iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pastrami-Style Grilled Turkey Breast

Ingredients:
3 tablespoons coriander seeds
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 tablespoon Sichuan peppercorns
1 (6–8-pound) skin-on, bone-in turkey breast, patted dry
1 tablespoon vegetable oil
2 tablespoons kosher salt
A spice mill or a mortar and pestle; a chimney starter and smoking chips (optional)

Instructions:
Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle. Place turkey on a large rimmed baking sheet and rub all over with oil and sprinkle cavity and all over outside with salt, then do the same with spice mixture. Let sit at room temperature at least 1 hour, or cover and chill up to 12 hours.
If chilled, let sit at room temperature 1 hour before grilling.
If using a charcoal grill, fill a chimney with charcoal and light. Once coals are covered with ash, spread half on each side of grill, leaving center empty. Set top grate on grill. If using smoking chips, scatter a handful evenly over coals. Place turkey on center of grate (do not allow any part of turkey to extend over coals). Cover grill. Insert an instant-read thermometer into hole in hood. Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180°F each time), until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, 75–90 minutes. Maintain grill temperature as close as possible to 350°F throughout process, opening vents to increase temperature and closing vents to reduce it and adding more charcoal as needed. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.
If using oven, preheat to 425°F. Place turkey on a large rimmed baking sheet. Roast, rotating baking sheet once, until skin is golden brown and most of fat in skin has rendered, 35–45 minutes. Reduce oven temperature to 250°F and continue to roast turkey until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 45–60 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.
Cornmeal Bao With Turkey and Black Pepper Sauce

Ingredients:
2 tablespoons sugar
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
2 cups all-purpose flour
1 cup Jiffy corn muffin mix
1 tablespoon kosher salt
1 teaspoon baking powder
2 tablespoons vegetable oil, plus more
1/4 cup sugar
3 tablespoons soy sauce
1 green or red Thai chile, thinly sliced
1 (1/2-inch) piece ginger, peeled, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons dark or regular soy sauce
2 tablespoons mushroom or regular soy sauce
2 teaspoons unseasoned rice vinegar
1 teaspoon freshly ground black pepper
Pastrami-Style Grilled Turkey Breast
mayonnaise
bread-and-butter pickles
shredded carrots
and cilantro leaves with tender stems (for serving)

Instructions:
Stir sugar and yeast into 2/3 cup warm (100°) water in a small bowl. Let sit until foamy, about 5 minutes. Whisk flour, corn muffin mix, salt, and baking powder in a large bowl to combine. Stir sugar mixture into dry ingredients, then stir in 2 Tbsp. oil. Mix just until a shaggy dough forms.
Turn dough out onto a work surface. Gently knead just until smooth (be careful not to overwork). Transfer to a lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm spot until dough is puffed and yields easily when poked, about 1 1/2 hours.
Divide dough into 16 balls and gently roll between your palms until smooth. Roll out each ball to a 6x3" oval, lightly brush with oil, then fold in half crosswise. Cover bao with a damp cloth and let rise until slightly puffy, 60–90 minutes.
Place a bamboo steamer lined with parchment paper over a large pot of simmering water (or you can use a steamer basket). Steam bao in batches until firm to the touch and cooked through, 10–12 minutes per batch.
Cook sugar and soy sauce in a small saucepan over medium heat, stirring often, until sugar is dissolved; let cool.
Transfer to a small bowl and mix in chile, ginger, garlic, dark soy sauce, mushroom soy sauce, vinegar, and pepper. Let black pepper sauce sit 30 minutes to allow flavors to meld.
Build sandwiches with bao using turkey, black pepper sauce, mayonnaise, pickles, carrots, and cilantro.
Dough can be made 12 hours ahead; chill instead of letting rise. Let rise 2 hours. Bao can be steamed 1 week ahead; tightly wrap and freeze. Thaw and steam 3 minutes to restore softness just before serving. Sauce can be made 3 days ahead. Cover and chill.
Sweet Potato–Miso Pie with Chocolate-Sesame Crust

Ingredients:
6 tablespoons unsalted butter
1/4 cup (packed) light brown sugar
1/3 cup black sesame seeds
5 ounces chocolate wafer cookies (about 23), broken into small pieces
Pinch of kosher salt
2 small sweet potatoes (about 1 pound)
1/2 cup (packed) light brown sugar
3 tablespoons unsalted butter, melted
2 tablespoons white miso
2 large egg yolks
1 large egg
1 cup heavy cream
Whipped cream or vanilla ice cream (for serving)
A spice mill or a mortar and pestle

Instructions:
Heat butter and brown sugar in a small saucepan, stirring to dissolve sugar, until butter is melted.
Meanwhile, very finely grind sesame seeds in spice mill or with mortar and pestle. Pulse cookies in a food processor until finely ground.
Pour butter mixture into food processor; add salt and ground sesame and pulse to combine. Using a measuring cup, press cookie mixture firmly onto bottom and up the sides of a 9" pie dish. Freeze until very cold, 20–25 minutes.
Preheat oven to 350°F. Bake crust until firm and slightly darkened in color, 15–18 minutes. If crust slides down sides, gently press back up. Let cool.
Preheat oven to 350°F. Roast sweet potatoes on a foil-lined rimmed baking sheet until tender, 50–60 minutes. Slice open lengthwise and let cool. Scoop out flesh from skins (you should have about 1 cup); pulse in food processor until very smooth. Discard skins.
Whisk brown sugar, butter, and miso in a medium bowl until smooth. Add egg yolks and egg and whisk just to incorporate. Whisk in sweet potato purée, then cream.
Reduce oven temperature to 300°F. Pour filling into crust. Bake pie, rotating halfway through, until filling is set (it will still wobble slightly in the very center), 50–60 minutes. Transfer dish to a wire rack and let pie cool before slicing, about 2 hours.
Serve pie topped with whipped cream or scoops of vanilla ice cream.
Margaret’s Maple Sugar Pie

Ingredients:
1 teaspoon sugar
Pinch of kosher salt
1 1/4 cups all-purpose flour, plus more for surface
4 tablespoon chilled unsalted butter, cut into pieces
1/4 cup chilled lard or shortening
Nonstick vegetable oil spray
2 cups (packed) light brown sugar
1 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon whiskey
2 teaspoons vanilla extract
5 large eggs, room temperature
1 cup all-purpose flour
3/4 teaspoon kosher salt
Whipped cream (for serving)

Instructions:
Pulse sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until the largest pieces are pea-size. Add lard and pulse again until mixture resembles coarse meal. Transfer to a large bowl and drizzle in 3 Tbsp. ice water; mix with a fork to combine. Knead 3–4 times to bring dough together (only a couple of floury spots should remain). Flatten dough into a 1/2"-thick disk, wrap in plastic, and chill until firm, at least 2 hours.
Let dough sit at room temperature 5 minutes to soften.
Roll out dough on a lightly floured surface to a 12" round, rotating often and dusting with more flour as needed to prevent sticking. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about 1" overhang. Fold edges under and crimp. Freeze 15 minutes.
Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and up sides. Fill with pie weights or dried beans and bake until edges of crust are pale golden, 15–20 minutes. Carefully remove foil and weights and continue to bake crust until bottom is golden and looks dry, 12–18 minutes more. Transfer dish to a wire rack and let crust cool.
Preheat oven to 325°F. Heat brown sugar, cream, and butter in a large heatproof bowl set over a large saucepan of barely simmering water, stirring constantly, until butter is melted, sugar is dissolved, and mixture is smooth (do not let bowl touch water). Remove bowl from heat and stir in whiskey and vanilla. Whisking constantly, add eggs one at a time, incorporating completely after each addition. Add flour and salt and whisk just until smooth. Scrape filling into crust and place on a foil-lined rimmed baking sheet.
Bake pie until filling is browned all over, puffed around the edges, and still slightly wobbly in the center, 45–55 minutes. Transfer dish to a wire rack and let pie cool at least 4 hours before slicing (the longer you can wait, the easier it’ll be to slice; do not refrigerate).
Serve pie topped with whipped cream.
Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month. Crust can be baked 1 day ahead; store tightly wrapped at room temperature. Pie can be baked 1 day ahead. Let cool, then store loosely covered at room temperature.
Cranberry-Lime Pie

Ingredients:
4 ounces gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
1 (12-ounce) package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1 1/4 cups) for serving
2 1/2 cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)

Instructions:
Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.
Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.
Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
Buckwheat Banana Cake with Yogurt-Espresso Frosting

Ingredients:
Nonstick vegetable oil spray
1 cup whole wheat flour
1/2 cup buckwheat flour or whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
4 very ripe bananas
2/3 cup (packed) dark brown sugar
2 large eggs, beaten to blend
1/2 cup olive oil
1/2 cup sour cream
4 ounces cream cheese, room temperature
1/2 cup plain Greek yogurt
Pinch of kosher salt
1/3 cup powdered sugar
1/2 teaspoon espresso powder

Instructions:
Preheat oven to 350°F. Coat an 8 1/2x4 1/2" loaf pan with nonstick spray, then line with parchment, letting it hang over on both of the longer sides. Whisk whole wheat flour, buckwheat flour, cinnamon, salt, baking soda, and baking powder in a medium bowl.
Mash bananas and brown sugar in a large bowl until virtually no lumps of banana remain and brown sugar is dissolved. Mix in eggs, oil, and sour cream. Add dry ingredients and mix in with a rubber spatula. Scrape batter into prepared pan and smooth top.
Bake cake until the top springs back when gently pressed and a tester inserted into the center comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes. Turn out cake onto rack and let cool completely.
Whisk cream cheese, yogurt, and salt in a large bowl until no lumps remain. Sift powdered sugar through a fine-mesh sieve into bowl and whisk vigorously to combine, then stir in espresso powder.
Cake can be baked 4 days ahead. Store airtight at room temperature. Frosting can be made 3 days ahead. Cover and chill.
Apple Pandowdy

Ingredients:
6 tablespoons unsalted butter
4 pounds Pink Lady and/or Granny Smith apples, peeled, cored, cut into 1-inch pieces
2/3 cup (packed) dark brown sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 (1/2-inch) piece ginger, peeled, finely grated
1/2 teaspoon kosher salt
1 package frozen puff pastry (preferably Dufour), thawed, cut into irregular 1-inch pieces
Granulated sugar (for sprinkling)
2 pints vanilla ice cream

Instructions:
Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
Bake until pastry is puffed and golden around edges, 25–30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.
Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly. Serve warm with ice cream.
Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.
Sweet Potato and Brussels Sprout Okonomiyaki

Ingredients:
3 ounces brussels sprouts, ends trimmed, very thinly sliced (about 1 cup)
1 medium sweet potato, julienned (about 4 cups)
1 scallion, thinly sliced
1 large egg, beaten to blend
Kosher salt
1/3 cup all-purpose flour
6 tablespoons vegetable oil, divided
Sriracha
Kewpie mayonnaise
bonito flakes
and furikake (for serving)

Instructions:
Combine brussels sprouts, sweet potato, scallion, and egg in a large bowl; season with salt. Mix with your hands until vegetables are evenly coated. Sprinkle flour over vegetables and toss to combine (mixture shouldn’t be gummy, but a handful should clump together).
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Add half of vegetable mixture; press into a thin even layer across bottom of skillet. Cook until pancake begins to set, about 1 minute. Drizzle 1 Tbsp. oil around edge and shake to ensure pancake can slide around; cook until golden brown underneath, about 2 minutes longer. Slide pancake onto a baking sheet or the underside of a flat pot lid, then invert pancake back into skillet. Drizzle 1 Tbsp. oil around edge of pancake and cook until second side is golden brown, about 2 minutes. Repeat with remaining vegetable mixture and 3 Tbsp. oil to make another pancake. Serve topped with Sriracha, mayonnaise, bonito flakes, and furikake.
Roasted Carrots With Creamy Nuoc Cham Dressing

Ingredients:
2 pounds medium carrots, scrubbed
2 tablespoons plus 1/4 cup vegetable oil
Kosher salt
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 (1/2-inch) piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

Instructions:
Preheat oven to 425°F. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.
Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining 1/4 cup oil; blend until emulsified. Season dressing with salt.
Drizzle dressing over carrots just before serving.
Dressing can be made 3 days ahead. Cover and chill.
Mustard Seed Gravy

Ingredients:
Turkey neck and giblets (from Bourbon and Brown Sugar Glazed Turkey)
1 cup dry white wine
3 pounds chicken wings
1 large onion, chopped
2 garlic cloves, finely chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons whole grain mustard
2 teaspoons soy sauce
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 425°F. Arrange turkey neck and giblets in a large ovenproof skillet. Roast until very well browned, 35–40 minutes. Remove from oven, add wine, and set over medium heat. Cook, scraping up any browned bits, until wine is reduced by three-quarters, 8–10 minutes. Transfer neck, giblets, and liquid to a large pot; add chicken wings, onion, garlic, and 8 cups water. Bring to a boil, reduce heat, and simmer until liquid is reduced to about 3 cups, about 1 hour. Strain stock through a fine-mesh sieve into a large bowl; discard solids.
Melt butter in a medium saucepan over medium heat, then whisk in flour. Cook, whisking often, until flour begins to smell mildly nutty, about 5 minutes. Whisking vigorously, add warm stock; bring to a simmer. Cook 1 minute; reduce heat to low and whisk in mustard and soy sauce. Season with salt and pepper. Keep warm until ready to serve.
Gravy can be made 1 day ahead. Cover and chill.
Mashed Baked Potatoes with Chives

Ingredients:
2 pounds russet potatoes, scrubbed, 2 pounds Yukon Gold potatoes, scrubbed, 1 head of garlic, halved crosswise, 1 tablespoon olive oil, Kosher salt, freshly ground pepper, 2 cups half-and-half, warmed, 6 tablespoons unsalted butter, melted, 2 tablespoons finely chopped chives

Instructions:
Arrange a rack in lower third of oven; preheat oven to 425°F. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.
Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in another cup half-and-half mixture; season generously with salt and pepper.
If serving immediately, stir in remaining half-and-half mixture and top with chives.
If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don’t stir in). Remove from heat and cover with plastic wrap.
Potatoes can be mashed 3 hours ahead. Store room temperature. Reheat over medium-low, stirring occasionally. Top with chives just before serving.
Lemony Brussels Sprouts With Bacon and Breadcrumbs

Ingredients:
2 1/2 pounds brussels sprouts, trimmed
4 ounces slab bacon or pancetta (Italian bacon), coarsely chopped
3 tablespoons olive oil, divided, plus more for serving
1 cup coarse fresh breadcrumbs
1 small Fresno chile, seeds removed, finely chopped
1 tablespoon thyme leaves
1 teaspoon finely grated lemon zest
Kosher salt
2 tablespoons fresh lemon juice
divided

Instructions:
Remove outer leaves from brussels sprouts; set aside. Halve sprouts; set aside. Pulse bacon in a food processor until finely ground. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes. Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer breadcrumb mixture to paper towels and let cool slightly. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.
Increase heat to medium-high and heat 2 Tbsp. oil in same skillet. Add reserved halved brussels sprouts; season with salt. Cook, tossing occasionally, until deeply browned all over, 5–8 minutes. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes. Uncover skillet, add reserved leaves and 1 Tbsp. lemon juice, and toss to combine. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4–5 minutes. Uncover; add remaining 1 Tbsp. lemon juice and season with salt.
Transfer brussels sprouts to a platter, drizzle with more oil, and top with reserved breadcrumb mixture (reheat breadcrumb mixture if needed in a small skillet or in microwave).
Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature. Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature. Reheat before adding leaves.
Kabocha Squash Pilaf with Coconut

Ingredients:
2 tablespoons dried currants
1 tablespoon apple cider vinegar
2 tablespoons virgin coconut oil
1 small onion, chopped
4 thin slices peeled ginger
1 cup shredded peeled kabocha squash
1 cup basmati rice, rinsed
Kosher salt, freshly ground pepper
Toasted unsweetened coconut flakes (for serving)

Instructions:
Combine currants and vinegar in a small bowl; set aside.
Heat oil in a large skillet over medium; cook onion and ginger, stirring occasionally, until softened, 8–10 minutes. Stir in squash, rice, and 1 1/4 cups water; season with salt and pepper. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, 15–18 minutes. Remove from heat, fluff rice with a fork, and let sit covered 10 minutes.
Drain currants and serve pilaf topped with drained currants and toasted unsweetened coconut flakes.