iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Waffled Ham and Cheese Melt with Maple Butter

Ingredients:
1 tablespoon unsalted butter, at room temperature, 2 slices sandwich bread, 2 ounces Gruyère cheese, sliced, 3 ounces Black Forest ham, sliced, 1 tablespoon Maple Butter, Belgian or standard waffle maker

Instructions:
Preheat the waffle iron on low.
Spread a thin, even layer of butter on one side of each piece of bread.
Pile the cheese and ham on the unbuttered side of one slice of bread, and put the open-face sandwich in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Place the second slice of bread on top, with the buttered side up, and close the waffle iron.
Check the sandwich after 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you’d like, you can press down on the lid of the waffle iron a bit to compact the sandwich, but do so carefully—the lid could be very hot. Remove the sandwich from the waffle iron when the bread is golden brown and the cheese is melted.
Spread the Maple Butter on the outside of the sandwich. Slice in half diagonally and serve.
Classic Bubble Tea Recipe

Ingredients:
1 cup tapioca pearls (found in the dry goods section in Asian groceries)
4 cups freshly brewed strong black tea
1 tablespoon sugar
Ice cubes, for shaking
1/2 cup whole milk

Instructions:
Soak the tapioca pearls according to the package instructions. Once fully reconstituted and softened, drain.
While the tea is still hot or warm, add the sugar and stir to dissolve completely. Let cool and then refrigerate until completely chilled, about 2 hours, before serving.Place the tapioca pearls at the bottom of 2 cups. Use a cocktail shaker to shake together the ice, milk, and tea and strain into each cup and serve.
Low-Country Boil with Shrimp, Corn, and Sausage

Ingredients:
2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
"1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarains Crawfish, Shrimp, and Crab Boil (See Cooks Note)", 4 pounds small new potatoes (about 1 1/2" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
A large (at least 12-quart) stockpot
preferably with a perforated insert
or 2 large (at least 6-quart) pots

Instructions:
Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.
3-Ingredient Grilled Watermelon, Feta, and Tomato Salad

Ingredients:
1 tablespoon olive oil, plus more
1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices
1 teaspoon kosher salt, divided
4 multicolored heirloom tomatoes, thinly sliced
1/2 teaspoon freshly ground black pepper, plus more
6 ounces feta
thinly sliced (about 1 1/4 cups)

Instructions:
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.
Peach-Bourbon Jam

Ingredients:
1/2 vanilla bean
1 pound ripe but firm yellow peaches, halved, pitted, and cut into 1/2-inch pieces (3 cups)
1 cup sugar
1/2 cup peeled and grated Granny Smith apple (1/2 apple)
1 cup bourbon
1 tablespoon bottled lemon juice

Instructions:
Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F–220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)
Grilled Apricots with Almond Cream and Fregolotta

Ingredients:
1/2 cup blanched almonds
1 cup all-purpose flour
1/2 cup sugar
1/4 cup fine-grind cornmeal
2 teaspoons flaky sea salt
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
16 ripe apricots, halved, pitted
2 tablespoons vegetable oil
1 1/2 cups heavy cream
1 teaspoon almond extract (optional)
Honey (for serving)

Instructions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 6–8 minutes. Let cool; pulse in a food processor until mostly finely ground but there are still bits of almond.
Mix almonds, flour, sugar, cornmeal, and salt in a large bowl, then add butter and vanilla and almond extracts and work in with your fingers or the handle of a sturdy wooden spoon. Scatter crumble, trying not to break it up too much, on a rimmed baking sheet and bake, tossing halfway through, until golden brown, 20–25 minutes. Let cool.
Prepare a grill for medium heat. Brush the cut side of each apricot half with oil and grill apricots, cut side down, until lightly charred and juices start to seep out of fruit, 6–8 minutes. Using a metal spatula, carefully turn apricots and grill a minute or so until the other side is lightly charred. Transfer to a plate.
Using an electric mixer, beat cream in a medium bowl until medium peaks form. Fold in almond extract, if using.
Divide warm apricots among plates. Spoon some whipped cream on top. Drizzle with honey and scatter fregolotta crumble over.
One-Hour Apricot and Almond Galette

Ingredients:
1/2 cup almonds, preferably blanched
1/3 cup sugar, plus more for sprinkling
1 large egg
4 tablespoons unsalted butter, room temperature
1/2 teaspoon almond extract (optional)
1/2 teaspoon vanilla extract
Pinch of kosher salt
1 tablespoon all-purpose flour, plus more for surface
1 package frozen puff pastry, preferably all-butter, thawed
12 apricots (about 1 1/4 pounds)
halved
pitted
or other stone fruit
quartered if large

Instructions:
Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
Roll out pastry on a lightly floured surface just to smooth out any creases.
If you’re using a package of pastry that has 2 sheets, stack and roll out to a 1/4"–1/8"-thick rectangle.
If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"–1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.
Almond cream can be made 3 days ahead. Cover and chill.
Roasted Eggplant and Crispy Kale with Yogurt

Ingredients:
2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
1/4 cup vegetable oil
Kosher salt
1 teaspoon dried mango powder (amchoor; optional)
1/2 teaspoon ground cumin
6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
1 medium Persian cucumber
1 cup plain whole-milk Greek yogurt
1 teaspoon fresh lemon juice
1 garlic clove, finely grated
2 cups cherry tomatoes, halved
Olive oil (for drizzling)

Instructions:
Preheat oven to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.
Marinated Red Peppers with Garlic and Marjoram

Ingredients:
8 red bell peppers
2 garlic cloves, very thinly sliced
1/4 cup olive oil
2 tablespoons (or more) sherry vinegar or red wine vinegar
2 tablespoons chopped marjoram, divided
Kosher salt

Instructions:
Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.
Green Beans and Cucumbers with Miso Dressing

Ingredients:
3 Persian cucumbers or 1/2 English hothouse cucumber
Kosher salt
1 pound green beans, trimmed
1 (1 1/2)-inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, finely grated
1 garlic clove, finely grated
1/3 cup unseasoned rice vinegar
1/4 cup white miso
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
Toasted sesame seeds and sliced scallions (for serving)

Instructions:
Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.
Kids' Chicken Katsu

Ingredients:
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons strawberry jam
1 1/2 pounds chicken cutlets, pounded 1/3 inch thick
Kosher salt
3/4 cup all-purpose flour
3 large eggs, beaten to blend
2 cups panko (Japanese breadcrumbs)
8 tablespoons vegetable or grapeseed oil, divided
Cooked short-grain rice (for serving)

Instructions:
Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.
Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.
Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.
Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.
Chile-and-Yogurt-Marinated Grilled Chicken

Ingredients:
7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1 (1 1/2)-inch piece ginger, peeled, coarsely chopped
4 garlic cloves
1/2 cup plain whole-milk yogurt (not Greek)
3 tablespoons fresh lime juice
2 tablespoons mustard oil (optional)
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 1/2 teaspoons dried mango powder (amchoor; optional)
1 1/2 teaspoons crushed dried fenugreek leaves
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
2 tablespoons vegetable oil, plus more for grill
1 1/2 pounds skinless, boneless chicken thighs, patted dry
Kosher salt

Instructions:
Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving.
Chicken can be marinated 12 hours ahead. Keep chilled.
Cucumber and Tomato Tzatziki

Ingredients:
3 cups plain yogurt (do not use low-fat or nonfat)
1 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3 tablespoons finely chopped fresh dill
1 large garlic clove, minced
1 large tomato
quartered
seeded
thinly sliced

Instructions:
Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
Mix tomato into yogurt. Season to taste with salt and pepper and serve.
Garlicky Harissa

Ingredients:
8 dried guajillo chiles (about 2 ounces), seeds removed
2 chiles de árbol, seeds removed, or 1/4 teaspoon crushed red pepper flakes
1 teaspoon cumin seeds
2 garlic cloves, finely grated
1 cup olive oil
2 tablespoons sherry vinegar or red wine vinegar
Kosher salt
A spice mill or a mortar and pestle

Instructions:
Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.
Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.
Harissa can be made 1 week ahead. Cover and chill.
No-Bake Energy Bites with Oats and Dried Cherries

Ingredients:
1/4 cup honey, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, 1 cup quick-cooking old-fashioned oats, 1/2 cup unsweetened coconut flakes, 3/4 cup coarsely chopped dried cherries or whole raisins or mini chocolate chips, 1/2 cup creamy almond, peanut, or sunflower butter

Instructions:
Stir honey, cinnamon, vanilla, salt, and 3 Tbsp. hot water in a medium bowl until smooth and incorporated. Stir in oats and coconut and let sit 10 minutes.
Fold in cherries and almond butter and stir thoroughly to combine.
Scoop mixture by the level tablespoon and roll into balls in between your palms. Transfer to a plate or rimmed baking sheet and chill at least 30 minutes before serving.
Bites can be made 10 days ahead. Transfer to an airtight container and chill, or freeze up to 3 months.
Nectarines and Peaches with Lavender Syrup

Ingredients:
1/2 cup pecans, 3 tablespoons honey, 2 tablespoons plus 1/4 cup sugar, 1 sprig rosemary, 1 tablespoon dried lavender buds, Kosher salt, 3 ripe white or yellow nectarines, cut into wedges, 3 ripe white or yellow peaches, cut into wedges, 2 teaspoons finely grated lemon zest, 1/2 cup crumbled Gorgonzola, divided

Instructions:
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.
Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.
Blackberry Collins

Ingredients:
9 ounces fresh blackberries (about 1 1/2 cups)
1 cup sugar
2 cups chilled dry gin
3/4 cup fresh lemon juice
2 cups chilled club soda
Lemon wheels (for serving)

Instructions:
Bring blackberries, sugar, and 1/2 cup water to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat so that liquid is at a simmer and cook, stirring occasionally, until fruit is very soft, 20–25 minutes. Let blackberry syrup cool, then strain through a fine-mesh sieve into a large pitcher, pressing on fruit to extract as much liquid as you possibly can; discard solids.
Add gin and lemon juice to syrup in pitcher. Add ice to fill and stir until chilled, about 3 minutes.
Fill Collins glasses with ice cubes and divide cocktail among glasses. Top each with ¼ cup club soda and garnish with lemon wheels.
Cowboy Shandy

Ingredients:
1 1/4 ounces Highwest Campfire whiskey or blended Scotch
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
8 ounces chilled lager
Lemon twist (for serving)

Instructions:
Combine whiskey, lemon juice, and simple syrup in an ice-filled cocktail shaker. Cover and shake vigorously until the outside of the shaker is very cold, about 20 seconds. Strain into a pint glass partly filled with ice. Top with beer and stir gently to combine. Garnish with lemon twist.
Beer's Knees

Ingredients:
1 1/4 ounces gin
3/4 ounce fresh lemon juice
1 1/2 teaspoons honey
8 ounces chilled Pilsner
Dash of Angostura bitters (optional)
Lemon slice (for serving)

Instructions:
Vigorously stir gin, lemon juice, and honey in a pint glass until honey is dissolved. Fill glass partway with ice. Top with beer and stir gently to combine. Top with bitters, if using, and garnish with a lemon slice.
Chickpea Sundal

Ingredients:
1 tablespoon virgin coconut oil or vegetable oil
2 teaspoons black or brown mustard seeds
6 fresh curry leaves
3 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1/4 teaspoon asafetida (optional)
2 (15-ounce) cans chickpeas, rinsed
Kosher salt
1/4 cup freshly grated coconut or unsweetened shredded coconut
Lime wedges (for serving)

Instructions:
Heat oil in a large skillet over medium-high. Cook mustard seeds, swirling pan occasionally, until oil begins to sputter. Add curry leaves, chiles, and asafetida (if using) and cook, stirring occasionally, until curry leaves are slightly darkened, about 45 seconds. Add chickpeas; cook, tossing often, just until warmed through, about 3 minutes. Let cool; season with salt.
Scoop sundal into a bowl; top with coconut. Serve with lime wedges.
Asafetida is a combination of dried gum resins from plant roots; available at Indian markets.