iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mandarin Orange Napoleons

Ingredients:
1/2 teaspoon Chinese five-spice powder
1/4 cup granulated sugar
4 (17- by 12-inch) phyllo sheets, thawed
3 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
2 (11-ounce) cans mandarin oranges in light syrup, drained and syrup reserved
Confectioners sugar for dusting

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Whisk together five-spice powder and 2 tablespoons granulated sugar in a small bowl.
Cover phyllo with overlapping sheets of plastic wrap and a dampened kitchen towel. Arrange 1 phyllo sheet on a large baking sheet, then brush with some butter and sprinkle with one third of spiced sugar. Make 2 more layers in same manner. Top with remaining phyllo sheet and brush with remaining butter. (For a corrugated look, invert a large rectangular cooling rack and place it on top of phyllo.)
Bake until golden, 12 to 15 minutes. Carefully remove cooling rack (if using) and transfer phyllo (in 1 piece) with 2 metal spatulas to another rack to cool.
While phyllo cools, blend together cream cheese, lemon juice, vanilla, 2 tablespoons reserved orange syrup (discard remainder), and remaining 2 tablespoons granulated sugar in a food processor until smooth. Transfer to a bowl and fold in oranges.
Break phyllo with your hands or cut with a serrated knife into 12 pieces. Arrange 1 piece of phyllo on a plate and top with a dollop of orange cream. Repeat layering and top with another piece of phyllo. Make 3 more napoleons in same manner. Dust with confectioners sugar.
Grapefruit Sparkling Water

Ingredients:
1 1/2 cups sparkling water
2 (2"-long, 1"-wide) grapefruit peels
2 teaspoons fresh grapefruit juice

Instructions:
Pour sparkling water into a glass filled with ice. Twist 1 grapefruit peel and rub rim of glass. Drop both peels into glass. Stir in grapefruit juice and serve.
Haitian Beef and Pumpkin Soup (Soup Joumou)

Ingredients:
1 cup plus 1 tablespoon distilled white vinegar, divided
1 pound beef shank, meat cut off bones into 1" cubes
1 pound stew beef (preferably chuck) cut into 1" cubes
1 cup Epis Seasoning Base
3 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon seasoned salt
15 cups beef or vegetable broth, divided
1 pound beef bones
1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
3 large russet potatoes (about 2 pounds), finely chopped
3 carrots (about 1 pound), sliced
1/2 small green cabbage (about 1 pound), very thinly sliced
1 medium onion, sliced
1 celery stalk, coarsely chopped
1 leek, white and pale-green parts only, finely chopped
2 small turnips, finely chopped
1 green Scotch bonnet or habanero chile
1 1/2 cups rigatoni
6 whole cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Pinch of cayenne pepper, plus more
1 parsley sprig (optional)
1 thyme sprig (optional)
2 tablespoons olive oil
1 tablespoon unsalted butter
Crusty bread (for serving)
A very large stock pot (at least 10 quarts)

Instructions:
Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
Epis (Haitian Seasoning Base)

Ingredients:
1 small onion, coarsely chopped, 1/2 green bell pepper, coarsely chopped, 1/2 red bell pepper, coarsely chopped, 1/2 yellow bell pepper, coarsely chopped, 6 scallions, coarsely chopped, 6 garlic cloves, coarsely chopped, 1 cup coarsely chopped parsley leaves with tender stems, 1/2 cup olive or canola oil, 6 basil leaves

Instructions:
Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor or blender until smooth.
Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.
Simple Christmas Cookies

Ingredients:
1 cup (2 sticks) unsalted butter, cut into pieces, chilled
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
2 large egg yolks
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cardamom, cloves, or nutmeg
1/4 teaspoon baking powder
2 cups plus 2 tablespoons all-purpose flour, plus more for surface
Colored sanding sugars or royal icing (optional; for decorating)
Assorted cookie cutters

Instructions:
Process butter in a food processor until smooth. Add granulated sugar and brown sugar and process until thoroughly blended into butter, about 1 minute. Add egg yolks and vanilla; process until mixture is smooth and looks glossy, about 30 seconds. Add salt, cinnamon, ginger, cardamom, baking powder, and 2 cups plus 2 Tbsp. flour; pulse until dough comes together around the blade. Turn out onto a work surface and knead a couple of times to incorporate any floury bits. Divide dough in half; pat into two 1/2"-thick disks. Wrap in plastic and chill until firm, 45–60 minutes.
Let dough sit 5 minutes at room temperature to soften slightly.
Preheat oven to 350°F. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4" thick. Punch out cookies with cookie cutters and transfer to parchment-lined baking sheets, spacing at least 1" apart. Sprinkle with sanding sugar, if using, and press in lightly to adhere. Gather up scraps and reroll once. Chill cookies on baking sheets until firm, 5–10 minutes, then bake until edges are golden brown, 12–18 minutes. Let cool 5 minutes on baking sheet; transfer to a wire rack and let cool completely.
If using royal icing, decorate cooled cookies and let dry 2 hours.
Dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked 2 weeks ahead (do not decorate with royal icing); place in airtight container and freeze.
Salted Black Licorice Caramels

Ingredients:
Nonstick vegetable oil spray
1/3 cup sugar
1/3 cup sweetened condensed milk
1/4 cup blackstrap (robust) molasses
4 tablespoons unsalted butter
1 teaspoon kosher salt
3/4 teaspoon anise (licorice) extract
10 drops black food coloring (optional)
Flaky sea salt
A candy thermometer

Instructions:
Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray. Cook sugar, sweetened condensed milk, molasses, butter, salt, and 3 Tbsp. water in a medium saucepan over medium heat, stirring with a heatproof rubber spatula, until sugar is dissolved, butter is melted, and mixture is smooth. Fit saucepan with thermometer and bring mixture to a boil, stirring constantly and scraping bottom with spatula to keep mixture from burning, until thermometer registers 246°F. Remove pan from heat and stir in anise extract and food coloring, if using, then immediately pour into prepared pan and sprinkle with sea salt. Loosely cover pan with plastic wrap and let sit until caramel is cool and set, at least 2 hours.
Lift caramel out of pan using parchment overhang. Peel away parchment and cut caramel into a 6x4 grid to make 24 pieces total. Wrap individually in waxed paper or parchment paper.
Caramels can be made 2 days ahead. Store at room temperature in an airtight container.
Nutella–Brown Butter Crispies

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
2 (10.5-ounce) bags mini marshmallows
1 teaspoon kosher salt
1 3/4 cups Nutella
12 cups puffed rice cereal, divided (from one 12-ounce box)
1 (1.2-ounce) bag freeze-dried strawberries or raspberries (optional)
1 teaspoon red luster dust (optional)
1/2 cup powdered sugar

Instructions:
Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes.
Remove pot from heat and add half of puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated. Add remaining cereal and fold until mixture is homogenous. (It’s a lot of cereal, so you’ll need to exert some effort.) If mixture is too stiff, heat over low while continuing to fold in cereal. Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or an 8x8" pan, works great for this). Cover crispies loosely with plastic and let sit until cool, about 2 hours.
Just before serving, using parchment paper overhang, lift crispies out of pan and place upside down on a cutting board; remove parchment. Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into a 6x4 grid to make 24 squares. Place crispies on a wire rack, spacing at least 1" apart.
To make half the crispies red, if desired, pulse freeze-dried strawberries in a food processor until finely ground; add luster dust and pulse just to combine. Using a fine-mesh sieve, dust 12 squares with strawberry powder, then, using a dry, clean sieve, dust remaining 12 squares with powdered sugar. Or feel free to dust all 24 squares with powdered sugar instead.
Crispies can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares and coat just before serving.
Grapefruit-Vanilla Shortbread

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan
1 tablespoon finely grated grapefruit zest
1 teaspoon vanilla extract
1/3 cup plus 1 cup powdered sugar
1 cup all-purpose flour
1/2 teaspoon kosher salt, plus more
2 tablespoons fresh grapefruit juice
Himalayan pink salt, dried hibiscus flowers, red sprinkles or sanding sugar, dried rose petals, and/or cracked pink peppercorns (for serving; optional)
A 9-inch springform pan

Instructions:
Lightly butter pan. Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous. Add flour and 1/2 tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.
Preheat oven to 350°F. Prick shortbread all over with a fork 1"–2" apart, and bake until edges are golden and center is pale but firm to the touch, 15–18 minutes.
Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.
Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10–15 minutes to allow glaze to set. Retrace cut marks.
Dough can be pressed into pan 1 day ahead. Cover and chill.
Free-Form Chocolate Candies

Ingredients:
6 ounces semisweet or bittersweet chocolate, melted, slightly cooled
Toppings as desired (such as pecan halves; dried tart cherries; thinly sliced dried figs; thinly sliced candied ginger; puffed quinoa or rice; salted
roasted pumpkin seeds; bee pollen; flaky sea salt; and/or demerara sugar)

Instructions:
Turn a rimmed baking sheet over and place a sheet of parchment paper on top. Spoon or pipe quarter-size mounds of chocolate onto parchment, spacing about 2" apart (you should have about 30). Using a small offset spatula or the back of a spoon, spread outward in a circular motion to make silver-dollar-size disks. Top as desired. (You don’t need to use all the toppings on every disk.) Chill until cold and set, 30–35 minutes.
Carefully peel candies off of parchment just before serving.
Candies can be made 4 days ahead. Keep chilled.
Black-and-White Halvah

Ingredients:
Nonstick vegetable oil spray, 3/4 cup white tahini, 1 teaspoon kosher salt, divided, 1 1/3 cups sugar, divided, 3/4 cup black tahini, A candy thermometer

Instructions:
Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on long sides. Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and 1/2 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment on low speed just until smooth.
Meanwhile, place 2/3 cup sugar in a small saucepan and remaining 2/3 cup sugar in another small saucepan. Add 1/4 cup water to each saucepan and set both saucepans over low heat. Cook, stirring with a rubber spatula to dissolve, about 4 minutes. Keep 1 saucepan over low and increase heat to medium-high for other saucepan and fit with thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 248°F, 7–10 minutes.
Immediately remove saucepan with boiling syrup from heat. Increase mixer speed to medium and gradually stream syrup into white tahini, aiming for the space between the sides of the bowl and the paddle. Beat just until halvah comes together in a smooth mass, less than a minute. (Do not overmix or it will be crumbly.) Working quickly, scrape onto prepared parchment and flatten with spatula until 3/4" thick. Invert a medium bowl over halvah to keep warm.
Rinse any hardened sugar off thermometer; clip to second saucepan. Increase heat to medium-high and cook syrup, brushing down sides of saucepan with wet pastry brush, until thermometer registers 248°F, about 4 minutes.
While the syrup is cooking, briefly beat black tahini and remaining 1/2 tsp. salt in the same bowl of stand mixer (no need to clean it out unless you have lots of hardened sugar stuck around sides) until smooth. Stream in syrup and mix just until halvah comes together in a smooth mass.
Uncover white halvah (it should still be warm) and scrape black halvah on top; flatten to about the same shape as the white halvah. Using the sides of the parchment to lift edges, fold stacked halvah in half and flatten slightly. Repeat folding and flattening motions 4–5 times, rotating halvah as you work, to create a marbled effect (be careful not to work it too much or mixture will be crumbly). Press into prepared pan. Fold sides of parchment paper over top of halvah and let cool, at least 3 hours.
Lift halvah out of pan using parchment overhang. Peel away parchment; cut halvah crosswise into 1/2"-thick slices.
Halvah can be made 3 days ahead. Leave in pan. Store tightly wrapped at room temperature.
Cabbage Blue Food Dye

Ingredients:
1/2 small head of red cabbage, coarsely chopped, 1/2 cup sugar, 1/2 teaspoon baking soda

Instructions:
Bring cabbage and 3 cups water to a simmer in a medium saucepan over medium-low heat and cook until cabbage is soft and liquid is reduced by about a third, 20–25 minutes.
Remove cabbage with a spider or slotted spoon; discard. Add sugar to cabbage liquid and simmer, swirling pan occasionally, until liquid is a very deep purple and has reduced to about 1 cup, 10–15 minutes. Let dye cool, then stir in baking soda. Mix into frosting or royal icing to make desired color.
Turmeric Yellow Food Dye

Ingredients:
1/3 cup sugar, 4 teaspoons ground turmeric

Instructions:
Bring sugar, turmeric, and 2 cups water to a boil in a small saucepan over medium-low heat and cook, swirling pan occasionally, until liquid is reduced by about half, 25–30 minutes. Let dye cool before mixing into frosting or royal icing to make desired color.
Beet Red Food Dye

Ingredients:
3 medium red beets, peeled, quartered, 1/2 cup sugar

Instructions:
Bring beets and 3 cups water to a simmer in a small saucepan over medium-low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one-third, 25–30 minutes.
Remove beets with a slotted spoon. Add sugar to beet liquid and simmer, swirling pan occasionally, until very deep red and reduced to about 1 cup, 10–15 minutes. Let dye cool before using.
Golden Potato Cake

Ingredients:
8 tablespoons unsalted butter or 6 tablespoons ghee, 2 pounds small russet potatoes, peeled, very thinly sliced, Flaky sea salt, Freshly ground white or black pepper

Instructions:
Preheat oven to 400°F. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don’t have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
Cook potatoes over low heat until barely tender, 10–15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that’s a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25–30 minutes. Let cool slightly.
Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350°F for 10 minutes before serving.
Shallot Tarte Tatin

Ingredients:
1 tablespoon pine nuts or chopped almonds
6 large shallots, peeled, halved lengthwise
2 teaspoons vegetable oil
Kosher salt, freshly ground pepper
1/4 cup balsamic vinegar
1 teaspoon sugar
3 tablespoons unsalted butter, divided
1 package frozen puff pastry, thawed
All-purpose flour (for surface)
8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces
1 garlic clove, smashed
3 ounces burrata, torn, or ricotta
1 cup baby arugula
1/2 ounce Parmesan, shaved
Olive oil and lemon wedge (for serving)

Instructions:
Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20–25 minutes. Let cool. Remove any leathery outer layers.
Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that’s about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25–30 minutes.
Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5–8 minutes. Season with salt and pepper; set aside.
Let tart sit until pastry is cooled slightly, 5–10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.
Navy Bean and Escarole Stew with Feta and Olives

Ingredients:
1 head of garlic, cloves separated, divided
6 tablespoons olive oil, divided, plus more for serving
1 medium onion, chopped
1 small fennel bulb, chopped
Kosher salt
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped rosemary
3/4 teaspoon crushed red pepper flakes, plus more for serving
2 bay leaves
2 cups dried navy beans, soaked overnight, drained
8 ounces feta, preferably in brine, brine reserved, cheese crumbled
4 large sprigs basil, plus leaves for serving
1 cup Castelvetrano olives, pitted, torn
1 head of escarole, leaves torn into 2-inch pieces
3 tablespoons fresh lemon juice
4 (1-inch–thick) slices country-style bread

Instructions:
Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.
Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often, until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2–1 cup is fine), a couple generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.
Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover pot and keep stew warm over low while you make the toast.
Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes and drizzle with oil.
Stew can be made 3 days ahead. Let cool; cover and chill. Reheat covered over low.