iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Feta, Spinach, and Basil Omelette Muffins

Ingredients:
Cooking spray or sunflower oil, for greasing
8 free-range eggs
8 sun-dried tomatoes, drained well and roughly chopped
Large handful of baby spinach, roughly chopped (about 2 Tablespoons)
Good pinch of freshly grated nutmeg
1/2 cup feta cheese, roughly broken into bite-sized pieces
A few fresh basil leaves
Sea salt and freshly ground black pepper
1/2 cup arugula, watercress, or mixed salad leaves
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper

Instructions:
Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.
Whiskey Sour

Ingredients:
2 ounces bourbon
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
1/2 orange wheel (for serving)
Maraschino cherry (for serving)

Instructions:
Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry.
Siesta

Ingredients:
2 ounces tequila blanco
3/4 ounce fresh lime juice
3/4 ounce simple syrup
½ ounce Campari
½ ounce fresh grapefruit juice
Lime wheel (for serving)

Instructions:
Combine tequila, lime juice, simple syrup, Campari, and grapefruit juice in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a chilled coupe glass. Garnish with lime wheel.
Palm Springs Date Shake

Ingredients:
1/4 cup walnuts, 1/2 cup Deglet Noor or Medjool dates, pitted, Pinch of ground cinnamon, Pinch of kosher salt, 1 cup vanilla ice cream

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.
Meanwhile, place dates in a small bowl and add 1/2 cup hot water to cover; soak 10 minutes to soften.
Blend walnuts, dates with their soaking liquid, cinnamon, and salt in a blender until a coarse paste forms. Add ice cream and 3/4 cup cracked ice and blend until smooth. Divide shake between 2 glasses.
Mojito

Ingredients:
3/4 ounce simple syrup
2 sprigs mint, plus more for serving
2 ounces white rum
3/4 ounce fresh lime juice
Club soda (for serving)

Instructions:
Muddle simple syrup and 2 mint sprigs in a cocktail shaker. Add rum and lime juice. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a tall Collins glass filled with ice. Top off with club soda; garnish with more mint.
Margarita

Ingredients:
Kosher salt (for serving)
1/2-inch thick lime wheel (for serving)
2 ounces tequila blanco
3/4 ounce fresh lime juice
3/4 ounce simple syrup

Instructions:
Place some salt on a small plate. Rub rim of an old-fashioned or rocks glass with lime (reserve for serving); dip in salt. Fill with ice and set aside.
Combine tequila, lime juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into reserved glass. Garnish with lime wheel.
Kamikaze

Ingredients:
2 ounces vodka, 3/4 ounce fresh lime juice, 3/4 ounce triple sec

Instructions:
Combine vodka, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into two 2-oz. shot glasses.
Cherry-Cornmeal Upside-Down Cake

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar

Instructions:
Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.
Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.
French 75

Ingredients:
2 ounces London dry gin
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
2 ounces Champagne
Long spiral lemon twist (for serving)

Instructions:
Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.
Daiquiri

Ingredients:
2 ounces white rum
3/4 ounce fresh lime juice
3/4 ounce simple syrup
Lime twist (for serving)

Instructions:
Combine rum, lime juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a coupe glass. Garnish with lime twist.
Little Gem Lettuce With Green Goddess Dressing

Ingredients:
2 oil-packed anchovy fillets, chopped
1 garlic clove, finely grated
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup (loosely packed) basil leaves
2 tablespoons parsley leaves with tender stems
2 tablespoons tarragon leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
4 1/2 teaspoons olive oil, plus more
Kosher salt
6 heads of Little Gem lettuce, cores removed, leaves separated
2 small watermelon radishes
trimmed
thinly sliced

Instructions:
Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.
Combine lettuce, radishes, and remaining 1 Tbsp. plus 1 tsp. lemon juice in a large bowl, drizzle with oil, and season with salt; toss to combine.
Top salad with a few spoonfuls of dressing; reserve remaining dressing for another use (like a turkey sandwich!).
Dressing can be made 1 day ahead. Cover and chill.
Toasted Marshmallow Butterscotch Pie

Ingredients:
2 ounces bittersweet chocolate, chopped
1/4 cup plus 2/3 cup heavy cream
1 blind-baked Sister Pie Crust, cooled
1 1/4 cups (packed) dark brown sugar
1/4 cup fine-grind yellow cornmeal
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
3 large eggs, room temperature
3 tablespoons whole milk
1 teaspoon vanilla extract
2/3 cup light corn syrup
3 large egg whites, room temperature
1/4 teaspoon kosher salt
2/3 cup powdered sugar
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon granulated sugar
1/2 teaspoon cream of tartar
3 tablespoons semisweet or bittersweet chocolate chips

Instructions:
Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth. Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30–45 minutes.
Preheat oven to 300°F. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining 2/3 cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4" wobbles when pie is jostled, 55–70 minutes. Transfer to a wire rack and let cool, at least 4 hours and up to 12 hours (longer is better; do not refrigerate).
Using an electric mixer on medium-high, beat corn syrup, 1 egg white, and 1/4 tsp. salt in a medium bowl until mixture is white, glossy, and tripled in volume, about 2 minutes. Reduce speed to low; gradually add powdered sugar. Increase speed to medium and beat until mixture falls back on itself in a thick, barely dissolving ribbon, about 2 minutes. Beat in vanilla. Set aside 3/4 cup marshmallow fluff in a small bowl; reserve remaining fluff for another use.
Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).
Using an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5–7 minutes. Add reserved marshmallow fluff to meringue and beat just to combine. Dollop marshmallow topping over top of cooled pie filling and use a spatula to spread, creating decorative peaks and swirls. Use a kitchen torch to toast marshmallow topping, if desired. Decorate with chocolate chips.
Pie (without marshmallow topping) can be made 1 day ahead. Let cool, then store covered at room temperature.
Thyme–Walnut Sandies

Ingredients:
2/3 cup walnuts
1/2 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons chopped thyme
1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
2 3/4 cups powdered sugar
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1 tablespoon heavy cream
1 tablespoon virgin coconut oil, melted
1 teaspoon thyme leaves
1/4 teaspoon kosher salt

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 7–10 minutes. Let cool.
Pulse walnuts and whole wheat flour in a food processor until finely ground. Add all-purpose flour and salt and pulse to combine.
Using your fingers, work thyme into granulated sugar in a small bowl until mixture starts to look moist and clump together. Using an electric mixer on medium-high speed, beat thyme sugar, butter, and powdered sugar in a large bowl until light and smooth, about 2 minutes. Reduce speed to low and gradually add dry ingredients and mix just until combined. Use a rubber spatula to mix in any remaining dry spots or flour at the bottom of the bowl.
Transfer dough to a sheet of parchment paper and form into a 12" log. Firmly roll up log in parchment paper, then wrap tightly in plastic. Chill on a flat surface until firm, at least 4 hours.
Preheat oven to 350°. Slice off both ends of log to make neat edges, then remove plastic and parchment. Slice dough into 1/4"-thick rounds and place on parchment-lined rimmed baking sheets, spacing about 1" apart. Bake, rotating baking sheets halfway through, until edges of cookies are light golden but centers are still pale, 10–15 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Whisk powdered sugar, orange zest, orange juice, cream, coconut oil, thyme, and salt in a medium bowl until no lumps remain.
Using a spoon or small offset spatula, spread about 1 tsp. icing over each cooled cookie (you will have some icing left over). Let cookies sit until icing is set, at least 45 minutes.
Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month. Cookies can be frosted 1 day ahead. Store airtight at room temperature.
Sister Pie Crust

Ingredients:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
Nonstick vegetable oil spray

Instructions:
Pulse salt, sugar, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. Transfer to a medium bowl and freeze about 5 minutes.
Combine vinegar and 3 Tbsp. ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate. Knead until dough comes together with just a few dry spots remaining. Flatten into a disk and wrap tightly in plastic. Chill at least 2 hours.
Let dough sit at room temperature 5 minutes to soften. Roll out on a lightly floured surface, rotating often and dusting with more flour as needed to prevent sticking, to a 12" round. Fold dough in half and transfer to a glass 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about a 1" overhang. Fold edges under and crimp. Place pie dish on a foil-lined rimmed baking sheet and freeze 15 minutes.
Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and sides. Fill with pie weights and bake until edge is pale golden, 15–20 minutes. Carefully remove foil and pie weights and bake crust until bottom is light golden for a fruit pie, 7–12 minutes, or golden for a custard pie, 12–18 minutes. Transfer to a wire rack and let cool.
Dough can be made 3 days ahead, or freeze up to 1 month. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Roasted Tomato–Cashew Salsa

Ingredients:
1/3 cup cashews, 6 dried cascabel chiles or 3 pasilla chiles, seeds removed, 2 morita chiles, 4 large tomatoes, cored, 2 garlic cloves, 2 tablespoons fresh lime juice, 2 teaspoons kosher salt

Instructions:
Preheat oven to 350°F. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chiles.
Increase oven temperature to 450°F. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
Habanero Jam

Ingredients:
4 ounces habanero chiles, halved, seeds removed, 2 cups tequila blanco or vodka, 1/4 small red onion, finely chopped, 1/2 cup distilled white vinegar, 1/3 cup fresh orange juice, 6 tablespoons raw or demerara sugar, 1 1/2 teaspoons kosher salt

Instructions:
Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1–3 hours (chiles will get less spicy as they soak; in 1 hour, they’ll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50–60 minutes. Let cool.
Jam can be made 2 days ahead. Cover and chill.
Green Pico de Gallo

Ingredients:
8 ounces tomatillos, husks removed, rinsed, cut into 1/4-inch pieces, 1/4 medium red onion, finely chopped, 2 jalapeños, seeds removed, finely chopped, 2 garlic cloves, finely grated, 3 tablespoons fresh lime juice, 1 tablespoon finely chopped cilantro, 1 tablespoon finely chopped mint, Kosher salt

Instructions:
Toss tomatillo, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill 1 hour to allow flavors to come together.
Candied Carrot Coins

Ingredients:
2 medium carrots, scrubbed, very thinly sliced on a mandoline, 2 tablespoons sugar, plus more

Instructions:
Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
Separate carrots with your fingers and toss each piece in more sugar to coat.
Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.
Hot Sauce Brown Butter

Ingredients:
4 tablespoons unsalted butter, 1 teaspoon finely grated lemon zest, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons hot sauce, 1/4 teaspoon kosher salt

Instructions:
Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.
Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.
Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
Stir in lemon zest, lemon juice, hot sauce, and salt. Transfer to a piece of plastic; roll into a log. Freeze 1 hour before using.
Buttery Roast Chicken

Ingredients:
1 cup fresh coarse brioche or challah breadcrumbs
2 tablespoons chopped thyme
1 teaspoon finely grated lemon zest
1 1/2 cups (3 sticks) unsalted butter, room temperature, divided
1 tablespoon kosher salt, plus more
1 (3 1/2–4-pound) chicken

Instructions:
Preheat oven to 375°F. Mix breadcrumbs, thyme, lemon zest, 1 cup butter, and 1 Tbsp. salt in a medium bowl with a rubber spatula to combine. Transfer butter mixture to a disposable pastry bag without a tip or a resealable plastic bag. Cut off the tip of pastry bag (or snip off one corner if using a plastic bag).
Starting at the neck end of the chicken, gently slide your fingers between skin and breast to loosen skin; continue into the thigh and leg to fully separate skin from meat without tearing.
Squeeze butter mixture under the skin on top of breasts and work it over breasts, thighs, and drumsticks so everything is evenly covered with butter. Rub outside of skin with remaining 1/2 cup butter; season chicken all over with salt. Tie legs together with kitchen twine. Transfer chicken to a wire rack set inside a rimmed baking sheet.
Place chicken in oven and pour 1/2 cup water into baking sheet (this will prevent juices from scorching). Roast until skin is dark golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 45–55 minutes. Transfer to a cutting board; let rest at least 10 minutes before carving.
Gambas al Ajillo

Ingredients:
1/4 cup olive oil
20 garlic cloves, thinly sliced
20 large shrimp, peeled, deveined
1 chile de árbol, crumbled
2 teaspoons brandy
Kosher salt
Finely chopped parsley (for serving)

Instructions:
Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.
Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.
To serve, divide shrimp among plates and scatter parsley over top.
Cosmopolitan

Ingredients:
2 ounces vodka
1 ounce cranberry juice cocktail
3/4 ounce fresh lime juice
3/4 ounce triple sec
Orange twist (for serving)

Instructions:
Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass. Garnish with orange twist.
Citrus-Cured Salmon

Ingredients:
5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton)
2/3 cup granulated sugar
1/3 cup (packed) light brown sugar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1 pound skin-on, boneless salmon fillet, preferably wild king
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
½ teaspoon finely grated orange zest

Instructions:
Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose. Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours.
Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8"–1/4" thick, leaving skin behind.
Salmon can be cured 3 days ahead. Cover tightly and chill.