iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate-Dipped Spritz Washboards with Pistachios

Ingredients:
Buttery Sugar Cookie dough recipe with substitutions and an ingredient elimination
"1 cup confectioners sugar", 3/4 teaspoon pure almond extract
7 to 8 ounces good bittersweet (60% cacao) chocolate
1/4 cup finely chopped salted pistachios
A cookie press fitted with a 1 1/2-inch-long straight fluted opening; 2 large baking sheets

Instructions:
Heat oven to 350°F with rack in middle.
Make Buttery Sugar Cookie dough as directed, with the following exceptions:
Eliminate the egg.
Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.
Pack the cylinder of the press with some of the dough. Proceed according to the cookie press instructions. Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. Use a paring knife to cut the dough free from the cookie press.
Freeze or chill the cookies on the baking sheet until firm.
Bake until edges are pale golden, 7 to 10 minutes. Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.
Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).
Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove bowl from the pan. Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.
Put pistachios in a shallow bowl.
Set cooling racks on baking sheets.
Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.
Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.
Let cookies stand at room temperature until the chocolate has set, about 1 hour.
Double-Deep-Chocolate Hanukkah Layer Cake

Ingredients:
3/4 cup vegetable oil plus more for greasing pans
3/4 cup natural unsweetened cocoa powder (not Dutch-process) plus more for dusting pans
1 cup water
3/4 cup well-stirred canned unsweetened coconut milk
3 large eggs, warmed in shell in warm water 5 minutes
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups well-stirred canned unsweetened coconut milk
"24 ounces (4 cups) semisweet chocolate chips (see Cooks Notes)", 2 teaspoons instant espresso powder
1 1/2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
2 (9-inch) round cake pans (2 inches deep); parchment paper

Instructions:
Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
Remove bowl from pan and whisk in corn syrup and vanilla.
Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
Spread frosting generously between cake layers and over top and sides.
Provençal Short Ribs with Olives and Herbs

Ingredients:
1/3 cup all-purpose flour
Salt
Freshly ground black pepper
5 pounds short ribs (not cross-cut flanken)
4 tablespoons olive oil, divided
2 medium red onions, cut into 1-inch pieces
2 carrots, cut into 1/2-inch pieces
1 celery rib, cut into 1/2-inch pieces
3 large garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux
2 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes in juice
3/4 cup balsamic vinegar
2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
1 navel orange
Polenta, noodles, or potatoes
"A wide 6- to 8-quart heavy pot with a tight-fitting lid (for an alternative
see Cooks Notes)"

Instructions:
Heat oven to 350°F with rack in lower third.
Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.
Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.
Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.
Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.
Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.
Return meat to pot. Grate zest from orange over top just before serving.
Braised Meatballs with Artichokes and Fennel

Ingredients:
1 pound (455 g) ground goat
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced
1 teaspoon dried oregano
1 teaspoon dried dill
1 teaspoon salt, halved and used in two places in the recipe
1 teaspoon freshly ground black pepper, halved, same as with the salt
1/2 cup (225 g) whole wheat flour
2 tablespoons olive oil
1 large yellow onion, chopped
1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped
1 large tomato, chopped
1 pound (455 g) fresh baby artichokes, trimmed; or one 12-ounce (one 340-g) package whole or quartered frozen baby artichokes (no need to thaw)
1 1/3 cups (360 ml) reduced-sodium vegetable broth
1 1/2 tablespoons reduced-sodium tomato paste
2 teaspoons lemon juice
1 teaspoon ground cinnamon

Instructions:
1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform—that is, until the spices are spread evenly throughout; the bread crumbs, too; and the egg white is no longer visible as a scummy film. Form this mixture into 12 golf balls.
2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides. (OK, geometry teachers, balls don't have sides. But you know what I mean.) About 7 minutes will do it. Transfer them to a plate and repeat with the remaining balls.
3. Dump the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.
4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.
Bacon Banana Cookies

Ingredients:
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 bananas, mashed (about 1 1/3 cups)
1/2 pound bacon
cooked crisp
chopped

Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.
In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.
Fruit and Nut Pancakes

Ingredients:
1 cup whole-wheat flour, 1/2 cup rolled oats, 1/4 cup sliced almonds, crushed walnuts or crushed pecans, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, 2 medium bananas, 1 cup nonfat or almond milk, 1 egg, 1 teaspoon almond extract, 1 cup mixed frozen berries, Vegetable oil cooking spray

Instructions:
In a bowl, combine first 5 ingredients. Mash 1 banana; in another bowl, mix mashed banana with milk, egg and almond extract. Pour liquid ingredients into dry ingredients; stir until smooth. Slice remaining banana and stir into batter; add berries. Warm a skillet over medium heat; coat with cooking spray. Measure 1⁄4 cup batter; pour onto skillet. Cook until golden brown, 2 to 3 minutes per side. Repeat until batter is gone.
Tourtière du Shack

Ingredients:
3 1/3 cups all-purpose flour
2 cups (4 sticks) chilled unsalted butter, cut into 1/2" cubes
1 teaspoon kosher salt
1 1/2 cups low-salt chicken broth
1 1/2 medium onions, chopped, divided
4 garlic cloves, chopped, divided
5 whole black peppercorns plus freshly ground black pepper
5 sprigs thyme
2 bay leaves
1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2" pieces
Kosher salt
1 tablespoon unsalted butter
8 medium button mushrooms, stemmed and finely chopped
1/2 cup dry white wine
1 1/4 pounds ground pork
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
3/4 cup grated, peeled russet potato
All-purpose flour (for surface)
1 large egg yolk, beaten to blend
A 9"-diameter deep dish glass or ceramic pie dish

Instructions:
Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 325°F. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5-7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5-7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Roll out 1 dough disk on a lightly floured surface into a 12" round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10" round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2" slits in top crust. Chill for 1 hour.
Preheat oven to 400°F. Bake tourtière for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.
New-Look Bloody Mary

Ingredients:
"4 cups tomato juice (preferably Campbells)", 1 cup dill pickle juice
1/4 cup fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
2 teaspoons curry powder
1 teaspoon Sriracha
1 teaspoon kosher salt
1/2 teaspoon celery seeds
1/4 teaspoon black pepper
2 cups vodka
8 celery stalks
8 lemon wedges

Instructions:
Combine 4 cups tomato juice (preferably Campbell's), 1 cup dill pickle juice, 1/4 cup fresh lemon juice, 1 tablespoon prepared horseradish, 2 teaspoons Worcestershire sauce, 2 teaspoons curry powder, 1 teaspoon Sriracha, 1 teaspoon kosher salt, 1/2 teaspoon celery seeds, and 1/4 teaspoon black pepper in a large pitcher. Chill overnight. Add 2 cups vodka to pitcher; stir well. Fill tall glasses with ice. Divide Bloody Mary cocktail among glasses. Garnish each with a celery stalk and a lemon wedge.
Pea Soup with Foie Gras

Ingredients:
2 cups dried whole yellow peas
1 medium onion, chopped
1 medium carrot, cut into 1/3" dice
1 celery stalk, cut into 1/3" dice
4 ounces slab bacon, cut into 1/3" dice
Kosher salt and freshly ground black pepper
3 ounces raw duck or goose foie gras, cleaned, cut into 3/4" cubes (optional)
Olive oil
Ingredient info: Foie gras can be found at specialty foods stores and dartagnan.com.

Instructions:
Place peas in a large pot; add cold water to cover by 2". Let soak overnight.
Drain peas; return to pot. Add onion, carrot, celery, and bacon. Add water to cover ingredients by 2". Bring to a boil over medium-low heat, stirring often. Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2-3 hours (time will vary depending on age of peas). Season with salt. Simmer until peas are very tender, 15-45 minutes longer. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and chill. Return to a simmer before continuing.
Season foie gras cubes, if using, with salt; divide among warmed bowls. Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes. Drizzle with oil; sprinkle with pepper.
Hot Wings

Ingredients:
2 tablespoons Scotch Bonnet Hot Sauce, 1 tablespoon unsalted butter, at room temperature, Kosher salt and freshly ground black pepper, 6 whole chicken wings, wings and drumettes separated, wing tips removed, 1 tablespoon cornstarch, Grapeseed or other neutral oil, 1/2 jalapeño, very thinly sliced crosswise

Instructions:
In a small saucepan, heat the sauce over medium heat until hot. Whisk in the butter, a little at a time. Continue whisking until the mixture is emulsified. Whisk in salt to taste, then reduce the heat to low to keep the sauce warm.
Sprinkle salt and pepper all over the chicken and let stand for 5 minutes to release the moisture on the skin. Sprinkle the cornstarch all over the chicken and toss until evenly coated.
Fill a large skillet with oil to a depth of 1/2 inch. Heat over high heat until hot and shimmering. (When the oil is ready, a cube of bread dropped into it will turn golden in 15 seconds.)
Reduce the heat to medium and add the drumettes first, then the wings in a single layer. Cook, turning the chicken with tongs, for 4 minutes. Raise the heat to high. Cook, turning occasionally, until the chicken is golden brown outside and no longer pink inside, about 4 minutes longer.
Transfer the chicken to a large bowl and add the hot sauce and jalapeño. Toss until evenly coated. Serve immediately.
Yuzu Kosho

Ingredients:
1 cup finely grated lime zest (from about 16 limes)
2 tablespoons finely grated lemon zest
2 tablespoons finely grated grapefruit zest (preferably white)
1 teaspoon kosher salt
2 tablespoons fresh grapefruit juice (preferably white)
2 tablespoons bottled yuzu juice
1 green Thai chile, seeded, minced
2 teaspoons fresh lime juice
Pinch of sugar
Ingredient info: Look for bottled yuzu juice at Asian markets and yuzupassion.com.

Instructions:
Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover, and chill for 2 days. DO AHEAD: Can be made 2 weeks ahead. Keep chilled.
Grapefruit "Creamsicle"

Ingredients:
1 quart store-bought vanilla ice cream, softened, 1 1/4 cups sugar, 2 hibiscus tea bags or 2 teaspoons dried hibiscus flowers, 1 tablespoon finely grated grapefruit zest, 1 1/2 cups fresh grapefruit juice, An ice cream maker

Instructions:
Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.
Meanwhile, bring sugar and 1 1/4 cups water to a boil in a small pot, stirring to dissolve sugar. Remove from heat; add tea bags and zest. Let steep for 10 minutes. Remove tea bags; discard. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour.
Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.
To serve, spoon across ice cream and sorbet to form swirled scoops.
Classic Posole

Ingredients:
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 2-pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced
6 cups low-salt chicken broth
1 28-ounce can undrained pinto beans
1 28-ounce can white hominy, drained
1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
1 tablespoon oregano (preferably Mexican)
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Instructions:
Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.
Cauliflower Steaks with Olive Relish and Tomato Sauce

Ingredients:
1 large head of cauliflower, 1/2 cup pitted oil-packed black olives, finely chopped, 3 sun-dried tomatoes, thinly sliced, 3 1/2 tablespoons olive oil, divided, plus more, 2 tablespoons chopped flat-leaf parsley, 1 teaspoon fresh lemon juice, Kosher salt and freshly ground black pepper, 3 garlic cloves, 2 plum tomatoes, cored, quartered

Instructions:
Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.