iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Artisan Cheddar & Fig Jam Sandwich

Ingredients:
1 crusty rustic roll
2 tablespoons top-quality fig jam, preferably Mitica (see Note)
2 teaspoons fragrant extra-virgin olive oil
Flaky sea salt
3 ounces (85 g) artisan American Cheddar
preferably Prairie Breeze (see Note)
cut into 3 thick slices

Instructions:
1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
4. Cut the sandwich in half and serve it hot.
Fried Ipswich Whole Belly Clams with Tartar Sauce

Ingredients:
1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
Tartar Sauce

Instructions:
Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
Spread the clams out on several layers of paper towels and blot them as dry as possible.
Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
Fry the clams in small batches—crowding the pan will lower the temperature of the oil and the clams will come out greasy—until golden brown and crisp, about 1 minute. Drain on paper towels.
Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce—and some fries.
Yellow Watermelon & Mint Pops

Ingredients:
3/4 cup (150 g) sugar
5 to 6 large sprigs fresh mint plus 2 teaspoons very thinly sliced fresh mint
1 quart (960 ml) peeled, seeded, and chopped yellow watermelon
2 tablespoons fresh lemon juice
8 (1/2-cup/120-ml) ice pop molds (and wooden sticks
if required for your molds)

Instructions:
1. Combine the sugar and 3/4 cup (180 ml) water in a medium saucepan. Bring them to a boil, stirring often to dissolve the sugar. Reduce the heat to medium-low and cover. Simmer until the syrup is lightly thickened, about 5 minutes. Remove the saucepan from the heat. Stir in the mint sprigs, and let the pan stand, uncovered, until the syrup is completely cooled. Drain the syrup in a wire sieve over a bowl, squeezing the mint between your fingertips to extract the very last drops; discard the mint.
2. Purée the watermelon in a food processor or blender. (If you wish, leave some of the watermelon in tiny chunks that are small enough to fit into the mold.) Pour the purée into a bowl. Stir in enough of the mint syrup to make a very sweet mixture (see Tips). Stir in the sliced mint. Divide the purée evenly among the eight ice pop molds, leaving a little clearance at the top of each mold to allow for expansion. Cover the molds with the lids (adding wooden sticks, if needed).
3. Freeze the pops until they are solid, at least 4 hours. (The pops can be frozen for up to 1 week.) To serve, run the bottom of the molds briefly under lukewarm water and unmold.
Praline French Toast Bread Pudding

Ingredients:
One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

Instructions:
1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.
Junior's Sponge Cake Crust

Ingredients:
Softened unsalted butter, for buttering the pan, 1/3 cup sifted cake flour, 3/4 teaspoon baking powder, Pinch of table salt, 2 extra-large eggs, separated, 1/3 cup sugar, 1 teaspoon pure vanilla extract, 2 drops pure lemon extract, 2 tablespoons unsalted butter, melted, 1/4 teaspoon cream of tartar, Softened unsalted butter, for buttering the pan, 1/4 cup sifted cake flour, 1/2 teaspoon baking powder, Pinch of table salt, 2 extra-large eggs, separated, 1/4 cup sugar, 3/4 teaspoon pure vanilla extract, 2 drops pure lemon extract, 2 tablespoons unsalted butter, melted, 1/4 teaspoon cream of tartar

Instructions:
1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.
5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.
Original New York Cheesecake

Ingredients:
"1 recipe 9-inch Juniors Sponge Cake Crust", Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
"1 recipe 8-inch Juniors Sponge Cake Crust", Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Instructions:
1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
Baked Mini Pumpkin Pots

Ingredients:
4 mini pumpkins (about 1 pound each)
4 ounces sweet or hot bulk sausage
5 eggs
4 pieces stale bread (any nonsweet kind), cut into cubes
1 tablespoon minced fresh sage, or 1 teaspoon dried
1 tablespoon minced Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 teaspoons crème fraîche (optional)

Instructions:
» Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
» In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
» Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
» Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
» Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
Raclette with Farfalle, Cornichons, and Sautéed Onions

Ingredients:
10 ounces farfalle
2 tablespoons olive oil
1 medium onion, sliced thin
16 ounces raclette, ideally in a wheel shape (though slices or a wedge will work fine)
1 cup sliced cornichons

Instructions:
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
2. Heat olive oil in a pan over medium heat. Sauté onions until they are soft and lightly browned, about 8 minutes. Heap pasta into 4 bowls and top with onions.
3. Fire up the broiler and brush a piece of aluminum foil lightly with oil.Put cheese, rind side down, on foil and place directly under heating element. As soon as the cheese has bubbled and melted, which should take about 2 minutes, tip it over a bowl of pasta and scrape a quarter of the cheese off; repeat for the other three bowls of pasta. Sprinkle with cornichons and serve; eat immediately, as the cheese cools off quickly.
Penne with Garrotxa, Serrano Ham, and Sun-Dried Tomatoes

Ingredients:
8 ounces penne, 1 pound Garrotxa, shredded, 1/4 cup milk, 1/2 cup crème fraîche, 1 tablespoon butter, 1/2 teaspoon freshly ground white pepper, 1/3 cup chopped sun-dried tomatoes, 6 ounces serrano ham slices, torn coarsely by hand into chunks

Instructions:
1. Preheat oven to 375°F.
2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.
Savory Oatmeal with a Basted Egg

Ingredients:
1/2 cup steel-cut (not rolled) oats
1 egg
1 tablespoon olive oil
2 tablespoons shredded Emmentaler or Gruyère cheese
Salt and freshly ground pepper

Instructions:
» In a small saucepan, bring 1 1/2 cups of water with a pinch of salt to a boil and stream in the oats. Reduce the heat to medium-low and simmer until the oats are soft, 30 to 45 minutes. Baste the egg while the oats are cooking.
» Remove the pan from the heat and stir in the olive oil and cheese. Top with the egg and season to taste with salt and pepper. Eat immediately.
Duck Egg Sandwich with Spinach and Chipotle Cream

Ingredients:
1 tablespoon adobo sauce (from a can of chipotles; add more or less depending on how spicy you like things)
1 tablespoon sour cream
1 brioche bun, toasted
1 duck egg
1/2 cup baby spinach or arugula
1 to 2 strips smoked red pepper
1 to 2 rings red onion

Instructions:
» Mix the adobo sauce with the sour cream. Spread the mixture on both sides of the bun. Fry the egg sunny-side up. Top the bottom of the bun with the spinach, red pepper, onion, and egg. Add the top bun and serve immediately.
Great British Fool

Ingredients:
1 cup heavy whipping cream
"1 tablespoon confectioners sugar", 1 cup fruit compote
1 pound seasonal fruit (such as blackberries, raspberries, gooseberries, or rhubarb), trimmed
2 1/2 tablespoons granulated sugar
couple of splashes of elderflower or ginger syrup (optional)

Instructions:
1 To make the compote, preheat the oven to 350°F.
2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.
Rose Beef Bites with Horseradish Cream

Ingredients:
1 small baguette, 2 tablespoons butter, melted, 9 thin slices of rare roast beef, 18 watercress leaves, 1/2 cup crème fraîhe or sour cream, 1 tablespoon grated horseradish, salt and black pepper

Instructions:
1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.
Cornish Hen in Port Wine and Fig Preserves

Ingredients:
1 Cornish game hen, Salt, Freshly ground black pepper, 2 sprigs fresh rosemary, 1/4 cup fig preserves, 1/4 cup port wine

Instructions:
1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray, if desired.
2. Sprinkle the hen liberally with salt and pepper. Insert rosemary into cavity. Transfer hen to the slow cooker.
3. Stir together the fig preserves and port wine in a small bowl and pour over hen.
4. Cover and cook on High for 5 hours.
5. Taste, and season again with salt and pepper. Serve sauce over hen.
Pimm's Iced Tea

Ingredients:
ice cubes, "1/3 cup Pimms No 1", 3/4 cup brewed Orange Pekoe tea, chilled, 1 1/2 teaspoons agave syrup or honey, 1 1/2 tablespoons freshly squeezed lemon juice, citrus wedges, mint sprigs, quartered strawberries and cucumber ribbons, to garnish

Instructions:
1 Fill a highball glass with ice. Add the Pimm's, tea, agave syrup or honey, and lemon juice and stir well. Decorate the drink lavishly.
Banana Bread

Ingredients:
1 2/3 cups all-purpose flour, plus additional flour for dusting pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2 large or 3 medium bananas)
3 tablespoons sour cream
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan
1 cup sugar
1 large egg, at room temperature
1 cup nuts, such as walnuts, pecans, macadamia nuts, or hazelnuts, toasted and coarsely chopped, or 3/4 cup semisweet or bittersweet chocolate chips or mini chocolate chips*
*If you want to use a combination of both nuts and chocolate, use up to 1 cup total.
Equipment: 1 (9- by 5- by 3-inch) loaf pan; stand mixer fitted with paddle attachment; 1 to 2 wire cooling racks

Instructions:
Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the banana mixture and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter.
Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it's right side up then let cool completely before cutting and serving. DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.
Banana Bread

Ingredients:
1/2 cup, plus 2 tablespoons all-purpose flour, 1/4 teaspoon baking soda, Pinch of salt, 3 tablespoons vegetable oil, 1/4 cup light or dark brown sugar, 1 large egg yolk, 1/2 cup mashed banana, 1 tablespoon milk, 1/2 teaspoon vanilla extract, 1/4 cup walnuts, chopped

Instructions:
1. Place a cookie cutter, Mason jar ring, or a ring made from aluminum foil inside the slow cooker. Butter a 5-inch mini loaf pan and set aside.
2. Whisk together the flour, baking soda, and salt in a small bowl. Add oil, brown sugar, egg yolk, banana, milk, and vanilla, stirring just until flour mixture is incorporated. Fold in nuts.
3. Scrape batter into prepared loaf pan. Transfer loaf pan to sit on top of ring in slow cooker.
4. Place paper towels, still attached together, folded as necessary, over the top of the slow cooker. Cover and cook on High for 2 hours. When a toothpick inserted in the middle of the loaf comes out clean, the bread is cooked. If it does not emerge clean, continue cooking an additional 30 minutes.
5. Carefully remove the loaf pan from the slow cooker. Run a knife around the inside of the loaf pan and turn the loaf out onto a rack to cool. Serve warm or at room temperature.
Stuffed Meatloaf

Ingredients:
1 large egg
1/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper
1/2 pound ground beef
4 small balls fresh mozzarella
1 (8-ounce) can tomato sauce

Instructions:
1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray and prepare the aluminum foil sling.
2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add ground beef and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.
3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.
4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Gather the four strips of the sling toward the center and lift to remove the loaf to a serving platter. Slide meatloaf off the foil with a spatula or knife. Serve warm.