iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Polenta with Mushroom Ragout

Ingredients:
2 cups water
1/2 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon peanut oil
1 small onion, chopped (1/2 cup)
5 ounces mushrooms (cultivated, wild, or a combination), trimmed, cleaned, and cut into 1/2-inch pieces (2 cups)
3 garlic cloves, crushed and finely chopped (2 teaspoons)
4 plum tomatoes, halved, seeded, and cut into 1/2-inch pieces (1 1/4 cups)
2 small ears corn, husked and kernels cut off (1 cup)
1/2 cup homemade chicken stock or low-salt canned chicken broth
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Instructions:
Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
Bread with Chocolate and Olive Oil

Ingredients:
6 oz dark chocolate, 60% cocoa, 6 slices 1-lb white country-style loaf, cut into 8 slices, 1/4 cup extra-virgin olive oil, 1/2 tsp sea salt flakes

Instructions:
Preheat the oven or boiler to approximately 325°F. Coarsely grate the chocolate onto a plate. Place the bread on a baking sheet or heatproof plate. Toast under the broiler until golden on both sides. Spoon the grated chocolate over the toast, covering it completely. Pour the olive oil over the chocolate and sprinkle with the salt flakes.
Black Rice with Squid

Ingredients:
1 lb 5 oz fresh squid, cleaned
8 cups fish stock
1/3 cup olive oil
1/2 cup sofrito
3 cups paella rice
3/4 oz squid ink (optional)
2 tbsp picada

Instructions:
If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan. Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often. Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed. Dissolve the squid ink in a little of the remaining stock. Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently. Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite. Season with salt, then serve.
Gazpacho

Ingredients:
3 garlic cloves
2 onions
2 1/4 oz cucumber
2 7/8 oz bell peppers
2 1/4 lb ripe tomatoes
1 1/4 oz white country-style bread (without crust)
1/2 cup water
1/3 cup olive oil, plus extra to serve
2 tbsp sherry vinegar
1 tbsp mayonnaise
4 oz croutons

Instructions:
Peel and cut each garlic clove in half. Remove the green shoot inside, if there is one. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil lift the garlic out of the water and into a bowl of ice water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan. Peel the onion and cut in half, then cut into large chunks. Peel the cucumber. Cut in half, then into large pieces. Halve the bell peppers, then remove the seeds and white membranes. Chop the bell peppers, then aside along with the cucumber and onion. Cut the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and bell peppers. Add the bread, torn into pieces, then pour over the water. Process everything together using a hand-held blender, or using a food processor. Strain the gazpacho through a fine-mesh strainer. Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until smooth and creamy. Season with salt and pepper. Chill in the fridge before serving (at least 2 hours). Serve the gazpacho in soup bowls with croutons, plus an extra drizzle of olive oil.
Thai Curry

Ingredients:
1 1/2-inch piece fresh ginger, 1 cup soaked peanuts, drained, 1 cup fresh, finely chopped young coconut meat, 1/2 cup coconut water, 1 tablespoon raw almond butter, 2 teaspoons Bragg Liquid Aminos, 1 clove garlic, pressed, 1 teaspoon turmeric, 1 teaspoon curry powder, Juice of 1 orange, 1 Thai chile, 1/4 head cauliflower, diced, 1 small carrot, shredded, 1/4 head red cabbage, shredded, 1/2 large cucumber, peeled and cut into half-moons, Basil leaves, for garnish, Mung bean sprouts, for garnish

Instructions:
To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon). Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth. Add the Thai chile to taste.
Place the cauliflower, carrot, cabbage, and cucumber in a bowl. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.
Simply Splendid Sugar Cookies

Ingredients:
2 sticks (1/2 pound) unsalted butter, at room temperature
"1 1/2 cups confectioners sugar", 2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg
1 1/3 cups white whole-wheat flour, such as King Arthur
1 1/3 cup unbleached all-purpose flour
White sugar sprinkles
for rolling

Instructions:
1. Arrange the racks in upper and lower thirds of the oven and preheat the oven to 375°F. Get out 2 large cookie sheets and line with parchment paper. Place some white sugar sprinkles in a small bowl.
2. Prepare dough: Cream the butter and sugar in the bowl of an electric mixer until fluffy, about 5 minutes. Add the vanilla, baking soda and salt and beat at medium speed until incorporated. Add the egg and beat until incorporated. Add the flours and mix at low speed until blended, scraping down the bowl once or twice.
3. Scoop up enough dough to form into a 1-inch ball, rolling between the palms until smooth. Roll the dough ball in sugar sprinkles and then place on the prepared baking sheet. Repeat, arranging a dozen coated dough balls evenly spaced on each sheet and then, using a drinking glass, press on dough balls to flatten to about 1/4 inch thick.
4. Bake cookies about 12 minutes, switching and rotating the pans half way through, until cookies are golden and somewhat firm to the touch. Transfer cookies with a metal spatula to racks and let cool completely. Repeat with remaining dough.
Falafel

Ingredients:
6 cups sprouted garbanzo beans, 1 cup loosely packed fresh flat-leaf parsley leaves, 1 cup raw tahini, 1 cup freshly squeezed lemon juice, 1 onion, minced, 2 tablespoons ground cumin, 6 tablespoons Bragg Liquid Aminos, or 2 tablespoons sun-dried sea salt, 1 cup sesame seeds

Instructions:
Using a homogenizing juicer with the blank plate in place, homogenize the garbanzo beans and parsley and place in a large bowl. Place the tahini, lemon juice, onion, cumin, and Braggs in a blender and blend. Stir the tahini mixture into the garbanzo paste. In a spice grinder, grind the sesame seeds into a fine powder. Mix into the garbanzo paste. Press into 1/4-inch-thick crusts, each 4 or 8 inches in diameter. Dehydrate for 12 to 14 hours, flipping at least once during the drying time.
Chocolate Cake

Ingredients:
2 cups blanched almond flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon sea salt, 1/2 teaspoon baking soda, 1 cup agave nectar, 2 large eggs, 1 tablespoon vanilla extract

Instructions:
Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
Bourbon Balls

Ingredients:
4 cups ground vanilla wafers, 1 cup ground pecans, "1 cup confectioners sugar", 3 tablespoons white karo, 1/2 cup good bourbon whiskey

Instructions:
Mix all together and shape in small balls the size of a large cherry, and roll in confectioner's sugar. Makes about 40 balls, depending upon the size.
Shirred Eggs with Black-Eyed Pea Salsa and Collard Greens

Ingredients:
1 slice (2 ounces) thick bacon
1 cup chopped onion
10 ounces frozen chopped collard greens, thawed and drained
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 can (15 ounces) black-eyed peas, rinsed and drained
1/2 cup diced green bell pepper
1/2 cup diced tomato
2 tablespoons chopped fresh chives (or parsley)
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 small green chile, chopped (optional)
Vegetable oil cooking spray
4 large eggs
4 tablespoons 1 percent milk

Instructions:
In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
Chocolate and Hazelnut Spread

Ingredients:
1/2 cup blanched hazelnuts
3 1/2 oz (100g) dark chocolate (72% cacao), chopped
1/3 cup and 2 tablespoons sweetened condensed milk
1-2 tablespoons hazelnut oil
Pinch of salt
3-4 tablespoons hot water

Instructions:
Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.
Savory Rolls

Ingredients:
(You will have leftovers)
2 1/2 cups all-purpose flour
2 cups filtered water
1/4 teaspoon dry active yeast
1 cup sponge (above)
1 large egg
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon instant yeast
"1 tablespoon brewers yeast", 2 cups all-purpose flour
1/4 cup water
1/4 cup melted butter (margarine works)
1 teaspoon olive oil
1 cup Cast-Iron Mushrooms
2 pounds shallots, sliced
1/2 cup cream sherry
2 cups chopped dill
1/2 pound shredded aged cheese (we use Comté)
sea salt and pepper

Instructions:
1. Combine all sponge starter ingredients in a mixing bowl. The resulting goo should look wet and reckless. Wrap the bowl up and let it sit in the corner (preferably a warm one) for four hours or as long as overnight.
2. Combine all the dry ingredients for the dough in a large bowl or the mixing bowl for a counter top mixer. Mix them, mechanically or manually, so that all they are distributed evenly. Add water, one cup of the sponge, and butter and mix to combine.
3. Add the egg. You want to do this after the butter so the egg doesn't cook. Mix by hand for ten to fifteen minutes (three to five with a Kitchen Aid using the paddle on medium speed) until the dough forms a smooth paste. It should still be sticky and stretchy, but not very wet. If you're using a machine; switch to the dough hook and mix for another five minutes on medium; if you're manual, turn the dough out on a floured surface and knead the hell out of it for seven minutes.
4. In yet another bowl, add the olive oil and give a swirl. Form the dough into a ball, and roll it in the oil so that it's greasy everywhere. Cover the bowl with plastic and let it sit for an hour in a warm corner.
5. For filling, make Cast-Iron Mushrooms but add 2 pounds of sliced shallots. When the shallots begin to brown, add 1/2 cup cream sherry and reduce by half. Set aside.
6. Form the rolls: on a floured surface, gently roll out the dough into a 12 by 18 inch square. Spread the sherry-butter-shallot-mushroom goo all over the giant dough square on your counter. Make sure to spread evenly all the way to the edges. Apply the dill and the cheese in a similar fashion; evenly distribute all the way to the corners of your dough sheet.
7. Sprinkle salt and grind pepper all over the thing and preheat your oven to 350.
8. As if it were a joint—that's right—carefully roll the rectangle into itself. Start at the bottom and curl inwards until you have a bulging log. Use a sharp knife and slice rolls off of the left side of the log. You can make them as thick as you'd like; we like ours about two inches thick.
9. Gingerly place the rolls side by each on a greased (with butter) baking pan and cover them loosely with plastic.
10. When thirty minutes—minimum!—has elapsed, slide the rolls into the oven and bake for fifteen to twenty minutes. When they start to smell amazing, check them. You're looking for a nice golden brown hue on the top of each one.
Christmas Wreaths

Ingredients:
1/2 cup (4 ounces) unsalted butter
30 (7.25 ounces) large marshmallows
1 1/2 teaspoons green liquid food coloring
1 teaspoon pure vanilla extract
4 cups (5 ounces) cornflakes
2 tablespoons (1 ounce) cinnamon red-hots (candied)
Equipment: flat counter or cookie sheet
lined with wax paper
sprayed with nonstick vegetable cooking spray or lightly greased or buttered; 2 small spoons sprayed with nonstick vegetable cooking spray or lightly greased or buttered.

Instructions:
Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
Melt the butter over low heat.
Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.
Linguine with Italian Tuna and White Beans

Ingredients:
8 ounces spinach linguine
8 ounces canned Italian tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon (optional)

Instructions:
Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.
Butternut Squash, Spinach and Goat Cheese Pizza

Ingredients:
2 cups cubed butternut squash (1/2-inch pieces)
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 medium red onion, halved and thinly sliced
1/4 cup all-purpose flour
1 ball (16 ounces) store-bought whole-wheat pizza dough, at room temperature
2 cups chopped fresh baby spinach
4 ounces crumbled goat cheese
1/2 teaspoon dried thyme
2 tablespoons cornmeal

Instructions:
Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
Cast-Iron Mushrooms

Ingredients:
1/2 pound crimini mushrooms, 1/2 pound white button mushrooms, 1/2 pound oyster mushrooms, 2 king oyster mushrooms, 1 portobello mushroom, 2 shallots, sliced paper thin, 1 tablespoon butter or margarine, 2 cloves garlic, minced, 2 tablespoons parsley, chopped, Sea salt and pepper to taste

Instructions:
1. Place your trusty cast-iron skillet in the middle of your oven and preheat to 500 degrees. This will take thirty minutes.
2. Prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.
3. Create various shroom shapes. Slice crimini and button mushrooms in half. Remove the bottom tuft of the king oyster mushrooms and discard, then slice lengthwise into four or five long pieces before cutting down the middle so you have short rectangles. Rip the oyster mushrooms into halves by hand. Slice the portobello into quarters or eighths as desired.
4. Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the shrooms so that any sides unexposed to the hot iron can't help getting a good sear. Cook for an additional five minutes.
5. Remove the pan and add the shallots, butter, and toss. Return to the oven for another five minutes.
6. Final removal: add the garlic and parsley. Let sizzle in front of your drooling friends for three to five minutes. Salt generously, pepper profusely, and signal the attack.
Belgian Onion Soup

Ingredients:
2 tablespoons butter, 2 tablespoons of extra virgin olive oil, 5 large onions, halved and sliced thin, 6 cloves of garlic, minced, 4 shallots, sliced thin, 750 milliliter Chimay Blue, 4 cups vegetable stock, 4 bay leaves, 6 sprigs of thyme, 1/2 teaspoon ground white pepper, 4 slices sourdough bread for garnish, 1/2 pound Gruyère cheese for garnish, Sea salt to taste

Instructions:
1. Heat a wide pot or cast-iron on medium heat. Add the butter and let it blister.
2. Add the onion and cook uncovered. Let them sit for about four minutes and then stir. Repeat until the onions have all begun to brown, at least twenty minutes.
3. Add the olive oil, garlic, and shallots and stir in the same fashion as before, once every five minutes, until the garlic and shallots have caramelized.
4. Add 2 1/2 cups of the beer and crank the heat to just shy of high. Let the beer boil off until there is half as much beer volume as onion volume.
5. Add the stock, bay leaves, thyme leaves, and white pepper. Cook until the liquid has reduced by about two finger widths. Taste the soup and add salt to adjust. Cook for at least an additional twenty minutes before garnishing. In an ideal world, you would let the soup sit a day before serving it. (Just be sure to reheat it.)
6. Take a slice of sourdough and cut it to fit your bowl or cup. Set atop the soup and cover with several slices of Gruyère. Broil until brown and serve hot, topped with extra thyme.
Chicken and Chickpea Stew

Ingredients:
3/4 cup whole-wheat couscous
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 1/2 cups chopped onion
2 large cloves garlic, chopped
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 can (15 ounces) chickpeas, rinsed and drained
1 cup low-sodium chicken broth
1 yellow or green zucchini (6 ounces), cut into 1-inch pieces
3 tablespoons chopped fresh cilantro (or mint)

Instructions:
Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.
Roasted Sweet Potato and Black Bean Salad

Ingredients:
Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup fresh lime juice, plus wedges for garnish
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 can (15 ounces) black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula

Instructions:
Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.