iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Farmhouse Cheese and Caraway Soda Bread Puddings

Ingredients:
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon caraway seeds
1 cup well-shaken buttermilk
2 tablespoons unsalted butter, melted
3 ounces sharp white Cheddar cheese, coarsely grated (1 1/4 cups)
1/4 cup grated Parmigiano-Reggiano
4 large eggs
2 1/2 cups whole milk
8 (6-ounce) ramekins or a 2-quart shallow gratin or baking dish

Instructions:
Preheat oven to 375°F with rack in middle.
Whisk together flour, baking soda, salt, and caraway in a large bowl. Add buttermilk and butter. Stir just until dough is evenly moistened but still lumpy.
Transfer dough to a well-floured surface and turn dough to coat with flour. Gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
Form into a domed 6-inch round and put on an ungreased baking sheet. Cut a 1/2-inch-deep "X" across top of each loaf with a sharp knife. Using a small sieve, dust 1 tablespoon of additional flour over loaf.
Bake in middle of oven until golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Transfer loaf to a rack and cool completely.
Preheat oven to 350°F with rack in middle. Butter ramekins or baking dish.
Cut enough bread into 1-inch cubes to measure 3 3/4 cups (about half the loaf; reserve remaining bread for another use.) Divide bread among ramekins (or spread in larger baking dish).
Whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in cheese and spoon over bread in ramekins or baking dish. Let stand 10 minutes.
Put ramekins or baking dish in a larger baking pan and add enough hot water to come halfway up sides of ramekins or dish.
Bake until just set and a knife inserted in center comes out clean, about 35 minutes.
Transfer ramekins or dish from hot water bath to a rack and cool 20 minutes before serving.
Old-Fashioned Graham Crackers with Turbinado Sugar

Ingredients:
2 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup turbinado sugar

Instructions:
1. In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. With the mixer on low speed, add a third of the flour mixture and 1/4 cup of water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix just to combine. Turn the dough out onto a lightly floured surface and knead by hand for about 10 seconds. Divide the dough in half. Cover one half with plastic wrap and set it aside.
3. Place a sheet of parchment paper on a work surface, put the dough on the parchment, and top with a second sheet of parchment. Roll the dough out to about 1/8-inch thickness. Repeat with the second half of the dough. Chill the dough for about 30 minutes.
4. Preheat the oven to 350°F.
5. Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a square cookie cutter, cut out the dough, rerolling the scraps twice. Put the cookies on a parchment paper-lined baking sheet. Sprinkle each cookie with a pinch of turbinado sugar.
6. Bake, rotating the sheet halfway through, for 20 minutes, or until the cookies are a dark golden color around the edges. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Smoked Salmon Toasts with Malt Vinegar Syrup

Ingredients:
1/2 cup apple cider
1/4 cup malt vinegar
1 1/2 tablespoons mild honey
1 (4-inch long) sprig fresh thyme
16 (1/2-inch thick) diagonal slices from a baguette
1/2 cup créme fraîche
1/4 pound thinly sliced smoked salmon

Instructions:
Preheat oven to 350°F with rack in middle.
Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
While bread is toasting, boil cider, vinegar, honey, and thyme in a small, nonreactive saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. Cool to room temperature.
Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.
Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle

Ingredients:
1 cup freshly brewed hot coffee
1/2 cup Dutch-processed cocoa powder
3/4 cup packed light brown sugar
1/2 cup plain whole-milk yogurt
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 eggs
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon table salt
Hazelnut Brittle
1/2 cup dulce de leche
1 1/2 teaspoons kosher salt

Instructions:
1. Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
2. To make the cake, pour the hot coffee into a medium bowl and stir in the cocoa powder until it dissolves. Stir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs and mix for 2 minutes, scraping down the bowl as needed.
4. In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture. Scrape down the bowl. Add another third of the flour mixture and all the remaining coffee mixture. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated. Pour the batter into the prepared cake pan.
5. Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely.
6. In a food processor, pulse the brittle pieces 3 to 4 times until the brittle is powdery.
7. Put the cooled cake on a serving dish. In a microwave-safe dish, heat the dulce de leche on high power for 30 seconds, or until it is just liquid. Spoon the dulce de leche over the cake, and then sprinkle the kosher salt over the dulce de leche. Sprinkle about 1/2 cup of the ground brittle around the outer edge of the cake as a delicious decoration.
Fresh Pumpkin Pie with Salty Roasted Pepitas

Ingredients:
1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 tablespoon sugar
1/2 teaspoon table salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
3 tablespoons ice water
1 large egg yolk
1/2 cup raw pumpkin seeds
1/2 teaspoon table salt
1/4 teaspoon canola oil
1 1/2 cups half-and-half
2 large eggs
1 15-ounce can pumpkin puree
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon table salt
Pinch of ground cloves

Instructions:
1. To make the crust, combine the flour, cornmeal, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs.
2. In a small bowl, mix together the ice water and egg yolk. Add the egg mixture to the food processor, and pulse until the crumbs begin to climb the side of the bowl and hold their shape when pressed together. Turn the dough out onto a lightly floured work surface. Using your hands—and a little muscle—form the dough into a 5-inch-diameter disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour before rolling.
3. Unwrap the dough, and using a rolling pin, roll it out on a lightly floured work surface to form an 11-inch circle. Working quickly and carefully, line a 9-inch pie dish with the dough. With your fingertips, make sure that the edge of the pie is smooth and even. Refrigerate it for 20 minutes.
4. Preheat the oven to 350°F.
5. Remove the pie dish from the refrigerator. Line the crust with tin foil, making sure to cover the sides, and fill it with dried beans or pie weights. Bake for 15 minutes. Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape. Remove the foil and bake for 6 minutes, until the bottom of the crust looks dry and the shell is a very pale golden color. Remove the dish from the oven and let the crust cool. Leave the oven on.
6. To make the pepitas, stir together the pumpkin seeds, salt, and oil in a small bowl. Scatter the seeds onto a small baking sheet and toast in the oven for 12 to 15 minutes, until the seeds are slightly toasted. Remove the baking sheet from the oven and let the pepitas cool.
7. To make the filling, mix together the half-and-half and eggs in a medium bowl. Add the pumpkin puree and mix well. Then add the brown sugar, cinnamon, ginger, salt, and cloves, and mix well. The filling will be very runny. Pour the filling into the pie shell. Sprinkle the pepitas on the filling.
8. Bake for 25 minutes. Rotate the dish and bake for 20 more minutes, or until the center of the pie jiggles just a bit when you touch the oven rack. Transfer the dish to a wire rack and let the pie cool completely.
Chopped Salad

Ingredients:
2 tablespoons white wine vinegar
1 teaspoon sugar
1 small shallot, minced
1/3 cup olive oil
1 medium head romaine, chopped (4 to 6 cups)
1 seedless cucumber, diced (3 1/2 cups)
1 pint grape tomatoes, halved (1 3/4 cups)
1 red bell pepper, diced (1 1/2 cups)
2 celery stalks, halved lengthwise and finely chopped (1 cup)
3 carrots, finely chopped (1 3/4 cups)
1 small red onion, finely chopped
1 cup pitted black olives
halved (suit yourself whether you prefer the medium California black olives—a 6-ounce can—or Kalamata olives)

Instructions:
Whisk together vinegar, sugar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then add oil in a stream, whisking until combined well.
Toss remaining ingredients with dressing.
Season salad with salt and pepper.
Golden Colcannon Pie

Ingredients:
1/2 head small green cabbage (from a 1 1/2- to 2-pound whole cabbage), halved again and cored
2 pounds large boiling potatoes, preferably Yukon Gold
1/2 cup chopped scallions
5 tablespoons unsalted butter, divided
1 large egg, lightly beaten
a 9-inch pie plate
potato masher

Instructions:
Steam cabbage in a steamer set over boiling water, covered, until just tender, 15 to 25 minutes. Remove lid, and when cool enough to handle, finely chop leaves.
Preheat oven to 375°F with rack in middle.
While cabbage is steaming, peel and quarter potatoes. Generously cover potatoes with cold water in a 3- to 4-quart saucepan and add 1 teaspoon salt. Bring to a boil, then reduce heat, and briskly simmer, partially covered, until tender, 25 to 30 minutes.
Drain potatoes well and mash in a large bowl with 3 tablespoons butter. Stir in cabbage, scallions, and salt and pepper to taste. Cool to warm and stir in egg.
Melt remaining 2 tablespoons butter. Brush pie plate with some of butter. Spread potato mixture evenly in plate and brush with remaining butter.
Bake until golden, about 35 minutes. Let stand 10 minutes before serving.
Guinness-Glazed Lamb Chops

Ingredients:
2 cups (16 ounces) Guinness stout
1/2 cup packed light brown sugar
1 1/2 tablespoons coriander seeds, crushed
1/2 teaspoon black peppercorns, crushed
16 rib lamb chops (buy separately or buy two 8-rib racks of lamb and cut them yourself into individual chops)

Instructions:
Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
Strain through a fine-mesh sieve into a bowl and discard solids.
Preheat broiler.
Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
Transfer chops to a platter and drizzle with reserved glaze.
Red Velvet Whoopie Pies

Ingredients:
2 cups all-purpose flour
3 tablespoons unsweetened (natural) cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon distilled white vinegar
2/3 cup well-shaken buttermilk
1 (1-ounce) bottle red food coloring (2 tablespoons)
8 ounces cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla
1/8 teaspoon salt
"2 cups confectioners sugar"

Instructions:
Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.
Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined.
Add the red food coloring and mix on low speed until thoroughly combined.
Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.
Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.
Slide parchment with rounds onto wire racks to cool completely.
Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies.
Queso Fundido

Ingredients:
2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 red bell pepper, finely chopped
1 fresh jalapeño or Serrano chile, seeded, if desired, and finely chopped
1 teaspoon sweet paprika
1 (14- to 15-ounce) can refried pinto beans
3/4 cup water
8 ounces Manchego or Monterey Jack cheese, coarsely grated (2 1/4 cups)
Corn tortilla chips

Instructions:
Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
Remove from heat and stir in reserved chorizo and half the cheese until melted.
Preheat broiler with rack about 6 inches from heat.
Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
Serve with tortilla chips.
Orzo Salad

Ingredients:
1/2 cup pine nuts
1 pound orzo
1/4 cup fresh lemon juice, or to taste
1/2 cup extra-virgin olive oil
1 garlic clove, finely minced
1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces
4 cups chopped baby arugula leaves (2 1/2 ounces)
2 cups chopped radicchio (2 1/2 ounces)

Instructions:
Preheat oven to 350°F with rack in middle.
Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
Season salad with salt, pepper, and additional lemon juice, if desired.
Chinese Trinidadian Stir-Fried Shrimp with Rum

Ingredients:
1 pound large shrimp, Juice of 1/2 lime, 3 tablespoons ketchup, 3 tablespoons dark Jamaican rum, 2 teaspoons soy sauce, 1/4 teaspoon ground white pepper, 2 tablespoons peanut or vegetable oil, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1/2 teaspoon salt, 1 medium ripe tomato, cut into thin wedges, 1 large green bell pepper, cut into thin strips, 1 small onion, cut into thin wedges, 1 tablespoon finely chopped cilantro

Instructions:
1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.
Chicken Lo Mein with Ginger Mushrooms

Ingredients:
12 ounces fresh Chinese thick, round egg noodles
2 teaspoons sesame oil
12 ounces skinless, boneless chicken thigh, cut into 1/4-inch-thick bite-sized slices
1 tablespoon finely shredded ginger
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon plus 1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1/4 teaspoon red pepper flakes
3 cups thinly sliced Napa cabbage (about 5 ounces)
4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
1/2 cup finely shredded scallions

Instructions:
1. In a 3-quart saucepan bring 2 quarts water to a boil over high heat. When the water comes to a rolling boil, add the noodles. Return to a rolling boil and boil according to package directions until al dente. Carefully pour the noodles into a colander and rinse several times with cold water. Drain the noodles, shaking well to remove excess water. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined. Set aside.
2. Put the chicken in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 tea- spoon of the soy sauce, 1/4 teaspoon of the salt, and pepper. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the pepper flakes are fragrant. Push the pepper flakes to the sides of the wok, carefully add the chicken mixture and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken begins to brown. Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the chicken is not cooked through. Transfer the chicken and vegetables to a plate.
4. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the noodles and stir-fry 15 seconds. Restir the soy sauce mixture, swirl it into the wok, add the scallions and chicken mixture, and sprinkle on the remaining 3/4 teaspoon salt. Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.
Homemade Buttermilk

Ingredients:
1/2 cup cultured buttermilk, 2 cups whole milk, 1/4 teaspoon kosher salt

Instructions:
Here's how: In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt. Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24-36 hours. Keep chilled for up to 2 weeks.
Potlikker Noodles with Mustard Greens

Ingredients:
1 tablespoon vegetable oil
1 10-12-ounce smoked ham hock or smoked turkey wing
1/2 onion, coarsely chopped
8 garlic cloves, lightly crushed
2 bay leaves
1/4 cup red wine vinegar
"2 tablespoons hot pepper sauce (preferably Texas Pete or Franks)", 2 tablespoons sugar
5 cups low-salt chicken broth or water
2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped
3/4 pound egg noodles
Kosher salt
6 slices bacon (about 7 ounces), cut crosswise into 1/4"-wide pieces
2 large shallots, thinly sliced
Freshly ground black pepper
1/4 cup finely grated Pecorino

Instructions:
Heat oil in a large saucepan over medium-high heat. Add ham hock and cook, turning occasionally, until browned, about 8 minutes. Reduce heat to medium. Add onion, garlic, and bay leaves; cook, stirring occasionally, until onion is beginning to brown, about 5 minutes. Add vinegar and stir, scraping up any browned bits. Stir in hot sauce and sugar. Add broth and reserved mustard green stems and bring to a boil. Reduce heat and simmer until liquid is reduced to 2 cups, 1-2 hours. Set a sieve over a large bowl or measuring cup. Strain potlikker into bowl. Pick and reserve the meat from the ham hock to add to the noodles later, if desired. Discard skin, bone, and remaining solids in sieve. Set potlikker aside. DO AHEAD: Potlikker and ham can be made 2 days ahead. Chill separately until cold; cover and keep chilled.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside.
Meanwhile, heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crispy. Add shallots and reserved picked meat, if using; cook, stirring occasionally, until shallots are soft, 4-5 minutes. Pour off any excess fat in pan. Increase heat to medium-high; add greens and cook, stirring constantly, until wilted. Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil. Add noodles; toss to coat, and heat through. Season to taste with salt and pepper.
Transfer noodle mixture to serving bowls and sprinkle with Pecorino.