iamchum/robs.kitchen_recipe_dataset huggingface dataset:
S'mores Crêpes

Ingredients:
1 cup whole milk
3 large eggs
1 cup whole-wheat pastry flour or spelt flour
3 tablespoons unsalted butter, melted, plus additional for brushing pan
1 teaspoon sugar
1/4 teaspoon salt
6 ounces 60% bittersweet chocolate, broken into small pieces or chopped
6 tablespoons heavy cream
1 1/2 cups marshmallow spread (homemade or store-bought)
1 to 2 teaspoons warm water
1 tablespoon unsalted butter, melted
"2 teaspoons confectioners sugar", 6 ounces raspberries (1 1/4 cups; optional)
10-inch nonstick skillet (ideally with an 8-inch bottom)

Instructions:
In a blender, combine all crêpe ingredients and purée on low speed until smooth (scrape down sides of blender, if necessary, and blend again until smooth; do not overblend). Transfer to an airtight container and refrigerate, covered, at least 1 hour.
In a small heavy saucepan over medium-low heat, melt chocolate and cream, stirring, until smooth. Transfer to a small bowl and set aside.
In a bowl, whisk together marshmallow spread and water (start with 1 teaspoon water) until it is easily spreadable. Keep covered at room temperature.
Whisk batter. Brush skillet lightly with additional melted butter and heat over medium heat until hot. Fill a 1/4-cup measure three-quarters full with batter, then lift skillet from heat and pour in batter, tilting and rotating skillet to coat bottom in a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better. If batter is too thick to make a thin crêepe, stir in 1 to 2 tablespoons of water.)
Cook crêpe until golden around edges and dry in center, about 45 seconds. Loosen crêpe from skillet with a heat-proof plastic spatula; with fingertips or spatula, flip crêpe over. Cook until underside is golden, about 15 seconds, then slide crêpe onto a kitchen towel and fold towel over it.
Make more crêpes, brushing pan with additional melted butter occasionally (it's not necessary to brush every time) and stacking them on top of each other in the towel. (You should have about 12 to 14 crêpes.)
Preheat broiler.
Put a crêpe on a work surface. Spread 1 tablespoon of chocolate filling evenly over crêpe. Top with 1 tablespoon marshmallow and spread it evenly. Fold crêpe in half, then fold into thirds to form a wedge shape. Fill and fold remaining crêpes and arrange on a buttered, large, rimmed sheet pan.
Brush crêpes lightly with melted butter, then sift confectioners' sugar over them. Broil crêpes about 6 to 7 inches from heat until golden brown, about 1 to 2 minutes.
Transfer to plates and serve with raspberries if you like.
Sesame-Crusted Chicken Paillards with Seaweed Salad

Ingredients:
1 cup rice vinegar (not seasoned)
2 tablespoons sugar
1 dried red chile pepper
1/4 cup soy sauce
3/4 ounce dried cut wakame seaweed
2 small Asian cucumbers, peeled and halved lengthwise
1 tablespoon kosher salt
4 red radishes, trimmed and cut into fine strips
2 tablespoons chopped fresh cilantro
2 scallions (green and white parts), thinly sliced
1/2 cup sesame seeds
4 boneless, skinless chicken breast halves (about 8 ounces each), washed and patted dry and trimmed of fat
1 tablespoon plus 1 teaspoon toasted sesame oil
Kosher salt and coarsely ground black pepper

Instructions:
Combine the rice vinegar, sugar, and chile in a small saucepan and cook over medium heat until the sugar is dissolved, about 3 minutes. Remove the chile and discard. Stir in soy sauce and set aside to cool.
Cover the dried wakame with warm water in a medium bowl and soak for 5 minutes. Drain, squeeze dry, and set aside in a medium serving bowl.
Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly. Sprinkle the salt over the sliced cucumbers and gently knead with your hands until the cucumber slices release their water, about 3 minutes. Transfer the to a clean kitchen towel, wrap the towel around the cucumbers, and squeeze out as much water as possible. Add to the bowl with the wakame.
Add the radishes, cilantro, and scallions to the wakame and cucumbers. Add half the rice vinegar mixture and 2 tablespoons of the sesame seeds. Toss to combine, and refrigerate until serving.
Light a grill for direct high heat, about 500°F.
Coat the chicken breast halves with the sesame oil and the remaining 6 tablespoons sesame seeds. Place one of the breast halves on a large sheet of plastic wrap, season it with salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 1/16 inch thick and the approximate diameter of a dinner plate. Set aside. Repeat with the remaining breast halves, using fresh sheets of plastic for each one.
Brush the grill grate and coat liberally with oil. Remove the plastic wrap from one side of 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way to do this is to support it from the plastic-wrapped side with your open hand and flip it onto the grill. Immediately lift off the sheets of plastic wrap. Grill until the chicken looks opaque at the edge, about 30 seconds. Flip with a spatula and grill 15 seconds on the other side. Remove to a platter, cover to keep warm, and repeat with the other 2 chicken breast halves.
Serve each paillard spread out flat on a dinner plate; it should nearly cover the entire serving surface of the plate. Drizzle the remaining rice vinegar mixture over the paillards, and place a large mound of seaweed salad in the center of each one.
Guinness-Brined BBQ Lamb Steaks

Ingredients:
2 cups Guinness ale
1 tablespoon coarse salt
1/4 cup sugar
1 cup water
"3 tablespoons Smokin Rub", 3 pounds bone-in lamb leg steaks (see Know-How)
1 tablespoon canola oil
1 1/2 cups Guinness BBQ Sauce

Instructions:
Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a 1-gallon zipper-lock bag. Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
Light a grill for direct medium-high heat, about 425°F.
Remove the lamb from the brine and pat dry. Discard the brine. Coat the lamb with the oil and season with the rub. Set aside for 10 minutes.
Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135°F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling.
Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.
Perfect Pan-Roasted Chicken Thighs

Ingredients:
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Instructions:
Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
Fried Chayote Squash

Ingredients:
2 tablespoons butter, 1 tablespoon olive oil, 2 medium onions, sliced, 2 chayotes, pitted and thinly sliced, 2 teaspoons dried or 2 tablespoons chopped fresh oregano, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper

Instructions:
Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.
Remove from the heat. Add the salt and pepper and toss before serving.
Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

Ingredients:
1 cup peeled pumpkin seeds
1 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 tablespoon vegetable or olive oil
1 onion, cut into wedges
5 tomatillos, husked and halved
5 garlic cloves, halved
2 jalapeño peppers, sliced
2 cups chicken broth
1 packed cup coarsely chopped, fresh cilantro
1 cup coarsely chopped fresh parsley
1/2 cup fresh epazote (optional)
1 teaspoon salt

Instructions:
In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don't burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.
Cactus Fruit Cocktails

Ingredients:
4 prickly pears, peeled
Ice
4 ounces tequila
1 1/2 ounces triple sec
1 tablespoon freshly squeezed lime juice
1 tablespoon sugar
Coarse-grained salt for rimming (optional)
Lime slices for garnish (optional)

Instructions:
Place the prickly pears in a blender and pulse until liquefied. Strain the juice into a small bowl (you should have about 1 cup of juice).
Fill a large cocktail shaker with ice, add the prickly pear juice, tequila, triple sec, lime juice, and sugar and shake vigorously.
Pour into glasses filled with ice, rimmed with salt or sugar, if you like. Garnish with lime slices.
Grilled Pork Tenderloin with Cherry Salsa

Ingredients:
1 cup coarsely chopped fresh cilantro, divided, 1/2 cup minced shallots, divided, 6 tablespoons fresh lime juice, divided, 1/4 cup vegetable oil, 2 pork tenderloins, about 2 1/2 pounds total, 1/2 pound fresh cherries, stemmed, pitted,halved, 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise, 1 tablespoon. extra-virgin olive oil, Kosher salt and freshly ground black pepper

Instructions:
Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
Remove tenderloins from marinade and season generously with salt and pepper.
Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.
Crab Linguine with Basil, Lemon & Chile

Ingredients:
1/3 cup olive oil
zest and juice of 1 1/2 lemons
"4 red chiles (birds eye), finely chopped", 3/4 lb fresh linguine
9oz white crab meat
large handful fresh basil leaves, torn
crushed sea salt and freshly ground black pepper
1 and freshly ground black pepper

Instructions:
Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.
Baked Camembert with Thyme & Garlic

Ingredients:
1 x 9oz camembert in its wooden box, 1 garlic clove, peeled and sliced into matchsticks, 1/2 teaspoon fresh thyme leaves, 1 tablespoon maple syrup, 1 small baguette, cut into 1/2 in slices, 2 tablespoons olive oil, plus extra for brushing, crushed sea salt

Instructions:
Preheat the oven to 400°F. Remove the camembert from the box and discard any wax paper packaging. Take a 10-inch square of foil and place in the box. Place the camembert inside.
Pierce the top of the camembert with the tip of a knife and push in the slices of garlic. Sprinkle the thyme leaves over the top and drizzle with the maple syrup. Loosely scrunch the foil up over the cheese. Set aside.
Brush two 12-inch square sheets (the size of your baking sheet) of parchment paper with oil. Line a baking sheet with one of the oiled parchment sheets, oil-side up. Spread the slices of baguette over the sheet. Drizzle with olive oil and sprinkle with crushed sea salt. Place the remaining sheet of parchment, oil-side down, over the bread.
Place in the oven with the camembert and cook both for 10 to 12 minutes until the cheese has risen and the bread is crisp. Open up the foil and dip in the hot baguette for a simple snack. Delicious!
Ginger & Hoisin Duck with Glass Noodles

Ingredients:
4 x 6oz boned duck breast, 3 pieces of stem ginger in syrup, chopped, plus 1 tablespoon of the syrup, 2 tablespoons hoisin sauce, 6 scallions, trimmed and chopped, 7oz dried glass noodles

Instructions:
Prick the duck skin with a fork. Heat a large non-stick frying pan over high heat for 2 minutes. Add the duck breasts, skin-side down, and cook over medium heat for 10 minutes. Spoon off the fat and discard. Turn the duck breast and cook for another 2 minutes. Remove from the heat, cover, and let stand.
Return the pan to the heat. Add the chopped ginger and the syrup and cook over low heat for 1 minute. Increase the heat; add the hoisin and 2 tablespoons of water. Cook for 1 minute. Add the scallions and cook, stirring, for 2 minutes until the onions have wilted. Reduce the heat to very low to keep the sauce warm.
Bring a large pan of salted water to a boil and drop in the glass noodles. Cook for 2 minutes, drain well, and spoon onto warmed serving plates. Slice the duck breast diagonally and arrange over the noodles. Spoon the ginger and hoisin sauce over the top.
Cuban Coffee (Cafecito)

Ingredients:
Espresso ground coffee, 1/4 cup sugar, Stovetop espresso maker

Instructions:
Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.
While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.
Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.
Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.
Reina Pepiada Arepas

Ingredients:
2 6-ounce skinless, boneless chicken breasts
1/2 small onion, sliced
Salt and freshly ground black pepper
1 ripe Hass avocado, pitted, peeled, and coarsely chopped
1/4 cup mayonnaise
1 tablespoon distilled white vinegar, plus more to taste
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley
1/2 jalapeño, seeded and minced
2 garlic cloves, minced
1/2 cup seeded and diced (1/4-inch) red bell pepper
2 tablespoons finely chopped red onion
1 scallion, white and green parts, finely chopped
3 cups lukewarm water, or as needed
1 1/4 teaspoons salt
3 cups Venezuelan cornmeal, or as needed *
2 tablespoons plus 1 teaspoon canola or vegetable oil
plus more for the griddle

Instructions:
1 To make the filling, place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.
2 Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and scallion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.
3 To make the arepas, stir 3 cups lukewarm water and the salt together in a large bowl to dissolve the salt. Gradually add 3 cups cornmeal, mixing with your fingers to dissolve any lumps, adding enough to make a soft dough that holds its shape without cracking when molded. Set dough aside to rest for 3 minutes. Add the oil and work it in with your hands, adding cornmeal or water to return the dough to the proper consistency.
4 Divide the dough into 6 equal portions. Shape each into a 4-inch diameter disk, about 1 inch thick. Transfer to a baking sheet.
5 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a large nonstick skillet or griddle and heat over medium heat.
6 In batches, place the arepas in the skillet. Cook until the underside is a splotchy golden brown, about 4 minutes. Turn and brown the other side. Return arepas to the baking sheet.
7 When all of the arepas are browned, transfer them directly to the oven rack (without the baking sheet). Bake until the surfaces of the arepas have formed a taut skin-if you rap your fingers on one, it will feel and sound like a drum. Return arepas to the baking sheet and let cool slightly. Split each arepa in half and fill with the chicken mixture. Serve warm.
Hibiscus Agua Fresca

Ingredients:
1 fresh ginger, 2 1/2" piece, 1 1/3 cups hibiscus flowers, 3/4 cup plus 2 tablespoons sugar

Instructions:
Peel and thinly slice fresh ginger. Combine ginger, hibiscus flowers, and 3 cups boiling water in a medium pot. Let steep at room temperature for 30 minutes. Strain into a large pitcher, discarding solids. Add sugar; stir until dissolved. Add 8 cups cold water. Fill glasses with ice; pour agua fresca over and serve. DO AHEAD: Can be made 3 days ahead. Cover and chill.
Baked Oatmeal

Ingredients:
2 cups/7 oz/200 g rolled oats, 1/2 cup/2 oz/60 g walnut pieces, toasted and chopped, 1/3 cup/2 oz/60 g natural cane sugar or maple syrup, plus more for serving, 1 teaspoon aluminum-free baking powder, 1 1/2 teaspoons ground cinnamon, Scant 1/2 teaspoon fine-grain sea salt, 2 cups/475 ml milk, 1 large egg, 3 tablespoons unsalted butter, melted and cooled slightly, 2 teaspoons pure vanilla extract, 2 ripe bananas, cut into 1/2-inch/1 cm pieces, 1 1/2 cups/6.5 oz/185 g huckleberries, blueberries, or mixed berries

Instructions:
Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
Little Quinoa Patties

Ingredients:
2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature, 4 large eggs, beaten, 1/2 teaspoon fine-grain sea salt, 1/3 cup/.5 oz /15 g finely chopped fresh chives, 1 yellow or white onion, finely chopped, 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese, 3 cloves garlic, finely chopped, 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed, Water, if needed, 1 tablespoon extra-virgin olive oil or clarified butter

Instructions:
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
Sparkling Panakam (Ginger, Cardamom, Lime Juice Sparkling Water)

Ingredients:
1/4 cup/1.25 oz/35 g fine-grain natural cane sugar or muscovado sugar, 2 teaspoons ground ginger, 1/8 teaspoon ground cardamom, 1 tablespoon fresh lime juice, 1/8 teaspoon fine-grain sea salt, 4 cups/1 liter sparkling water, chilled, Ice cubes

Instructions:
In a medium pitcher, make a thick paste by stirring together the sugar, ginger, cardamom, lime juice, salt, and a small splash of the sparkling water. Stir until any lumps have dissolved. Add more water, a little at a time, stirring all the while. The mixture will get quite fizzy, so just take it slow. Serve as cold as possible with as many ice cubes wedged into the pitcher as possible.
Carrot Potato Latkes

Ingredients:
3/4 pound carrots (4 medium)
1 1/2 pounds russet (baking) potatoes (about 3)
1 large onion
2 tablespoon fresh lemon juice
2/3 cup all purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil

Instructions:
Preheat oven to 250°F with rack in upper and lower thirds. Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s).
Peel carrots and coarsely shred in a food processor fitted with medium shredding disk (or coarsely grate into a bowl using large teardrop-shaped holes on a box grater).
Repeat with potatoes and onion. Add lemon juice and toss to coat.
Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly to a 3-inch diameter with a heatproof spatula.
Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more.
Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm. Make more latkes in same manner.