iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Everyday Pancakes

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
2 eggs
1 1/2 to 2 cups milk
2 optional tablespoons melted and cooled butter
plus unmelted butter for cooking
or use a neutral oil like grapeseed or corn

Instructions:
Heat a griddle or large skillet over medium-low heat while you make the batter.
Mix together the dry ingredients. Beat the eggs into 1 1/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you’re using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.
Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won’t hold together well until they’re ready.
Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.
Sourdough Pancakes: This requires a sourdough starter, but if you have one this is a good place to take advantage of your foresight. Substitute 1 cup sourdough starter for half the flour; reduce the milk and salt by half, the baking powder to 1/2 teaspoon, and the egg to 1. Mix the starter, flour, and 1/2 cup of the milk to a medium-thin batter; let sit for an hour. Just before cooking, stir in the salt, sugar, and baking powder; then beat in the egg.
Seared Scallops With Pan Sauce

Ingredients:
3 tablespoons butter, 1 tablespoon olive oil, 1 1/2 pounds sea scallops, Salt and freshly ground pepper, 1 tablespoon minced garlic, Juice of 1 lemon, 1/2 cup dry white wine or water, or more as needed, 2 tablespoons chopped fresh chives

Instructions:
Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.
Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
Releasing From The Pan: The scallops will offer no resistance when they’re ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That’s moisture heating and evaporating.
Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
Carnation Lemon Bars

Ingredients:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter or margarine, softened
1 (14-ounce) can Nestlé Carnation Sweetened Condensed Milk
4 large eggs
2/3 cup lemon juice
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 drops yellow food coloring (optional)
1 tablespoon grated lemon peel
Sifted powdered sugar (optional)

Instructions:
Preheat oven to 350°F.
Combine flour and powdered sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.
Bake for 20 minutes.
Beat sweetened condensed milk and eggs in a large mixing bowl until fluffy. Beat in lemon juice, flour, baking powder, salt, and food coloring until blended. Fold in grated lemon peel; pour over crust.
Bake until filling is set and crust is golden brown, about 20 to 25 minutes. Cool in pan on wire rack. Refrigerate for 2 hours.
Cut into bars; sprinkle with powdered sugar.
This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.
Swans Down 1-2-3-4 Pound Cake

Ingredients:
1 cup unsalted butter
2 cups white granulated sugar
3 cups sifted Swans Down Cake Flour
4 large eggs, room temperature
3/4 cup milk (whole or low fat)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions:
Preheat oven to 325°F.
Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
This recipe is made available as a courtesy by The Reily Foods Company.
Philadelphia Classic Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
3 tablespoons plus 1 cup sugar, divided
1/3 cup butter, melted
4 packages (8 oz. each) Philadelphia Cream Cheese, softened
1 teaspoon vanilla
4 eggs

Instructions:
Heat oven to 325°F.
Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Recipe is courtesy of The Kraft Heinz Company.
Pan-Fried Fishcakes

Ingredients:
Cooking oil, olive or vegetable
1 yellow onion, diced
1 carrot, finely diced
1 celery stalk, finely diced
Salt
1 lime
1 pound cod fillet, or other mild white fish
Freshly ground black pepper
1/3 cup heavy cream
1/4 cup chopped cilantro leaves and stems
1 jalapeño, seeded and finely diced (or less or more)
3 1/2 cups fresh bread crumbs
4 eggs
1 cup all-purpose flour

Instructions:
Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out onto a plate and set it aside to cool completely. Grate 1/2 teaspoon zest from the lime and set it aside.
Chop the cod into 1/4-inch dice, place it in a medium bowl, and season it with 3/4 teaspoon salt and some grindings of black pepper. In the bowl of a food processor, combine a quarter of the fish with the cream and pulse until smooth, scraping down the sides as needed. Add the fish purée back to the bowl of chopped fish along with the cooled vegetable mixture, cilantro, jalapeño, lime zest, 1 1/2 cups bread crumbs, and 2 of the eggs. Stir with your hands and squeeze through your fingers to mix everything really well, then heat a skillet to medium, add a teaspoon of oil and fry a little piece for tasting. Adjust as needed and when you have the seasoning right, begin breading: Beat the remaining 2 eggs in a wide, shallow bowl, put the flour in another bowl, and the remaining 2 cups bread crumbs in a third. Have a baking sheet ready to receive the breaded cakes. Pat the fish mixture down in the bowl, smooth the top, divide it in half, then separate each half into 3 parts to make sixths. Scoop up half of one of the sixths, form it into a ball with your hands, flatten it into a patty, and place it in the flour. Turn the patty to coat, shake off the excess, and then place it in the eggs. Turn it to coat completely, let excess egg drip off, and then place it in the crumbs. Coat it completely with crumbs, set it on the baking sheet, and repeat with the remaining mixture until you have 12 fishcakes. Refrigerate them for 20 minutes to 6 hours before cooking.
When you’re ready, heat a skillet to medium-high and heat the oven to warm for holding one batch of fishcakes as you fry the rest. Add 1/4 inch of oil to the skillet and then as many fishcakes as will fit in a single layer. Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes. Turn and brown the other side. Peek into one of the cakes to be sure it’s cooked through and then keep the batch warm in the oven while you fry the rest. Right before serving, squeeze lime juice over the fishcakes.
Meat Loaf With Mushroom Gravy

Ingredients:
2 1/2 tablespoons canola oil
1 large yellow or white onion, peeled and very finely chopped
3 ribs celery, very finely chopped
2 sprigs fresh marjoram, leaves only, very finely chopped
3 sprigs fresh thyme, leaves only, very finely chopped
Salt and finely ground black pepper to taste
2 pounds ground beef chuck
1 1/3 pounds ground veal
3 eggs, lightly beaten
1 cup panko bread crumbs
1/4 cup tomato paste
3 tablespoons unsalted butter
1 pound cremini mushrooms, diced
2 large or 3 to 4 shallots, peeled and finely chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1 1/4 cups veal stock
1/2 cup heavy cream
Instant-read thermometer

Instructions:
In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
Preheat the oven to 350˚F.
Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.
Roasted Zucchini Lasagna

Ingredients:
8 medium zucchini, sliced into 1/16-inch ribbons
Extra virgin olive oil, for brushing, plus 2 tablespoons extra
Sea salt and cracked black pepper
1 small onion, chopped
2 cloves garlic, crushed
2 tablespoons chopped oregano
1 bunch kale (500 grams), trimmed and blanched
1 bunch English spinach (375 grams), trimmed and blanched
2 1/4 cups (540 grams) fresh ricotta
1 tablespoon finely grated lemon rind
1 cup flat-leaf parsley, finely chopped
3/4 cup (75 grams) grated mozzarella
3/4 cup (60 grams) finely grated Parmesan
Baby (micro) salad mix (optional)
to serve

Instructions:
Preheat oven to 425°F (220°C). Place the zucchini in a single layer on baking trays lined with non-stick baking paper. Brush both sides of the ribbons with oil and sprinkle with salt. Roast for 12 to 14 minutes or until golden. Heat the extra oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened. Allow to cool slightly. Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove any excess liquid. Roughly chop, add to the onion mixture and stir to combine. Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine. Line the base of a lightly greased 9x9-inch baking dish with one-third of the roasted zucchini. Top with half the ricotta mixture and half the kale mixture. Sprinkle with one-third of the mozzarella and Parmesan. Top with half the remaining zucchini, and the remaining ricotta and kale mixtures. Sprinkle with half the remaining mozzarella and Parmesan. Top with the remaining zucchini and sprinkle with the remaining mozzarella and Parmesan. Bake for 10 to 15 minutes or until crisp and golden. Slice and serve with the baby salad mix.
Rolled Pork Loin Roast Stuffed With Olives and Herbs

Ingredients:
2-pound boneless pork loin roast
1/2 teaspoon salt
Freshly ground black pepper
2/3 cup olives, pitted and finely chopped (Niçoise, Picholine, Lucques, and/or Castelvetrano)
2 tablespoons capers (salt-packed and very well soaked to desalinate, or brined capers rinsed well)
1 garlic clove, pounded with a pinch of salt
1 teaspoon finely chopped rosemary or sage leaves
1 tablespoon chopped thyme leaves
2 tablespoons chopped parsley
1/4 cup good olive oil
1 tablespoon cooking oil
olive or vegetable

Instructions:
Set the loin on a cutting board with one of the short, cut ends facing you. With a sharp knife, make a lengthwise horizontal cut, about a third of the way up one of the long sides, like asymmetrically splitting open a hot dog bun. Don’t cut all the way through, but nearly—far enough so that you can open up the roast like a book. If you started on the right, the left side will now be twice as thick as the right. At the hinge where they meet, make another horizontal cut midway up the left (thicker) side, so that you can open the roast again, like a magazine gatefold. Sprinkle the pork all over with the salt and pepper and set it aside.
Heat the oven to 425°F and make the stuffing by mixing all the remaining ingredients together (except the cooking oil). Spread the stuffing over the cut side of the pork loin, then roll it up and back into shape. Using cotton string, bind the roast with six little string belts.
Heat a skillet to high, add the cooking oil, and then carefully lay in the pork roast. Brown the roast on all sides and then put the skillet in the oven. Roast until it is just cooked through, about 20 minutes, then remove it from the pan and let it rest on a platter in a warm place for 10 minutes. Remove the strings, slice, and serve.
White Chicken Chili

Ingredients:
1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup frozen corn kernels (no need to thaw)
2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 3/4 cups chicken broth, store bought or homemade
1/4 cup heavy cream
Chopped cilantro
sour cream
grated Monterey Jack cheese
diced avocado
and/or corn tortilla strips

Instructions:
In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
Asian Rice Noodle Salad

Ingredients:
1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Instructions:
Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
Roasted Beet Dip With Hazelnuts and Goat Cheese

Ingredients:
1 1/2 pounds golden or red beets
1 tablespoon olive oil
1 large garlic clove, smashed
5 sprigs thyme, divided
1/2 teaspoon kosher salt, divided
3/4 cup blanched hazelnuts (about 4 ounces)
1/4 cup apple cider vinegar
1 tablespoon sugar
1/4 teaspoon whole black peppercorns
1 ounce goat cheese
1/4 teaspoon freshly ground black pepper, plus more
Vegetable crudité and crackers (for serving)

Instructions:
Preheat oven to 400°F. Rinse beets and remove any blemishes. Set aside 1 small beet. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme sprigs, and 1/4 tsp. salt in the center of foil, then wrap into a package to close. Bake beets until knife-tender, 60–70 minutes. Let cool.
Meanwhile, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes.
Cook vinegar, sugar, peppercorns, 1 thyme sprig, and 1/4 cup water in a small saucepan over medium heat, stirring, until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid; liquid should cover all matchsticks. Let pickle while beets roast.
When beets are cooled, carefully peel off skins. Pulse hazelnuts and 1/2 tsp. thyme leaves in a food processor until finely chopped. Add roasted beets, goat cheese, 1/4 tsp. ground black pepper, and remaining 1/4 tsp. salt and pulse until smooth. Transfer to a serving bowl.
Pulse 3 Tbsp. pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and black pepper. Serve with crudité and crackers alongside.
Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.
Classic Apple Pie

Ingredients:
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 tablespoon whole milk
1 tablespoon heavy cream
1 double-crust All-Butter Pie Dough shell
8 cups (960 grams) apples, peeled and chopped into bite-sized pieces (roughly 1 inch long by 3/4-inch thick [2.5cm by 19mm])
1 tablespoon (16 grams) lemon juice
3/4 cup (150 grams) granulated sugar
3 tablespoons (45 grams) dark brown sugar
1 tablespoon plus 1 teaspoon (10 grams) tapioca starch
1 tablespoon (9 grams) cornstarch
1 teaspoon (2 grams) Chinese five-spice powder
1/2 teaspoon (1.5 grams) kosher salt
1 tablespoon (14 grams) unsalted butter
cut into small pieces

Instructions:
In a small bowl, whisk together flour and sugar. Set aside.
In a small bowl, mix milk and cream. Chill until needed.
Place the apples in a medium bowl. Add the lemon juice and toss with a spatula until the apples are well coated.
Place the granulated sugar, brown sugar, tapioca starch, cornstarch, Chinese five-spice powder, and salt in a small bowl and whisk to combine. Pour the dry ingredients into the bowl of apples and mix until the apples are again well coated. Set aside to macerate for at least 25 minutes.
Place a colander over a medium bowl and transfer the macerated apples to the colander, making sure to scrape down the side of the bowl to get all the juices, sugars, and starches. Let the apples drain for 25 minutes.
Pour the drained juice into a small saucepan, scraping down the side and bottom of the bowl to get every drop. Bring the apple juice to a boil over medium-high heat, stirring constantly. Reduce heat and continue to boil the apple juice gently until it thickens, about 2 minutes. Remove from the heat and set aside to cool. Once it is room temperature, chill the saucepan in the refrigerator for about 20 minutes.
Sprinkle Crust Dust into the empty pie shell. Pour in the apples, making sure to scrape out any dry ingredients or juices that stick to the side of the bowl. Make a well in the middle of the apples and pour in the thickened apple juice. Gently smooth the pie filling with a spatula and dot with the butter. Finish the pie with the second crust, following Epi's double-crust pie instructions, then freeze for at least 20 minutes.
Preheat the oven to 400°F (200°C).
Brush the top of pie with Pie Wash and bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents. Cool for at least 2 hours before slicing.