iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Parker House Rolls

Ingredients:
1 envelope active dry yeast, 1 cup whole milk, 1/4 cup vegetable shortening, 3 tablespoons sugar, 1 1/2 teaspoons kosher salt, 1 room-temperature large egg, 3 1/2 cups all-purpose flour, 1/4 cup unsalted butter, Flaky sea salt

Instructions:
Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°F-115°F) in a small bowl; let stand for 5 minutes.
Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350°F. Melt 1/4 cup unsalted butter in a small saucepan. Lightly brush a 13x9" baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.
Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.
Spinach Puffs

Ingredients:
1 10-ounce package frozen chopped spinach, thawed
1/2 cup crumbled feta
1/4 cup minced onion
1 tablespoon olive oil
1 teaspoon chopped dill
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12" square, kept chilled
A standard 6-cup muffin pan

Instructions:
Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
Frascatelli with Pecorino and Mustard Greens

Ingredients:
2 cups semolina flour (pasta flour)
Kosher salt
1/4 cup (1/2 stick) unsalted butter
1 bunch mustard greens (about 6 ounces), center ribs and stems removed, leaves torn into pieces (about 6 cups)
Freshly ground black pepper
1/4 cup grated Pecorino or Parmesan
Ingredient info: Semolina flour is available at Italian markets
specialty foods stores
and some supermarkets.

Instructions:
Spread semolina flour in an even layer in an 8x8x2" baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.
Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes. Add cooked frascatelli and toss gently to coat. Add mustard greens and fold gently just to coat and slightly wilt the greens. Season to taste with salt and pepper and divide among bowls. Top frascatelli with grated Pecorino.
Boston Brown Bread

Ingredients:
1 tablespoon butter plus more for serving, room temperature
2 cups whole milk
1/2 cup mild-flavored (light) molasses
1/4 cup (packed) light brown sugar
1 teaspoon kosher salt
1 1/4 cups whole wheat flour
1 cup all-purpose flour
1 cup rye flour
1/3 cup cornmeal
1 tablespoons baking soda
1 teaspoon baking powder
1 cup raisins (optional)
Ingredient info: Rye flour is available at natural foods stores and some supermarkets.
Two empty
clean 11-13-ounce coffee cans

Instructions:
Preheat oven to 350°F. Cut two 6" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.
Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3" up sides of cans.
Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.
Slice bread. Serve with soft butter.
Gravy

Ingredients:
3 1/2 pounds turkey wings
1 turkey neck (optional)
1 chopped large onion
1 peeled and chopped large carrot
1 chopped celery stalk
4 sprigs parsley
4 sprigs thyme
12 whole peppercorns
1 bay leaf
1/3 cup unsalted butter
1/3 cup all-purpose flour
6 cups Make-Ahead Turkey Stock
1-2 cups skimmed and strained roast turkey drippings

Instructions:
Great gravy begins with this Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.
Preheat oven to 450°F. Arrange 3 1/2 pounds turkey wings and 1 turkey neck (optional) on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.
Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add 1 chopped large onion, 1 peeled and chopped large carrot, 1 chopped celery stalk, 4 sprigs parsley, 4 sprigs thyme, 12 whole peppercorns, 1 bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.
Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer uncovered over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill. DO AHEAD: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.
Roux is simply butter or oil cooked with flour. It's used for thickening sauces, and it's what makes this gravy silky-smooth.
Melt 1/3 cup unsalted butter in a small skillet over medium heat. Whisk in 1/3 cup all-purpose flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes. DO AHEAD: Roux can be made 2 days ahead. Let cool, cover, and chill.
Browned bits left in the bottom of the pan after roasting the turkey give body, richness, and roasty flavor to the gravy.
Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1-2 cups skimmed and strained roast turkey drippings. (If you're short on drippings, skim fat from pan and add 1-2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season to taste with kosher salt and freshly ground black pepper. Whisk in roux. Reduce heat to low; simmer gently for 5 minutes for gravy to thicken and flavors to meld. You're done!
A Simple Roast Turkey

Ingredients:
1 12-14-pound turkey, giblets and neck removed, at room temperature for 1 hour
3 tablespoons kosher salt (optional)
1 1/2 tablespoons freshly ground black pepper
1 medium onion, quartered
2 celery stalks, coarsely chopped
6 tablespoons (3/4 stick) unsalted butter, room temperature, divided
3 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
3 sprigs rosemary

Instructions:
Preheat oven to 450°F. Set a rack inside a large roasting pan. Pour 4 cups water into pan. Pat turkey dry with paper towels. Tuck tips of wings under bird. If turkey is not brined, rub bird inside and out with salt. Season inside and out with pepper and place on rack in pan. Place onion and celery in cavity. Rub 3 tablespoons butter over turkey. Roast turkey, uncovered, for 30 minutes.
Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin (or substitute store-bought teriyaki sauce for soy sauce and mirin) in a small saucepan over medium heat until melted and smooth. Add rosemary. Cover; keep glaze warm over lowest heat.
Reduce oven to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in pan. Roast for 30 minutes; baste with pan juices. Brush lightly with glaze.
Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if 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; let rest for 1 hour before carving.
Turkey and Mushroom Risotto

Ingredients:
8 cups Day-After Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, divided
1 small yellow onion, thinly sliced
2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced
2 cups arborio or carnaroli rice
1 cup shredded leftover turkey meat (optional)
1/2 cup shredded Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Instructions:
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
Cranberry Shortbread

Ingredients:
1 cup all-purpose flour
3/4 cup sugar, divided
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
1 10-ounce bag fresh (or frozen, thawed) cranberries
1/4 cup fresh grapefruit juice
1 teaspoon grated grapefruit zest

Instructions:
Preheat oven to 350°F. Line an 8x8x2" pan with parchment, leaving a 2" overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD: Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. DO AHEAD: Cranberry topping can be made 3 days ahead. Cover and chill.
Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino

Ingredients:
3 cups (720 ml) water
1 cup millet
10 chopped sun-dried tomatoes
1 garlic clove
1/4 cup pine nuts
1/3 cup pitted green olives, chopped
1/4 cup packed grated Pecorino-Romano or Parmigiano-Reggiano
4 large caper berries, stemmed and then minced
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
2 teaspoons minced fresh marjoram leaves or 1 teaspoon dried marjoram
2 tablespoons unsalted butter
2 tablespoons olive oil

Instructions:
1. Combine 3 cups water and millet in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer slowly until it's like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes.
2. Meanwhile, put the sun-dried tomatoes and garlic in a small heat-proof bowl. Cover with boiling water and steep for 10 minutes.
3. Place the pine nuts in a dry medium skillet set over medium-low heat. Toast until lightly browned and fragrant, about 5 minutes, stirring often. Pour them into the bowl with the millet.
4. Drain the sun-dried tomatoes and garlic in a fine-mesh sieve and add them to the bowl with the millet. Add the olives, cheese, caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food puree. Use dampened hands to form the mixture into 6 round, even patties.
5. Melt the butter in the olive oil over medium heat in a large skillet, preferably nonstick. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes. If your skillet isn't large enough to hold all 6 patties at once, work in two batches, using 1 tablespoon olive oil and 1 tablespoon unsalted butter for each batch.
Eggplant Dip (Baba Ghanoush)

Ingredients:
2 to 3 medium eggplants (about 3 pounds total)
2 to 3 tablespoons olive oil
1/3 cup tahini
2 cloves garlic, peeled and crushed
Juice of 2 lemons (about 1/2 cup)
Kosher salt and freshly ground black pepper
N/A freshly ground black pepper

Instructions:
1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
4. Adjust the seasoning with salt and pepper to taste and serve.
Syrian Sliha

Ingredients:
1 cup wheat berries, preferably soft white wheat berries
2 tablespoons fennel seeds
1 cup shelled, unsalted pistachios
1 cup pine nuts
1 cup chopped walnuts (in about 1/2-inch bits to match the pistachios)
1/4 cup sugar
1/4 cup pomegranate seeds
1/4 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Instructions:
1. Soak the wheat berries in a big bowl of cool water for at least 8 hours and up to 16 hours.
2. Drain the wheat berries in a fine-mesh sieve or a small-holed colander set in the sink. Dump the grains into a medium saucepan with the fennel seeds and fill the saucepan two-thirds of the way with water. Bring to a boil over high heat. Reduce the heat to low and simmer until the grains are tender, about 50 minutes. Drain again in that sieve or colander; if you're using a standard colander with larger holes, line it with cheesecloth or paper towels so you don't lose the fennel seeds.
3. As the wheat berries cook, scatter the pistachios, pine nuts, and walnuts in a large dry skillet and set it over medium-low heat. Toast, stirring once in a while, until the nuts are lightly browned, maybe 5 or 6 minutes. Spread them out on a large cutting board and cool for a few minutes; then chop them into small pieces, about the size of the wheat berries themselves.
4. Scrape the wheat berries and fennel seeds into a big bowl. Mix in everything else: the chopped nuts, sugar, pomegranate seeds, coconut, cinnamon, and salt. Cool to room temperature before serving, or store in a sealed container in the refrigerator for breakfasts (or snacks) in the week to come.
Reuben Salad

Ingredients:
1 cup rye berries
1 large head green cabbage (about 2 pounds)
2 tablespoons salt
1/2 pound thick-cut deli pastrami, cut into 1/4-inch dice
1/2 pound thick-cut Swiss cheese, diced to match the pastrami
6 tablespoons mayonnaise (regular, low-fat, light, or fat-free)
2 tablespoons pickle relish
1 tablespoon ketchup
3 tablespoons cider vinegar

Instructions:
1. Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
2. Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
3. Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
4. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.
Gazpacho

Ingredients:
3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons
to garnish

Instructions:
1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
Strawberry Buckle with Lemon-Pistachio Streusel

Ingredients:
6 tablespoons (3 oz / 85 g) cold unsalted butter
1 cup (4.9 oz / 140 g) all-purpose flour
1/2 cup (3.5 oz / 100 g) sugar
3/4 teaspoon kosher salt
Finely grated zest of 1 lemon
1/2 cup (2.7 oz / 76 g) unsalted shelled pistachios, coarsely chopped
1 cup (4.9 oz / 140 g) all-purpose flour
1 teaspoon baking powder
11 tablespoons (5.5 oz / 156 g) unsalted butter, at room temperature
3/4 cup (5.3 oz / 150 g) sugar
3/4 teaspoon kosher salt
2 eggs (3.5 oz / 100 g), at room temperature
1 teaspoon vanilla extract
1 cup (4.7 oz / 133 g) strawberries
cut into bite-sized pieces

Instructions:
TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
Sift the flour and baking powder into a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.