iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fresh Raspberry-Quinoa Pancakes

Ingredients:
1 cup (4 ounces/120 grams) quinoa flour
1/4 cup (1 ounce/50 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (6 ounces/180 milliliters) milk
8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet
2 large eggs
1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish
1 teaspoon pure vanilla extract
1/2 cup (3 ounces/90 grams) cooked quinoa
Salted butter, at room temperature, for serving
Maple syrup or Honey, for serving
Greek yogurt
for serving

Instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
3. Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a 1/4 cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
4. Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
Quinoa and Red Lentil Burgers

Ingredients:
1 cup uncooked quinoa, rinsed in a fine sieve
1/2 cup dried red lentils
1 tablespoon salt-free all-purpose seasoning blend
1/4 cup quick-cooking oats or quinoa flakes
3 scallions, white and green parts, thinly sliced
2 teaspoons good-quality curry powder
1 teaspoon ground cumin
1 teaspoon sweet or smoked paprika
1/4 to 1/2 cup minced fresh cilantro or parsley
Crushed red pepper flakes or sriracha to taste
Salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil (optional)
Whole-grain buns
pitas
or English muffins (optional)

Instructions:
1. Preheat the oven to 425°F.
2. Combine the quinoa, lentils, seasoning blend, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; then add the scallions, curry powder, cumin, and paprika as the water is heating up.
3. Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired for a little added richness.
4. Line a baking sheet with parchment paper. Coat the inside of a round 1/2-cup measuring cup (like the one in the photo on the facing page) with a little olive oil. Grab a level scoop of the quinoa mixture; invert it onto the parchment, and give the bottom a sharp tap to release it. Using the bottom of the measuring cup, flatten the quinoa mixture into a 1/2-inch-thick patty. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
5. If you don't have a round 1/2-cup measuring cup, you can improvise by using any sort of 1/2-cup measure and shaping the mounds into burgers once they're on the parchment paper.
6. Bake for 15 minutes, then carefully flip each burger and bake an additional 15 minutes, or until golden and firm on each side. Remove from the oven and serve the burgers on their own or with the bread of your choice.
Andouille-Stuffed Pork Loin with Creole Mustard

Ingredients:
1/2 cup kosher salt
1/2 cup sugar
12 black peppercorns
6 garlic coves, roughly chopped
6 fresh thyme sprigs
2 bay leaves
1 small yellow onion, peeled and sliced into rings
4 cups ice cubes
One 3-pound boneless pork loin roast with a nice fat cap layer on top
1 large (about 4-ounce) Andouille sausage link
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon ground cumin
1 to 2 tablespoons canola oil
"Creole mustard (e.g.
Zatarains)"
Grill with lid
large freezer bag
honing steel
instant-read meat thermometer.

Instructions:
1. To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
2. Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
3. Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
4. Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
5. Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165°F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
Beef Burger With Grilled Kale

Ingredients:
1 pound grass-fed ground sirloin, 4 teaspoons barbecue or steak sauce, 1/4 teaspoon sea salt, 1/2 cup crumbled blue cheese, 4 large kale leaves, 4 whole grain or whole wheat burger buns, split

Instructions:
Place the sirloin, barbecue sauce, and salt in a large bowl. Using your fingers, mix well and form the mixture into 4 patties.
Fire up the grill or heat a large grill pan over high heat. Grill the burgers for 10 to 15 minutes, until they are browned on the outside but still slightly pink (but not translucent) on the inside. Top each burger with 2 tablespoons of the blue cheese. Transfer the burgers to a plate and tent with aluminum foil to keep warm. Add the kale to the grill and grill for 2 to 3 minutes, turning often, until it is soft. Remove kale leaves from grill. Grill the bun halves for 30 seconds, cut side down. Remove from grill. Assemble burgers, placing grilled kale on bottom bun with the burger and top bun on top. Serve immediately.
Charred Romaine Greek Salad With Quinoa-Crusted Feta

Ingredients:
1/2 cup (2 ounces /60 grams) Kalamata olives, finely chopped
1/2 cup parsley, dill, and mint, chopped
1/4 cup red onion, finely chopped
1/4 cup (2 ounces/60 milliliters) red wine vinegar
6 tablespoons (3 ounces/90 milliliters) extra-virgin olive oil
1/4 cup (1 ounce/30 grams) quinoa flour
1 large egg white
1 cup (6 ounces/180 grams) Basic Quinoa or Pilaf-Style Quinoa
1 teaspoon dried oregano
1 teaspoon red pepper flakes
8 ounces/225 grams feta cheese, drained and cut into 3/4-inch/2-centimeter slices
Vegetable oil for frying
4 heads romaine lettuce, washed and dried
Salt and freshly ground black pepper
Extra-virgin olive oil
2 cups (12 ounces/360 grams) Skillet-Toasted Quinoa or Pilaf-Style Quinoa, warmed
1 1/4 cups Sweet and Tangy Roasted Tomatoes
1 English cucumber, scrubbed, ends trimmed, and cut into 1/2-inch/1.25-centimeter half moons
Pepperoncini
Lemon wedges

Instructions:
1. In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
2. Spread the quinoa flour out on a large plate. Beat the egg white in a small bowl. Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate. Coat each slice of feta with quinoa flour, dip it in the egg white, and then coat it in the quinoa mixture, pressing down to adhere. Add enough oil to a large skillet to reach 1/2 inch/1.25 centimeters up the sides of the skillet. Heat the oil over medium-high heat until shimmering. Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side. With tongs or a spatula, carefully transfer the feta onto a cutting board. Cut each slice crosswise into roughly 1 inch/2.5-centimeter pieces.
3. Adjust an oven rack to the uppermost position and set the broiler to high (don't adjust the rack if you have a broiler drawer). Remove and discard any of the lettuce's outermost leaves that are damaged. Cut each head in half lengthwise. Line 2 rimmed baking sheets with foil. Arrange the lettuce halves, cut side up, on the baking sheets. Season them with salt and pepper and drizzle them with olive oil. Turn them cut side down.
4. Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes. Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer. Set the baking sheet on a cooling rack and repeat with the second tray.
5. Divide the lettuce among 8 plates. Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices. Stir the vinaigrette to recombine it and spoon some over each salad. Top with the feta and serve with pepperoncini and lemon wedges.
Slow-Smoked Barbecue Chicken

Ingredients:
3/4 cup packed dark brown sugar
1/2 cup kosher salt
1/2 cup ground espresso beans
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon cayenne pepper
1 whole chicken (about 4 pounds), giblets removed
Charcoal kettle grill
chimney starter
heavy-duty fireproof gloves
disposable aluminum tray
instant-read thermometer
hardwood charcoal
wood chunks or soaked wood chips
large non-reactive 5-gallon container.

Instructions:
Combine all the ingredients except for the chicken in a resealable container, cover tightly, and shake well to combine. (Dry rub can be stored, covered, in a cool, dry place for up to 2 months.)
In a stockpot, bring 1 gallon water and 1 cup dry rub to a boil, stirring until the sugar and salt are dissolved. Let the brine cool to room temperature, then transfer to a nonreactive container and refrigerate until chilled. Add the chicken to the cold brine and refrigerate for 4 to 8 hours.
Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels, and place on the wire rack. Discard the brine. Refrigerate for 6 hours.
Put the chicken on a rimmed baking sheet and coat the chicken lightly all over with 1/2 cup dry rub (you may not need all of the rub) and set aside.
Remove any ash and debris if the smoker has been previously used and clean the grates. Fill a chimney starter about halfway with hardwood charcoal. Loosely crumple a couple of pieces of newspaper and drizzle or spray them with vegetable oil (this helps the paper burn longer and speeds up the charcoal-lighting process). Stuff the paper into the chimney's lower chamber place the chimney on the smoker's top grate, and light it. Let the charcoal burn until the coals are glowing red and coated in gray ash, about 15 minutes. Put on a pair of heavy-duty fireproof gloves and carefully dump the charcoal into one side of the grill—over the bottom air vent if your grill has one—leaving the other half free of coals. Place a disposable aluminum tray on the other side to use as a drip pan.
Place a few hardwood chunks or a foil packet of wood chips over the coals. Add the top grate and put your meat over the drip pan. Cover the grill, placing the air vents in the lid over the meat. Open both vents about halfway.
Place the chicken in the smoker and smoke, maintaining a smoker temperature of between 200° and 225°F, replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a leg registers 165°F, 3 to 5 hours. Transfer the chicken to a cutting board and let rest for 10 minutes.
At this point, you can cut the chicken into quarters or tear the meat into shreds to make pulled chicken. Or, if you want extra-crispy skin, you can briefly roast the chicken in a 450°F oven, or prepare a grill with hot and cool sides, put the chicken over the cool side, cover the grill, and cook for 5 to 10 minutes.
Old-Fashioned Crumb Cake

Ingredients:
1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)
1 cup warm whole milk (105115°F)
1/2 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
3 3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons salt
2 large eggs, at room temperature for 30 minutes
1 1/2 teaspoons vanilla
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1 teaspoon vanilla
a stand mixer fitted with paddle attachment

Instructions:
Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.
Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.
Butter a 13- by 9-inch baking dish or pan.
Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.
Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.
Put oven rack in middle of oven and preheat oven to 350°F.
Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.
Apricot Pandowdy

Ingredients:
1 1/2 lb fresh apricots, quartered lengthwise and pitted
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
2 tablespoons unsalted butter
1 (10-inch) refrigerated pie dough (from a 15-oz package), unrolled
1 tablespoon milk

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Toss apricots with cornstarch and 1/2 cup sugar until coated.
Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture. Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate.
Fold pie dough into quarters and trim 1 inch from rounded edge. Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit. Brush pastry with milk and sprinkle with remaining tablespoon sugar.
Bake until apricot filling is bubbling and crust is golden, about 20 minutes. Cool 10 minutes before serving.
Sweet Potato Gnocchi with Brown Butter and Sage

Ingredients:
2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish

Instructions:
Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.
The Husker Dew

Ingredients:
1 cup agave nectar
2 ounces dried coffee cherry husks
2 ounces blanco tequila
3/4 ounce fresh lime juice
1/2 ounce fresh pomegranate juice
3–4 dashes Angostura bitters
"Ginger beer (such as Goslings)"
Lime wheels (for serving)

Instructions:
Bring agave nectar and 2 cups water to a boil in a medium saucepan over medium-high, stirring constantly, until agave nectar is incorporated. Remove from heat and stir in coffee cherry husks. Let steep at least 12 minutes.
Strain mixture through a fine-mesh sieve or cheesecloth-lined colander into an airtight container and chill until ready to use.
Add tequila, lime juice, pomegranate juice, bitters, and 2 oz. Coffee-Cherry Simple Syrup to a cocktail shaker. Fill with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass and top with ginger beer. Garnish with lime wheel.
Fried Fish Sandwich with Pepper Slaw

Ingredients:
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons fresh lime juice
1 tablespoon hot sauce
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 medium white onion, thinly sliced
1 large jalapeño, thinly sliced, seeds removed
1/2 medium poblano chile, thinly sliced, seeds removed
6–7 cornichons, thinly sliced into 1/4" coins
1/2 cup mayonnaise
1/4 cup coarsely chopped fresh parsley
3 teaspoons coarsely chopped capers
2 teaspoons tomato powder (optional)
1 1/2 teaspoons distilled white vinegar
Large pinch chili powder
Large pinch kosher salt
1 cup all-purpose flour
1 cup cornstarch
3 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons tomato powder (optional)
1 teaspoon garlic powder
3 teaspoons kosher salt, plus more
1 1/2 cups club soda
Canola oil (for frying)
4 (4 1/2-ounce) skinless black bass fillets
4 sesame seed potato buns, split, toasted
8 slices ripe tomato

Instructions:
Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.
Asparagus and Goat Cheese Frittata

Ingredients:
1 Tbsp olive oil, 1 Tbsp spring onion or green onion, white part only, finely chopped, 1/2 lb asparagus, trimmed and cut into 1/2-in/12-mm pieces, 4 large eggs, 1/3 cup heavy cream, 1 tsp salt, 1/4 tsp Tabasco sauce, 1/2 cup crumbled goat cheese

Instructions:
Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.
Spring Vegetable Risotto

Ingredients:
1 cup medium-grain rice, such as Arborio, Carnaroli, or Vialone
Nonstick cooking spray
4 Tbsp unsalted butter, divided
1 garlic clove, minced
1 leek, tender white part only, finely chopped
1 cup packed baby spinach, finely chopped
1 fennel bulb, wispy ends removed and finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
2 1/2 cups chicken broth
"1 cup shelled fresh fava beans (see Cooks Note)", 1 cup shelled English peas
1/3 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper

Instructions:
Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.
Coat the inside of a medium rice cooker with nonstick cooking spray. Set the rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Melt 2 Tbsp of the butter; add the garlic, leek, spinach, and fennel; and sauté for 2 to 3 minutes, or until the leek is softened. Add the wine and bring to a boil. Add the rice and chicken broth and stir to distribute the ingredients.
Cover the rice cooker and reset to the regular cycle. Set a timer for 15 minutes. When the timer goes off, stir in the fava beans and peas. Cover and allow to steam for an additional 5 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Stir in the remaining 2 Tbsp butter and the Parmigiano. Season with salt and pepper. Serve immediately.