iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spooky Witches

Ingredients:
48 uncoated Basic Cake Balls , formed into oval shapes and chilled
24 Oreos
Table knife
48 ounces (3 pounds) dark green candy coating
Deep, microwave-safe plastic bowl
48 paper lollipop sticks
48 green Tic Tac mints
Licorice wheels, cut into 192 pieces, each 1 1/2 inches long
Styrofoam block
Toothpicks
96 orange jimmies
"48 Hersheys Kisses Brand Special Dark Chocolates"
Black edible-ink pen

Instructions:
Have the oval cake balls chilled and in the refrigerator.
Separate the Oreos, scraping off the cream center with a table knife, so that you have 48 hat pieces; set aside.
Melt the dark green candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)
When you are ready to dip, remove a few shaped cake balls at a time from the refrigerator, keeping the rest chilled.
One at a time, dip about 1/2 inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into the bottom of an oval-shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.
Before the coating sets, attach a Tic Tac in position for the nose and an Oreo cookie half on top for the hat. Attach two 1 1/2-inch licorice wheel sections on either side of the witch's head for hair. Hold them in place until the candy coating sets like glue, and place in the Styrofoam block to dry. You can add more coating on the sides to attach the pieces if the coating sets too fast.
When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the eyes, and attach 2 orange jimmies on each cake pop.
To finish the hats, tear off the paper sticking out of each Hershey's Kiss, and use a toothpick to apply a small amount of coating on the center of the Oreo hat bottom. Attach the wrapped chocolate candy in place and let dry.
Draw mouths with a black edible-ink pen, and let dry completely in the Styrofoam block.
The hats are delicate and may not do well if you will be transporting or wrapping them. They would be better served at a home Halloween gathering.
Vasilopita

Ingredients:
3/4 cup blanched, slivered almonds
1/3 cup light brown sugar
1 tablespoon honey
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon mahlab or 1 tablespoon anise seed
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
6 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup milk
A coin or hard candy

Instructions:
Preheat the oven to 350°F. Butter a 9-inch round cake pan and a 4-inch round cake pan.
Combine the almonds, brown sugar, and honey in a small bowl, and set aside. Mix the flour, baking powder, baking soda, and mahlab in a medium bowl, and set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla. Add the flour mixture to the butter mixture, alternating with the milk, and mix well.
Divide one-third of the nut mixture between the two prepared pans, scattering it in an even layer over their bottoms. Fill the smaller (4-inch) pan two-thirds full of batter, then pour half of the remaining batter into the larger (9-inch) pan. Bake both layers for 20 minutes, until the cakes become a bit firm. Sprinkle half of the remaining almond mixture in an even layer over both cakes, and lay the coin on top of one of the partly baked cakes. Pour the remaining batter on top of each cake. Bake for another 20 to 25 minutes, until a knife inserted in the center of each comes out clean. Let the cakes cool in their pans for 10 minutes.
Remove the cakes from their pans, and place the smaller one on top of the larger. Top with the remaining almond mixture, and serve warm.
Chandon Brut Mojito

Ingredients:
7 to 10 fresh mint leaves, plus 1 leaf for garnish, 1/2 oz/15 ml Simple Syrup, Juice of 1/4 lime, plus 1 lime wedge for garnish, 1 oz/30 ml rum, Ice cubes, 1 oz/30 ml chilled sparkling wine

Instructions:
In a cocktail shaker, combine the mint leaves with the Simple Syrup and lime juice. Using a muddler or the handle of a long wooden spoon, crush the mint. Add the rum and fill the cocktail shaker about two-thirds full with ice cubes. Cover and shake vigorously for 5-10 seconds. Strain through a strainer or fine-mesh sieve into a rocks glass filled with ice. Top with the sparkling wine. Garnish with the reserved mint leaf and a wedge of lime. Serve at once.
Monster Pops

Ingredients:
48 uncoated Basic Cake Balls , chilled
64 ounces (4 pounds) purple candy coating
Deep, microwave-safe plastic bowl
48 paper lollipop sticks
Styrofoam block
Large squeeze bottle
White candy writer
Chocolate jimmies
Blue edible-ink pen
Black edible-ink pen

Instructions:
Have the cake balls chilled and in the refrigerator.
Melt the purple candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)
When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
One at a time, dip about 1/2 inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.
Let dry in a Styrofoam block.
Pour the remaining purple coating into a large squeeze bottle, and pipe random, drizzled lines all around the monster head. Let dry completely in the Styrofoam block.
On some of the pops, pipe two small white circles with a candy writer for the eyes, and insert 2 chocolate jimmies before the coating sets.
On the remaining pops, pipe a single large, white circle. Let dry completely and draw a large blue circle inside the white circle, using a blue edible-ink pen. With a black edible-ink pen, outline the circle and draw a pupil to finish the eye.
Let dry completely.
You can also use melted white candy coating for the eyes.
Eggplants in a North-South Sauce

Ingredients:
4 tablespoons olive or canola oil
1/8 teaspoon ground asafetida
1/2 teaspoon skinned urad dal or yellow split peas
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole nigella seeds (kalonji)
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
2 cloves garlic, chopped
1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or "baby" Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
2 medium tomatoes, grated), about 1.25 cups
1 cup chicken stock or water
1 teaspoon salt
1/4-1/2 teaspoon cayenne pepper

Instructions:
Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.
Pan de Muerto

Ingredients:
4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon active dry yeast
1 1/4 teaspoons sea salt
1/2 cup water
3 eggs
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
Zest of 1 orange, grated
4 cups all-purpose flour
8 egg yolks
1/4 cup water
4 egg yolks, beaten
4 tablespoons unsalted butter, melted
1/3 cup granulated or colored sugar

Instructions:
Combine the flour, sugar, yeast, and salt in a large bowl. Add the water and eggs and beat for about 5 minutes. Place the dough in a buttered bowl and allow it to rise in a warm place until it has doubled in size, about 2 hours.
When the starter has risen, give it a light blow to deflate it, and then break it into pieces and place in a mixing bowl. Mix in the sugar, butter, and orange zest. Beat in the flour and the eight egg yolks. Slowly mix in the water until the dough is slightly sticky but smooth. Add additional water or flour if needed.
Lightly knead the dough on a floured work surface, then form it into a round dome. Butter and flour a mixing bowl and place the dough in it, cover, and let sit in a warm place until it has doubled in size, about 2 hours.
When the dough has risen, punch it down. Set aside one-quarter of the dough. Mound the remaining dough on a floured work surface. Press fist-size balls of dough into 6-inch rounds. Cover and let rise for 1 hour.
Count the number of dough rounds you have prepared, and divide the reserved dough into that number of parts. Shape each part into two bone-shaped logs, each roughly 7 inches long, pinching in the center so that the ends are wider than the middles. Set on a baking sheet and let rise until the cakes are done rising.
When the dough has risen, set two bones on top of each round, intersecting in the middle to form a crossbones. Brush the cakes with the beaten egg yolks.
Preheat the oven to 325°F. Butter two baking sheets. Transfer the cakes to the sheets and bake for 15 to 20 minutes, until the cakes are golden and springy. Open the oven door and let sit for 5 minutes.
Remove the cakes from the oven. Brush the surface of each one with melted butter, and sprinkle with sugar. Let cool before serving.
White Chocolate and Marmalade Vanilla Wafers

Ingredients:
48 vanilla wafer cookies, such as Nilla Wafers
1/2 cup orange marmalade
1 bag (12 ounces) white chocolate chips
Candied orange peel
for garnish (optional)

Instructions:
1. Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets. Place 1/2 teaspoon of marmalade on the flat side of each cookie.
2. Place the white chocolate chips in a microwave-safe bowl and microwave on high, stirring once or twice, until just melted, 1 to 2 minutes depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the white chocolate chips in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is just melted. Remove from the heat and whisk until smooth.)
3. Use a small offset spatula to spread white chocolate over each cookie, covering the marmalade and coming to the edges. Place the baking sheets in the refrigerator for 5 minutes to allow the chocolate to set.
White Chocolate and Marmalade Vanilla Wafers will keep, layered between parchment paper, at room temperature in an airtight container for up to 3 days.
Chocolate-Toffee Shortbread Fingers

Ingredients:
1/2 cup toasted and cooled pecans, coarsely chopped
"3/4 cup Heath Bits O Brickle Toffee bits or Skor or Heath bars, coarsely chopped", 1 bag (12 ounces) bittersweet or semisweet chocolate chips
1 tablespoon vegetable oil
4 packages (8.8-ounces each) Walkers Pure Butter Shortbread Fingers

Instructions:
1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.
Milk Chocolate Semifreddo with Star Anise Carrot Cake

Ingredients:
8 ounces milk chocolate, chopped
1 cup heavy cream
2 egg whites
1 cup sugar
2 large eggs
2 tablespoons olive oil
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon coarse salt
3/4 cup whole-wheat flour
1 1/2 teaspoons ground star anise
1/8 teaspoon baking powder
1/2 teaspoon baking soda
2 cups shredded carrots, with greens reserved (for garnish, optional)
2 cups fresh carrot juice
2 tablespoons cornstarch
1 tablespoon sugar
Pinch coarse salt

Instructions:
1. Put the chocolate in a heatproof glass bowl and melt slowly in the microwave. Alternatively, you can set the bowl over a pan of simmering water (don't let the bowl touch the water) and stir until the chocolate is completely melted and just warm. Set aside.
2. Using a handheld electric mixer, whip the cream in a medium bowl until it forms soft peaks; set aside.
3. Combine the egg whites and sugar in a heat-proof bowl and place over a pan of simmering water. Whisk continually until the whites are just hot, about 2 minutes. Remove from the heat and transfer to a large bowl. Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy, 3 to 5 minutes.
4. Fold the cream into the melted chocolate, then carefully fold the meringue into the chocolate mixture. Pour the chocolate mixture into a 9 x 13-inch pan and put in the freezer until firm, at least 3 hours or overnight until frozen.
1. Heat the oven to 350°F. Combine the eggs, oil, sugar, salt, flour, star anise, baking powder, and baking soda in a large bowl. Mix until just incorporated; add the carrots.
2. Line an 8 X 4-inch (or 4-cup) loaf pan with parchment or use a nonstick baking pan. Pour the cake batter into the pan and bake for 45 minutes, or until the center springs back when lightly touched.
3. When cool enough to handle, unmold onto a baking rack (run a small knife around the edges if necessary to release the cake from the pan) and let cool. Cut into 2-inch slices then cut each slice in half and set aside.
In a small saucepan, heat the carrot juice over medium heat, then add the cornstarch, and whisk until the carrot juice mixture thickens, about 2 minutes. Remove from the heat. Chill for 1 hour or until cold. Season with sugar and salt to taste.
Ladle a small amount of carrot soup in a shallow bowl. Place 5 to 8 carrot cake pieces on top of the carrot soup. Place 3 to 4 small scoops of the chocolate semifreddo on top the carrot cake. Garnish with carrot greens, if desired.
Roasted Acorn Squash with Chile Vinaigrette

Ingredients:
2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Sautéed Shrimp and Hazelnut Romesco

Ingredients:
8 Nyora chiles, 2 large red bell peppers, 3/4 cup extra-virgin olive oil plus 2 tablespoons, 1/2 cup raw hazelnuts, 2 tablespoons fine breadcrumbs, 2 cloves garlic, coarsely chopped, 1 medium tomato, peeled and seeded, 2 tablespoons sherry vinegar, Coarse salt and freshly ground black pepper, 16 extra-large shrimp, shelled, deveined, and rinsed, 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish

Instructions:
1. Snap the stems from the Nyora peppers. Shake out and discard the seeds. Put the Nyoras in a heatproof bowl and cover with 2 cups boiling water. Set a small plate on top to keep the peppers submerged and let sit until softened, about 20 minutes. Discard the soaking liquid. Set the peppers aside.
2. Roast the red bell peppers: On the stovetop, hold the peppers with tongs over an open burner, turning them until they're blackened uniformly, about 3 to 5 minutes. (Alternatively, put the peppers on a baking sheet and roast in the oven at 450°F until the skins become brown and loosen, about 30 minutes.) Transfer to a bowl and cover tightly with plastic wrap for 15 minutes, allowing them to steam and cool slightly. Peel the skins from the peppers, remove the seeds, and set the peppers aside.
3. Heat 2 tablespoons of the olive oil in a small skillet over medium heat, then add the hazelnuts and cook, shaking the pan a few times, until lightly browned, about 4 minutes. Drain the hazelnuts and let cool slightly. Remove as much paper coating on the nuts as possible. Discard the oil.
4. Make the romesco sauce: Combine the Nyoras, roasted red bell peppers, hazelnuts, breadcrumbs, garlic, tomatoes, sherry vinegar, and 1/2 cup olive oil in the bowl of a food processor. Season generously with salt and pepper and pulse until completely puréed. Transfer to a small plastic container, cover, and refrigerate until needed. The romesco can be made a day ahead and kept covered in the refrigerator.
5. Heat the remaining 1/4 cup olive oil in a large straight-sided skillet over high heat. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and become firm, about 1 to 2 minutes per side.
6. Warm the cold romesco sauce. Transfer the shrimp to a serving platter and serve the romesco sauce on the side. Garnish with the chopped parsley and serve immediately
Bass with Herbed Rice and Coconut-Vegetable Chowder

Ingredients:
1 tablespoon vegetable oil
3/4 cup chopped onion
3 kaffir lime leaves
3 large fresh basil leaves
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped jalapeño chile with seeds
1 garlic clove, crushed
3 cups canned unsweetened coconut milk
2 cups vegetable broth
1 15.2-ounce bottle fresh carrot juice
1/4 cup finely chopped palm sugar
or (packed) dark brown sugar
2 tablespoons fish sauce
2 1/2 cups 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound)
2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise
2 cups stringless sugar snap peas, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch cubes
1 large carrot, peeled, cut into matchstick-size strips
1 cup all purpose flour
1/2 cup water
1 large egg
2 cups panko (Japanese breadcrumbs)
6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets
Vegetable oil (for frying)
Herbed Rice, warm
Fresh basil sprigs and/or arugula (for garnish)
Lime wedges
Ingredient info: Kaffir lime leaves are leaves of the kaffir lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable
use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf. Canned unsweetened coconut milk
fish sauce
and panko are available in the Asian foods section of most supermarkets
at some specialty foods stores
and at Asian markets.

Instructions:
Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 4 cups.
Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.
Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.
Place flour in shallow bowl. Combine 1/2 cup water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.
Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in center, about 3 minutes per side.