iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Raspberry Linzer Torte Bars

Ingredients:
Sugar Cookie Dough, Vegetable oil cooking spray, 6 tablespoons raspberry preserves, 2 tablespoons sliced almonds

Instructions:
Heat oven to 350°F. Coat a 9" x 13" pan with cooking spray. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan. Spread preserves over dough; sprinkle with almonds. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle. Cut dough into 1/2-inch strips with a fluted pastry cutter. Crisscross strips over raspberry-almond layer in a lattice pattern. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes. Cut into 1-to 1 1/2-inch bars.
Orange Coconut Stars

Ingredients:
Sugar Cookie Dough, Vegetable oil cooking spray, 1/2 cup shredded sweetened coconut, "2 tablespoons confectioners sugar", Zest of 1 orange, 2 tablespoons orange juice

Instructions:
Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a 2-inch star cookie cutter; reroll scraps to get 40 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm and slightly golden at edges, 4 to 5 minutes. Cool on wire racks. Line baking sheet with foil; spread coconut on foil. Bake, stirring once or twice, until golden, 3 to 4 minutes. Spread coconut on sheet of wax paper; crush with fingers. Whisk sugar, zest and juice in a bowl until combined. Dip 1 side of cookie into orange glaze, then press into coconut; let set on wire racks.
Minty Mini-Doughnuts

Ingredients:
Sugar Cookie Dough, Vegetable oil cooking spray, "2 tablespoons confectioners sugar", 1 tablespoon skim milk, 2 Medium candy canes, crushed

Instructions:
Heat oven to 350°F. Coat 2 cookie sheets with cooking spray. Cut dough into 4 equal pieces; cut each into 16 equal pieces. Roll each piece between fingers to form a 1 1/2-to 2-inch-long log. Pinch together ends of each log to form rings and place doughnuts 1 inch apart on cookie sheets; bake 1 batch at a time until dough puffs, 5 to 6 minutes. Whisk sugar and milk in a bowl until smooth. Dip top of each warm cookie into sugar-milk glaze; press into crushed candy. Let set on wire racks.
Sandwich Cookies with Chocolate Ganache Filling

Ingredients:
Sugar Cookie Dough, 6 tablespoons bittersweet chocolate chips, 1/4 cup half-and-half

Instructions:
Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.
Smoky Chicken Skewers

Ingredients:
8 wooden (or metal) skewers
3 tablespoons olive oil
2 1/2 teaspoons smoked paprika
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds chicken tenders (about 16 tenders), cut crosswise into 1-inch chunks
4 tangelos (or small oranges), peeled and segmented
1 medium red onion
cut into 1-inch chunks

Instructions:
Heat broiler and move rack close to heat source. Soak wooden skewers in hot water. Combine oil, paprika, sugar, salt and pepper in a bowl. Thread chicken, tangelos and onion on skewers, alternating pieces and packing tightly. Place skewers on a large rimmed baking sheet and brush with oil mixture. Broil, turning once or twice and basting with pan drippings, until chicken is no longer pink inside and tangelos and onion are browned, 7 to 10 minutes.
Tree-Trimming Trail Mix

Ingredients:
1 bag (3 ounces) plain, unsalted microwave popcorn
1/4 cup honey
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped dried figs (or dates)
1/2 cup sliced almonds

Instructions:
Heat oven to 400°F. Pop popcorn as directed on package; set aside. Combine honey, oil, bay leaves and salt in a small saucepan over low heat, stirring frequently until fragrant, about 5 minutes. Remove from heat. Remove bay leaves. Toss warm popcorn with dried fruit and almonds in a bowl. Drizzle trail mix with honey glaze, toss again, and spread evenly on a baking sheet. Bake until golden, about 3 minutes. Turn off oven, remove sheet and toss trail mix with a spatula; spread evenly on sheet and return to oven for 2 minutes more.
Salmon Canapés

Ingredients:
4 ounces goat cheese, at room temperature
1 tablespoon fresh lemon juice
1/2 teaspoon Sriracha sauce (or more to taste)
12 ounces daikon, cut crosswise into 16 slices (1/4 inch thick each)
8 ounces thinly sliced smoked salmon (or lox), cut into 16 pieces
1 tablespoon chopped fresh chives

Instructions:
Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each daikon slice; top with salmon and garnish with chives.
Angel Wings

Ingredients:
1/2 prepared angel food ring cake, cut into 8 wedges (1 inch thick)
8 mini candy canes (or peppermint hard candies)
8 ounces dark chocolate (at least 70 percent cocoa)

Instructions:
Heat broiler. Lay cake wedges on sides; cut each crosswise in half and place on a baking sheet. Broil cake until brown on top, 2 to 5 minutes. Pulse candy in a food processor. Microwave chocolate in a bowl, stirring every 15 seconds, until smooth, 1 to 2 minutes. Dip untoasted side of cake in chocolate; place on platter chocolate side up. Sprinkle candy pieces over chocolate.
Edamame Hummus

Ingredients:
1 bag (12 ounces) frozen shelled edamame
3 whole-wheat pocket pitas, cut into 8 triangles each
2 cloves garlic
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 large red bell peppers
cored
seeded and cut into 24 strips

Instructions:
Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.
Santa Sangria

Ingredients:
2 large green apples, cored and cut into thin slices, 2 cups frozen raspberries, 6 cups rosé, 1 cup pomegranate juice

Instructions:
Put fruit and ice in wine glasses. Combine rosé and juice in a pitcher; pour into glasses.
Sugar Cookie

Ingredients:
3/4 cup cake flour, 3/4 cup white whole-wheat flour or whole-wheat pastry flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt, 4 tablespoons unsalted butter, softened, 1/2 cup granulated sugar, 2 egg whites, 1 teaspoon vanilla extract

Instructions:
Whisk flours, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a hand mixer until light and fluffy; add egg whites and vanilla, and beat until just combined. Gradually stir flour mixture into butter mixture until combined. Form dough into a log, wrap tightly in waxed paper and refrigerate at least 3 hours. For plain sugar cookies, heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out 40 cookies using a 2-inch cutter. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake until firm, 6 to 8 minutes.
Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

Ingredients:
32 peeled deveined cooked medium shrimp
2 tablespoons fresh lemon juice, divided
Pickled vegetables (such as carrots, celery, green beans, and olives)
1 28-ounce can San Marzano tomatoes in juice
2 green onions, chopped
1/2 cup (or more) low-salt chicken broth
2 tablespoons Worcestershire sauce
2 tablespoons vodka
1 tablespoon prepared horseradish
1/2 teaspoon celery salt

Instructions:
Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.
Alice's Curious French Toast Bread Pudding

Ingredients:
6 eggs
1 cup heavy cream
1 cup sugar
1 1/2 tablespoons pure vanilla extract
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1 loaf brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices
Butter, for the pan
1/4 cup heavy cream
1 tablespoon Apricot Brandy tea leaves (see Resources)
4 1/2 large egg yolks
Half of 1 large beaten egg
1/2 cup sugar
1 1/2 tablespoons pure vanilla extract
Pure maple syrup
Crème anglaise
Fruit coulis
"Confectioners sugar"
Fresh fruit

Instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until it is smooth and combined, but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.
3. Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle is hot, cook each slice of bread until it is nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. As they are cooked, set the slices aside on a plate.
4. While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan, and then remove it from the heat. Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or simply put the loose tea in the cream, steep for 3 minutes, and then strain carefully). Discard the tea leaves and reserve the apricot Brandy cream.
5. In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine. Add a little of the egg mixture to the apricot Brandy cream and continuing to whisk, gradually add the remaining egg mixture until it's fully combined. Stir in the vanilla extract. Set the pudding base aside.
6. When all the bread has been cooked on the griddle, cut the slices into 1 × 1-inch squares.
7. Pour the pudding base evenly into the eight ramekins (they will be about one-fourth full), and then lay in the bread squares (the bread may extend above the edge of the ramekins). Place the ramekins on a large baking sheet, and bake for 20 minutes, or until the bread is golden and crispy and the liquid is bubbling.
8. To serve, drizzle maple syrup, crème anglaise, fruit coulis, and/or confectioners' sugar on top—whatever your heart desires! Slices of fresh fruit work wonderfully as a garnish or a side. Be generous, whatever you do!
Pumpkin Scones

Ingredients:
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 cup ground ginger
1/4 cup ground cinnamon
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces
1 1/4 cups buttermilk
1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
2 tablespoons pure vanilla extract
2 sticks (1 cup) unsalted butter
1 cup firmly packed light brown sugar
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/2 cup heavy cream

Instructions:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
4. Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!
5. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. using a 3-or 3 1/2- inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don't knead the dough too much.
6. Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
7. While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.
8. To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
Glittering Lemon Sandwich Cookies

Ingredients:
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
"1/2 cup confectioners sugar", 1 tablespoon grated lemon zest
1 teaspoon vanilla
White and colored sanding sugars
"1 cup confectioners sugar", 1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened
a heavy-duty sealable bag

Instructions:
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, cornstarch, and salt.
Beat together butter and confectioners' sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
Form and bake more cookies on second baking sheet.
Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.
Honey Refrigerator Cookies

Ingredients:
1/2 cup honey
1/2 cup brown sugar
1/2 cup shortening
1 egg
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda (see Recipe Notes)
1/2 teaspoon salt
1/2 cup nut meats (see Recipe Notes)

Instructions:
Cream together 1/2 cup each of honey, brown sugar, and shortening. Beat in 1 egg; then add 2 1/2 cups flour sifted with 1 teaspoon baking powder, 1/4 teaspoon soda, 1/2 teaspoon salt, and 1/2 cup nut meats. Shape the dough into a roll or loaf, or press it into refrigerator cookie molds. Allow the dough to ripen for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F) for 10 to 12 minutes.
Florentines

Ingredients:
1/2 cup heavy cream, 1/2 cup sugar, 3 tablespoons butter, 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, 1/3 cup flour

Instructions:
In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. Bake the cookies in a moderate oven (350°F) for about 10 minutes. Remove them from the oven and let them stand for about 5 minutes. Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. Chill them.
Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water. Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted. For an easier glaze, use melted bittersweet chocolate.
Chewy Almond-Raspberry Sandwich Cookies

Ingredients:
1 1/2 cups sliced almonds
1 7-ounce tube almond paste, lightly crumbled
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup egg whites (about 2 large)
Powdered sugar
1/3 cup seedless raspberry jam
Ingredient info: Tubes of almond paste are available in the baking aisle of most supermarkets and at specialty foods stores.

Instructions:
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment. Place almonds in center of third (unlined) rimmed baking sheet, forming 1/4-inch-thick layer.
Finely grind almond paste, 1 cup sugar, and cinnamon in processor. Add egg whites; process until well blended. Transfer dough to large resealable plastic bag. Press dough down into 1 corner of bag. Using scissors, snip off corner, leaving 1/2-inch opening. Working in batches, squeeze dough from bag in 2 1/2-inch-long strips atop almonds on sheet. Sprinkle some of loose almonds on sheet over strips; carefully roll strips in almonds to coat lightly (dough will be soft and sticky). Transfer cookies to prepared baking sheets, spacing apart.
Bake cookies until light golden brown, reversing position of sheets halfway through baking, about 12 minutes. Let cookies stand on sheets 5 minutes; transfer to rack. Sift powdered sugar over cookies.
Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds. Cool.
Spread 1/4 to 1/2 teaspoon jam over bottom of 1 cookie. Top with second cookie, bottom side down. Transfer sandwich to plate. Repeat with remaining cookies and jam. DO AHEAD: can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
Coconut Cheesecake with Passion Fruit Glaze

Ingredients:
2 cups sweetened flaked coconut
8 whole graham crackers, broken
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, diced
4 8-ounce packages Philadelphia-brand cream cheese (do not use reduced-fat or fat-free)
2/3 cup sugar
1 15-ounce can cream of coconut (such as Coco López)
1/4 teaspoon vanilla extract
1/8 teaspoon salt
5 large eggs
2 teaspoons water
1/4 teaspoon unflavored gelatin
10 passion fruits (about), divided
3 tablespoons plus 2 teaspoons sugar, divided
1 cup diced peeled pitted mango
1 cup diced peeled cored pineapple
8 1/3-inch-thick slices star fruit, diced
"Ingredient info: Look for cream of coconut in the super markets liquor section."
1 9-inch-diameter springform pan with 2 3/4- to 3-inch-high sides

Instructions:
Preheat oven to 350°F. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter spring form pan with 2 3/4- to 3-inch-high sides. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.
Blend cream cheese in processor until smooth, scraping sides and bottom of bowl. Add sugar. Using on/off turns, process to blend, scraping sides and bottom. Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides. Add eggs 1 at a time; process to blend after each addition. Pour filling into crust.
Bake cheesecake 10 minutes. Reduce oven temperature to 250°F. Bake until center is softly set, about 1 hour 35 minutes longer. Turn off oven. Keeping door closed, cool cake in oven 1 hour. Refrigerate cake, uncovered, at least 12 hours or overnight.
Place 2 teaspoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (including seeds) into strainer. Using flexible rubber spatula, press until 1/2 cup pulp (fruit and juices) is released into cup. Reserve a few seeds from strainer for garnish. Pour 1/2 cup passion fruit pulp into small saucepan. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan. Add gelatin mixture and stir 1 minute to dissolve. Cool 10 minutes; pour into center of cheesecake. Rotate and tilt cake until glaze is spread evenly over top. Sprinkle reserved seeds over glaze. Chill cake to set glaze, at least 1 hour. DO AHEAD: can be made 1 day ahead. Cover and keep chilled.
Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl. Mix in fruit (including seeds) from 1 reserved passion fruit. Chill compote until ready to use, up to 2 hours.
Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.
Coffee-Spice Shortbread with Crystallized Ginger

Ingredients:
2 3/cups all purpose flour
3/4 cup (packed) dark brown sugar
2 tablespoons plus 2 teaspoons ground coffee beans
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup powdered sugar
2 teaspoons (or more) water
1 teaspoon vanilla extract
6 tablespoons chopped crystallized ginger
2 9-inch-diameter tart pans with removable bottom

Instructions:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Mix flour, brown sugar, ground coffee, ginger, cinnamon, cardamom, and salt in processor 5 seconds. Add butter; using on/off turns, process until moist clumps begin to form. Gather dough into ball. Divide dough equally between two 9-inch- diameter tart pans with removable bottom. Press dough firmly and evenly onto bottom of each tart pan.
Bake shortbread 25 minutes. Reverse position of pans and continue to bake until shortbread is golden brown and firm around edges but center is still just slightly soft, about 20 minutes longer. Cool shortbread in pans 5 minutes. Remove pan sides. Cut warm shortbread in each pan into 12 wedges. Cool completely.
Mix powdered sugar, 2 teaspoons water, and vanilla in small bowl, adding more water by 1/4 teaspoonfuls, if necessary, for spreadable glaze. Using offset spatula, spread glaze thinly over cookies, leaving 1/2- inch border at edges. Sprinkle crystallized ginger over. Let stand until glaze is set, about 1 hour. Do ahead can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.