iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crunchy Stuffed Cremini Mushrooms

Ingredients:
1 1/2 pounds small fresh cremini mushrooms, 3/4 cup gluten-free panko bread crumbs, 1/4 cup nutritional yeast flakes, 3 packed tablespoons minced fresh flat-leaf parsley, 1 large garlic clove, minced, Zest of 1/2 lemon, 1/2 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, 1/3 cup extra-virgin olive oil

Instructions:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Pop out the stems of the mushrooms and discard. Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.
Combine the bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2 tablespoons of the oil in a bowl.
Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling. Lightly drizzle the mushrooms with the remaining oil. Bake until golden brown, 20 to 25 minutes. Transfer to a serving platter and serve immediately.
The mushrooms can be cleaned and stemmed, and the bread crumb filling made, up to a day in advance and stored in airtight containers in the fridge. That way all you have to do before the party is stuff and bake them!
Spaghetti Pie

Ingredients:
1 pound good-quality spaghetti
1 tablespoon butter
3 large eggs, beaten
1 cup homemade red sauce or prepared tomato sauce
1/4 teaspoon coarsely ground black pepper
Pinch of salt
3 ounces mozzarella cheese, grated (about 1 cup)
1 1/2 ounces Parmesan cheese
grated (about 1/2 cup)

Instructions:
Cook the pasta in generously salted water according to the package directions until just shy of al dente. Drain and set aside.
Preheat the oven to 400°F. Butter a 9-inch springform pan (see Note) and set aside.
In a large bowl, stir together the eggs, red sauce, pepper, salt, and all but 1 tablespoon each of the mozzarella and Parmesan. Add the pasta and toss to coat evenly. Transfer to the prepared springform pan and sprinkle with the reserved cheeses.
Bake until the top is nicely browned and crisp, 30 to 35 minutes. Let cool for 5 minutes before unmolding.
Sweet Potato–Tahini Dip with Za'atar

Ingredients:
2 small sweet potatoes (about 1 pound), scrubbed
1 tablespoon raw sesame seeds
1 tablespoon minced fresh thyme
1 tablespoon sumac
Coarse sea salt
2 tablespoons tahini
2 tablespoons filtered water
1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
A few dashes of your favorite hot sauce
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Instructions:
Preheat the oven to 400°F.
Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.
Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.
Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
The dip can be made up to a day in advance and stored in airtight containers in the fridge.
Slow-Cooker Star Anise–Black Pepper Hot Toddy

Ingredients:
5 whole star anise, 2 tablespoons whole black peppercorns, 8 black tea bags, 3/4 cup honey, plus more to taste, 2 cinnamon sticks, 3/4 cup freshly squeezed lemon juice, plus more to taste, 2 cups rye whiskey, Lemon zest twists or lemon wheels, for serving, 4- to 6-quart slow cooker and cheesecloth

Instructions:
Put the star anise and peppercorns on a piece of cheesecloth and tie it into a bundle using kitchen twine or a thin strip of cheesecloth. (This makes it easier to serve without getting black peppercorns in your cup, but if you don’t have cheesecloth, don’t worry—just put the spices into the slow cooker.) Put the bundle into a 4- to 6-quart slow cooker. Add 10 cups water, the tea bags, honey, and cinnamon sticks. Cover and cook until the mixture tastes like good tea, about 2 hours on HIGH.
Reduce the heat to WARM. Pull out the tea bags, squeeze them over the pot to extract their liquid, and discard. Stir in the lemon juice and whiskey. Taste and add more honey or lemon juice if you feel it needs it. Serve from the slow cooker, still set on WARM, in mugs garnished with lemon zest twists or lemon wheels.
Holds well on warm
Broccoli Bolognese with Orecchiette

Ingredients:
1 large head of broccoli (1 1/4–1 1/2 pounds), cut into florets, stalk peeled and coarsely chopped
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, smashed
12 ounces fresh Italian sausage (about 3 links), casings removed
Crushed red pepper flakes
12 ounces orecchiette
3 tablespoons unsalted butter, cut into pieces
1 1/2 ounces Parmesan
finely grated (about 1 1/2 cups)
plus more for serving

Instructions:
Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.
Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
Meanwhile, ladle about 1/2 cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1 1/2 oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.
Rotisserie Chicken Salad with Charred Scallion Dressing

Ingredients:
5 ounce country-style bread, crusts removed, torn into 1" pieces
10 tablespoons olive oil, divided
2 scallions
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoons Dijon mustard
1 tablespoons mayonnaise, preferably Hellmann’s (Best Foods)
1 small rotisserie chicken, meat pulled from bones and shredded
6 radishes, trimmed, cut into wedges
1 head of Bibb lettuce, leaves separated
1 avocado
sliced
divided

Instructions:
Preheat oven to 450°F. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.
Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil.
Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.
Jammy Eggs and Feta Flatbreads with Herbs

Ingredients:
4 large eggs
1/4 cup feta
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
Palmful of chopped tender herbs (such as tarragon and/or chives)
2 warm flatbreads or slices of toast

Instructions:
Carefully lower eggs into a small saucepan of gently boiling water; cook 7 minutes. Transfer to a bowl of ice water and let sit until cool enough to handle; drain. Peel eggs; tear into large pieces.
Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.
Spoon egg mixture over flatbreads and top with herbs.
Fried Egg Tacos with Chile Jam

Ingredients:
2 tablespoons hot chili paste (sambal oelek)
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
1/4 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
Kosher salt
3 tablespoons extra-virgin olive oil
2 large eggs
2 warm tortillas
Thinly sliced scallions (for serving)

Instructions:
Mix hot chili paste, vinegar, and honey in a small bowl. Place labneh in another small bowl; season with salt.
Heat oil in a medium nonstick skillet over medium-high. Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other, until edges are golden brown, about 2 minutes; season with salt. Carefully tilt skillet toward you so oil pools at front edge of pan. Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.
Divide labneh between tortillas and top with eggs, chile jam, and scallions.
My Mother's Butter, Tomato, and Onion Sauce

Ingredients:
2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice, 1 medium sweet yellow onion, 5 tablespoons butter, 1 1/4 teaspoons salt

Instructions:
If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
Fried Brown Rice with Kale and Turmeric

Ingredients:
4 scallions
2 tablespoons virgin coconut oil, divided
1 cup cooled cooked brown rice
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
Kosher salt
2 garlic cloves, thinly sliced
1 tablespoon finely chopped peeled ginger
1 teaspoon ground turmeric
3 large eggs
1 tablespoon fresh lime juice
Lime wedges (for serving)

Instructions:
Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.
Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.
Olive Oil Cake

Ingredients:
1 1/4 cups plus 2 tablespoons extra-virgin olive oil; plus more for pan
1 cup plus 2 tablespoons sugar; plus more
2 cups cake flour
1/3 cup almond flour or meal or fine-grind cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons amaretto, Grand Marnier, sweet vermouth, or other liqueur
1 tablespoon finely grated lemon zest
3 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
A 9"-diameter springform pan

Instructions:
Preheat oven to 400°F. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.
Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.
Place cake in oven and immediately reduce oven temperature to 350°F. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
Chocolate–Almond Praline Cookies

Ingredients:
3/4 cup skin-on almonds
Nonstick vegetable oil spray (optional)
1/3 cup granulated sugar
5 tablespoon unsalted butter
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/3 cup (packed) light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup bittersweet chocolate wafers (disks, pistoles, fèves) or chocolate chips
Flaky sea salt

Instructions:
Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Let cool.
Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6–8 minutes. Carefully pour caramel over almonds and let cool.
Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12–16 minutes.
Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9–10 minutes. Let cool on baking sheets.
Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.
Breakfast Salad with Smoked Trout and Quinoa

Ingredients:
2 large eggs
1 head of Little Gem lettuce, leaves separated
1/2 Persian cucumber, sliced
4 very thin slices red onion
3 ounces smoked trout, coarsely flaked
1/2 cup cooked quinoa or other grain
2 tablespoons extra-virgin olive oil
1 tablespoon drained capers
1/4 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
1/2 cup plain Greek yogurt
Chopped dill (for serving)

Instructions:
Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.
Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.
Sour Candied Citrus Peels

Ingredients:
4 large oranges, 3 grapefruit, or 6 lemons or limes, halved through stem ends, 3 cups sugar, divided, 2 tablespoons citric acid

Instructions:
Tear out flesh from orange halves, being careful not to create any holes in peels. It’s okay if you can’t remove all of the pith. Save flesh for another use; cut peels into 1/4" strips.
Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time. Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30–40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes). Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.
Whisk citric acid and remaining 1 cup sugar in a medium bowl. Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour. Toss peels again in sugar mixture. Return to rack; let sit 4–12 hours to dry out.
Citrus peels can be candied 1 month ahead. Store airtight at room temperature.
Baked Eggs with Coconut Milk and Cilantro

Ingredients:
Virgin coconut or vegetable oil (for ramekins)
2 large eggs
2 tablespoons unsweetened coconut milk
Kosher salt
1/2 cup cilantro leaves with tender stems
1 teaspoon fresh lime juice
1 teaspoon green hot sauce
Store-bought fried shallots (for serving)

Instructions:
Preheat oven to 300°F. Coat 2 small ramekins or other ovenproof dishes with oil. Add 1 large egg and 1 Tbsp. coconut milk to each. Set on a rimmed baking sheet and bake until eggs are barely set, 11–14 minutes; season with salt.
Toss cilantro in a small bowl with lime juice and hot sauce; season with salt. Top eggs with cilantro mixture and shallots.
Apple Cider and Rum Punch

Ingredients:
1 cup aged rum
1 cup sweet vermouth
1/2 cup fresh lemon juice
1/4 cup simple syrup
4 dashes Angostura bitters
1/2 red apple, very thinly sliced, plus more for serving
3 (3x1") strips orange zest, very thinly sliced, plus more for serving
1 (12-ounce) bottle dry hard apple cider

Instructions:
Combine rum, vermouth, lemon juice, simple syrup, and bitters in a large pitcher. Add 2 cups ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider.
Divide punch among ice-filled old-fashioned glasses and garnish with more apple slices and orange zest.
Punch (without apple, orange zest, and cider) can be made 1 day ahead. Chill.
Apple Pie Cookies

Ingredients:
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, cut into small pieces, frozen 15 minutes
1 tablespoon chilled apple cider vinegar
2 medium Honeycrisp, Braeburn, and/or Golden Delicious apples (about 1 pound total)
1/4 cup light brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons all-purpose flour, plus more for surface
1 large egg
1 tablespoon milk
Demerara or raw sugar (for sprinkling; optional)
A 3" round cookie or biscuit cutter; a small (about 1 1/2") leaf-shaped or round cookie cutter

Instructions:
Pulse sugar, salt, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the motor running, add vinegar and 1/4 cup ice water and process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.
Peel, core, and slice apples into 1/4"-thick slices. Coarsely chop slices. Transfer to a large pot and add brown sugar, lemon juice, cinnamon, salt, 2 tsp. flour, and 2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat egg and milk in a small bowl.
Roll 1 disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.
Roll second disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.
Brush edges of rounds with apple filling with egg wash. Place cut-out rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.
Brush top of sandwiches with egg wash and sprinkle with demerara sugar, if using.
Bake cookies until golden brown and crisp on the bottom, 30–35 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.