iamchum/robs.kitchen_recipe_dataset huggingface dataset:
My Mom's Vegetable "Meatloaf" with Checca Sauce

Ingredients:
1 pint cherry tomatoes, halved
3 scallions, white and pale green parts only, coarsely chopped
3 garlic cloves, chopped
8 fresh basil leaves
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 medium carrot, shredded
1 celery stalk, thinly sliced
10 ounces fresh baby spinach (about 4 cups)
1 (15-ounce) can cooked lentils, rinsed and drained
2 cups cooked brown rice
1 cup shredded low-fat mozzarella cheese
1/2 cup frozen corn kernels, thawed
1/3 cup chopped fresh basil leaves
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium tomatoes
sliced

Instructions:
In a food processor, combine the cherry tomatoes, scallions, garlic, basil, oil, salt, and pepper. Pulse the tomatoes until they are coarsely chopped, being careful not to puree them. Transfer the sauce to a bowl.
Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.
Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Transfer to a large bowl to cool slightly. Reserve the skillet.
In the same large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and let cool slightly. Squeeze the excess liquid from the spinach. Transfer the spinach to a cutting board and coarsely chop. Add to the onion mixture.
Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of the sauce to the cooled onion mixture. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in 2 rows over the lentil mixture, covering the top completely. Sprinkle with the remaining 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.
Bake until the loaf is heated through and the topping is melted and starting to brown, 30 to 35 minutes. Let cool for 15 minutes. Slice the loaf (still in the pan) into 1-inch slices, arrange on plates, and serve with the remaining sauce.
Egg, Kale, and Tomato Breakfast Wraps with Hummus

Ingredients:
5 large kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) whole-wheat tortillas
1/4 cup store-bought plain hummus

Instructions:
Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.
Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.
Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.
Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.
Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.
Seafood Chowder with Squash

Ingredients:
1 tablespoon olive oil
1/2 small white onion, minced
1/2 leek (white and pale green parts), halved lengthwise and thinly sliced
1 shallot, minced
1 garlic clove, minced
1 tablespoon peeled and minced ginger
2 cups peeled, seeded, and cubed winter squash, such as kabocha
1 carrot, sliced
1/2 teaspoon mild curry powder
Salt
"1 lemongrass stalk, bruised with the side of a chefs knife and halved", 1 bay leaf
3/4 cup unsweetened coconut milk
3 1/2 cups Vegetable Broth or water
1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1/2 cup white wine
1 pound mussels, cleaned
1 cup diced winter squash, such as kabocha
1 cup diced potatoes
8 baby turnips, peeled and quartered
8 baby radishes, halved
1/2 pound medium shrimp, peeled, deveined, and halved
1/2 pound skinless black sea bass fillet, cut into small chunks
1 ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned
Salt and pepper
Extra-virgin olive oil
2 tablespoons minced red onion
1 tablespoon finely chopped chives
Aleppo pepper

Instructions:
Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.
Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.
Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.
Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.
Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.
Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder—add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.
Chicken Salad with Roasted Root Vegetable Vinaigrette

Ingredients:
1 head romaine lettuce, chopped
1 head radicchio, chopped
1 Belgian endive, chopped
2 cups (1/2-inch) diced cooked skinless chicken breast
1/2 cup Roasted Root Vegetable Vinaigrette

Instructions:
In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
Pepparkakor (Swedish Ginger Cookies)

Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting)
2 large baking sheets; 2 nonstick baking mats
such as Silpats
or parchment paper; rolling pin; cookie cutters; wax paper

Instructions:
In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.
Roasted Quail with Wild Mushrooms

Ingredients:
1 pound of wild mushrooms, such as chanterelle, hen-of-the-woods, black trumpet, or a mixture
1 teaspoon plus 1 tablespoon olive oil
1 cup white port
10 ounces boneless, skinless chicken breasts, cubed
6 quail livers
2 large egg whites
1/4 cup heavy cream
6 (14-ounce) whole semi-boneless quail
Kosher salt

Instructions:
To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator—this could take up to a couple of hours and can be done the day before.
In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
Preheat the oven to 325°F. Season the quail inside and out with salt.
Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.
Green Garlic Panisse

Ingredients:
250 grams (9 ounces) white portion of green garlic
100 grams (7 tablespoons) butter
100 grams (7 1/2 tablespoons) extra-virgin olive oil
1.9 kilograms (8 cups) whole milk
45 grams (3 tablespoons) kosher salt
475 grams (3 1/2 cups) sifted chickpea flour
1 Meyer lemon
Grapeseed oil
for deep frying

Instructions:
Line a half sheet pan (13 by 18 by 1-inch pan) with oiled parchment paper.
Split the garlic lengthwise and rinse carefully to remove any dirt. Dry the garlic on a towel, then slice it as thinly as possible. Melt the butter with the olive oil, add the garlic, cover with a cartouche, and cook over low heat until translucent. Transfer to a large pot and add the milk and salt. Increase the heat to medium-high and slowly add the chickpea flour while whisking constantly to avoid lumps. Cook over high heat until the mixture begins pulling away from the sides of the pan and the starchy flavor has cooked out. Pour the dough onto the prepared pan and spread evenly. Zest the lemon over the entire surface. Place plastic wrap directly on top of the panisse to prevent a skin from forming. Refrigerate for about 1 hour, until completely set. Cut into desired shapes.
Heat the grapeseed oil to 350°F (175°C) and fry the panisse pieces in small batches for about 30 seconds, until golden brown and crispy. Drain on paper towels, arrange on a platter, and serve immediately.
Wilted Autumn Greens with Honey Mustard Vinaigrette

Ingredients:
1 medium African or small butternut squash
2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
1 tablespoon olive oil
1/2 cup (about 12) chestnuts
10 shallots, peeled
1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
1/3 pound (about 2 heads) tatsoi, torn
1/3 pound (about 2 bunches) mustard greens, torn
8 ounces bacon, diced
2 tablespoons Dijon mustard
2 tablespoons local honey
1/4 cup Champagne vinegar
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground pepper
1/3 cup canola oil

Instructions:
Preheat the oven to 400°F.
Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.
Polenta "Pizza" with Crumbled Sage

Ingredients:
Salt
1 cup stone-ground polenta
1/2 pound fresh mozzarella
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
Extra virgin olive oil for drizzling
Leaves from 1 bunch dried fresh sage (see Note)
Red pepper flakes
Pepper

Instructions:
1. Bring 4 cups water to a boil in a large heavy saucepan and add 2 teaspoons salt. Whisk in the polenta and continue whisking as it begins to bubble. After a minute or two, when the polenta has thickened a bit, reduce the heat to low and let cook gently, stirring occasionally, for about 45 minutes, until thickened and smooth, with no raw cornmeal taste. If the polenta gets too thick as it cooks, add a bit more water. Remove a spoonful and cool, then taste and adjust the seasoning, if necessary.
2. Spread the polenta on a lightly oiled baking dish to a thickness of 1/2 inch. Let cool and set, preferably overnight, in the refrigerator.
3. Heat the oven to 400°F, with a rack in the top third. Tear the mozzarella into big shreds and scatter over the polenta. Top with the Parmesan. Drizzle lightly with oil and crumble the sage leaves on top.
4. Bake the polenta until the cheese is bubbling and lightly browned, 10 to 15 minutes. Sprinkle with red pepper flakes and freshly ground black pepper to taste and let cool slightly.
5. Serve cut into rough wedges or squares.
Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)

Ingredients:
A charcoal grill (highly recommended), grates oiled
10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem (trimmings reserved; see NOTE)
A generous drizzle of vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
1 1/2 tablespoons Thai thin soy sauce
1 tablespoon mushroom stock (purchased or homemade; see NOTE) or water
1 teaspoon granulated sugar
1 teaspoon Phrik Phon Khua (Toasted-chile powder)
14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons)
1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed)
1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed
1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed
1 heaping teaspoon Khao Khua (Toasted-sticky rice powder)
plus a few pinches for finishing

Instructions:
Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat.
Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.
Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat.
Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.
Chocolate Soda

Ingredients:
Water 2 cups, Sugar 1/2 cup, Cocoa powder 1/2 cup, Vanilla bean Seeds scraped from 1/3 bean, Chocolate Syrup 2 cups, Seltzer 2 cups

Instructions:
1. In a medium saucepan, mix water, sugar, cocoa powder, and vanilla and bring to a boil.
2. Take off heat, strain, and let cool.
3. Add Chocolate Syrup to seltzer and stir. Divide among tall glasses.
Pillsbury Biscuit Dough Fried Doughnuts

Ingredients:
1/2 cup sugar, 2 tablespoons ground cinnamon, 2 tablespoons roasted and crushed sesame seeds, 1 tube Pillsbury original biscuit dough, 4 cups Crisco shortening

Instructions:
Mix the sugar, cinnamon, and sesame seeds in a medium-size bowl.
Pop open the tube of dough and pull apart the biscuits—they come preportioned, so this will be easy. In a big, heavy pot, heat the shortening over high heat; you'll know it's ready when a tiny piece of biscuit dough sizzles when added to the oil. Fry the biscuit dough until each piece becomes puffy and brown on all sides, about 2 minutes. Flip the pieces over and fry them for 2 minutes more.
Pull out the doughnuts and rest them on paper towels for a minute or two, then toss them immediately in the sugar mixture.
Repeat. Eat. Get bloated.
Perfect Instant Ramen

Ingredients:
2 1/2 cups water, 1 pack Shin Ramyun or whatever pack of instant ramen you have, 1 egg, 1/2 teaspoon butter, 2 slices American cheese, 1/4 teaspoon roasted sesame seeds, 1/2 scallion, green part only, thinly sliced on a bias

Instructions:
Bring the water to a boil in a small pot. Open the ramen package and add the noodles to the water. Cook the noodles for 2 minutes, then add the flavor pack.
About 30 seconds before the noodles are done, turn off the heat and crack in the egg—but don't mix it in. Just pull the hot noodles gently over the raw egg and let it sit for a minute to poach.
Now get a bowl and gently pour everything slowly into it, being careful to not disrupt the egg.
Add the butter, cheese, and sesame seeds to the bowl. Mix it all around. Garnish with the scallion if you have it.
Eggy, cheesy goodness. Grilled cheese what?
Beef Cheek Tacos

Ingredients:
2 tablespoons kosher salt
Juice of 1/2 lemon
Juice of 1/2 orange
Juice of 1 lime
1/2 cup sugar
3 garlic cloves, peeled and smashed
1/2 cup red wine vinegar
1/2 cup whole dried chiles de árbol
1 1/2 whole dried guajillo chiles
1 cup roughly chopped fresh cilantro
2 quarts water
1 pound beef cheeks, cleaned (ask your butcher to do this for you)
1 1/2 tomatillos, charred
1 1/2 cups roughly chopped fresh cilantro
1 1/2 serrano chiles, with seeds
1 1/2 jalapeños peppers with seeds, charred
Juice of 1 lime
2 1/2 garlic cloves, peeled
1/2 cup roughly chopped scallions, charred
1/2 cup natural rice vinegar (not seasoned)
1/4 cup vegetable oil
8 to 10 corn tortillas
Salt and freshly ground black pepper to taste
Chopped white onion
Chopped cilantro

Instructions:
In a large pot, combine all the brine ingredients. Bring the brine to a boil, then remove from the heat and let it cool. Add the beef cheeks to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate). Place the pot in your fridge and marinate the beef cheeks, uncovered, in the brine overnight.
The next morning, set the beef cheeks (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the beef cheeks are tender, about 1 hour.
Remove the beef cheeks from the pot, discarding the brine, and let them cool. Once the cheeks have cooled, roughly chop them into small pieces.
Combine all of the ingredients for the salsa in a blender or food processor and puree.
Heat the oil on a griddle or in a skillet and cook the tortillas over medium heat for 30 seconds to crisp up, then flip. Remove the tortillas and add the beef cheeks to the griddle or skillet, cooking for about 2 minutes, until the meat is caramelized. Season with salt and pepper.
To bring everything together, stack 2 tortillas on a plate and top with beef cheeks. Spoon salsa all over the beef. Garnish with onions and cilantro.
Eat many.
Pot O' Beans

Ingredients:
3 tablespoons lard or vegetable oil
1 medium onion, finely chopped
1 jalapeño
1 sprig epazote (optional)
1 pound dried black beans or pinto beans, rinsed
Kosher salt

Instructions:
Heat lard in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, until edges are charred, 8–10 minutes.
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; cut a slit in jalapeño.
Add jalapeño, epazote sprig, if desired, and beans to pot; add water to cover by 2". Simmer, partially covered, until beans are creamy, 2–3 hours (depending on freshness of beans). Season with salt and cook 15 minutes longer; discard epazote.