iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Honey-Pecan Tart with Chocolate Glaze

Ingredients:
4 1/2 cups pecan halves (15 ounces)
1 cup sugar
1/3 cup mild honey
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 teaspoon salt
Pastry dough
7 ounces fine-quality bittersweet chocolate (not unsweetened; preferably Lindt), finely chopped
3/4 cup heavy cream
an 11-inch fluted round tart pan (1 1/4 inches deep) with removable rim; an adjustable-blade slicer (optional)

Instructions:
Boil 4 cups pecans (reserve remaining 1/2 cup for garnish) with sugar, honey, cream, milk, and salt in a 4-quart heavy saucepan over moderately high heat, stirring occasionally, until liquid is golden, about 20 minutes (mixture will appear curdled at first, but then become thick and smooth). Remove from heat and transfer mixture to a shallow bowl, then cool completely, about 40 minutes.
Roll out larger disk of dough (keep remaining piece chilled) between 2 large sheets of parchment paper or plastic wrap (or 2 overlapping sheets for each side if necessary) into a 13-inch round (1/8 inch thick), then remove parchment from top and invert dough into tart pan set on a baking sheet, pressing onto bottom and side of pan and leaving overhang. Chill shell at least 30 minutes. Roll out remaining disk between 2 large sheets of parchment or plastic wrap into a 12-inch round (1/8 inch thick) and chill on a baking sheet at least 30 minutes.
Put oven rack in lower third of oven and preheat oven to 425°F.
If nut filling is very firm, warm slightly in a saucepan over low heat until softened but not warm. Spread filling in tart shell, smoothing top. Brush overhang of bottom crust with water. Remove parchment from remaining round of dough and arrange round over tart filling, gently rolling a rolling pin along edge to seal and trim excess.
Bake tart (in pan) on baking sheet until pastry is golden, 30 to 40 minutes. Cool in pan on a rack set on a large plate 15 minutes. Carefully remove side of pan and cool tart completely, about 2 hours.
Put chopped chocolate in a shallow bowl. Bring cream just to a boil and pour over chocolate, then whisk gently (to avoid air bubbles) until chocolate is completely melted.
Pour warm glaze over top of tart and gently spread with an offset spatula to evenly cover top, allowing chocolate to drizzle down side. Let tart stand until glaze is set, at least 30 minutes.
Rinse reserved 1/2 cup pecans in a sieve, then pat dry and carefully shave very thin slices (less than 1/32 inch) using slicer, checking thickness of first shavings on a plate before starting to shave pecans directly onto tart. If you don't have a slicer, finely chop.
Orange Cinnamon Sweet Rolls

Ingredients:
3 tablespoons warm water (105-115°F) plus 2 teaspoons water at room temperature
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1/2 cup plus 1 teaspoon sugar
5 to 5 1/2 cups unbleached all-purpose flour
1 tablespoon finely grated fresh orange zest
2 teaspoons salt
1 teaspoon cinnamon
1 cup warm milk (105-115°F)
1 1/2 teaspoons vanilla
3/4 stick (6 tablespoons) unsalted butter, softened, plus additional for greasing bowl
4 large eggs at room temperature 30 minutes, or submerged in a bowl of warm water (105°F) 5 minutes
Accompaniment: orange butter
an instant-read thermometer (for checking water and milk temperatures); a stand mixer with paddle and dough hook attachments; a clean kitchen towel (not terry cloth); parchment paper

Instructions:
Stir together warm water, yeast, and 1 teaspoon sugar in bowl of mixer fitted with paddle attachment and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
While yeast is foaming, whisk 4 cups flour with zest, salt, and cinnamon in a bowl.
Add milk, vanilla, butter, and remaining 1/2 cup sugar to yeast, then mix at medium speed until combined. Beat in 3 eggs, 1 at a time, then add orange cinnamon flour and mix until combined well.
Replace paddle attachment with dough hook attachment and mix at medium-low speed, adding more flour (1 to 1 1/2 cups), 1/4 cup at a time, until a smooth but slightly sticky dough forms, about 5 minutes. Transfer dough to a work surface and knead by hand until smooth and elastic (dough will remain slightly sticky), about 3 minutes. Form dough into a ball and transfer to a large buttered bowl, turning dough to coat with butter.
Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
Line a 17- by 14-inch baking sheet with parchment paper.
Turn out dough onto work surface and knead several times to remove air. Cut dough into 12 equal pieces. Cup your hand over 1 piece and, using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion (clockwise or counterclockwise) to form a smooth ball. Repeat with remaining pieces of dough, arranging balls 1 inch apart on baking sheet.
Cover loosely with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/4 hours. Put oven rack in middle position and preheat oven to 375°F.
Whisk together remaining egg with remaining 2 teaspoons water in a small bowl. Cut a 1-inch X (1/4 inch deep) in top of each roll with kitchen shears. Brush rolls lightly with egg wash and bake until golden and rolls sound hollow when tapped on bottom, 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes.
Sweet-Potato Pie with Gingersnap Pecan Crust

Ingredients:
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt
2 lb sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
1 tablespoon dark rum
1/2 teaspoon vanilla
Accompaniments: lightly sweetened whipped cream and toasted pecans
a 10-inch glass or ceramic pie plate (6-cup capacity)

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
Increase oven temperature to 400°F.
Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
Serve warm or at room temperature.
Pumpkin Flan with Spiced Pumpkin Seeds

Ingredients:
2 cups sugar
1 1/2 cups heavy cream
1 cup whole milk
5 whole large eggs plus 1 large egg yolk
1 (15-ounce) can solid-pack pumpkin (1 3/4 cups; not pie filling)
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup green (hulled) pumpkin seeds (1/4 pound; not toasted)
1 teaspoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon cayenne
a 2-quart soufflé dish or round ceramic casserole dish

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
Cranberry Oat Bars

Ingredients:
1 1/2 cups old-fashioned rolled oats
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
2 tablespoons whole milk
2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups pecans (6 ounces), chopped
1 1/3 cups dried cranberries
chopped

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Generously butter a 9-inch square baking pan.
Toast oats in another baking pan, stirring occasionally, until pale golden, about 12 minutes.
Beat butter and sugar with an electric mixer until fluffy. Beat in eggs, milk, and vanilla. Whisk together flour, nutmeg, salt, and baking soda, then beat into butter mixture until incorporated. Stir in oats, pecans, and cranberries. Spread in buttered pan.
Bake until golden and a wooden pick inserted comes out clean, 30 to 35 minutes. Cool in pan 20 minutes, then cut into bars.
Chocolate Chip Cookies

Ingredients:
1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets
2 cups plus 2 tablespoons brown-rice flour mix
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon vanilla
12 ounces semisweet chocolate chips
1 cup finely chopped walnuts (optional)

Instructions:
Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.
Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.
Drop heaping teaspoons of dough 2 inches apart onto baking sheets.
Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.
Lemon Layer Cake

Ingredients:
1 cup canola oil, plus additional for greasing cake pans
2 1/2 cups brown-rice flour mix
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon xanthan gum
1 cup milk
1 teaspoon vanilla
1 tablespoon finely grated fresh lemon zest
2 cups granulated sugar
4 large eggs
2 teaspoons finely grated fresh lemon zest
1/4 cup fresh lemon juice
1/4 cup plus 2 tablespoons granulated sugar
3 large egg yolks
1/4 teaspoon guar gum
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
1/4 teaspoon lemon extract
2 sticks (1 cup) unsalted butter, softened
3 1/2 cups confectioners sugar
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
2 teaspoons finely grated fresh lemon zest
2 (9- by 2-inch) round cake pans

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper.
Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.
Cranberry Walnut Upside Down Cake

Ingredients:
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
1 3/4 cups fresh or frozen cranberries (7 ounces; do not thaw if frozen)
3/4 cup coarsely chopped walnuts (3 ounces), toasted
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
3/4 cup well-shaken buttermilk
Accompaniment: lightly sweetened whipped cream
a well-seasoned 10-inch cast-iron skillet

Instructions:
Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
Put oven rack in middle position and preheat oven to 350°F.
Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.
Pumpkin Spice Bundt Cake with Buttermilk Icing

Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
1 additional butter for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
1 additional flour for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
a 10-inch nonstick bundt pan (3 quart)

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
Cranberry Rosemary Wine Jelly

Ingredients:
4 (12-ounce) bags fresh or frozen cranberries (14 cups; do not thaw)
3 cups sugar
2 cups dry white wine
2 (5-inch) fresh rosemary sprigs
3 2/3 cups cold water
1 tablespoon plus 2 teaspoons unflavored gelatin (from three 1/4-ounce envelopes)
"a 6-cup nonreactive mold (see cooks note
below) or glass loaf pan"

Instructions:
Bring cranberries, sugar, wine, rosemary, and 2 2/3 cups water to a boil in a 6- to 8-quart pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 8 to 10 minutes. Pour into a large colander lined with dampened paper towels and set in a deep bowl, then let stand until all juices have drained through, 10 to 15 minutes, and discard solids. If you have more than 4 cups cranberry liquid, boil in a small saucepan until reduced; if less, add water to bring total to 4 cups.
Stir together gelatin and remaining cup water in a clean small saucepan and let stand 1 minute to soften. Heat over moderate heat, stirring, until gelatin is dissolved. Stir gelatin mixture into cranberry liquid until combined. Pour cranberry mixture into lightly oiled mold (see cooks' note, below), skimming off any foam. Cool to room temperature, then cover with plastic wrap and chill until firmly set, at least 12 hours.
To unmold, run tip of a thin knife between edge of mold and jelly. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry jelly. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
Turkey Giblet Gravy

Ingredients:
Roasting pan with juices from a (14- to 16-pound) roast turkey
Unsalted butter (less than 1/2 stick), melted, if turkey drippings yield less than 1/4 cup
4 cups hot turkey giblet stock
1/4 cup all-purpose flour
Reserved cooked giblets (optional)
finely chopped

Instructions:
Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.
Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.
Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.
Kale with Garlic and Bacon

Ingredients:
2 1/2 pounds kale (about 4 bunches), tough stems and center ribs cut off and discarded
10 bacon slices (1/2 pounds), cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2 cups water

Instructions:
Stack a few kale leaves and roll lengthwise into a cigar shape. Cut crosswise into 1/4-inch-wide strips with a sharp knife. Repeat with remaining leaves.
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Pour off and discard all but 3 tablespoons fat from pot, then cook garlic in remaining fat over moderately low heat, stirring, until pale golden, about 30 seconds. Add kale (pot will be full) and cook, turning with tongs, until wilted and bright green, about 1 minute. Add water and simmer, partially covered, until just tender, 6 to 10 minutes. Toss with bacon and salt and pepper to taste.
Sweet-Potato Purée with Smoked Paprika

Ingredients:
3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika*
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
*Available at kalustyans.com

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour. When cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.
Persimmon Cranberry Sauce

Ingredients:
3/4 lb fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb total)
peeled and cut into 1/4-inch dice

Instructions:
Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.