iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pigs-in-a-Blanket with Sauerkraut and Mustard

Ingredients:
1 large egg
One 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions
2 pounds fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
1/3 cup whole-grain mustard
1/3 cup drained sauerkraut
Caraway seeds
for sprinkling

Instructions:
Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.
Big-Batch Seasoned Ground Beef

Ingredients:
2 Tbsp. extra-virgin olive oil
4 lb. ground beef chuck (20% fat)
4 tsp. kosher salt
divided

Instructions:
Heat oil in a large heavy pot or Dutch oven over high. Add one-quarter (1 lb.) of the ground beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning (instead of steaming). Season with 1 tsp. salt. Cook, undisturbed, until bottom is deeply browned, about 3 minutes. Turn and break into smaller pieces and cook until the other side is browned, 2–3 minutes. Push over to one side of pot. Repeat with another one-quarter (1 lb.) of ground beef, seasoning uncooked meat with 1 tsp. salt. Using a wooden spatula or spoon, break meat into smaller pieces and stir to combine.
Season remaining 2 lb. beef with 2 tsp. salt, then add to pot and cook over medium heat, stirring often and breaking into small pieces, until all meat is cooked through and most (but not all) of the liquid is evaporated from bottom of pot, 12–15 minutes. Let cool to room temperature.
Ground beef can be made 5 days ahead. Divide among airtight containers and chill, or freeze up to 3 months.
Salmon and Bok Choy Green Coconut Curry

Ingredients:
4 (6–8-oz.) skinless salmon fillets
2 tsp. kosher salt, divided
1 (14-oz.) can full-fat coconut milk
1/4 cup green curry paste
2 tsp. finely grated peeled ginger (from one 2" piece)
1 garlic clove, finely grated
1 head of bok choy (about 1 1/2 lb.)
2 Tbsp. fresh lime juice
4 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup roasted salted cashews
1 serrano chile, thinly sliced (optional)
Steamed rice (for serving; optional)

Instructions:
Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5–6 minutes.
Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6–8 minutes. Remove from heat and pour lime juice over salmon.
Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).
Porcini Popovers

Ingredients:
1/2 oz dried porcini mushrooms
2 1/2 cups all-purpose flour
1 1/2 tsp salt
6 large eggs, lightly beaten
2 1/2 cups whole milk
1/2 stick unsalted butter (2 Tbsp melted and 2 Tbsp cold) plus additional for popover cups
2 nonstick popover pans with 6 (2/3-cup) cups

Instructions:
Grind porcini to a powder in an electric coffee/spice grinder or a blender (you’ll have about 1/4 cup). Whisk together porcini powder, flour, salt, eggs, milk , and melted butter until smooth, then let rest, chilled, 1 hour.
Preheat oven to 400°F with rack in middle. Butter popover cups. Cut remaining 2 Tbsp butter into 12 pieces.
Heat popover pans in oven 2 minutes. Remove from oven and add a piece of butter to each cup. Return to oven and heat until butter is bubbling, about 1 minute. Divide batter among cups (a scant 1/2 cup each) and bake until puffed and golden-brown, 30 to 35 minutes.
Pierce top of each popover with a sharp knife to release steam, then continue to bake until deep golden-brown, 5 to 10 minutes more. Serve immediately.
Popovers can be baked 4 hours ahead. Remove from pans and reheat on a baking sheet in a 350°F oven until hot and crisp.
Citrusy Haricots Verts

Ingredients:
2 lb haricots verts, trimmed, 1 tsp grated lemon zest, 1 tsp grated orange zest, 1 Tbsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1 tsp fresh orange juice

Instructions:
Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.
Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.
Creamy Potato and Leek Gratin

Ingredients:
9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves
An adjustable-blade slicer

Instructions:
Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
Cranberry-Pistachio Baked Alaska

Ingredients:
1/2 vanilla bean
1 cup whole milk
1 cup heavy cream
1/3 cup sugar, divided
2 large egg yolks
1/4 cup well-stirred pistachio paste
1/2 cup raw shelled pistachios, coarsely chopped
2 cups fresh or frozen cranberries (7 oz)
1 cup water
1/2 cup sugar
2 (3- by 1/2-inch) strips orange zest
Citrus Pound Cake or 1 (1-lb) store-bought frozen all-butter pound cake, thawed
3 large egg whites at room temperature
1/2 cup sugar
An 8 1/2- by 4 1/2-inch loaf pan; an ice cream maker

Instructions:
Split vanilla bean lengthwise and scape seeds into a heavy medium saucepan using tip of a paring knife, then add pod. Add milk, cream, and half of sugar and bring to a boil, stirring until sugar has dissolved.
Whisk yolks with remaining sugar in a large bowl. Slowly add hot milk mixture, whisking. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on an instant-read thermometer (do not let boil)
Immediately strain through a fine-mesh sieve into a metal bowl, discarding vanilla bean. Whisk in pistachio paste. Chill custard at least 6 hours.
Bring cranberries, water, sugar, and zest to a boil in a medium saucepan, then simmer, stirring occasionally, until most of the cranberries have burst, about 5 minutes. Purée in a blender (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl. Chill at least 6 hours.
Line loaf pan with a large sheet of plastic wrap, leaving a 4-inch overhang on all sides. Trim off top of cake and cut 2 (1/2-inch-thick) long horizontal slices from cake, reserving remainder for another use. Place 1 layer in bottom of pan, trimming to fit, and put in freezer. Cover remaining cake layer with plastic wrap to keep moist.
Freeze sorbet base in ice cream maker, then transfer to loaf pan, smoothing evenly over cake layer. Freeze 1 hour.
Freeze custard in cleaned ice cream maker, then fold in chopped pistachios, spread ice cream over cranberry sorbet, smoothing top, then top with remaining cake layer, pressing it flat. Wrap cake with overhang and freeze until firm, at least 6 hours.
Preheat oven to 450°F with rack in middle.
Beat egg whites with an electric mixer at medium-high speed until foamy. Gradually beat in sugar, then beat until whites hold stiff peaks. Invert cake onto a parchment-lined baking sheet and discard plastic wrap. Spread meringue over top and sides of cake. Bake until meringue is tipped with brown, 3 to 5 minutes. Serve immediately.
Assembled cake (without meringue) can be frozen, wrapped tightly with plastic wrap, up to 4 days. Cake can be covered with meringue (but not baked) 4 hours ahead and frozen, uncovered.
Orange-Ginger Pickled Baby Carrots

Ingredients:
2 lb baby carrots with tops, peeled and trimmed, leaving 1/2 inch of stems intact; or 2 lb medium carrots, peeled and cut into roughly 3- by 1/2-inch sticks.
2 cups white wine vinegar
5 (3-inch) strips orange zest
2 cups fresh orange juice
5 (1- to 2-inch) dried hot chiles
1 (2-inch) piece peeled ginger, cut crosswise into 1/8-inch-thick slices
1 cup sugar

Instructions:
Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
Truffled Bay Scallops with Celery Purée

Ingredients:
1 cup chicken stock or reduced-sodium chicken broth
1 1/2 cups thinly sliced celery (about 3 ribs)
1/2 cup chopped peeled potato
1/4 cup finely chopped onion
1/2 cup flat-leaf parsley sprigs
1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached
1 Tbsp vegetable oil
3 Tbsp black truffle butter, softened
Garnish: chopped celery leaves

Instructions:
Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.
Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
Purée (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.
Pomegranate Prosecco Punch

Ingredients:
1 qt chilled pomegranate juice
2 Tbsp fresh lime juice
1/4 cup superfine granulated sugar
2 (750ml) bottles chilled Prosecco
2 clementines, thinly sliced crosswise
1 lime
thinly sliced crosswise

Instructions:
Stir together juices and sugar in a large punch bowl until sugar has dissolved. Stir in Prosecco and serve garnished with fruit.
Punch, without Prosecco, can be made 1 day ahead and chilled.
Crazy Sesame Breadsticks

Ingredients:
1/2 cup warm water (105–115°F)
1 tsp active dry yeast
1 tsp sugar
2 tsp olive oil
1 1/4 tsp salt
1 to 1 1/3 cups all-purpose flour
3 Tbsp white sesame seeds (not toasted)
3 Tbsp black sesame seeds (not toasted; see Cooks’ Note
below)

Instructions:
Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.
Beef Rib Roast with Garlic and Rosemary

Ingredients:
12 garlic cloves
1/4 cup chopped rosemary
2 Tbsp kosher salt
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 lb)

Instructions:
Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
Let roast stand at room temperature 1 hour.
Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
Beef can be marinated 1 day ahead.
Watercress and Persimmon Salad with Champagne Vinaigrette

Ingredients:
3 Tbsp Champagne vinegar
2 Tbsp minced shallot
1 tsp grated lemon zest
1/4 cup extra-virgin olive oil
3 firm-ripe Fuyu persimmons
16 cups watercress (from 2 bunches)
tough stems discarded

Instructions:
Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
Vinaigrette can be made 1 day ahead and chilled.
Candied Kumquats

Ingredients:
3/4 lb kumquats, 2 cups sugar, divided, 3/4 cup water

Instructions:
Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.
Chocolate Shortbread Slice

Ingredients:
1/3 cup (80ml) single (pouring/light) cream
400g dark chocolate, chopped
100g unsalted butter, chopped
175g store-bought plain shortbread biscuits/cookies
Cocoa powder
for dusting

Instructions:
Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3–4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve.
Raw Peppermint Slice

Ingredients:
10 soft fresh dates (200g), pitted
3/4 cup (120g) almonds
1/3 cup (20g) desiccated coconut
2 cups (160g) desiccated coconut
2 tablespoons rice malt syrup
2/3 cup (160ml) coconut cream
2 teaspoons peppermint extract
100g raw organic 70% dark chocolate (see note)
2 teaspoons vegetable oil

Instructions:
To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1–2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3–4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
Keep this slice refrigerated in an airtight container for up to 2 weeks.
Savory Kimchi Oatmeal Bowl

Ingredients:
1 cup water (or 1/2 cup water and 1/2 cup vegetable broth for more flavor)
Sea salt
1/2 cup rolled oats (gluten-free if necessary)
3 teaspoons olive oil
2 cups spinach
Pinch of crushed red pepper flakes
Freshly ground black pepper to taste
1 egg
1/2 cup kimchi, store-bought or homemade
Sliced avocado
1 tablespoon hemp seeds
Hot sauce (optional)

Instructions:
Bring the water and a pinch of salt to a boil in a small or medium saucepan over high heat, then add the oats. Turn the heat down to a simmer and let the oats simmer uncovered for 3 to 5 minutes. When the oats have cooked to your taste, remove from the heat and set them aside in the pot.
In a medium saucepan, heat 2 teaspoons of the oil. Add the spinach and a pinch each of red pepper flakes, sea salt, and pepper and sauté for 2 to 3 minutes, until the spinach is slightly wilted. Place the oats in a bowl and top with the spinach.
In the same saucepan, heat the remaining 1 teaspoon oil and add the egg. Cook for 2 to 3 minutes over medium-high heat, until the egg is golden around the edges and cooked to your liking. Place the egg in the bowl with the oats and spinach. Sprinkle with salt and pepper to taste.
Add the kimchi to the bowl and top the bowl with a few slices of avocado and the hemp seeds. Season with sea salt and pepper to taste and add a hot sauce drizzle if you like.
A  Jolly Good Mince Pie

Ingredients:
75g unsalted butter
75g lard
150g plain all-purpose flour
1 egg yolk
375g good-quality mincemeat
Powdered sugar, for dusting
You will also need a 12-hole tartlet tin
each hole measuring 6cmx2cm deep (It is best to bake the pies in a batch of twelve
then a second of six.)

Instructions:
Cut the butter and lard into small pieces and rub it into the flour with your fingertips until you have what looks like coarse, fresh breadcrumbs. If you do this in the food processor it will take a matter of seconds. Add the egg yolk, then mix briefly with just enough cold water to bring to a smooth dough. You will probably need only one or two tablespoons. Bring the dough together into a firm ball, then knead it gently on a floured board for a couple of minutes until it softens. Reserve half of the dough, then roll the remainder out thinly. Set the oven at 400°F/200°C/Gas 6.
Using cookie cutters or the top of an espresso cup, cut out eighteen discs of pastry: (There may be a tiny bit left over.) Place twelve discs of the pastry in the tartlet tins, reserving six for the second batch, smoothing them up the sides so the edges stand very slightly proud of the tin. Fill each one with a dollop of mincemeat. A level tablespoon is probably all you will get into them, unless you have especially deep tins. Be generous. Roll out the reserved pastry with any leftover trimmings and make a further eighteen discs of pastry, reserving six again. Slightly dampen each of these round the edge with cold water then lay them over each tart and press firmly to seal the edges.
Using the point of a small kitchen knife cut a small slit in the centre of each pie and bake for twenty minutes until golden. Let them cool for a few minutes, then slide them out of their tins with a palette knife and serve warm, dusted with powdered sugar. Repeat with the remaining pastry discs and mincemeat.
Crunchy Chocolate Caramel Layer Cake

Ingredients:
1 3/4 cups (260g) plain (all-purpose) flour, sifted, plus extra for dusting
1/4 cup (25g) cocoa powder, sifted
1/2 cup (80g) icing (confectioner’s) sugar, sifted
40g unsalted butter, melted
1/4 cup (60ml) water
1 egg
2 egg yolks, extra
3/4 cup (165g) caster (superfine) sugar
1/3 cup (80ml) water
1/2 cup (125ml) single (pouring/light) cream
75g unsalted butter, softened
300g dark chocolate
chopped

Instructions:
Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper. Place the flour, cocoa and sugar in a food processor and pulse to combine. Add the butter, water, egg and extra yolks and process until a smooth dough forms. Turn out the dough and bring it together on a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a very thin rectangle and trim to 10cm x 35cm. Prick each layer all over with a fork and place on the trays. Bake for 8–10 minutes or until just crisp. Transfer to wire racks and allow to cool at room temperature until crisp.
To make the chocolate caramel filling, place the sugar and water in a medium saucepan (see note) over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 8–10 minutes or until deep golden in colour. Remove from the heat and, working quickly, add the cream in a thin steady stream. Add the butter, return to the heat and cook, stirring, until well combined. Place the chocolate in a heatproof bowl, pour the caramel mixture over and stir until melted and smooth. Refrigerate until just cold, whisking occasionally. Once cooled, whisk for 1–2 minutes or until creamy and smooth.
To assemble, place 1 of the pastry layers on a cake stand or plate. Spread evenly with 1/3 cup (80ml) of the chocolate caramel filling. Repeat with the remaining pastry and filling, finishing with a pastry layer. Refrigerate the cake for 1–2 hours or until set. Slice to serve.