iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beet-Pickled Deviled Eggs

Ingredients:
1 cup apple cider vinegar, plus 3 tablespoons, divided
1 tablespoon granulated sugar, plus a pinch, divided
2 1/4 teaspoons kosher salt, plus a pinch, divided
1 small red beet, peeled and halved
12 hard-boiled eggs, peeled
1/2 cup mayonnaise
1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
1 teaspoon anchovy paste
1/4 teaspoon freshly ground black pepper
2 hot chiles
thinly sliced

Instructions:
In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.
Blue Cheese, Apple, and Sage-Honey Crostini

Ingredients:
5 sage leaves
1/2 cup honey
1 baguette, cut diagonally into 1/2-inch-thick slices
Extra-virgin olive oil, for brushing
Kosher salt
freshly ground pepper
8 ounces mild blue cheese (such as gorgonzola), room temperature
1/2 apple
thinly sliced (preferably Macintosh or Honeycrisp)

Instructions:
Preheat oven to 400°F. In a small saucepan, warm the sage and honey over medium-low heat until fragrant and the honey just begins to bubble, about 4 minutes. Remove from heat and let steep for 10 minutes. Discard sage and let honey cool to room temperature.
Lightly brush one side of each bread slice with oil and sprinkle with salt and pepper. Place slices on a rimmed baking sheet and toast in oven until golden brown, about 7 minutes. Remove from baking sheet and let cool. Spread blue cheese on baguette slices and top with apples and walnuts. Drizzle toasts with sage honey.
Spinach-Avocado Smoothie with Grapefruit

Ingredients:
3/4 cup frozen peeled ruby red grapefruit or orange segments
1 cups baby spinach
1/4 medium avocado
2 scoops unflavored protein powder
3/4 cup cold green tea
1 teaspoon honey (optional)

Instructions:
Place ingredients in blender in the order listed and blend until smooth.
Peachy Chia Chai Smoothie

Ingredients:
1 tablespoon chia seeds, 3/4 cup coconut water, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, 1/8 teaspoon ground cloves, 2 cups frozen peaches, 1/2 cup low-fat Greek yogurt

Instructions:
Combine chia seeds and coconut water in a small bowl and stir well. Let soak for at least 15 minutes (or up to overnight). Place chia mixture and remaining ingredients, in the order listed, in blender and blend until smooth.
Mocha Berry-Almond Smoothie

Ingredients:
1 tablespoon almond butter
1 cup frozen raspberries
1/2 banana, sliced
2 scoops chocolate protein powder
"1/2 cup iced coffee concentrate (such as Gradys) or 3/4 cup chilled regular coffee", 1/4 cup almond milk, or regular low-fat milk
1 teaspoon honey (optional)

Instructions:
Place ingredients in blender in the order listed and blend until smooth.
Strawberry Rhubarb Crumble Smoothie

Ingredients:
2 tablespoons quick-cooking rolled oats (uncooked)
1/4 cup low-fat milk
1 1/2 cups frozen strawberries
1/2 cup roughly chopped fresh rhubarb (1 medium stalk)
1/2 cup low-fat Greek yogurt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon honey
plus more to taste

Instructions:
Place oats and milk in a blender and let soak for 5 minutes. Add the rest of the ingredients in the order listed and blend until smooth.
Carrot Cake Smoothie

Ingredients:
2 tablespoons unsweetened shredded coconut (or flakes)
2 tablespoons roughly chopped walnuts
3/4 cup grated carrot (1 large carrot)
1/2 cup frozen peeled orange segments
1/2 banana, sliced and frozen
1/2 cup low-fat Greek yogurt
1 teaspoon honey
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup coconut water

Instructions:
Place ingredients in blender in the order listed and blend until smooth.
Peanut Butter and Grape Smoothie

Ingredients:
1 tablespoon peanut butter, 1 1/2 cups frozen seedless grapes, 1/2 banana, sliced, 1/2 cup low-fat Greek yogurt, 1/2 cup almond milk, or regular low-fat milk

Instructions:
Place ingredients in blender in the order listed and blend until smooth.
Blueberry-Beet Smoothie with Coconut Water

Ingredients:
1 cup frozen blueberries
1/2 cup peeled and grated red beet (1 small beet)
1/2 cup low-fat Greek yogurt
3/4 cup coconut water

Instructions:
Place ingredients in blender in the order listed and blend until smooth.
Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves

Ingredients:
1/2 tablespoon kosher salt, 1/4 cup neutral oil, 1/4 cup extra-virgin olive oil, 1/4 cup red-wine vinegar, 1 garlic clove, 1 bay leaf, 1 stem fresh thyme, 1/4 red onion, thinly sliced, 1/4 cup whole blanched almonds, 2 teaspoons smoked Spanish pimenton, 3-pound mackerel, filleted, 1/4 pound thinly sliced sweet capicola ham, Ryvita dark rye crackers, sweet butter, bright green and yellow celery leaves from the heart

Instructions:
In a nonreactive stainless steel pot, combine all the marinade ingredients. Bring to a simmer, then turn off the heat and allow to steep for 1 hour.
Brush the fish on the skin side with a neutral oil, then mark the skin-side of the mackerel fillets on the hot side of the grill (or using a grill pan).
Place the fillets in a hotel pan, flesh side down, and cover with the warm marinade. Cover with plastic wrap and refrigerate for 1 day.
Drain mackerel filets, reserving the marinade liquid.
Spoon two tablespoons marinade liquid over the fish. Assemble your plate with the onion, almonds, buttered crackers, and ham. Season to taste with salt and black pepper.
Our Favorite Pie Dough

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons granulated sugar
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and frozen for 15 minutes
1 tablespoon apple cider vinegar
chilled

Instructions:
In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
Brown-Butter Pecan Pie with Rum and Espresso

Ingredients:
1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
3 cups pecans, lightly toasted, divided
6 tablespoons butter
1 cup light brown sugar
"1 cup cane syrup (such as Steens) plus 2 tablespoons, divided", 1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons dark rum
1 tablespoon instant espresso powder
3 large eggs, at room temperature, beaten
9-inch pie pan

Instructions:
Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.
Our Favorite Macaroni and Cheese

Ingredients:
2 tablespoons unsalted butter, plus more for baking dish
2 tablespoons extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
2 large garlic cloves, minced
2 ounces finely grated Parmesan (about 1/2 cup)
1/2 teaspoon kosher salt
2 teaspoons kosher salt, plus more
1 pound dried elbow macaroni
1/2 cup (1 stick) unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk
3/4 cup heavy cream
1/2 teaspoon ground white pepper
1 1/2 tablespoons mustard powder
16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
2 ounces grated Parmesan (about 1/2 cup)
9- by 13-inch baking dish

Instructions:
Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let cool 15 minutes before serving.
Cranberry Sauce with Mustard Seeds and Orange

Ingredients:
1 tablespoon extra-virgin olive oil
1 large shallot, chopped
1 tablespoon finely chopped peeled ginger
Kosher salt and freshly ground black pepper
1 tablespoon yellow mustard seeds
1 cinnamon stick
1 10-ounce bag fresh or frozen cranberries (about 2 cups)
1/3 cup sugar
2 strips orange zest (about 4" each)

Instructions:
In a medium saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until the shallots are tender and lightly browned, 3 to 4 minutes. Add the mustard seeds and cinnamon and cook, stirring frequently, until the seeds are toasted and start to pop, 2 to 3 minutes. Add the cranberries, sugar, orange zest, and 3/4 cup water and bring to a boil.
Reduce the heat to low and simmer until the cranberries start to burst, 8 to 10 minutes. Let cool completely. Discard cinnamon stick and orange peel before serving.
Brussels Sprouts Salad with Szechuan Peppercorn and Celery

Ingredients:
3 tablespoons vegetable oil, such as grapeseed
1 tablespoon toasted sesame oil
1/3 cup rice-wine vinegar
1 large pinch ground white pepper
1 tablespoon Szechuan peppercorns, lightly crushed
Kosher salt
1 1/2 pounds Brussels sprouts, trimmed
3 celery stalks, thinly sliced (about 1 cup)
1 serrano chile, thinly sliced (optional)
1 cup cilantro (tender stems and leaves)

Instructions:
In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.
Sticky Rice Stuffing with Chinese Sausage and Shiitakes

Ingredients:
2 1/2 cups Thai long grain sticky rice, or regular short-grain sticky rice
1/3 cup pine nuts
1/4 cup vegetable oil
2 large shallots, sliced into 1/4" rings
1/2 pound shiitakes mushrooms, stemmed and coarsely chopped
6 ounces Chinese sausage (about 4 links), sliced (about 1 1/2 cups)
1/4 cup Shaoxing Chinese wine or dry sherry
3 tablespoons soy sauce
1 cup jarred peeled roasted chestnuts, roughly chopped
2 1/2 cups low-sodium chicken broth or water
Kosher salt
2 scallions, thinly sliced, for garnish
12-inch cast iron skillet

Instructions:
Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
Garnish rice "stuffing" with sliced scallions before serving.
Pan-Roasted Carrots with Miso-Butter

Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds carrots, preferably small young ones, peeled and split crosswise
Kosher salt
2 garlic cloves, chopped
2 scallions, thinly sliced, white and green parts separated
¼ cup mirin (Japanese rice wine)
2 tablespoons white or yellow miso paste
2 tablespoons unsalted butter, diced
2 tablespoons rice vinegar

Instructions:
In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.
Sweet Potato and Caramelized Onion Hash with Baked Eggs

Ingredients:
2 tbsp unsalted butter
2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again
Kosher salt
freshly ground black pepper
3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes
1/4 cup olive oil
1 1/2 tsp smoked paprika
2 tbsp (packed) finely minced fresh rosemary or oregano leaves
4 to 6 large eggs
shaved Parmesan
for serving (optional)

Instructions:
Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
Serve immediately, with Parmesan, if desired.
Maple-Pear Sheet Tart

Ingredients:
1 large egg
1 14- to 17-ounce box of puff pastry (preferably all-butter puff), defrosted according to package directions
2 large Anjou pears (about 1 1/4 pounds), skin on
1/4 cup granulated sugar
2 tablespoons maple syrup
13"x18" baking sheet

Instructions:
Preheat the oven to 375°F. Line a 13x18-inch baking sheet with parchment paper. In a small bowl, beat the egg with 1 tablespoon water.
If using a 14-ounce puff pastry package, roll the sheet to a 13-x18-inch rectangle on a floured surface. If using a 17-ounce puff pastry package, roll each sheet to a 9 1/2-x13-inch rectangle. Line up the two longer sides and overlap by 1 inch to form a 13-x18-inch rectangle. Brush egg wash in between to form a seam. Use a rolling pin to seal the seam.
Transfer the pastry to the parchment. Fold sides of pastry towards center to form a 1/2-inch border on all four sides. Lightly score the border by using a paring knife to make small shallow diagonal cuts. Prick the surface of the pastry inside the border with a fork. Refrigerate until ready to use.
Slice the pears in half lengthwise, and then cut lengthwise into 1/4-inch thick slices. Trim the seeds and core and toss the slices in the sugar. Arrange on the pastry and brush all exposed pastry (including the borders) with the egg wash.
Bake until the crust is puffed and golden brown, 45 to 50 minutes. Brush the fruit and pastry with the maple syrup. Let cool completely, and then slice into squares to serve.
The Ischler

Ingredients:
2 cups sliced almonds, preferably unblanched
1 cup plus 2 tbsp powdered sugar
16 tbsp unsalted butter, softened (2 sticks)
1/2 large egg, lightly beaten
1 tsp vanilla extract
1 3/4 cups plus 1 tbsp bleached all-purpose flour
1/4 tsp fine sea salt
2 2/3 cups dried apricots (1 lb)
1 cup plus 2 tbsp granulated sugar
2 tsp lemon zest, finely grated
1 tsp apricot or peach brandy
8 oz bittersweet chocolate, chopped
1/4 cup heavy cream, hot
Nut grater; 21/2" round cookie cutters

Instructions:
Grate almonds using nut grater.
In the bowl of a stand mixer fitted with flat beater, beat almonds, powdered sugar, and butter until fluffy. Scrape down sides of bowl. Add egg and vanilla; beat until blended.
Whisk together flour and salt. On low speed, gradually add flour mixture to butter mixture. Mix until incorporated and dough begins to come away from sides of bowl.
Scrape mixture into a plastic bag and press it together. Remove dough from bag and transfer to a large sheet of plastic wrap. Use the edges of the wrap to knead dough until smooth.
Divide dough into quarters. Wrap with plastic and flatten into disks. Place in freezer bag. Refrigerate for at least 2 hours and up to 2 days.
In a medium saucepan with a tight-fitting lid, soak dried apricots in 2 cups water for 2 hours. Bring to a boil, cover, and simmer for 20-30 minutes on the lowest heat until apricots are very soft. If water evaporates, add a little extra.
In a food processor, pulse apricots and liquid with sugar, lemon zest, and brandy.
Return mixture to saucepan and simmer, stirring, 10-15 minutes, until deep orange and thick.
Transfer to a bowl; let cool. (You will need only about 2/3 cup, but the leftover will keep almost indefinitely when refrigerated.)
Preheat oven to 350°.
Set 1 dough disk on a lightly floured surface. Lightly flour dough and re-cover it with plastic wrap. Let dough soften until malleable, about 10 minutes. Roll 1/8" thick, adding more flour if necessary to keep dough from sticking.
Cut out 20 cookies. Place 1/2" apart on a parchment-lined baking sheet. (Set aside scraps; cover with plastic wrap.) Bake cookies 4 minutes. Rotate the cookie sheet then continue baking for 2-6 minutes, or until edges brown.
Let cookies cool on a wire rack.
Repeat process with remaining dough disks. (After the last batch is cut, you can knead together all the scraps and repeat chilling, rerolling, and cutting.)
Heat chocolate in a bowl set over hot water (not touching), stirring with a silicone spatula, until almost completely melted. Remove from heat and stir until fully melted.
Add cream; stir until smooth. (The mixture should drop thickly from the spatula. If the ganache thickens before it's used, reheat in the microwave in 3-second bursts.) Set aside.
Spread bottoms of half of the cookies with a thin layer of apricot filling. Spread bottoms of the remaining cookies with a slightly thicker ganache layer. Set the chocolate cookies, coated side down, on the apricot cookies. Let sit for a minimum of 30 minutes.
Store airtight at room temperature, 5 days; frozen, 6 months.