of cilantro, chopped
Sea salt and freshly ground black pepper

Instructions:
Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.
Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
Stir in the garam masala and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.
Angel Biscuits

Ingredients:
5 cups sifted all-purpose flour (preferably a fine southern flour; see headnote)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup sugar
2 teaspoons salt
1 cup firmly packed vegetable shortening or lard or a half-and-half mixture of the two
2 cups buttermilk
One 1/4- ounce package active dry yeast dissolved in 1/4 cup very warm water (105°to 115°F.)

Instructions:
1. Preheat the oven to 400°F.
2. Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. Using a pastry blender, cut in the shortening until the texture of coarse meal. Add the buttermilk and yeast mixture and toss briskly with a fork just until the mixture forms a soft dough.
3. Turn the dough onto a well-floured surface and with floured hands, knead lightly for about a minute. With a floured rolling pin, roll the dough out until 5/8 inch thick; then, using a well-floured 2 1/2- to 2 3/4-inch cutter, cut into rounds. Place on ungreased baking sheets, spacing about 1 1/2 inches apart. Gather scraps, reroll, and cut as before.
4. Bake in the lower third of the oven for 15 to 18 minutes or until the biscuits are nicely puffed and pale tan on top. Serve at once with plenty of butter.