iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sage and Onion "Roast"

Ingredients:
3 tablespoons light olive oil
2 medium onions, finely chopped
2 stalks celery, finely chopped
1/3 cup pine nuts, lightly toasted in a frying pan (no oil needed)
1/3 cup walnut halves, chopped
3/4 cup chestnuts, peeled, cooked, and chopped
3 tablespoons fresh sage, chopped
3 veggie burgers, cooked and crumbled
1 1/4 cups dried breadcrumbs
3/4 cup vegetable stock
3 large, free-range eggs, beaten
sea salt and black pepper
to taste

Instructions:
Preheat the oven to 375°F. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.
In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.
Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.
Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.
Eggplant Wraps

Ingredients:
2 medium/large eggplants
2 tablespoons sunflower oil or light olive oil
1 tablespoon dried mixed herbs
14 ounces spinach
16 sundried tomato pieces, marinated in olive oil
3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed)
5 ounces sharp Cheddar, cut into 16 slices
pinch sea salt
black pepper
to taste

Instructions:
Preheat the oven to 350°F. You will need a large non-stick baking sheet.
Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick.
Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.
Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid.
Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.
Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper.
Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.
Yorkshire Puddings

Ingredients:
3/4 cup all-purpose or light spelt flour, pinch sea salt, 2 large, free-range eggs, 1 1/4 cups milk, 8 teaspoons vegetable or light olive oil for the muffin tin

Instructions:
Preheat the oven to 400°F.
Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.
Pour 1 teaspoon of oil into the bottom of each of the 8 wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it's very hot—almost smoking hot (about 5 minutes).
Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. These are wonderful with Sage and Onion "Roast".
Edamame Guacamole

Ingredients:
1 c. frozen edamame beans, thawed, 1 c. fresh broccoli florets, 1 c. avocado, chopped, 1 Tbsp. plus 1 tsp. fresh lime juice, 1/2 tsp. garlic, minced, 1/4 tsp. jalapeño, minced, 2 Tbsp. tomato, chopped and seeded, 1 Tbsp. red onion, minced, 1 Tbsp. green onions, thinly sliced, 1 1/2 tsp. fresh cilantro, chopped, 1/2 tsp. kosher salt, Pinch freshly ground black pepper

Instructions:
BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)
Luxe Truffle Deviled Eggs

Ingredients:
1 dozen hard-cooked eggs
2 tablespoons mayonnaise
2 tablespoons sour cream or crème fraîche
2 tablespoons truffle oil
1/4 teaspoon salt
Black lava salt
Fresh-cracked black pepper
20 tiny chive flowers (optional)

Instructions:
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.
Red-Hot Buffalo Deviled Eggs

Ingredients:
1 dozen hard-cooked eggs
3 tablespoons mayonnaise
3 tablespoons sour cream
"1 tablespoon Franks Red-Hot Buffalo Wings sauce", 2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon celery salt (or substitute table salt)
"2 tablespoons Franks Red-Hot Buffalo Wings sauce", 1/3 cup very tiny-diced celery
24 tiny celery leaves

Instructions:
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.
Devilish Green Eggs and Ham

Ingredients:
1 dozen hard-cooked eggs, 3 tablespoons mayonnaise, 3/4 teaspoon Dijon mustard, 1 teaspoon minced fresh garlic, 6 tablespoons purchased basil pesto, 2 tablespoons very thinly sliced green onion, Salt, 4 ounces very thinly sliced prosciutto, cut into short, thin strips, 2 tablespoons finely chopped fresh basil, 1 teaspoon extra-virgin olive oil

Instructions:
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the green onion. Taste the egg mixture and add a little salt if needed; pestos differ in salt content.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix together the prosciutto and basil. Drizzle with the oil and toss to coat. Top each egg half with about 1 heaping teaspoon of the mixture.
Baked Cake Doughnuts

Ingredients:
3/4 cup plus 1 tablespoon (120 grams) all-purpose flour
1/4 cup (30 grams) whole wheat pastry flour
1 teaspoon baking powder
1/3 cup (75 grams) superfine sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tablespoons (1 ounce) unsalted butter or vegetable shortening
1/4 cup whole milk, scalded
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 egg
beaten

Instructions:
1. Preheat the oven to 350°F. Lightly grease a doughnut pan.
2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.
3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired.
Boiled Peanuts

Ingredients:
1 1/2 cups salt, plus more to taste, 2 pounds raw peanuts in the shell, or 3 pounds green peanuts

Instructions:
1 In a 10- to 12-quart stockpot, stir 1/2 cup salt into 2 gallons of water until the salt dissolves, and add the raw peanuts. Use a large dinner plate or two to help submerge the floating peanuts. Allow to soak for 8 hours or overnight. (This step saves a little time boiling, and thus fuel, but if you don't have the luxury of time, skip this step. Skip it also if you're using green peanuts.)
2 Drain the soaking water and fill the pot of peanuts with 2 gallons of fresh water and the remaining cup of salt. Note the level of the water on the side of the pot. Bring to a boil, reduce the heat to low, and simmer, covered, for 6 to 8 hours (or 2 to 3 hours for green peanuts), keeping the water in the pot within an inch or so of its original level with regular additions of water, until the peanuts are soft as a roasted chestnut or softer.
3 When the peanuts have boiled for 3 hours (or 1 hour for green peanuts), sample them to check their texture and salinity. Remove a peanut, and when it is cool enough to handle, crack open the shell and give the kernel a chew, slurping some brine with it. If the peanut crunches, it should be cooked further. If the brine lacks enough salt, add by 1/4-cup amounts; if it is too salty, remove a portion of the water and replace with the same volume of fresh water. Allow an hour for the salinity to equalize before testing again. Sample every hour until the peanuts are pleasantly yielding and as salty and appetizing as a good pickle.
4 When the peanuts are cooked to your satisfaction, turn off the heat and allow them to cool in the pot for an hour (or 30 minutes for green peanuts). When cool enough to handle, drain and eat immediately or store in the shell, in a sealed container, in the refrigerator or freezer. (Boiled peanuts will keep for 7 to 10 days in the refrigerator and for several months in the freezer.)
French Crullers

Ingredients:
1 cup water
6 tablespoons (3 ounces) unsalted butter
2 teaspoons (10 grams) superfine sugar
1/4 teaspoon salt
1 cup (135 grams) all-purpose flour, sifted
3 large eggs, divided
1 to 2 egg whites, slightly beaten
Vegetable oil for frying
Basic Sugar Glaze

Instructions:
1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over—but keep an eye on them and flip any that need a little help.
Quinoa Brown Rice Sushi

Ingredients:
1 cup sticky brown rice
1/2 cup quinoa
8 ounces baked bean curd/tofu, cut into long thin strips
4 to 5 carrots cut into matchsticks
4 nori seaweed sheets
2 pickled cucumbers (low sodium), cut into matchsticks
2 avocados, peeled, pitted, and sliced
Cilantro sprigs, for garnish
Pickled ginger
for garnish

Instructions:
1. Place the rice, quinoa, and 3 cups water into a rice cooker and cook according to the manufacturer's instructions. (You can also cook the rice and quinoa in 3 cups water in a pressure cooker for 15 minutes).
2. Bring a saucepan of water to a boil and cook the carrots until softened, about 30 seconds. Drain and rinse them under cold water.
3. Unroll a bamboo sushi mat on a work surface and put a sheet of nori on it. Wet your hands and divide the rice into 4 equal portions. Divide one portion into 4 small, firm balls and press them evenly onto the nori, covering the entire sheet with a thin layer of grains. Evenly spread one-quarter of the bean curd, one quarter of the carrots, one-quarter of the cucumbers, and one quarter of the avocado in the center of the rice. Using the mat as a guide, roll the topped nori tightly and evenly into a sushi roll, wetting the edges of the nori sheet with water if necessary, so it sticks together at the seam. Repeat three more times with the remaining nori, rice, and vegetables.
4. Slice the rolls into 1 1/2-inch-thick pieces with a sharp, wet knife and transfer them to a serving platter. Garnish with cilantro and pickled ginger.
Basic Cake Doughnuts

Ingredients:
1 3/4 cups (240 grams) all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1/3 cup (75 grams) superfine sugar
2 tablespoons (1 ounce) unsalted butter or vegetable shortening
1 egg
1/2 cup whole milk, scalded and divided
2 tablespoons plain yogurt
1 teaspoon vanilla extract
Vegetable oil for frying

Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, nutmeg, and sugar. Blend on low speed. Add the butter and blend at medium-low speed. The mixture should resemble coarse sand.
2. In a separate bowl, combine the egg, 1/4 cup of the milk, yogurt, and vanilla. With the mixer running, slowly pour the wet ingredients into the flour- butter mixture. Scrape down the sides of the bowl and mix for 20 seconds. Mix in the remaining milk, a little at a time, until the batter sticks to the sides of the bowl. The batter should be smooth, thick, and spoonable, similar to moist cookie dough. You may not need all of the milk. Cover with plastic wrap and let rest for 15 to 20 minutes.
3. Heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360°F.
4. For traditional doughnuts, fill a piping bag fitted with a 1/3-inch round tip. Calculate how many 3-inch doughnuts can fry in your pot at one time. Grease a 4-by-4-inch parchment square for each and pipe a 3-inch-diameter ring onto each square. Carefully place one in the oil, parchment side up. Remove the parchment with tongs and repeat with a few more rings, being careful not to overfill the pan. Cook for 1 to 2 minutes on each side, or until light golden brown. For drop doughnuts, just drop tablespoon-size dollops directly into the oil and fry for about 45 seconds per side, or until light golden brown.
5. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining batter. Let cool just slightly before glazing and eating.
Soba Salad with Miso Dressing

Ingredients:
Kosher salt
5 tablespoons white miso paste
1/2 cup chopped peeled fresh ginger
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 large egg
1 cup vegetable oil
Freshly ground black pepper
1 pound soba noodles
4 medium carrots, peeled and coarsely grated (about 4 cups)
2 bunches scallions, thinly sliced on the bias (about 2 1/2 cups)
2 bunches radishes
thinly sliced (about 4 cups)

Instructions:
Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)
Manhattan Clam Chowder

Ingredients:
5 3/4 cups bottled clam juice
5 pounds littleneck clams
1/4 cup flour
3 tablespoons canola oil
3 shallots, sliced (1/4 inch)
2 ribs diced (1/4 inch) celery
2 heads garlic, halved
1 tomato, quartered
1 bunch parsley
1/4 cup tomato paste
1 cup white wine
2 tablespoons butter
3 sprigs thyme
Lemon juice
1/4 cup Chicken Stock
2 tablespoons diced (1/8 inch) shallot
1 cup fresh corn kernels
1/4 cup diced (1/4 inch) celery
Clams, reserved from making Clam Chowder Sauce
Confit Cherry Tomatoes
1/4 cup green celery leaves
12 cherry tomatoes, halved
2 tablespoons cold butter
Salt
Celery leaves
Olive oil

Instructions:
In a medium saucepan over high heat, reduce the clam juice to 2 cups. Thoroughly scrub and rinse the clams under cold running water. In a large pot, heat the oil over high heat. Add the shallots, celery, garlic, tomato, parsley, and tomato paste and stir constantly for 30 seconds. Add the clams and stir for 30 seconds. Add the wine, cover, and continue cooking over high heat until most of the clams have opened, 1 1/2 to 2 minutes. Transfer to a bowl and cool over an ice bath; discard any unopened clams. Reserve about 2 cups of cooking liquid. Remove all but 8 clams from the shells and cut away and discard the mantles, keeping only the bellies. In a medium saucepan, combine the reduced clam juice with the clam cooking liquid and bring to a simmer. Remove from the heat and stir in the butter until emulsified. Add the thyme sprigs, season with lemon juice to taste, and steep for 10 minutes. Remove and discard the thyme sprigs.
In a medium sauté pan, bring the chicken stock to a simmer over medium-low heat. Add the shallot and simmer until tender, about 2 minutes. Add the corn kernels and simmer until cooked, 1 1/2 to 2 minutes. Add the celery and cook until tender, 2 to 3 minutes. Add the clams, confit cherry tomatoes, and celery leaves. Continue simmering until the celery leaves have wilted and the cherry tomatoes and clams are warm. Add the halved cherry tomatoes and the butter. Swirl the pan to melt the butter into the ragout and season with salt to taste.
Divide the clam chowder sauce among 4 bowls, reserving 1/4 cup for finishing. Divide the clam ragout among the bowls. Aerate the reserved clam chowder sauce with a hand blender and spoon the foam on top of each dish. Garnish with celery leaves and 2 clams in their shells and finish with olive oil.