iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pulled Brisket Sliders

Ingredients:
3 dried ancho chiles*
3 dried guajillo chiles
3 medium tomatoes (about 1 1/2 pounds total)
6 cloves garlic, peeled
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ground cloves
4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs
2 tablespoons canola oil
24 mini buns or dinner rolls, split
*Dried chiles are often quite spicy and can leave their heat on your hands so some cooks like to wear rubber gloves when working with them.
Blender or food processor; parchment paper

Instructions:
With a stovetop burner set to high, use tongs to hold each chile about 3 inches from the flame and toast until slightly puffed and aromatic, about 1 minute. Repeat with the remaining chiles, transferring them to a large bowl as toasted. Cover the chiles with about 1 quart boiling water. (If the chiles float, puncture each with a small knife to let the water inside.) Steep the chiles until soft and pliable, about 30 minutes. Drain and let cool. Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer to a blender or the bowl of a food processor.
While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin. Add the tomato flesh to the chiles in the blender or food processor. Add the garlic, oregano, cumin, cloves, and 1 cup water and process until smooth.
Arrange a rack in the middle of the oven and preheat to 300°F. Cut a piece of parchment into a round the same size as a large Dutch oven.
Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato purée. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt and pepper. DO AHEAD: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.
Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.
Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche

Ingredients:
10 whole cloves
2 whole star anise
1 stick cinnamon
2 whole allspice berries
5 whole black peppercorns
1 (1 1/2-inch) piece fresh ginger, cut into 4 pieces
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, diced
5 cloves garlic, thinly sliced
2 stalks celery, diced
1 medium leek (white and pale green parts only), thoroughly washed and diced
3 (15-ounce) cans solid-pack pumpkin (not pie filling)
1/2 teaspoon freshly ground nutmeg
1/2 cup mini marshmallows
1/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup untoasted, unsalted pepitas (pumpkin seeds), coarsely chopped
1/2 cup heavy cream
1 cup crème fraîche
2 (8-inch) squares cheesecloth; kitchen string; blender; 1 large baking sheet; parchment paper

Instructions:
Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.
Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan

Ingredients:
1 cup (about 4 ounces) smoked Marcona or smoked regular almonds
3 tablespoons grapeseed oil
"2 tablespoons confectioners sugar", 1 teaspoon kosher salt
1/2 cup canola oil
6 ounces thinly sliced prosciutto, trimmed of excess fat
3/4 cup heavy cream, well chilled
1 cup (about 9 ounces) fresh ricotta*
1/4 teaspoon kosher salt
16 fresh figs
1/2 cup turbinado sugar**
1 tablespoon fleur de sel
1/2 cup extra-virgin olive oil
Juice of 1 lemon
10 cups baby arugula
"*If your fresh ricotta is very wet, youll need to drain it before using. Line a colander with a double layer of cheesecloth and set it over a small bowl. Place the ricotta inside, cover with plastic wrap, and refrigerate overnight. Discard the drained liquid.", **Turbinado sugar is raw sugar that has been steam-cleaned. The coarse crystals are blond in color with a delicate molasses flavor. Demerara sugar, light brown sugar, or raw sugar can be substituted.
2 large baking sheets; parchment paper; aluminum foil

Instructions:
Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the almonds, grapeseed oil, confectioners' sugar, and salt and stir to combine. Spread the mixture on the prepared baking sheet and bake until golden brown and aromatic, 12 to 15 minutes. Transfer to a cutting board to cool then coarsely chop. DO AHEAD: The smoked marzipan can be made in advance and stored, in an airtight container at room temperature, up to 5 days.
Line a large plate with paper towels.
In a large heavy skillet over moderately high heat, heat the oil until shimmering. Working in batches, fry the prosciutto, flipping occasionally, until golden brown and crispy, about 30 seconds per side. Transfer as done to the paper-towel-lined plate. DO AHEAD: The prosciutto can be made in advance and stored, in an airtight container at room temperature, up to 4 hours.
In a medium bowl, beat the heavy cream until soft peaks form.
In a second medium bowl, combine the ricotta and salt. Whisk about 1/3 of the whipped cream into the ricotta to lighten it. Gently fold the remaining 2/3 of the whipped cream into the mixture until fully incorporated but still light. DO AHEAD: The ricotta cream can be made in advance and refrigerated, covered, up to 1 hour.
Preheat the broiler and line a baking sheet or broiler pan with aluminum foil.
Trim the tops off each fig then cut them in half lengthwise. Gently open each fig half to expose its flesh and place, skin-side-down, on the prepared baking sheet or broiler pan. Sprinkle with sugar and broil, about 6 inches from the flame, until the sugar bubbles, about 90 seconds. Just before serving, sprinkle with fleur de sel.
In a small bowl, whisk together the olive oil and lemon juice. Place the arugula in a large serving bowl or platter, drizzle with vinaigrette, and toss to coat. Season with salt and pepper then top with the smoked marzipan, crispy prosciutto, dollops of ricotta cream, and brûléed figs. Serve immediately.
Sara's Santa's Whiskers

Ingredients:
3/4 cup (6 ounces) flaked sweetened coconut
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 tablespoons whole milk
1 teaspoon pure vanilla or rum extract
2 1/2 cups all-purpose flour
3 ounces red candied cherries, coarsely chopped
3 ounces green candied cherries, coarsely chopped
1/2 cup (4 ounces) coarsely chopped pecans
2 large baking sheets; wax paper

Instructions:
Arrange two approximately 12- by 12-inch square pieces of wax paper on a work surface and spread half the flaked coconut in the middle of each.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the milk and vanilla or rum extract and beat until fully incorporated. With the mixer on low, add the flour in 3 batches, followed by the red and green cherries and the pecans, and stir until just combined, about 2 minutes. Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter. Transfer each log to a sheet of wax paper and roll to coat them in the coconut. Once the logs are completely covered in coconut, roll the wax paper around each log, cover in plastic wrap, and chill for at least 1 hour and up to 24 hours.
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F.
Slice each log crosswise into 1/4-inch-thick cookies and arrange on baking sheets, leaving about 1 inch between cookies. Bake, switching the baking sheets between the upper and lower racks about halfway through baking, until light golden brown, about 12 minutes. Cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
Esther's Gingery Chocolate Chip Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
1/4 cup finely chopped crystallized ginger*
"*Crystallized or candied ginger has been cooked in sugar syrup and coated with coarse sugar. Its available at specialty shops and some supermarkets. Sung recommends Reeds and the Ginger Peoples."
2 large baking sheets; parchment paper

Instructions:
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F. Line 2 large baking sheets with parchment paper.
In a large bowl, sift together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined, about 2 minutes. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. Cover with plastic wrap, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.
Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
Caramel Corn with Smoked Almonds and Fleur de Sel

Ingredients:
Nonstick vegetable-oil spray
1 cup popcorn kernels
1 tablespoon canola oil
2 teaspoons coarse kosher salt
1/2 cup light corn syrup
2 3/4 cups sugar
1/2 tablespoon baking soda
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 cups (about 8 ounces) smoked or regular Marcona almonds, coarsely chopped*
1 1/2 tablespoons fleur de sel
"*Marcona almonds are tender Spanish nuts that are usually roasted and salted. Theyre available at specialty foods stores and some supermarkets."
1 large baking sheet; parchment paper or aluminum foil

Instructions:
Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point—continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.
Patricia's Viennese Crescents

Ingredients:
1 vanilla bean
"1 cup sifted confectioners sugar", 1 cup walnuts
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 1/2 cups sifted all-purpose flour
2 large baking sheets

Instructions:
Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
Kendra's Vanilla-Cherry Chocolate Chip Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1 vanilla bean
1 cup (6 ounces) dried cherries
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 cup (3 ounces) white chocolate chips
1/2 cup (3 ounces) semisweet chocolate chips
1/2 cup (2 1/2 ounces) chopped blanched hazelnuts or walnuts
2 large baking sheets; 2 nonstick baking mats such as Silpats or parchment paper

Instructions:
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 large baking sheets with nonstick baking mats or parchment paper.
In a large bowl, sift together the flour, baking soda, and salt.
Using a small knife split the vanilla bean lengthwise then scrape the seeds from the pod into a small bowl and reserve both.
In a small bowl, combine the scraped vanilla bean pod (not the seeds), the dried cherries, and about 1 cup boiling water. Let stand 5 minutes then drain, reserving the cherries and discarding the vanilla bean pod.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and the vanilla bean seeds and beat on medium until combined, about 1 minute. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the cherries, white and semisweet chocolate chips, and the hazelnuts or walnuts and stir until just incorporated.
Drop the dough by heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown and just set, 10 to 12 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
Yukon Gold Potato and Jerusalem Artichoke Latkes with Apple-Horseradish Mayonnaise and Taramasalata

Ingredients:
1 (2-inch) piece fresh horseradish root, peeled and finely grated
1/2 cup unsweetened applesauce
2 teaspoons apple cider vinegar
1 tablespoon Pommery or Dijon mustard
1 cup mayonnaise
3 pounds Yukon gold potatoes, peeled
1 pound Jerusalem artichokes, thoroughly washed
1 large yellow onion, peeled
3 large eggs, beaten
2 tablespoons minced fresh flat-leaf parsley
1/4 cup all-purpose flour, plus more as needed
About 1 1/2 cups vegetable oil for frying
1 (14-ounce) jar taramasalata*
2 tablespoons minced fresh chives
*Taramasalata is Greek carp roe mayonnaise, and is available at Middle Eastern and Mediterranean markets. Chef Todd Aarons recommends Krinos brand.
Large baking sheet

Instructions:
In a medium bowl, stir together the horseradish, applesauce, vinegar, mustard, and mayonnaise. Season with salt and pepper. DO AHEAD: The sauce can be made and stored, in an airtight container in the refrigerator, up to 3 days.
Line a large bowl with a clean cloth napkin or lint-free kitchen towel.
Working in batches, use the larger side of a box grater or a food processor fitted with a grater attachment to coarsely grate the potatoes, Jerusalem artichokes, and onion. As they're grated, transfer the vegetables to the towel-lined bowl. Gather the corners of the towel and wring as much excess liquid as possible from the vegetables. Transfer the wrung vegetables to a dry mixing bowl. Add the egg and parsley and stir to combine. While stirring the mixture, gradually add the flour, stirring well to incorporate.
Line a large baking sheet with paper towels.
In a large sauté pan over moderately high heat, heat 1/4 inch of oil until hot but not smoking. Test the latke batter by frying a small amount of batter in the hot oil—it should hold together and not fall apart when flipped. If necessary, add additional flour, 1 tablespoon at a time, but try to add as little flour as possible to create light latkes.
Working in batches, drop 2-tablespoon-size dollops of batter into the hot oil and use the back of a spoon to press the batter into 1 1/2-inch diameter pancakes. Season with salt and pepper and fry until golden brown, about 2 minutes. Flip the latkes and continue frying until golden brown, about 2 minutes. As they finish cooking, transfer the latkes to the paper-towel-lined baking sheet.
Arrange the latkes on a large plate or platter and top half with apple-horseradish mayonnaise and half with taramasalata. Sprinkle with minced chives and serve immediately.
Lauren's Peanut Butter Kiss Cookies

Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup packed dark brown sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
1/2 cup smooth or chunky peanut butter (not natural)
1 large egg
1 teaspoon pure vanilla or almond extract
30 chocolate kisses, unwrapped
2 large baking sheets

Instructions:
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
In a large bowl, sift together the flour, baking soda, and salt.
Place 1/2 cup sugar in a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.