iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Honey, Date, and Pecan Tart

Ingredients:
1 1/4 cups unbleached all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt
3 to 4 tablespoons ice water
2 large eggs, separated
6 tablespoons sugar, divided
2 tablespoons honey
1 tablespoon bourbon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons all purpose flour
Pinch of baking soda
1 cup chopped pitted Medjool dates
2/3 cup coarsely chopped pecans
Whipped cream

Instructions:
Using on/off turns, blend flour, butter, and salt in processor until mixture resembles coarse meal. Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Preheat oven to 425°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/4 inch of overhang, leaving dough sides higher than pan sides. Freeze crust 15 minutes. Line crust with foil and dried beans. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden, piercing with fork if crust bubbles, about 15 minutes. Cool crust on rack. Reduce oven temperature to 325°F.
Whisk yolks, 4 tablespoons sugar, honey, bourbon, vanilla, and salt in large bowl until thick. Beat in flour and baking soda, then dates and pecans. Whisk egg whites in medium bowl until soft peaks form. Add 2 tablespoons sugar; beat until stiff but not dry. Fold whites into date mixture in 3 additions. Spread filling in crust. Bake tart until filling is puffed, deep brown, and just set in center, about 40 minutes. Cool tart on rack at least 30 minutes. Serve warm or at room temperature with whipped cream. do ahead Tart can be made 1 day ahead. Cover and let stand at room temperature.
Brandied Apricot Beignets with Chocolate Dipping Sauce

Ingredients:
3/4 cup heavy whipping cream
1 tablespoon brandy
1 tablespoon honey
10 ounces bittersweet or semisweet chocolate, chopped
1/2 cup chopped dried apricots
3 tablespoons plus 1/2 cup water
3 tablespoons sugar
3 tablespoons brandy
1/2 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
Powdered sugar

Instructions:
Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.
Corned Beef Hash with Poached Eggs

Ingredients:
1 teaspoon salt
4 to 8 large eggs
1/4 cup finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon
2/3 cup finely chopped red onion
1/2 cup chopped cabbage reserved from corned beef
1/2 cup chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef
2 cups finely chopped corned beef
2 cups chopped potatoes reserved from corned beef
2 large eggs, beaten to blend
2 tablespoons (1/4 stick) butter or olive oil

Instructions:
Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.
Homemade Irish Corned Beef and Vegetables

Ingredients:
6 cups water
2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1 1/2 tablespoons Insta Cure no. 1 (optional, See Note)
1/4 cup pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
1 12-ounce bottle Guinness stout or other stout or porter
4 bay leaves
1 tablespoon coriander seeds
2 whole allspice
1 dried chile de árbol (See Note), broken in half
12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
6 medium carrots, peeled
4 medium onions, peeled, halved through root ends
2 medium parsnips, peeled, cut into 2-inch lengths
1 2-pound head of cabbage, quartered
Horseradish Cream
Guinness Mustard
Cheesecloth

Instructions:
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes

Ingredients:
1 tablespoon plus 2 teaspoons minced fresh thyme, divided
2 teaspoons coarse kosher salt
3 garlic cloves, pressed, divided
1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed
4 tablespoons olive oil, divided, plus additional for brushing
8 ounces fresh oyster mushrooms, sliced (about 4 cups lightly packed)
8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed)
2 tablespoons minced shallot
4 tablespoons brandy, divided
1/2 cup whipping cream
1 rounded tablespoon all purpose flour
Beef Reduction
Caramelized-Shallot Mashed Potatoes
2 tablespoons minced fresh Italian parsley

Instructions:
Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.
Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad

Ingredients:
1 cup crème fraîche or sour cream
3 tablespoons plus 2 teaspoons fresh lemon juice, divided
1 teaspoon finely grated lemon peel, divided
2 tablespoons honey
1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
2 tablespoons chopped shallot
6 6-ounce salmon fillets
1 1/2 cups (lightly packed) watercress leaves and small sprigs
1/4 cup small fresh dill sprigs
1/4 cup fresh tarragon leaves
Fleur de sel*
6 lemon wedges

Instructions:
Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.
Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.
Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper.
Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.
*A type of sea salt; available at some supermarkets and at specialty foods stores.
Black Bean Chili with Crispy Pork and Poblano Salsa

Ingredients:
2 tablespoons olive oil
2 large onions, chopped (about 1 1/2 pounds Total)
12 garlic cloves, chopped
7 tablespoons New Mexico chili powder
1 1/2 tablespoons ground cumin
14 cups (or more) water
1 1/2 pounds dried black beans, rinsed
2 1/2 teaspoons dried oregano (preferably Mexican)
1 1/2 teaspoons finely grated orange peel
1 1/2 teaspoons minced canned chipotle chiles in adobo
6 fresh poblano chiles
1 cup finely chopped white onion
1 7-ounce can salsa verde
2 cups sour cream
2 teaspoons minced canned chipotle chiles in adobo
2 tablespoons olive oil
3 pounds country-style boneless pork ribs, cut into 3/4-inch cubes
1/2 cup low-salt chicken broth
11/2 cups chopped fresh cilantro
4 teaspoons cumin seeds, toasted
Grated hot pepper Monterey Jack cheese

Instructions:
Heat olive oil in heavy large pot over medium heat. Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes. Add chili powder and ground cumin and stir 1 minute. Add 14 cups water, black beans, dried oregano, and grated orange peel. Bring mixture to boil; reduce heat to medium-low, cover with lid slightly ajar, and simmer until black beans are tender, about 2 hours. Add chipotle chiles and season chili to taste with salt. Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 30 minutes longer. Season chili to taste with more salt. DO AHEAD: Chili can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
Char poblano chiles over gas flame or in broiler until blackened on all sides. Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chiles. Place chiles in medium bowl. Add onion and salsa verde. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
Stir sour cream and minced chipotle chiles in medium bowl. Cover and refrigerate.
Heat oil in heavy large skillet over high heat. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes. Transfer to another medium bowl.
Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.
Divide chili among bowls. Top with pork, salsa, chipotle crema, and cheese.
New Mexico chili powder can be found at specialty foods stores and at Latin markets. Canned chipotle chiles in adobo and fresh poblano chiles (sometimes called pasilla chiles) can be found at some supermarkets and at specialty foods stores and Latin markets.
Cabbage and White Bean Soup with Sausage

Ingredients:
4 tablespoons olive oil, divided
12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
4 cups thinly sliced green cabbage (about 1/2 small head)
3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
2 cups baby carrots, cut in half lengthwise, then halved crosswise
2 tablespoons tomato paste concentrate (from tube)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
8 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans)
rinsed
drained

Instructions:
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
Tangerine Pie—Caramelized Pineapple Turnovers

Ingredients:
2 small pineapples, peeled, cored, and finely diced
1 cup plus 2 tablespoons (6 1/3 ounces/180 grams) crushed palm sugar
1 cinnamon stick
1/8 teaspoon salt
2 cups (10 3/8 ounces/300 grams) all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons (1 3/4 ounces/50 grams) custard powder
1 tablespoon dried milk powder
3/4 cup plus 1 1/2 teaspoons (6 3/8 ounces/180 grams) unsalted butter, at room temperature
"2/3 cup (2 1/2 ounces/70 grams) confectioners sugar", 1 teaspoon salt
1 large egg
3 large egg yolks, beaten
66 whole cloves
optional

Instructions:
1. To make the pineapple filling: Put all of the ingredients into a medium saucepan, set over low heat, and cook, stirring occasionally, until the sugar has dissolved and all the liquid has evaporated, about 45 minutes. Transfer to a bowl, cover, and refrigerate for at least 2 hours, or as long as overnight.
2. To make the dough: Sift the flour, custard powder, and dried milk together and set aside.
3. Put the butter, confectioner's sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl, add the flour mixture, and mix until incorporated. Add the egg and mix just until the dough comes together; it will be quite sticky. Form the mixture into a ball, press it into a 1-inch-thick disk, and wrap tightly in plastic wrap. Chill until firm, at least 2 hours, or as long as overnight.
4. Line two baking sheets with parchment paper. Unwrap the chilled dough and form it into 1-inch balls. Using your fingertips, press one ball into a thin 3-inch disk. Put 1 tablespoon of the pineapple filling in the center of the dough circle, fold over to make a half-moon, and pinch the edges together to seal. Twist off any excess dough, press and gently roll the half-moon shape into a ball. Repeat with the remaining dough and filling. Alternatively, roll the whole disk of dough out on a lightly floured surface to a 1/8 inch thickness, cut out 3-inch circles with a cookie or biscuit cutter, and fill and shape them. Put the filled balls 1 inch apart on the baking sheets, and chill until firm, about 15 minutes.
5. Meanwhile, preheat the oven to 350°F.
6. Brush the balls with the egg yolks and stick a clove, if desired, in the center of each. Bake until golden brown, about 12 minutes. Cool completely on a rack before serving.
Chocolate Kumquat Spring Rolls

Ingredients:
5 kumquats, cut into 1/4-inch slices and seeded, juices reserved
1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 teaspoon of salt
8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon unsalted butter, softened
Thirty-six 5-inch square spring roll wrappers
1 large egg, lightly beaten
Canola
vegetable
or other neutral oil for deep-frying

Instructions:
1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.
Red Leaf Salad with Oranges

Ingredients:
2 oranges
1 head of red leaf lettuce, coarsely chopped
1/2 medium red onion, thinly sliced (about 1 1/4 cups)
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar

Instructions:
Using small sharp knife, cut off peel and white pith from oranges. Cut oranges crosswise into round slices, then cut slices in half. Toss red leaf lettuce, orange slices, and red onion slices in large bowl. Add oil and vinegar and toss to coat; season salad to taste with salt and pepper.
Roasted Broccoli with Asiago

Ingredients:
1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 tablespoons olive oil
1 cup grated Asiago cheese

Instructions:
Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.
Greek Lamb Burgers with Spinach and Red Onion Salad

Ingredients:
1/3 cup chopped fresh mint, 2 teaspoons paprika, 3/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 3 tablespoons olive oil, divided, 1 1/3 pounds ground lamb, 4 hamburger buns or small ciabatta rolls, 1 1/2 cups baby spinach leaves, 1 1/3 cups crumbled feta cheese, 4 1/4-inch-thick red onion slices, 1 1/2 teaspoons balsamic vinegar

Instructions:
Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.