iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cheese Omelette

Ingredients:
1 organic large egg
1 teaspoon whole milk or water
1 tablespoon cheddar cheese, shredded (you can use other types of cheese)
1 teaspoon butter or oil

Instructions:
Whisk the egg and milk in a bowl with a fork until thoroughly combined.
Melt butter in a 6 or 8-inch omelette pan over medium heat (approximately 30 seconds) making sure it coats the bottom of the pan. As soon as the butter stops bubbling (and before it starts to brown) slowly pour in the egg mixture.
Pour in the egg mixture tilting the pan to spread it evenly. Let the egg firm up a little, and after about ten-seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
Continue to cook for another minute or so until the egg mixture holds together. Do not let the underside of the eggs brown.
Sprinkle the top with the shredded cheese and with a spatula; gently fold the omelette in a half moon shape.
Continue to cook another 30 seconds or until the omelette is thoroughly cooked through.
Cool, cut into bite size pieces and serve.
Basil Pesto

Ingredients:
2 cups fresh basil, 1/4 cup grated parmesan cheese, 1/4 cup pine nuts, 1 garlic clove, 1/2 teaspoon salt, 1/4 cup olive oil

Instructions:
Place all ingredients in a food processor and puree until smooth.
Serve.
Egg and Bacon Muffin Cups

Ingredients:
2 sheet frozen puff pastry (17.3 ounce box), thawed and chilled
13 large eggs
2 strips thick-cut bacon, roughly chopped
4 tablespoons grated parmesan cheese
Salt
1 tablespoon water

Instructions:
Preheat oven to 400 degrees F.
Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
Sprinkle one teaspoon of the parmesan in the pastry lined cups, crack an egg into each cup, top with bacon, 1 teaspoon parmesan cheese, and a pinch of salt.
Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.
Gluten-Free Vegan Oatmeal Raisin Cookies

Ingredients:
1 tablespoon ground flax seed
3 tablespoons water
2 cups gluten free old fashioned oats
1 cup gluten free all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
"1 stick (1/2 cup) vegan butter, softened (i used earths balance)", 1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisins

Instructions:
Preheat oven to 350° F.
In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.
Sushi Sandwiches

Ingredients:
3 pieces of whole wheat sandwich bread
1 can of tuna (i use albacore in water)
1 teaspoon capers, chopped
1 tablespoon mayonnaise (plus more for spreading on the bread)
1/2 teaspoon dijon mustard
1 cucumber, cut into long, thin sticks
1 carrot
grated

Instructions:
Cut the crusts off of each slice of bread and roll out as thin as possible with a rolling pin.
Place the tuna, capers, mayonnaise and dijon mustard in a bowl and stir to combine.
Place the long side of the rolled out bread closest to you.
Spread a thin layer of mayonnaise on each slice of rolled out bread.
Thinly spread 1/3 of the tuna mixture onto half of the bread lengthwise.
On top of the tuna mixture, arrange some of the cucumber sticks and grated carrot making sure not too over stuff the roll (a little goes a long way).
Starting at the side closest to you (the filled end) tightly roll the tuna/cucumber/carrot mixture up and press to seal into a roll (I dab a bit of mayonnaise across the end of the roll to act as a glue sealing the roll).
Cut the roll into 4 even pieces and repeat with remaining bread and tuna mixture.
Buckwheat Shortcakes with Earl-Grey Apricot Compote and Whipped Cream

Ingredients:
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
1/4 cup plus 2 tablespoons (1.75 ounces) buckwheat flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder, sifted if lumpy
1/2 teaspoon salt
1 cup heavy cream, plus extra for brushing
2 tablespoons unsalted butter, frozen at least 1 hour and grated on a box grater
Turbinado sugar, for sprinkling
1 cup (6 ounces) dried apricots, sliced in half lengthwise
2 Earl Grey teabags
1 vanilla bean, slit lengthwise
3 tablespoons honey
1 1/4 cups heavy cream
1 tablespoon granulated sugar
Stand mixer with whisk attachment
electric hand mixer
or whisk (for whipped cream)
2 1/4-inch round biscuit cutter or equally sized straight-sided glass

Instructions:
Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking sheet with two layers of parchment paper.
In a large bowl, thoroughly whisk the flours, sugar, baking powder, and salt. Make a well in the center and pour the cream into it (set the measuring cup aside) and add the grated frozen butter. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a ball and knead it gently against the sides of the bowl five or so times, pressing loose pieces into the dough, until it just holds together (it should not be smooth) and the bowl is fairly clean.
Turn the dough out onto a lightly floured board and pat into a circle about 3/4-inch thick. Using the biscuit cutter or an overturned glass, and re-patting the dough as needed, cut the dough into 8 even rounds. Place them at least 1 inch apart on the baking sheet. Brush the tops with the cream left in the bottom of the measuring cup or with a little milk, and sprinkle generously with turbinado sugar.
Bake the shortcakes until the tops are just barely golden brown, 10 to 12 minutes. Immediately transfer to a wire rack to cool.
Set a medium saucepan with 2 cups water over high heat and bring to a boil. Remove from heat, add tea bags, and let steep 3 minutes. Remove tea bags and add apricots, honey, and vanilla bean. Return to stove and bring to a simmer over medium-low heat; cook until the apricots are soft and the liquid has reduced to a thick syrup, 15 to 20 minutes. Remove vanilla bean.
Meanwhile, in the chilled bowl of a stand mixer fitted with the whisk attachment, or using a medium mixing bowl and a handheld electric mixer or a whisk, whip the cream, adding the sugar as it begins to thicken. Continue beating until it holds a soft shape—not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)
To assemble the shortcakes, gently pull each shortcake apart horizontally into two equal halves. Place the bottom halves on serving plates. Top each with a generous scoop of apricot compote (about 2 tablespoons) and a dollop of whipped cream. Cover with the tops of the biscuits and serve.
Strawberry Lemonade

Ingredients:
1 cup chopped fresh strawberries, stemmed & washed, 1/2 cup lemon juice, 1/4 cup agave or honey, 2 cups water, Ice for serving

Instructions:
Pureé strawberries and honey in a blender or food processor until smooth and transfer to a pitcher.
Pour the strawberry mixture, water and lemon juice in a pitcher and stir to combine.
Chill and serve over ice.
Chocolate Chip Cookie Cake

Ingredients:
1/2 cup unsalted butter, softened, 1/2 cup packed brown sugar, 1/4 cup white sugar, 1 large eggs, whisked, 2 teaspoons vanilla extract, 1/2 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup semi sweet chocolate chips

Instructions:
Preheat oven to 375° F.
Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
Add the egg and vanilla extract and mix for 1 minute.
Combine the white flour, whole wheat flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
Mix until combined then pour in the chocolate chips and stir.
Press the dough into a greased heat shaped pie pan.
Bake for 20 minutes, or until golden brown.
Banana Oatmeal Chocolate Chip Cookies

Ingredients:
3 bananas (preferably ripe or spotty bananas)
2 cups old fashioned oats
1 cup pitted and chopped dried dates
1/4 cup oil
1/2 teaspoon cinnamon
1/2 cup chocolate chips, walnuts or raisins
1/4 teaspoon salt

Instructions:
Preheat oven to 350 degrees.
Mash bananas in a bowl, and mix in the remaining ingredients.
Allow the mixture to sit for 10 minutes.
Using a mini ice cream scoop or tablespoon, place the batter onto a Silpat or parchment-lined baking sheet.
Bake for 25 Minutes.
Cool and serve.
To make into bars - place dough in a greased 7x11 dish, bake for 35-40 minutes then allow to cool. Cut into bars or squares.
To Freeze: allow cookies to cool after baking then place in a Ziploc bag, label and freeze for up to 3 months.
Apple Butter Turnovers

Ingredients:
8 tablespoons butter, chilled and cubed, 8 tablespoons vegetable shortening or lard, chilled and cubed, 2 1/2 cups all purpose flour, 1 teaspoon salt, 5 to 6 tablespoons ice water, 1 tablespoon honey, 1 tablespoon water, 1/2 cup apple butter

Instructions:
Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.
Sprinkle the ice water, 1 tablespoon at a time, in the food processor and pulse until the dough starts to come together.
Form the dough into a disk, wrap in parchment paper or plastic wrap, refrigerate for 30 minutes.
Roll out the dough 1/4 inch thick.
Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom).
Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out.
Combine the honey and water together in a separate bowl.
Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough.
Brush the remaining honey water on top of each turnover.
Using the tip of a knife, cut several slits through the dough (to allow ventilation).
Bake at 400 degrees for 20 minutes.
Sweet Potato Pancake Stack

Ingredients:
1 cup white whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 large egg, 1 1/4 cups milk, 1 tablespoon brown sugar, 1 tablespoon vegetable oil, 1 cup sweet potato puree

Instructions:
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the remaining ingredients.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
Crispy Onion Rings

Ingredients:
1 large sweet, vidalia or maui onion
3/4 cup buttermilk
2 teaspoons salt, divided
1 1/2 cup plain breadcrumbs (i used whole wheat)
Canola oil spray

Instructions:
Preheat oven to 425 degrees.
Cut onions into 1/2 inch rounds and separate into rings.
Whisk buttermilk and 1 tsp salt into a bowl.
Place breadcrumbs in a separate bowl and add another tsp salt.
Dip onion rings in buttermilk mixture and then dredge in breadcrumb mixture covering both sides of the onion completely (make sure to use one hand for wet dipping and one hand for dry dipping so you don't get soggy, clumpy breadcrumbs and messy fingers).
Place onion rings on a oil sprayed baking sheet (I lined the cookie sheet with foil for easier clean up).
Lightly spray the onion rings with oil cooking spray.
Bake for 20-25 minutes, turning once halfway through, until lightly browned.
Serve.
Crock Pot Pulled Pork Tacos

Ingredients:
1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon oregano, 1 tablespoon salt, 1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned, 1 16 oz jar mild salsa, 1 package corn or flour tortillas

Instructions:
Place the first 7 ingredients in a bowl and mix.
Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
Pour the jar of salsa around the pork shoulder.
Cook on low heat for 8-12 hours.
Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
Place the pork into the tortillas.
Serve with desired accompaniments.
Chocolate Banana Bites

Ingredients:
2 bananas
1/2 cup semi-sweet chocolate morsels
1/2 cup nuts (peanuts
almonds
cashews
etc)

Instructions:
Chop the banana into 1-inch thick slices.
Place the chocolate morsels in the microwave for about 50 seconds, until melted and smooth.
Finely chop the nuts.
Dip the banana slices in the the melted chocolate, then the chopped nuts, and place on a dish in the freezer for 30 minutes.
Note: You can also serve these as is without freezing them!
Nachos

Ingredients:
1 bag tortilla chips (i used 1/2 baked blue corn & half white corn)
2 cups cheese (I used a mexican blend cheese which is a blend of monterey jack, cheddar and queso blanco)
1- 15 oz can black beans
drained and rinsed

Instructions:
Preheat oven to 350 degrees.
Place 1/2 of chips in an oven safe dish or on a cookie sheet.
Cover with 1/2 of the cheese and beans.
Cover with the remaining chips, cheese and beans and bake for 10-15 minutes or until cheese is melted over chips.
Top with guacamole, sour cream, salsa and or olives.
Optional Accompaniments: Sour Cream, Guacamole, Salsa, Sliced Black Olives
Green Salad with Radishes and Creamy Mustard Dressing

Ingredients:
3 large eggs
2 teaspoons Dijon mustard
2 teaspoons red-wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3/4 cup extra-virgin olive oil
8 cups small whole leaves of romaine, little gems, or iceberg lettuce (or, for the bitter tolerant/enthusiast, escarole, radicchio or frisée), washed and spun dry
6 red radishes (or 2 peeled watermelon radishes)
rinsed and thinly sliced

Instructions:
In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.
Cold Soba Noodles

Ingredients:
1 9.5 ounce package soba noodles, 1 cup shelled edamame, 1 small red bell pepper, julienne, 1 cup cubed firm tofu, 1/4 cup almond or peanut butter, 2 tablespoons vegannaise or mayonnaise, 2 tablespoons braggs liquid aminos or soy sauce, 1 tablespoon rice wine vinegar, 2 teaspoons honey or agave, 1 garlic clove, 1 inch piece ginger, peeled and chopped, 1 tablespoon sesame oil, 1/4 cup vegetable or grape seed oil

Instructions:
Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
Cook noodles for 2-3 minutes.
Drain and run under cold water until cool to touch.
Add the noodles to a large bowl with the edamame, bell pepper and tofu.
Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
Pour sauce over the noodles and toss to combine.
Serve.
Wee Gazpacho

Ingredients:
4 ripe tomatoes, 1 large garlic clove, 1 cucumber, peeled, seeded and chopped, 2 celery stalks, chopped, 1/2 red or maui onion, chopped, 1/2 bell pepper, red, yellow or orange, 2 tablespoons red wine or balsamic vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, 1 teaspoon salt

Instructions:
Place all the ingredients in a food processor and puree until smooth (you want tiny pieces of vegetables to remain, but small enough for little ones to swallow).
Serve (it's delicious served chilled too).
Maple Roast Vegetables

Ingredients:
7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2 red bell peppers, cut into large chunks
1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1 yellow onion, cut into wedges
2 tablespoons maple syrup
2 teaspoons oil
1 tablespoon kosher or sea salt

Instructions:
Preheat oven to 425 degrees.
Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
Serve.
Homemade Almond Milk

Ingredients:
1 cup organic raw almonds, 2 tablespoons agave nectar or honey, 1/2 teaspoon vanilla extract, 4 cups filtered water, plus extra for soaking

Instructions:
Place the almonds in a large bowl and cover with water. Soak at least 4 hours, up to 2 days. Overnight is ideal.
Drain the almonds and place them in a blender with the remaining ingredients. Puree until the almonds are in tiny pieces. Discard the soaking liquid and use new filtered water for pureeing.
Place a strainer in a large bowl and cover the top of the strainer with cheesecloth (this step is important because the almonds will be in such small pieces that the cheesecloth and strainer need to stop them from going into the milk).
Pour the almond milk through the cheesecloth. You may need to do this in stages so the milk can slowly strain through the cheesecloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.
Pour the milk and the almond puree into separate containers and refrigerate until ready to drink." the pureed almonds can be saved and eaten as a breakfast with typical oatmeal toppings, or as a dessert topped with fresh berries!
Cannellini Beans with Sweet Paprika and Garlic

Ingredients:
2 1/2 cups dried cannellini beans
1 teaspoon kosher salt, plus more to taste
Any or all of the following, cut into large chunks if necessary: 1/2 peeled onion, 1 small peeled carrot, 1 celery rib, a garlic clove, a bay leaf, a small tomato, a thyme sprig or two, parsley stems
1/4 cup extra-virgin olive oil
1 onion, diced
1/2 teaspoon kosher salt
2 tablespoons sweet paprika
2 garlic cloves, finely chopped
Freshly ground black pepper

Instructions:
Look over the beans and pick out any small rocks or dirt clods that may be lurking among them. Rinse the beans in a colander and then put them in a large bowl, cover with plenty of cold water, and leave them overnight on the counter (or in the fridge if the weather is hot).
The next day, drain the beans and rinse them off a little, then transfer to a large saucepan, cover them by a couple of inches with fresh water and put them on high heat.
Add 1 teaspoon salt to the beans (some don't; I do. The simple reason: Beans cooked with salt taste better than beans cooked without salt. Flavor trumps.) Add your desired aromatics (the more of these aromatics you add, the more delicious the beans, and their cooking liquid, will be).
Bring the pot of beans to a boil, lower the heat to a simmer, and skim off any foam with a ladle. Taste the water for salt, add more if needed, and cook, stirring infrequently but checking more often and adding water as needed, until beans are very tender but not, hopefully, falling apart. This will take anywhere from 1 to 2 hours, depending on the beans. Taste five or six beans to be sure that they are all really cooked and not at all chalky.
Remove and discard any large vegetables or aromatics from the pot, leaving the beans in their liquid.
In a large skillet over medium-low heat, heat oil and sauté diced onion with 1/2 teaspoon salt. Cook, stirring occasionally, until onion is very tender and just slightly colored, about 15 minutes. Add paprika and garli; cook, stirring, until garlic turns fragrant but doesn't color at all, about 30 seconds.
If the beans are underwater, pour off excess liquid into a separate container (save it for soup) so that beans are only partially covered. Stir the onion mixture into the beans, and season with salt. Serve topped with ground pepper.
Apple Applesauce Muffins

Ingredients:
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1/2 cup buttermilk
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1 cups peeled and chopped apples (about 2 medium apples)

Instructions:
Preheat oven to 400 degrees F.
In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the applesauce, buttermilk, honey, egg, and vanilla.
Stir the dry ingredients into the wet ingredients and mix until just combined. Fold in the apples.
Pour batter into greased muffin cups, about 3/4 full and bake 20 minutes, or until a wooden pick inserted in the center comes out clean.
Fruity Lemonade Ice Pops

Ingredients:
3/4 cup water, 1/2 cup lemon juice, 1/4 cup agave or honey, 8 kiwi slices, 16 blueberries

Instructions:
In a bowl, mix together the water, lemon juice and agave.
Place 3-5 blueberries and 1 or 2 kiwi slices in each ice pop mold.
Gently pour the liquid mixture into each mold. You can reposition the fruit after you've poured in the liquid.
Freeze 6 hours or until frozen through.
Serve.