iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Breakfast Grilled Cheese with Soft Scrambled Eggs

Ingredients:
4 large eggs
1 small pinch of cayenne pepper
Kosher salt
2 Tbsp. unsalted butter
3 Tbsp. cream cheese
4 slices American cheese
"4 thick slices Martins Potato Bread or other white bread"
Unsalted butter (for pan)

Instructions:
Whisk eggs and cayenne in a small bowl; season generously with salt.
Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.
Spiced Sweet Potato Sandwich with Feta

Ingredients:
1 large sweet potato (about 12 oz.), peeled, sliced lengthwise into 1/4"–1/2"-thick planks
1 tsp. ancho chile powder
1/2 tsp. ground cumin
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium beet, peeled, cut into thin matchsticks or grated on the large holes of a box grater
1/2 small red onion, thinly sliced
3 Tbsp. seasoned rice vinegar
1/2 cup mayonnaise
1 large garlic clove, finely grated
1 Tbsp. plus 1 tsp. fresh lemon juice
2 sesame kaiser rolls, split
1 1/2 cups parsley, mint, and/or cilantro leaves
5 oz. block feta, thinly sliced into planks, divided
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 400°F. Combine sweet potato, ancho chile powder, cumin, and 3 Tbsp. oil in a medium bowl; season generously with salt and pepper and toss until sweet potato is evenly coated. Heat a dry large skillet, preferably cast iron, over medium. Arrange sweet potato in a single layer without overlapping (you will most likely be able to fit them all at once, but work in 2 batches if needed). Cook, undisturbed, until blackened in spots, about 4 minutes. Turn slices over and transfer skillet to oven. Roast until tender, 10–15 minutes. Remove from oven.
Meanwhile, combine beet, onion, and vinegar in a medium bowl; season generously with salt and pepper and toss well. Let sit to allow beet to soften. Mix mayonnaise, garlic, and 1 Tbsp. lemon juice in a small bowl; season generously with salt and pepper.
Heat broiler. Toast rolls, cut side up, on a rimmed baking sheet until golden brown, 30–60 seconds. Remove rolls from oven.
Toss herbs with remaining 1 tsp. lemon juice in a medium bowl to coat. Drizzle with oil, season with salt and pepper, and toss again to combine.
To build sandwiches, pour off any accumulated liquid from beet mixture. Spread seasoned mayonnaise over cut sides of reserved rolls, dividing evenly (yes, it’s a lot, but you don’t want to skimp here). Arrange feta slices over bottom halves of rolls. Top with sweet potato slices and pile some beet mixture on top. Mound herbs over beets; close up sandwiches with top halves of rolls and cut in half.
Sweet potato, beet mixture, and seasoned mayonnaise can all be made 2 hours ahead. Store sweet potato and beet mixture separately, tightly covered, at room temperature. Cover and chill mayonnaise.
Oven-Baked Sheet-Pan Bacon

Ingredients:
2 lb. thick-cut bacon (about 16 slices)

Instructions:
Place racks in upper and lower thirds of oven; preheat to 400°F. Divide bacon between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35–50 minutes (depending on the thickness). Transfer to paper towels to drain.
Quick-Pickled Vegetables

Ingredients:
1/2 cup unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. kosher salt
1 cup thinly sliced vegetables (such as carrot
red onion
and/or cucumber)

Instructions:
Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
Vegetables can be pickled 3 days ahead. Cover and chill.
Almond and Raisin Agrodolce

Ingredients:
1/4 cup chopped golden raisins, 1/4 cup white wine vinegar, 1/3 cup extra-virgin olive oil, 1/4 cup chopped skin-on almonds, 1 small red onion, very thinly sliced, rinsed, patted dry, 1/2 tsp. finely grated lemon zest, 1/4 tsp. crushed red pepper flakes, Kosher salt, 1/2 cup parsley leaves with tender stems

Instructions:
Place raisins in a medium bowl and pour vinegar over (it should cover raisins). Let sit, stirring occasionally, 10 minutes for raisins to soften.
Meanwhile, combine oil and almonds in a small skillet and set over medium heat. Cook, stirring occasionally, until flesh is golden brown, about 5 minutes. Transfer to a small bowl and let cool.
Mix raisins, onion, lemon zest, and red pepper flakes into almonds; season with salt. Let sit 10 minutes.
Toss in parsley just before serving.
Agrodolce (without lemon zest and parsley) can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Cassava Bacon

Ingredients:
1/4 cup low-sodium tamari or soy sauce, 2 tablespoons maple syrup, 1 tablespoon liquid smoke, 1 teaspoon smoked paprika, 1 cassava root, 1 to 2 tablespoons vegetable oil, for frying

Instructions:
Combine all of the marinade ingredients together in a bowl or wide dish with a whisk or fork.
Peel the tough brown waxy skin from the cassava and discard. Your cassava root should be firm and white, not gray or mushy. That is a sign of spoilage.
Using the peeler or a mandolin, shave off thin strips of cassava about 1 1/4 inches wide to resemble strip bacon.
Marinate the strips for 15 minutes.
Heat a nonstick pan over medium-low heat with a small amount of oil. When the pan is hot, place 4 or 5 strips into the pan. Cook for 3 to 4 minutes on the first side and 2 to 3 minutes after flipped. You may need to lower the heat so the pan doesn’t get too hot and burn the bacon. Once or twice while frying a batch, add a little bit of the excess marinade to help caramelize the bacon. Also add more oil to the pan before frying each batch.
Remove the fried strips from the pan and set on a plate. Placing the strips on paper towels isn't advised, as they will stick.
The bacon lasts up to 2 weeks stored in an airtight container at room temperature or in the fridge. Warm up leftover strips in the oven or in a pan on the stove before serving with recipes.
The Best Vegan Breakfast Sandwich

Ingredients:
1 (16 oz/450 g) brick medium-firm tofu
3/4 cup unsweetened nondairy milk
1/3 cup nutritional yeast
1/4 cup tapioca flour
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 tablespoons finely chopped chives
3 tablespoons vegan butter, for frying
5 English muffins, split in half
5 tablespoons vegan butter
5 vegan cheddar cheese slices
Cassava Bacon
2 vine tomatoes
sliced thick

Instructions:
To make the vegan egg, drain the tofu of excess water. Place in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic and onion powders, salt, and pepper. Blend on high until smooth. The batter should be the consistency of a thick pancake batter. Add a bit more nondairy milk if you need to thin it out. Stir in the chopped chives.
Heat a nonstick pan over medium heat and add a bit of vegan butter. Let it melt and spread it around the frying surface. Pour approximately 1/3 cup of the batter onto the pan and gently spread out to a 6-to 7-inch circle. Cook on the first side for 4 to 5 minutes; the patty should be bubbling and look slightly cooked through and darker in color before flipping. Flip and cook for another 4 to 5 minutes. Fold the patty in half and then in half again, so it looks like you’ve folded a thick crepe, and cook for another minute on each side to make sure that the middle is thoroughly cooked. Set each folded patty aside on a plate and cover to keep warm. Butter the pan before pouring the next 1/3 cup of batter into the pan. As you go, you might need to lower the heat or adjust cook times, as the pan will get hotter.
When you’re on your last egg patty, set the oven to broil and place the English muffins on a baking sheet. Generously butter each side of the muffins and place 1 piece of cheese on each of the bottom halves. Toast under the broiler for a couple of minutes until the cheese is melted and the muffins are golden brown. Watch closely so the muffins don’t burn!
Place the bacon strips in the pan once the egg patties are done just to heat through.
To assemble each sandwich, place an egg patty on top of the cheese, add a tomato slice and as many bacon strips as you want, and finish with the top half of the muffin. The patties can be made ahead and heated through in a pan or the oven or in a microwave before serving. You can also store extra batter in the fridge for up to 4 days.
Seeded Whole Grain Soda Bread

Ingredients:
1/4 cup millet
1/4 cup quinoa
2 tablespoons amaranth
1 cup old-fashioned oats, plus more for topping
2 1/4 cups buttermilk, divided, plus more for brushing
1 Tbsp. vegetable oil, plus more for pan
3 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons flaxseed
1 tablespoon kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus more for topping
4 tablespoons unsalted butter, cut into pieces
3 tablespoons brown rice syrup or mild-flavored (light) molasses

Instructions:
Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8–12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.
Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
Beer-Steamed Mussels with Chorizo

Ingredients:
1 tablespoon olive oil
8 ounces fresh Mexican chorizo, casings removed
1 medium white onion, thinly sliced
2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1 (12-ounce) bottle Mexican beer, such as Pacifico
2 tablespoons unsalted butter
2 pounds mussels, scrubbed, debearded
1/2 cup coarsely chopped cilantro
Hot sauce and crusty toasted bread (for serving; optional)
A large Dutch oven or braising pan with a lid

Instructions:
Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5–8 minutes; discard any mussels that do not open.
Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.
Irish Brown Bread

Ingredients:
2 cups whole-wheat flour
2 cups all-purpose flour plus additional for kneading
1/2 cup toasted wheat germ
2 teaspoons salt
2 teaspoons sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 cups well-shaken buttermilk

Instructions:
Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
Slow Cooker Pot Roast with Charred Onion & Chickpea Salad

Ingredients:
1 boneless beef chuck roast (about 3 pounds)
Kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground black pepper
4 medium carrots, large-diced
1 large sweet onion, large-diced
6 garlic cloves, smashed
6 bay leaves
6 sprigs fresh thyme
1 quart beef stock, preferably homemade
1 quart dry red wine
1 tablespoon coriander seeds, toasted and ground
1 tablespoon canola oil
1 large red onion, halved lengthwise, root end of each half left intact
2 (15-ounce) cans chickpeas, drained and rinsed, or 10 ounces dried chickpeas, cooked
2 cups coarsely chopped fresh cilantro (from about 1 bunch)
4 red jalapeño peppers, thinly sliced
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
Kosher salt
6-quart (or larger) slow cooker

Instructions:
Pat the chuck roast dry and season it all over with salt and the pepper.
Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.
Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.
Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes—you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.
Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.
Slow Cooker Ribollita

Ingredients:
1 pound dried cannellini beans
2 tablespoons extra-virgin olive oil
1 large sweet onion, small-diced
Kosher salt
2 large carrots, small-diced
3 celery stalks, small-diced
1/2 large butternut squash, peeled and small-diced (2 cups)
1 head garlic, cloves separated, peeled, and thinly sliced
1 (28-ounce) can San Marzano tomatoes, drained
Bouquet garni: 2 bay leaves plus a couple sprigs each of fresh sage, oregano, flat-leaf parsley, and thyme, tied together with twine
1 tablespoon crushed red pepper flakes
1 pound cavolo nero (a.k.a. dinosaur kale or Tuscan kale), leaves torn into small pieces, stems finely minced
3 cups torn country bread, toasted
1 1/2 cups finely grated Parmigiano-Reggiano cheese
6-quart (or larger) slow cooker

Instructions:
Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.
Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill

Ingredients:
2 cups apple juice
2 tablespoons real maple syrup
1 teaspoon Instacure #1 (optional)
1 teaspoon yellow mustard seeds
1/2 teaspoon Tellicherry black peppercorns
1 teaspoon caraway seeds
1/2 teaspoon allspice berries
4 bay leaves
Kosher salt
1 quart ice cubes
4 pounds beef brisket (fatty or lean, up to you)
1 tablespoon olive oil
2 medium yellow onions, halved
2 tablespoons brown miso paste
4 garlic cloves
2 tablespoons unsalted butter
1 head Savoy cabbage, sliced into thin ribbons (about 3 cups)
Dill Potatoes, to serve
2 tablespoons chopped fresh dill
1/4 cup Pickled Mustard Seeds, for garnish
6-quart (or larger) slow cooker

Instructions:
Pour 1 1/2 quarts of cold water and the apple juice into a large pot and bring to a boil. Add the maple syrup, Instacure, mustard seeds, peppercorns, 1/2 teaspoon of the caraway seeds, the allspice berries, bay leaves, and 1/2 cup salt. Cook for 3 minutes at a rapid boil; then remove from the heat. Add the ice and wait for the brine to cool to room temperature.
Place the brisket in a large container and cover it fully with the brine. (If you have an extra-large sealable plastic bag, those work really well, keeping the meat fully immersed in the brine.) Cover with a lid or plastic wrap and store in the refrigerator for 1 week.
After that week, remove the brisket from the brine and strain the brine, saving the spices and bay leaves and discarding the liquid. Set the brisket aside on a plate.
Preheat a large slow cooker on the low setting for at least 20 minutes.
In large skillet, warm the olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook for 15 minutes, turning them once in a while, until they are well browned and a touch charred.
Place the brisket in the slow cooker and add the charred onions, miso, garlic, 1 tablespoon of the butter, and the strained spices and bay leaves. Add enough room-temperature water to cover the brisket by 2 inches. Cover with the lid and cook on the low setting for 8 to 10 hours, until the brisket is really tender—a paring knife should plunge into the meat with little resistance. Skim off any fat that has risen to the surface.
Place a large skillet over medium-high heat and add the remaining 1 tablespoon butter. When it begins to bubble and froth, add the cabbage, remaining 1/2 teaspoon caraway seeds, and 1/2 teaspoon salt. Stir to combine; then let the cabbage char for 2 minutes to develop some color. Toss the cabbage and cook for another 2 minutes. Then transfer it to a large platter.
Remove the brisket from the slow cooker, taking care to keep it in one piece. Place it on top of the cabbage on the platter, let it rest for 5 minutes, and then slice it into 1/2-inch-thick slabs, against the grain. It will be very tender, and it may fall apart. That’s okay. We want that. Add the potatoes to the platter. Garnish with the fresh dill and the Pickled Mustard Seeds.
Slow Cooker Savory Oatmeal with Bacon, Scallions, and Cheddar

Ingredients:
Butter, for greasing
1 cup uncooked steel-cut oats
Kosher salt
1/2 pound thick-cut bacon
5 scallions, trimmed, light green and white parts thinly sliced, plus the dark green parts, sliced for topping
8 ounces sharp cheddar, grated (about 2 heaping cups)
Freshly ground black pepper
Fried or poached eggs, for topping (1 per person; optional)
5- to 7-quart slow cooker

Instructions:
Generously butter a 5- to 7-quart slow cooker. Add the oats, 4 cups water, and I teaspoon salt. Cook until the oatmeal is thick and tender: on LOW for 4 hours or on LOW for 2 hours followed by WARM for 6 to 7 hours.
Put the bacon into a cold large skillet and bring the heat to medium. Cook, flipping a couple times, until the bacon has rendered a lot of its fat and is deeply browned and crisp, about 10 minutes. Drain on paper towels, then coarsely chop. You can do this right before serving the oatmeal or the day before, in which case store the crisped bacon in an airtight container in the refrigerator and bring it to room temperature before using.
When the oatmeal is done, stir in the bacon, white and light green scallion slices, and about three-quarters of the cheese (about 6 ounces). Taste for seasoning and add more salt if necessary and a few grinds of pepper. Serve in bowls topped with the remaining cheese, the dark green sliced scallions, and eggs, if you like.
Slow Cooker Ricotta-Spinach Polenta with Tomato Salad

Ingredients:
1 1/2 cups polenta (not instant or quick-cooking)
2 tablespoons unsalted butter, cut into bits
Kosher salt
5 ounces baby spinach (about 5 loosely packed cups)
1 pint cherry tomatoes, halved
2 teaspoons extra-virgin olive oil, plus more for the eggs
2 teaspoons balsamic vinegar
Freshly ground black pepper
4 large eggs (optional)
1 cup grated Parmesan
1 cup whole or part-skim milk ricotta
5- to 7-quart slow cooker

Instructions:
Combine the polenta with 6 1/2 cups water in a 5- to 7-quart slow cooker. Add the butter and 2 teaspoons salt. Cover and cook on LOW until the polenta is thick and tender, about 6 hours.
With the slow cooker on LOW, stir the polenta well and then stir the spinach into the polenta in 2 batches, covering the cooker and letting the first batch wilt before adding the second, about 5 minutes per batch.
Meanwhile, in a medium bowl, toss together the tomatoes, oil, and vinegar. Season the tomato salad with salt and pepper.
Optional: Pour a thin layer of oil into a large skillet over medium-high heat and crack 4 eggs into the pan. Season the eggs with salt and pepper and cook until the whites are golden brown, lacy on the edges, and just set in the middle, and the yolks are still a little jiggly, about 3 minutes.
Fold the Parmesan and ricotta into the polenta. Taste and season the polenta with salt if necessary. Stir in warm water by the tablespoon if the polenta is looking too thick for your taste—keep in mind it will continue to thicken as it cools. Top bowls of the polenta with the tomato salad and, if you like, the fried eggs.