iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Hoisin-Glazed Meatloaf

Ingredients:
2 1/2 cups panko breadcrumbs
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon mustard powder
1 teaspoon smoked paprika
1 teaspoons kosher salt
2 medium carrots, chopped
1 medium yellow onion, quartered
1 egg
2 pounds ground beef
1 pound loose Italian sausage meat (mild or hot, to taste)
1/3 cup hoisin sauce
1/3 cup ketchup
1/2 teaspoon hot sauce

Instructions:
Heat the oven to 375°F. Line a rimmed baking sheet with foil, then coat with cooking spray.
In a large bowl, combine the panko, garlic powder, basil, oregano, mustard powder, paprika, and salt. Set aside.
In a food processor, combine the carrots, onion, and egg. Process until very finely chopped. Add to the breadcrumb mixture and mix well. Add the ground beef and sausage meat, then gently but thoroughly mix. The mixture will be solid and on the dry side.
Divide the mixture in half and transfer one portion to one side of the prepared baking sheet. Form into a loaf about 8 inches long and 2 inches high.
Repeat with the remaining half, forming it into a loaf next to the first, leaving several inches between them.
In a small bowl, mix together the hoisin, ketchup, and hot sauce. Spoon over the top and sides of the meatloaves.
Bake for 40 to 45 minutes, until the meatloaves reach 155°F at the center.
Corn Fritters with Spicy Zucchini Salsa

Ingredients:
1 1/2 cups cherry tomatoes, halved lengthwise
1 1/2 cups diced zucchini
1 medium red onion, diced, divided
3 large cloves garlic, finely chopped
1 jalapeño chile, seeded and diced
1/2 teaspoon sea salt, divided
1 1/2 tablespoons extra-virgin olive oil
Olive oil cooking spray
1/2 cup chopped cilantro, divided
2 tablespoons fresh lime juice, divided
1 cup all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1 egg
2 cups corn kernels (thawed if frozen)

Instructions:
Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.
Kiddie Cobb Salad

Ingredients:
2 cups chopped butter, red leaf, or romaine lettuce
1/2 cup chopped tomato or 10 cherry tomatoes, halved
1/2 large ripe avocado, cubed
2 or 3 slices smoked turkey, coarsely chopped
2 hard-boiled eggs, peeled and chopped
2 tablespoons crumbled blue cheese (optional)
1 teaspoon soy sauce
2 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil

Instructions:
1. Divide the lettuce between two large containers. In each container, arrange half the tomato, avocado, turkey, eggs, and blue cheese (if using) in rows on top of the lettuce.
2. To make the dressing, divide the soy sauce, balsamic vinegar, and olive oil between two small containers. Put on the lids and shake well.
Deconstructed Caprese

Ingredients:
6 cherry tomatoes
2 large basil leaves, torn in half
4 small mozzarella balls (bocconcini)
Four 1-inch cubes herbed focaccia bread or crusty Italian bread
Two 10-inch wooden skewers

Instructions:
1. Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball, and a bread cube. Repeat so that the skewer has two of every item. Add a third cherry tomato on the end of the skewer. Snap the pointed end off the skewer and discard. Repeat with the remaining ingredients.
2. Pack the skewers in a container or wrap them gently in aluminum foil.
Teriyaki Fried Rice

Ingredients:
2 teaspoons toasted sesame oil, 2 eggs, lightly beaten, 2 green onions, white and light green parts only, thinly sliced, 1 1/2 cups leftover cooked rice, 1/2 cup cooked shelled edamame, 1 tablespoon teriyaki sauce

Instructions:
1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
2. Divide the fried rice between two or three thermoses.
Wedge Salad

Ingredients:
4 ounces slab bacon into 1"-thick pieces, 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 tablespoon chopped fresh chives, 1 tablespoon white wine vinegar, 1/2 cup crumbled mild blue cheese, kosher salt, freshly ground black pepper, 1 small head of iceberg lettuce, 1/4 thinly sliced small red onion

Instructions:
Cut 4 ounces slab bacon into 1"-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5-7 minutes; transfer to a paper towel-lined plate. Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 tablespoon chopped fresh chives, and 1 tablespoon white wine vinegar in a small bowl; fold in 1/2 cup crumbled mild blue cheese. Adjust consistency with sour cream or buttermilk, if needed. Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over. Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
Fresh Pasta

Ingredients:
1 cup plus 2 tablespoons fine durum wheat flour or all-purpose flour plus more for dusting
1 cup semolina flour (pasta flour)
Fine durum wheat flour is available at natural foods stores and some specialty foods stores. Semolina flour is available at Italian markets
specialty foods stores
and some supermarkets.

Instructions:
Combine durum wheat flour and semolina flour in a large bowl. Bring a small saucepan of water to a bare simmer. Add 2/3 cup hot water to flours and mix with a fork until mixture just comes together. Turn out dough onto a surface lightly dusted with durum wheat flour and knead until smooth and elastic, 8-10 minutes (alternatively, using a stand mixer fitted with a dough hook, mix on low speed, about 5 minutes). Wrap tightly in plastic wrap; let sit 1 hour at room temperature.
DO AHEAD: Pasta dough can be made 1 day ahead. Wrap tightly and chill.
Beet, Ginger, and Coconut Milk Soup

Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)

Instructions:
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
Eggplant, Tomato, and Pesto Stack

Ingredients:
1/3 cup plus 2 tablespoons chopped walnuts, divided
2 cups fresh basil leaves, plus more for garnish
3 medium garlic cloves
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup grated Parmesan
1 large eggplant, cut into 8 1/2-inch rounds
1 teaspoon sea salt
2 large heirloom tomatoes, cut into 4 slices each
4 slices (4 ounces) fresh mozzarella
1 tablespoon balsamic vinegar

Instructions:
In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.
Extreme Makeover Chicken Salad Sammy

Ingredients:
8 oz/224 g chicken breast, 1/2 cup/75 g red grapes, quartered, 2 tbsp/14 g toasted walnuts, roughly chopped, 2 tbsp/8 g dill, roughly chopped, 1/4 cup/25 g finely chopped scallion, 1/2 cup/120 g low-fat Greek yogurt, 1/4 tsp salt, Several grates of freshly ground black pepper, 8 slices multigrain bread, 2 cups/40 g arugula, 1 cup/116 g thinly sliced radishes

Instructions:
To cook the chicken, bring a saucepan of water to a boil over high heat. Add the chicken and simmer for 15 minutes, or until cooked through. Remove from water and cool completely. When cool, cut into 1/2-inch/1.3-centimeter dice. Place in a bowl with the grapes, walnuts, dill, scallions, yogurt, salt and black pepper. Stir to combine.
To assemble the sandwiches, place 4 slices of bread on a work surface. For each sandwich, top with 1/2 cup/10 grams arugula, 1/2 cup/70 grams chicken salad, 1/4 cup/29 grams sliced radishes and another piece of bread.
You can also try substituting shrimp for the chicken and hazelnuts for the walnuts!
Sun-dried Tomato and Broccoli Pasta

Ingredients:
3 tablespoons olive oil, divided, 1 tablespoon balsamic vinegar, 1 teaspoon pure maple syrup, 1 teaspoon grain-style mustard, 5 cloves garlic, finely chopped, divided, 8 ounces whole-wheat bow-tie pasta, 1/4 cup raw slivered almonds, 1 medium yellow onion, finely chopped, 2 cups broccoli florets, 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper flakes, 1/4 cup shredded Parmesan

Instructions:
In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.
Strozzapreti with Spinach and Preserved Lemon

Ingredients:
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, divided
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes, divided
3/4 cup panko (Japanese breadcrumbs)
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
12 ounces fresh strozzapreti or other fresh or dried pasta
2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
1 tablespoon (or more) fresh lemon juice
1 tablespoon (or more) thinly sliced preserved lemon peel

Instructions:
Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming. Add garlic and 1/4 teaspoon red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
Meanwhile, heat remaining 6 tablespoons butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
Serve pasta topped with reserved panko.
DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.
Kippers and Bits

Ingredients:
2 tbsp/30 g low-fat mayonnaise
1 tbsp/15 ml nonfat Greek yogurt
1/8 tsp lemon zest
1 tsp/5 ml lemon juice
4 slices multigrain bread
4 leaves crisp lettuce (such as Boston, romaine or Bibb)
4 thick slices beefsteak tomato
4 thin slices Vidalia onion
2 (3 1/4 oz/91 g) cans kippers, drained
4 oz/112 g avocado, thinly sliced (optional)
Freshly ground black pepper
to taste

Instructions:
Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
Toast the bread. To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce. Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce/28 grams of the avocado. Season with freshly ground black pepper.
Orecchiette Carbonara with Charred Brussels Sprouts

Ingredients:
2 tablespoons olive oil, divided
1/2 pound Brussels sprouts, trimmed, leaves separated
12 ounces fresh orecchiette or other fresh or dried small pasta
Kosher salt
2 ounces guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup)
1/2 teaspoon coarsely ground black pepper
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/3 cup grated Pecorino plus more
2 large egg yolks
beaten to blend

Instructions:
Heat 1 tablespoon oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 cup pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms. (Taste as you go and switch to hot water once sauce is adequately seasoned.)
Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.
Serve pasta topped with more Pecorino.
Orecchiette with Squash, Chiles, and Hazelnuts

Ingredients:
1/4 cup blanched hazelnuts
12 ounces fresh orecchiette or other fresh or dried small pasta
Kosher salt
2 tablespoons olive oil
1/2 small butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes, divided
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan plus more for serving
4 tablespoons torn fresh mint leaves, divided
Freshly ground pepper

Instructions:
Preheat oven to 350°F. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes. Let cool, then coarsely chop; set aside.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.
Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, 1/4 cup Parmesan, 2 tablespoons mint, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt and pepper.
Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint.
DO AHEAD: Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.
Calamari with Roasted Tomato Sauce

Ingredients:
2 cups whole peeled tomatoes
2 cloves garlic, chopped
2 tablespoons fine sea salt
2 tablespoons crushed red pepper
4 cups all-purpose flour
4 tablespoons fine sea salt
2 tablespoons freshly ground black pepper
1 to 2 quarts peanut or vegetable oil for frying
16 cleaned calamari (squid), bodies cut into 1/2-inch-wide rings, tentacles left whole
4 large eggs, lightly beaten
Lemon wedges (optional)
Large baking sheet
deep-fry thermometer

Instructions:
In a small pot over moderate heat, combine the tomatoes, garlic, salt, and crushed red pepper. Bring to a boil then reduce the heat and simmer, uncovered, for about 20 minutes. Transfer the sauce to a blender or food processor and process until smooth. Keep warm.
In a large bowl, whisk together the flour, salt, and pepper.
Line a large baking sheet with paper towels. Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with about 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan. Heat the oil over moderately high heat until a deep-fry thermometer registers 375°F.
While the oil is heating, in a large bowl, stir together the calamari (rings and tentacles) and eggs. Remove the calamari from the egg, shaking gently to remove any excess, then transfer to the bowl of seasoned flour and toss to coat. Remove the calamari from the flour, shaking to knock off any excess, then transfer to the paper towel–lined baking sheet.
Working in batches, use a slotted metal spoon or spider to carefully place the calamari in the hot oil. Fry, flipping as needed, until golden brown, about 4 minutes. Transfer as done to the paper towel–lined baking sheet and immediately season with salt. Continue to fry the remaining calamari, returning the oil to 375°F between batches.
Serve the calamari with the tomato sauce and lemon wedges on the side.
Ham O'Day with Rye Aioli

Ingredients:
1/4 cup whole grain mustard, 2 large eggs, 1 teaspoon caraway seeds, 1 cup grapeseed or vegetable oil, 2 cups torn 1/2" pieces rye bread, 2 tablespoons Banyuls vinegar or white wine vinegar, 2 teaspoons fresh lemon juice, 1/2 cup extra-virgin olive oil, Kosher salt, 6 ounces thinly sliced country ham, prosciutto, or Speck

Instructions:
Preheat oven to 200°F. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.
Place eggs in a small saucepan; add water to cover by 1 1/2". Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
Spread aioli on plates, top with ham, and sprinkle with mustard powder.
Fish and Chips with Malt Vinegar Mayonnaise

Ingredients:
1 large egg yolk
2 tablespoons malt vinegar, divided
1 cup vegetable oil
Kosher salt, freshly ground pepper
Vegetable oil (for frying; about 4 cups)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
12 ounces (or more) chilled light lager
1 cup chilled club soda
1 tablespoon malt vinegar
1 cup corn flour or all-purpose flour
1 1/2 pounds cod, haddock or pollack, cut into long, 1 1/2"-wide strips
French fries (for serving)
Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill
Lemon wedges (for serving)
Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.
A deep-fry thermometer

Instructions:
Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.