iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Inside-Out Apple Pie à la Mode

Ingredients:
1 cup old-fashioned rolled oats
1/2 cup chopped raw pecans
1/2 cup muscovado sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1 quart premium vanilla bean ice cream
3 tablespoons unsalted butter
4 large tart apples, peeled, cored, and sliced
1/4 cup muscovado sugar
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Chopped toasted pecans or granola
for garnish (optional)

Instructions:
Preheat the oven to 375°F.
To make the crust, stir together the oats, pecans, muscovado sugar, salt, and cinnamon in a large bowl. Add the melted butter and stir to combine. Press the mixture into the bottom and up the sides of a 9-inch pie pan and bake until toasted, 10 to 12 minutes. Remove from the oven and use the back of a spoon to push the crust back up the sides, as it will have fallen a bit, and set on a wire rack to cool completely.
Remove the ice cream from the freezer and allow it to soften for about 10 minutes. Scoop the ice cream into the pie shell and spread it in an even layer. I find this works best by using a large spoon and dipping it in warm water every so often to help spread the ice cream out flat. Put the pie back in the freezer to firm up for at least 1 hour, or up to 3 days, placing a piece of plastic wrap on top if you'll be freezing it for more than a few hours.
To make the topping, melt the butter in a large sauté pan. Add the apple slices and sauté until tender, 8 to 10 minutes. Add the muscovado sugar, cinnamon, and vanilla and continue cooking until a sauce forms, another 2 minutes.
Remove the ice cream pie from the freezer, cut into six pieces, wiping off your knife between each slice, and spoon the warm apples on top of each slice. Alternatively, let the apples cool to room temperature and then pile them onto the ice cream pie before cutting into serving pieces. Garnish with the pecans or granola and serve immediately.
Arugula, Grape, and Almond Salad with Saba Vinaigrette

Ingredients:
1/2 pound seedless red or purple grapes
1 tablespoon minced shallot
1 tablespoon (or more) Sherry vinegar
1/4 teaspoon kosher salt plus more for seasoning
1/4 cup extra-virgin olive oil
1 tablespoon saba or aged balsamic vinegar plus more for drizzling
Freshly ground black pepper
1/2 pound arugula (about 8 cups)
1/4 pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler
3/4 cup salted, roasted Marcona almonds, coarsely chopped
Ingredient info: Saba is available at specialty foods stores and ilmercatoitaliano.net. Marcona almonds can be found at natural and specialty foods stores and latienda.com.

Instructions:
Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.
Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche

Ingredients:
1 Pâte Sucrée disk
All-purpose flour (for dusting)
1 1/2 cups chopped pecans plus
1 1/2-2 cups pecan halves
1/4 cup (1/2 stick) unsalted butter
1/2 vanilla bean, split lengthwise
1 cup sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
1/4 teaspoon kosher salt
3 large eggs
4 ounces semisweet or bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup crème fraîche
2 teaspoons bourbon
An 11"-diameter fluted tart pan with a removable bottom

Instructions:
Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8"-thick round, dusting with flour as necessary to prevent sticking. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Chill for 1 hour.
Meanwhile, preheat oven to 350°F. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes.
Place butter in a small skillet over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Discard vanilla bean.
Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter chocolate over. Place pecan halves in concentric circles over chopped pecans and chocolate. Pour filling slowly and evenly over nuts.
Bake tart until filling is just set in center, 45-50 minutes.
Transfer tart to a wire rack; let cool for at least 30 minutes. DO AHEAD: Tart can be made 8 hours ahead. Let stand at room temperature.
Beat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Bourbon whipped crème fraîche can be made 4 hours ahead. Cover; chill. Rewhisk before serving.
Remove pan sides. Cut tart into wedges. Serve warm or at room temperature with bourbon whipped crème fraîche.
Winter Squash With Spiced Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon crushed dried rose petals (optional)
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Kosher salt
4 pounds assorted small winter squash (such as acorn, kabocha, or delicata)
Kosher salt
3/4 cup pomegranate seeds
Ingredient info: Dried rose petals are available at Middle Eastern markets and kalustyans.com.

Instructions:
Mix all ingredients except salt in a small bowl until lime juice is incorporated. Season with salt. Cover; keep in a cool place. DO AHEAD: Spiced butter can be made 1 week ahead. Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.
Trim ends of acorn and kabocha squash and cut in half through the stem end. Scrape out seeds and place squash cut side down on a cutting board (do not peel). Cut halves crosswise into 1/2" slices. If using delicata squash, cut crosswise into 1/2" rings; scrape out seeds.
Fill a large wide pot with water to a depth of 1/2" and add a pinch of salt; bring to a boil. Add squash slices; reduce heat to mediumlow. Cover and steam, adding more water as needed to maintain 1/2" of water at bottom of pot, until squash is tender but not falling apart, 20-25 minutes.
Carefully transfer squash slices to a large platter (some squash at bottom of pot may be too soft; save for another purpose4) and season with salt.
Reduce water in pot over high heat (or add hot water) to measure 3/4 cup. Remove from heat and whisk in spiced butter, 1 tablespoonful at a time, to form a rich, glossy sauce. Season to taste with salt. Drizzle spiced butter over squash. Top with pomegranate seeds.
Celery Root Purée with Toasted Hazelnuts

Ingredients:
3 pounds celery root, peeled, cut into 1/2" cubes
3 pounds russet potatoes, peeled, cut into 1" cubes
Kosher salt
2/3 cup heavy cream
2/3 cup whole milk
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
Freshly ground black pepper
1 tablespoon good-quality hazelnut oil
1/4 cup coarsely chopped toasted hazelnuts
A food mill or potato ricer

Instructions:
Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.
Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Season to taste with salt and pepper. DO AHEAD: Purée can be made 1 day ahead. Cover; chill. Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water.
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.
Squash and Root Vegetable Slaw

Ingredients:
1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato
1 1/2 cups shredded raw celery root
Fresh lemon juice
2 peeled, quartered, cored apples cut into matchstick-size pieces
1 cup flat-leaf parsley leaves
1/2 cup 1" pieces chives
3/4 cup Granny Smith Apple Cider Vinaigrette

Instructions:
Combine 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1 1/2 cups shredded raw celery root in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill shredded vegetables overnight. Drain celery root. Transfer shredded vegetables to a large bowl. Add 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji). Add 1 cup flat-leaf parsley leaves and 1/2 cup 1" pieces chives. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.
Quick Double-Chocolate Sheet Cake

Ingredients:
3/4 cup plus 2 1/2 tablespoons butter, softened
1 cup superfine sugar
4 large eggs
1/4 cup unsweetened cocoa, dissolved in 3 to 4 tablespoons boiling water to make a smooth paste
1 2/3 cups less 1 tablespoon self-rising flour
1/2 teaspoon baking powder
3 1/2 ounces semisweet chocolate chips chocolate buttons, smarties, or fresh raspberries, to decorate
1 tablespoon unsweetened cocoa, dissolved in 2 tablespoons boiling water to make a paste
5 1/2 tablespoons butter, softened
"1 2/3 cups confectioners sugar"

Instructions:
Preheat the oven to 350°F. Grease and line a 11 x 7 x 2-inch baking pan.
In a large bowl, place the softened butter, sugar, eggs, and dissolved cocoa. Sift over the flour and baking powder. Using a hand mixer, beat the mixture until it is pale and creamy, about 2 minutes. Using a metal spoon, fold in the chocolate chips.
Turn the mixture into the greased pan and spread it out evenly. Bake for 30 to 35 minutes, or until risen and springy to the touch. Cool slightly before turning out onto a wire rack.
Once the cake is cool, in a bowl, place all the frosting ingredients and, using the hand mixer, beat together well. Spread over the cake. Run a fork across the surface of the frosting to create a wavy pattern of lines.
Finnan Haddie Chowder

Ingredients:
2 tablespoons butter
2 teaspoons olive oil
1 large onion, chopped
4 medium potatoes (each weighing about 6 ounces), unpeeled if new, and chopped into 3/4-1 1/4-inch cubes
1 tablespoon thyme leaves
splash of white wine
2 cups good-strength chicken stock
3 1/4 cups whole milk
2 (7-ounce) cans corn kernels, drained, or 2 large corn on the cobs, kernels removed
1 pound undyed finnan haddie, cut into 1 1/2-inch chunks
5 slices bacon, chopped
2 tablespoons heavy cream
handful of chives
snipped

Instructions:
In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.
Grandma's Pumpkin Pie

Ingredients:
1 1/2 cups canned pure pumpkin
2 large eggs
1 cup whole milk
1/2 cup pure maple syrup (preferably Grade B)
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
9" baked pie crust
Sweetened whipped cream
Bourbon

Instructions:
Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.
Prosciutto-Stuffed Chicken with Mushroom Sauce

Ingredients:
4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt, freshly ground pepper
8 thin slices prosciutto
8 thin slices provolone cheese
32 fresh basil leaves
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
2 cups low-sodium chicken broth
1 teaspoon red wine vinegar
2 tablespoons mixed chopped fresh herbs (such as basil
parsley
and chives)

Instructions:
Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4" thick. Season on all sides with salt and pepper.
Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2" border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2" border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
Preheat oven to 450°F. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°F, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.
Cranberry-Orange Relish with Mint

Ingredients:
2 12-ounce bags fresh (or frozen, thawed) cranberries
2 teaspoons orange zest from 1 of 4 navel oranges
3/4 cup sugar
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 tablespoon minced peeled ginger

Instructions:
Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Butternut Squash Soup with Pumpkin Butter

Ingredients:
Vegetable oil spray, 1 2-pound butternut squash, halved lengthwise and seeded, 2 cups low-sodium chicken broth, 1/2 teaspoon ground cinnamon, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried thyme, Pinch of grated nutmeg, 1 cup milk or half-and-half, Kosher salt and freshly ground black pepper, 1 10-ounce jar pumpkin butter, Chopped pistachio nuts

Instructions:
Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.
Herb-Roasted Turkey

Ingredients:
1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 medium onion, quartered
1 orange, quartered
1 lemon
quartered

Instructions:
Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper.
Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.
Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.
Grill-Roasted Turkey

Ingredients:
1 12-14-pound turkey, giblets and neck removed, brined, at room temperature for 1 hour
1 apple, cored, quartered
1 orange, quartered
1 red onion, peeled, quartered
2 tablespoons unsalted butter, room temperature
Kosher salt and freshly ground black pepper
A charcoal chimney; 2 cups wood chips
soaked in water for at least 2 hours (optional)

Instructions:
Place a large disposable aluminum pan in the bottom of a charcoal grill; add 2 cups water to pan. Fill a charcoal chimney with charcoal; light.
Pat turkey dry with paper towels. Place apple, orange, and onion in cavity. Tie legs with kitchen twine. Rub bird inside and out with butter. Season skin lightly with salt and pepper.
When coals are covered with ash, spread half on either side of disposable pan. Set top grate on grill. Place turkey on grate over pan (do not allow any part of turkey to sit over coals). Cover grill. Insert stem of an instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F by opening vents to increase temperature and closing vents to reduce it, lifting grate with turkey to replenish coals as needed using charcoal chimney. If using wood chips, scatter a handful of drained chips over charcoal every 30 minutes.
Cook turkey, rotating every hour for even browning (lift the grate with the turkey on it; rotate grate 180 degrees), until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours.
Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.
Concord Grape Cornmeal Cake

Ingredients:
2 tablespoons unsalted butter, melted, cooled slightly, plus more
1/2 cup plus 2 tablespoons all-purpose flour; more for grapes
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
6 tablespoons buttermilk
2 tablespoons honey
1/2 pound Concord or black grapes
stemmed
seeds removed
divided

Instructions:
Preheat oven to 350°F. Butter an 8x8x2" baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.
Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.
New England Clam Chowder

Ingredients:
8 pounds cherrystone clams, scrubbed, 1 tablespoon unsalted butter, 8 ounces bacon, cut into 1/2" pieces, 2 celery stalks, minced, 1 large onion, minced, 1 garlic clove, minced, 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces, 1 tablespoon chopped fresh thyme, 1 bay leaf, 2 tablespoons cornstarch, 2 cups heavy cream, Kosher salt, freshly ground pepper, 1 freshly ground pepper, Chopped fresh chives, Oyster crackers or Vermont Common Crackers

Instructions:
Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
Divide chowder among bowls. Garnish with chives and oyster crackers.