iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Bean & 'Bello Burger

Ingredients:
4 tablespoons canola oil
2 medium portobellos, diced
1/2 red onion, diced
1/2 green bell pepper, cored, seeded and diced
1 can (15 ounce) black beans, drained and rinsed
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 egg whites
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
6 tablespoons dried breadcrumbs
4 whole-wheat buns
1/2 cup barbecue sauce
4 lettuce leaves
4 tomato slices

Instructions:
Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side. Place on buns; top with barbecue sauce, lettuce and tomato.
Spiced Lentil Tacos

Ingredients:
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
1 package (2.25 ounce) taco seasoning
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
2 teaspoons adobo sauce
8 taco shells
1 1/4 cups shredded lettuce
1 cup chopped tomato
1/2 cup shredded reduced-fat (2 percent) cheddar

Instructions:
Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
Tofu Stir Fry

Ingredients:
1 package (14 ounces) extra-firm tofu
1 tablespoon soy sauce
1 teaspoon garlic powder
2 tablespoons all-purpose flour
2 tablespoons sesame oil
1 small red bell pepper, seeded, cored and thinly sliced
1 small green bell pepper, seeded, cored and thinly sliced
6 green onions, cut into 1/4-inch pieces
1 package (8 ounce) whole-wheat lo mein noodles
6 tablespoons white miso paste
2 cloves garlic, minced
1 piece ginger (1 inch), minced
1 teaspoon orange zest
1/4 cup orange juice
1 can (15 ounce) baby corn, drained and rinsed
1 can (8 ounce) water chestnuts
drained and rinsed

Instructions:
Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.
Pistachio and Almond Cake with Orange Salad

Ingredients:
1 1/3 cups unsalted shelled pistachio nuts
1 1/3 cups blanched whole almonds
1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
3/4 cup plus 3 tablespoons sugar
3 lemons
1/2 teaspoon pure vanilla extract
3 eggs
1/2 cup plus 1 tablespoon "00" flour or all-purpose flour
1/4 teaspoon kosher salt
3 blood oranges
2 Valencia, navel, or blood oranges
1/4 cup orange marmalade
1 teaspoon freshly squeezed lemon juice
1/2 cup plain whole-milk yogurt
Unsalted shelled pistachio nuts

Instructions:
To make the cake, preheat the oven to 300°F. Butter a 4-by-8-inch loaf pan. Then, using a sifter or a fine-mesh strainer, dust it with flour, tapping out the excess.
In a food process, combine the pistachios and almonds and pulse until finely ground. Set aside.
Combine the butter and sugar in the bowl of a stand mixer. Grate the zest from the lemons directly into the bowl. Fit the mixer with the paddle attachment and beat on medium speed for about 2 minutes, or until smooth and creamy. Mix in the vanilla just until incorporated. On low speed, gradually add the nuts and mix just until incorporated. Then add the eggs, one at a time, mixing after each addition just until incorporated. Stir in the flour and salt and mix just until incorporated.
Spoon the batter into the prepared loaf pan. Bake until a skewer inserted into the middle of the cake comes out clean, about 45 minutes. Let cool in the pan on a wire rack for 10 minutes. Then, run a paring knife around the inside of the pan to loosen the cake sides, invert the cake onto a plate, and lift off the pan. At this point, the cake can be served warm or allowed to cool completely before being sliced and reheated.
To make the orange salad, cut a slice off the top and bottom of 1 orange, stand the orange upright, and cut downward to remove the rind and pith in thick strips. Cut the orange crosswise into 1/4-inch-thick slices, capturing any juice. Repeat with all of the remaining oranges. Set the oranges slices aside until needed.
Gently heat the marmalade in a pot over low heat for about 3 minutes, or until syrupy. Add any captured orange juice along with the lemon juice to the marmalade. Remove the pot from the heat and add 1 to 2 tablespoons water to think the marmalade to the consistency of a vinaigrette. Let cool.
To serve, preheat the oven to 400°F. Cut the cake into generous slices and place on a baking sheet. Bake the slices, turning them over once, for about 5 minutes, or until warm and slightly toasted on both sides.
Place 4 or 5 orange slices on each plate and drizzle generously with the marmalade syrup. Place the warm pieces of cake next to the orange slices and top with a dollop of yogurt and a few pistachios. Serve immediately.
Trout Meunière, Old Style

Ingredients:
1 1/2 cups flour
1 tablespoons salt-free Creole seasoning
1/4 teaspoon salt
Six 8-ounce speckled trout fillets
1 1/4 sticks (10 tablespoons) butter
1 cup veal stock
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
Peanut oil, for frying
Lemon wedges

Instructions:
1. Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.
2. Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.
3. Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until dissolved. Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.
4. You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).
5. Spoon the sauce over the fish and serve with lemon wedges.
Chicken, Andouille, and Oyster Gumbo

Ingredients:
1 roasting hen (3 to 4 pounds), cut into frying pieces
Salt and cayenne pepper
1 cup vegetable oil
1 cup all-purpose flour
2 1/2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
10 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme leaves
1 pound andouille, cut crosswise into 1/4-inch slices
1 pint freshly shucked oysters with the liquor

Instructions:
Season the hen generously with salt and cayenne pepper.
Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me "the time it takes to drink two beers." Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.)
Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes.
Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil.
Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour.
Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)
Oysters Bienville

Ingredients:
1 bunch shallots, finely chopped, 2 tablespoons butter, 2 tablespoons flour, 1/2 cup chopped mushrooms, 2/3 cup chicken broth, 1 egg yolk, Ice cream salt, 1/3 cup dry white wine, Salt and cayenne pepper to taste, 2 dozen oysters on the half shell, 1/2 cup seasoned bread crumbs, 1/4 cup grated Parmesan cheese

Instructions:
Sauté the chopped shallots in the butter and slowly stir over a very low heat until the onions are well cooked, but not brown. Sprinkle the shallots with the flour and cook until the flour begins to brown. Add the chicken broth and the mushrooms and mix well. Beat the egg yolk into the wine and add to the chicken broth mixture, beating all the while. Season with the salt and cayenne, and cook over a low heat for 15 minutes.
Heat a pan of ice cream salt in a 400-degree oven for 15 minutes. Place the oysters on the half shell in the hot ice cream salt and return to the oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle with a mixture of the bread crumbs and cheese. Return to the oven and bake until the bread crumb mixture is lightly browned. Two dozen oysters served this way will serve four.
Crawfish Etouffée

Ingredients:
2 pounds peeled crawfish tails
1 stick (8 tablespoons) butter
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne pepper, to taste
1/3 cup chopped green onions
1/4 cup chopped fresh parsley

Instructions:
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Eula Mae's Chicken and Ham Jambalaya

Ingredients:
1 fryer chicken (about 3 pounds), boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
2 cups chopped yellow onions
1 cup seeded and chopped green bell peppers
1 cup chopped celery
4 garlic cloves, peeled
3 cups chicken broth
One 16-ounce can whole tomatoes, chopped, liquid reserved
1/2 cup chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves
2 pounds medium-size shrimp, peeled and deveined
1 teaspoon Tabasco brand pepper sauce
2 cups long-grain white rice
rinsed and drained

Instructions:
Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.
Mussels in Saffron and White Wine Broth

Ingredients:
2 teaspoons butter, 3 garlic cloves, chopped, 1 cup dry white wine, 2 tablespoons half and half, 2 1/2 teaspoons saffron threads, 1 cup clam juice, 4 scallions, thinly sliced, 3 tomatoes, seeded, and chopped, 3 tablespoons lemon juice, 8 pounds mussels, scrubbed and debearded, 2 1/2 tablespoons chives, chopped

Instructions:
Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
Black and Green Olive Tapenade

Ingredients:
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes , drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

Instructions:
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
Tapenade will keep up to 1 week, refrigerated, in a covered container.
Roasted Garlic Crostini with Assorted Toppings

Ingredients:
4 heads garlic
1/4 cup olive oil
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese
sliced

Instructions:
1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.
Pizza Pouches

Ingredients:
1 16-ounce bag store-bought pizza dough
"6 tablespoons fresh or jarred marinara sauce (such as Raos)", "6 store-bought turkey meatballs (such as Murrays or Trader Joes)", 6 tablespoons shredded mozzarella
1 tablespoon grated Parmesan
1 egg
1 teaspoon milk (any fat content)

Instructions:
1. Preheat oven to 375°F.
2. Roll the dough out about ¼ inch thick. Cut it into eighths (2 will be left over).
3. Grease a 6-cup muffin tin. Line each cup with a piece of dough, letting the excess hang over the sides.
4. Fill each with 1 tablespoon of sauce and 1 meatball. Divide the cheeses equally among the cups.
5. Gather each bit of excess dough up around the filling, pinching it together at the top.
6. Whisk the egg with the milk to make a wash. Brush it onto each pouch.
7. Bake until golden, 15 to 20 minutes.
Potato-Chip Frittatas

Ingredients:
5 eggs
1 1/2 tablespoons milk (any fat content)
Salt and pepper
1 tablespoon olive oil
1 leek, sliced (about 1/2 cup)
½ onion, sliced (about 1/2 cup)
1 carrot, shredded (about 1/2 cup)
4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)
Potato chips

Instructions:
1. Preheat oven to 325°F.
2. Whisk together the eggs, milk, salt, and pepper; set aside.
3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.
4. Add the carrot; cook for 1 minute more. Remove from heat.
5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
Gorditas

Ingredients:
1 8.25-ounce can creamed corn
1/2 teaspoon salt
2/3 cup cornmeal
1 tablespoon unsalted butter
1/2 cup queso añejo (or Jack cheese)
Shredded rotisserie chicken (or cooked pork)
beans
shredded lettuce
extra cheese
chopped tomatoes
sliced radish
sour cream
guacamole

Instructions:
1. Preheat oven to 400°F.
2. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
3. Add the butter and cheese, stirring to combine. Remove from heat.
4. Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
5. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
6. Stuff them with the fillings of your choice and serve.
Hummus and Feta Sandwiches on Whole Grain Bread

Ingredients:
1 14-to 15-ounce can organic garbanzo beans (chickpeas), drained
1 garlic clove, peeled
3 tablespoons (or more) fresh lemon juice
3 tablespoons tahini (sesame seed paste)*
2 tablespoons extra-virgin olive oil
2 teaspoons minced seeded jalapeño chile
4 5x3-inch slices whole grain bread
1 Persian cucumber or one 4-inch piece English hothouse cucumber, thinly sliced
8 fresh mint leaves
4 fresh cilantro sprigs
4 ounces feta cheese
cut into 1/4-inch-thick slices

Instructions:
Using on/off turns, finely chop garbanzo beans and garlic in processor. Add 3 tablespoons lemon juice and remaining ingredients; process to coarse puree. Season to taste with salt and pepper and more lemon juice, if desired. DO AHEAD: Can be made 1 week ahead. Transfer to airtight container and chill.
Spread 2 tablespoons hummus over each bread slice. Top 2 bread slices with sliced cucumber, mint, and cilantro, dividing equally. Arrange slices of feta atop cilantro. Top each with second bread slice and press gently to compact slightly. Cut sandwiches in half.
Available at some supermarkets and at natural foods stores and Middle Eastern markets.
Bittersweet Chocolate and Carob Ganache Tart with Malted Candy Brittle

Ingredients:
1 1/2 cups all purpose flour
3 1/2 tablespoons sugar
1 teaspoon coarse kosher salt
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled heavy whipping cream
1 large egg yolk
2/3 cup bittersweet chocolate chips (about 4 ounces)
1/3 cup carob chips* (about 2 ounces)
1 cup heavy whipping cream
1 tablespoon butter, room temperature
1/2 teaspoon vanilla extract
Malted Candy Brittle

Instructions:
Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. Stir until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
Roll out dough on floured surface to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press, forming double-thick sides. Pierce bottom of crust with fork; chill 30 minutes.
Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. Cool crust completely.
Combine bittersweet chocolate and carob in medium bowl. Bring cream to simmer in heavy medium saucepan over medium heat. Pour cream over chips; let stand 1 minute. Stir until melted and smooth. Add butter and vanilla; stir to blend. Pour filling into cooled crust. Chill uncovered until firm, at least 4 hours. Chop brittle into rough 1/2-inch pieces. DO AHEAD: Can be made 1 day ahead. Cover brittle, cover tart, and keep chilled. Bring to room temperature before continuing.
Remove tart from pan. Scatter brittle over tart and serve.
Carob chips are similar to chocolate chips. They are available at some supermarkets and at specialty foods stores and natural foods stores.