iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Slow-Cooker Chipotle-Orange Pork Tacos

Ingredients:
1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied
2 Tbsp. plus 2 tsp. kosher salt
2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. chili powder, preferably chipotle
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, lightly crushed
Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)
A 6-qt. (or larger) slow cooker

Instructions:
Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.
New Year's Eve Meat Pie

Ingredients:
Extra-virgin olive oil (for brushing)
2 lb. boneless beef chuck roast, cut into 1/4" cubes
3 small Yukon Gold potatoes, peeled, cut into 1/2" cubes
1 large onion, finely chopped
1 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. cumin seeds, lightly crushed
1 tsp. ground coriander
2 (14-oz.) packages puff pastry, preferably all-butter
All-purpose flour (for dusting)
1 large egg

Instructions:
Lightly brush a 12" cast-iron skillet with oil. Mix beef, potatoes, onion, salt, pepper, cumin, and coriander in a large bowl until just combined. Set aside until ready to use.
Roll out 1 sheet of puff pastry on a lightly floured work surface to a 15" square. Roll dough loosely around rolling pin, then unfurl into prepared pan. Gently lift and settle dough into pan. Chill until ready to use. Flour a large piece of parchment and roll out remaining sheet of puff pastry to a 12" square. Chill until ready to use.
Whisk egg and 1 Tbsp. water in a small bowl. Fill dough in pan with meat mixture. Brush edges of dough with egg wash; reserve any remaining egg wash. Place remaining dough over meat mixture, pressing edges of dough together. Trim, leaving a 1" overhang. Do not throw away any trimmed dough; you can use it to make leaf, polka dot, or stripe decorations on top of the pie.
Fold dough about 1/2" over itself and crimp decoratively. Using the tip of a knife, cut 10–12 round vents about 1" in diameter on top of pie. If you cut out any shapes from your leftover trimmings, place them on top as well. Chill pie at least 1 hour and up to 2.
Place a sheet tray on oven rack, then place rack on bottom third of oven; preheat to 375°F. Brush entire pie with reserved egg wash and place onto preheated sheet tray. Bake pie, turning halfway through, until meat is cooked through and crust is well browned, 70–80 minutes. Let cool 30–40 minutes before slicing.
Chocolate-Tahini Linzer Cookies

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
3/4 tsp. baking powder
1 tsp. kosher salt, plus more
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
1 tsp. vanilla extract
White sanding sugar (for sprinkling)
1/2 cup white, milk, or dark chocolate chips or wafers (disks, pistoles, fèves)
2 Tbsp. tahini
Assorted 2"–3"and 1"–1 1/2" cookie cutters

Instructions:
Whisk flour, cocoa powder, baking powder, and 1 tsp. salt in a medium bowl to combine. Beat granulated sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat to incorporate, about 1 minute. Reduce speed to low and add dry ingredients. Beat just until dough comes together. Divide in half and pat each into a disk; wrap tightly in plastic. Chill just long enough that dough is rollable and no longer sticky, about 30 minutes.
Working one at a time, roll out dough between 2 sheets of parchment paper until 1/8" thick. Slide onto baking sheets, still sandwiched between parchment, and chill until very firm, about 1 hour.
Place racks in upper and lower thirds of oven; preheat to 350°F. Carefully peel away top sheets of parchment from dough and punch out cookies with larger cutters. Punch out centers of half of cookies with smaller cutters. Carefully transfer whole cookies with a spatula to a parchment-lined baking sheet, spacing 1" apart. Sprinkle remaining cut-out cookies with sanding sugar, then transfer to another parchment-lined baking sheet. Bake cookies until edges are set, 7–10 minutes. Let cool on baking sheets. Repeat process with scraps (chill dough again before punching out shapes).
Melt chocolate and tahini in a bowl in a microwave in 20-second bursts, stirring after each, until chocolate is melted (or melt in a heatproof bowl set over a saucepan of simmering water; do not let bowl touch water). Stir to combine and season with salt. Spread filling over whole cookies; top with cut-out cookies.
Cookies can be assembled 5 days ahead. Store airtight at room temperature.
Slow Roast Beef

Ingredients:
1 (4-lb.) New York strip roast, preferably prime, untied
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
3 Tbsp. finely chopped rosemary
5 Tbsp. extra-virgin olive oil, divided
1/2 cup plain whole-milk Greek yogurt
1/2 cup sour cream
2 Tbsp. prepared horseradish
1/2 tsp. finely grated lemon zest
Warm rolls and cornichons (for serving)

Instructions:
Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
Preheat oven to 200°F. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°F–120°F for medium-rare, about 2 1/2 hours. Let rest 1 hour (internal temperature will continue to climb to 125°F–130°F).
Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt.
Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons.
Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.
Raspberry Rugelach

Ingredients:
2 1/2 cups all-purpose flour, plus more, 1/4 tsp. baking powder, 1/2 cup granulated sugar, divided, 2 tsp. kosher salt, divided, 1 cup chilled unsalted butter, cut into pieces, 8 oz. cream cheese, room temperature, Zest of 1 orange, 1 1/2 cups finely chopped walnuts, 1 cup raspberry or any other flavor jam or marmalade, 1/2 cup freeze-dried raspberries or strawberries, 1 large egg, beaten to blend, A spice mill or mortar and pestle

Instructions:
Mix flour, baking powder, 1/4 cup granulated sugar, and 1 tsp. salt in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and beat until it is flattened into nickel- and dime-size pieces and dry ingredients look a bit like sand, about 2 minutes. Cut cream cheese into 8–10 pieces and add all at once to mixer. Beat until dough starts to clump together in pieces (but not so long that it forms one large mass) with pieces of butter and some cream cheese still visible, about 1 minute longer.
Turn out dough onto a work surface and divide in half. Pat each into a disk and wrap tightly in plastic. Chill just until firm, 30–45 minutes.
Meanwhile, mix together orange zest, nuts, jam, and remaining 1 tsp. salt in a medium bowl. Set filling aside.
Working one at a time, roll out dough between 2 lightly floured sheets of parchment paper, dusting with more flour and turning over and rotating as needed, into 1/8"-thick ovals about 18x11". Spread half of filling over each oval, leaving a 1/2" border. Rotate dough so a long side is closest to you and roll up into a tight spiral, using parchment to help you lift it as you go. If dough is sticking, chill 5 minutes before proceeding. Chill rolled-up dough until firm, at least 60 minutes and up to 1 day (wrapped in plastic).
Place racks in upper and lower thirds of oven; preheat to 375°F. Finely grind raspberries in spice mill or with mortar and pestle. Transfer to a small bowl; mix in remaining 1/4 cup granulated sugar. Brush tops of dough with egg. Sprinkle with half of berry sugar and cut into wedges 2" wide at the base and 1/2" wide at the point. Make each cut on a diagonal, changing direction each time so that short and wide ends alternate. Divide rugelach between 2 parchment-lined baking sheets. Bake, rotating baking sheets top to bottom and front to back halfway through, until deep golden brown, 28–34 minutes. Let cool on baking sheets, sprinkling with remaining berry sugar while still warm.
Cookies can be baked 5 days ahead. Store airtight at room temperature.
Double Pecan Thumbprints

Ingredients:
2 cups pecan halves
1/3 cup granulated sugar
1 large egg white
2 Tbsp. unsalted butter, room temperature
2 tsp. espresso powder
1/2 tsp. kosher salt
1/4 tsp. almond extract
1 1/4 cups all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup powdered sugar, divided; plus more for serving (optional)
1 large egg yolk
1 tsp. vanilla extract or paste

Instructions:
Preheat oven to 350°F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Let cool; set 1 1/4 cups pecans aside for making the dough.
Pulse granulated sugar and remaining 3/4 cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30–60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it’s firm enough that you can scoop it and it will hold its shape, 30–45 minutes.
Place racks in upper and lower thirds of oven; preheat to 350°F. Place 1/2 cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.
Bake cookies until puffed but edges are still soft, 6–8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6–8 minutes longer. Let cool on baking sheets.
Just before serving, dust cookies with more powdered sugar if desired.
Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won’t be upset about it. Cookies can be baked 5 days ahead. Store airtight at room temperature.
Salted Chocolate Halva

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups tahini
1/4 tsp. kosher salt
4 Tbsp. black and white sesame seeds, divided
1 1/2 cups sugar
4 oz. bittersweet chocolate
1/4 cup dried edible flowers (such as cornflowers and/or roses; optional)
Flaky sea salt
A candy thermometer

Instructions:
Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray and line with parchment paper, leaving a 2" overhang on both of the long sides. Mix tahini, kosher salt, and 2 Tbsp. sesame seeds in a medium bowl to combine; set tahini mixture aside.
Cook sugar and 1/2 cup water in a small saucepan over low heat, stirring with a heatproof rubber spatula, until sugar is dissolved, about 4 minutes. Increase heat to medium-high and fit pan with candy thermometer. Cook syrup, brushing down sides of saucepan with a wet pastry brush as needed to dissolve any crystals that form, until thermometer registers 250°F, 7–10 minutes. Immediately remove syrup from heat and gradually stream into reserved tahini, mixing constantly with spatula. Continue to mix just until halva comes together in a smooth mass and starts to pull away from the sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly. Working quickly, scrape into prepared pan and let cool.
Melt chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch water), stirring often. Remove from heat. Invert halva onto a wire rack set inside a parchment-lined rimmed baking sheet; peel away and discard parchment. Pour chocolate over halva and sprinkle top with flowers (if using), sea salt, and remaining 2 Tbsp. sesame seeds. Let sit until chocolate is set before serving, about 30 minutes.
Halva can be made 3 days ahead. Store tightly wrapped at room temperature.
Pineapple-Glazed Ham

Ingredients:
1/2 pineapple, peeled, sliced into rings
1 large orange, sliced into thick rounds
1 (10-lb.) cured smoked bone-in ham or 6-lb. cured boneless ham
3 cups pineapple juice
1/2 cup apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup hot sauce
Maraschino cherries (for serving)

Instructions:
Preheat oven to 300°F. Stack 2–3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 3/4" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°F, 3–3 1/2 hours for boneless, 3 1/2–4 hours for bone-in.
Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.
Remove ham from oven and increase oven temperature to 425°F. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°F, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°F, 12–15 minutes. Carefully transfer ham to a cutting board and let rest 30–60 minutes before slicing.
While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20–25 minutes.
Serve ham with roasted fruit and cherries alongside.
Trout Toast with Soft Scrambled Eggs

Ingredients:
8 large eggs
3/4 tsp. kosher salt, plus more
6 Tbsp. unsalted butter, divided
4 (1"-thick) slices sourdough or country-style bread
3 Tbsp. crème fraîche or sour cream
1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
1 lemon, halved
Freshly ground black pepper
2 scallions, thinly sliced on a diagonal
2 Tbsp. coarsely chopped dill
4 oz. mature arugula, tough stems trimmed (about 4 cups)
2 tsp. extra-virgin olive oil

Instructions:
Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.
Spiced Chickpeas and Greens Frittata

Ingredients:
12 large eggs
1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)
3/4 cup sour cream
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt, plus more
4 Tbsp. extra-virgin olive oil, divided
2 (15.5-oz.) cans chickpeas, rinsed,patted dry
2 tsp. medium curry powder
1 medium onion, finely chopped
6 garlic cloves, 5 thinly sliced, 1 whole
1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces
2/3 cup mayonnaise

Instructions:
Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.
Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10–15 minutes. Let cool 5–10 minutes.
Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
Serve frittata with garlic mayo and reserved chickpeas.
Egg and Merguez Wraps

Ingredients:
8 large eggs, 1 cup plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, 1 garlic clove, finely grated, Kosher salt, 2 Tbsp. extra-virgin olive oil, 1 lb. merguez sausage, casings removed, 4 lavash or large flour tortillas, 1/2 small red onion, halved, thinly sliced, 4 dill pickles, sliced crosswise 1/4" thick, 3 cups mint leaves

Instructions:
Bring a medium pot of water to a boil. Carefully slip in eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 5 pieces.
Meanwhile, mix yogurt, lemon juice, and garlic in a small bowl; season yogurt sauce with salt.
Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon or heatproof rubber spatula to flatten; cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 3 minutes. Transfer sausage along with drippings to a medium bowl. Reserve skillet.
Lay out lavash on a work surface. Spread 1/4 cup yogurt sauce over each, leaving a 1" border. Top with sausage, dividing evenly. Top each with 10 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of lavash and, starting at an unfolded edge, roll up tightly.
Set reserved skillet over medium heat and cook 2 wraps, undisturbed, until golden brown and starting to crisp underneath, about 2 minutes. Turn over and cook until golden brown and starting to crisp on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise.
Chicory, Bacon, and Poached Egg Salad

Ingredients:
4 oz. Parmesan
1 medium shallot, finely chopped
1/4 cup sherry vinegar or red wine vinegar
1 Tbsp. honey
7 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. slab or thick-cut bacon, cut into 1/2" pieces
2 (8"-long) sprigs rosemary
1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed
1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces
4 large eggs

Instructions:
Finely grate half of the Parmesan into a large bowl. Add shallot, vinegar, honey, and 5 Tbsp. oil and whisk well; season dressing with salt and pepper.
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until brown and beginning to crisp, about 5 minutes. Add rosemary and cook, turning once, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon and rosemary to paper towels.
Add remaining 2 Tbsp. oil to skillet and heat over medium-high. Arrange mushrooms in pan in a single layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Season with salt and pepper, toss, and continue to cook, tossing often, until golden brown all over, about 5 minutes. Transfer to bowl with dressing, but don’t toss. Strip rosemary leaves off stems into bowl and add chicory.
Meanwhile, bring a large pot of water to a boil. Reduce heat so water is at a bare simmer. Crack an egg into a small bowl; gently slide egg into water. Quickly repeat with remaining eggs. Poach, rotating eggs gently with a large slotted spoon, until whites are set but yolks are still runny, about 3 minutes. Using spoon, transfer eggs to paper towels. Season with salt and pepper.
Toss salad to coat leaves; season with salt and divide among plates. Shave remaining Parmesan over and top with bacon and poached eggs.