iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cumin-and-Paprika-Spiced Marcona Almonds

Ingredients:
1 egg white, 1 1/2 teaspoons salt, 1 teaspoon plus 1/8 teaspoon cumin, for dusting, 1 teaspoon plus 1/8 teaspoon sweet or smoked Spanish paprika, for dusting, 1/4 teaspoon cayenne, 3 cups blanched Marcona almonds

Instructions:
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne. Add the almonds and toss to coat.
Spread the almonds out evenly on the prepared baking sheet and roast until golden brown, 20 to 25 minutes, shaking the pan halfway through. Transfer to a plate to cool for about 30 minutes.
In a small bowl, combine the remaining 1/8 teaspoon of cumin and the remaining 1/8 teaspoon of paprika. Sprinkle this mixture over the cooled nuts. Store in a sealed container for up to 2 weeks.
Pale Rider Cocktail

Ingredients:
2 1/2 ounces manzanilla sherry
1 ounce Jalapeño Tequila (see below)
1/4 ounce fresh lime juice
1/2 ounce cane syrup (2:1 sugar:water)
1 ounce club soda
Garnish: 2 slices cucumber
2 jalapeños
1 1/2 cups silver tequila

Instructions:
Cut the jalapeños lengthwise and extract the seeds and membranes; add them to a glass bowl. Reserve the rest of the pepper for another use. Add the tequila to the seeds and membranes and infuse for 10 to 20 minutes, depending on the heat of the peppers. Finely strain and bottle. Store at room temperature for up to 1 month.
Add the sherry, tequila, lime juice, and cane syrup to a mixing glass. Add ice, shake, and strain into a wine tumbler over ice. Top with the soda, garnish with the cucumber slices, and serve with a straw.
Miso-Rubbed Turkey with Turkey Gravy

Ingredients:
1 medium onion, quartered but left unpeeled
1/2 cup miso (white or red fermented-soybean paste)
1 stick (1/2 cup) unsalted butter, softened, plus additional melted butter (from 1/2 stick) if turkey drippings yield less than 1/2 cup fat
1 teaspoon black pepper
1 (12- to 14-lb) turkey, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets reserved for another use if desired
1/2 teaspoon salt
1 cup water
9 cupsturkey stock
3/4 cup all-purpose flour
2 small metal picks or skewers; kitchen string; a 19- by 13-inch flameproof roasting pan with a rack; an instant-read thermometer

Instructions:
Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped. Add miso and purée until smooth. Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled).
Put oven rack in lowest position and preheat oven to 350°F.
Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly. Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper. Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters. Tie drumsticks together with string and tuck wings under body.
Put turkey on rack in roasting pan and roast 30 minutes.
Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan. Tent turkey with foil and roast, basting every 30 minutes and adding more water to pan if necessary, until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours). Remove foil for last 30 minutes of roasting if turkey is pale. Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands). Remove picks from turkey.
Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat. (If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup.) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer. Straddle roasting pan across 2 burners, then add remaining cup turkey stock and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into remaining stock and bring to a simmer.
Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.
Mummy Sandwich Cookies with White and Dark Chocolate

Ingredients:
1 recipe Classic Sugar Cookies , baked using the slice-and-bake method
8 ounces dark or semi-sweet chocolate, chopped
8 ounces white chocolate, chopped
"2 1/2 cups confectioners sugar, sifted", 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
8 ounces bar cream cheese, at room temperature
1 teaspoon vanilla extract
Green food coloring (preferably gel paste)
pastry bag with small tip or resealable plastic bag
wooden skewers or toothpicks

Instructions:
Fill a medium pot with 2 inches of water, place over medium heat, and bring to a simmer. Place dark chocolate in a heatproof metal or glass bowl and set over the pot (the simmering water should not touch the bottom of the bowl). Melt chocolate, stirring frequently, until almost completely melted. Remove bowl from heat, and stir until smooth.
Using a small offset spatula or spoon, apply a thin layer of dark chocolate onto the rounded surface of the "tops" of half the cookies, reserving the remaining half of the cookies for the sandwich "bottoms." Reserve remaining dark chocolate for the mummy eyes. Set cookies aside to allow chocolate to set, about 10 minutes.
Repeat melting process with white chocolate. Fill a pastry bag fitted with a small tip with melted white chocolate. Drizzle thin horizontal stripes of white chocolate onto each chocolate-covered cookie, leaving a 1/4-inch gap in the center for the eyes. Add the whites of two eyes in the center of each cookie and allow to set, about 5 minutes. Using a toothpick, add two small dots of reserved melted dark chocolate to the eyes to make pupils. Repeat with remaining cookies.
Using an electric mixer, beat butter on medium-high until smooth and fluffy. Add the cream cheese and beat until well blended. Add the confectioner's sugar, vanilla extract, and a few drops food coloring. Mix on medium-low until well combined, adding additional food coloring, if desired.
Spread 1 1/2 teaspoons of filling on the flat side of each reserved plain sugar cookie "bottom," then top with a decorated cookie.
Bite-Size Garlic Bread with Fresh Herbs

Ingredients:
1 loaf miche or rustic sourdough bread, crust removed, cut into 1-inch cubes
3 tablespoons white wine
4 garlic cloves, very finely minced
1 1/2 sticks (12 tablespoons) high-quality salted butter, at room temperature
1 teaspoon red-pepper flakes
1 teaspoon dried oregano
3/4 teaspoon kosher salt
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives

Instructions:
Preheat oven to 450°F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.
Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.
Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.
Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.
Arrange the cubes on a serving platter and sprinkle with herbs. Serve immediately.
The flavored butter can be made up to 3 days in advance and stored in the refrigerator.
Rimini

Ingredients:
1 (8-ounce/225-gram) ball Master Dough , preferably with starter, made with Poolish
Semolina, for dusting
1/2 cup (112 grams) olive oil, or more as needed
1-1/2 ounces (45 grams) whole-milk mozzarella cheese, shredded (1/4 cup plus 2 tablespoons)
1 ounce (30 grams) thinly shaved lardo
1-1/2 ounces (45 grams) squacquerone cheese
6 thin slices (2 ounces/55 grams) prosciutto cotto
Small piece young Pecorino Romano cheese
cold
for shaving

Instructions:
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
Line a large dinner plate with paper towels. Pour the oil into a 12-inch cast-iron skillet and have a lid and a pair of tongs nearby.
Dust a work surface near the stove with semolina, then move the dough to the surface and dust the top.
Press out the dough into a flat disk and roll it out into an 11-1/2-inch round.
Heat the oil in the skillet over medium-high heat for about 3 minutes, until very hot with ripples covering the surface. Gently lift the dough and lower the bottom of one edge into the side of the pan closest to you, then lower the remaining dough into the pan. Cook for about 2 minutes, using tongs to check the bottom often and to rotate the dough as needed to brown evenly. If bubbles form on the top of the dough, pierce them gently with the tongs.
When the bottom is golden brown, turn the dough over. Immediately sprinkle the mozzarella evenly over the surface and cover the pan. Cook for 1 to 1 1/2 minutes, until the cheese has melted and the bottom of the dough is a rich golden brown. Using the tongs, reach to the center of the pizza and transfer it to the towel-lined plate to drain briefly.
Transfer the pizza to the cutting board and cut into 6 wedges. Scatter the lardo and pinches of the squacquerone evenly over the top. Drape a slice of prosciutto cotto on each slice and garnish with shavings of the pecorino.
Lucca

Ingredients:
1 (13-ounce/370-gram) ball Master Dough , preferably with starter, made with Poolish
2 parts flour mixed with 1 part semolina, for dusting
Scant 1/2 cup (100 grams) handcrushed tomatoes
10 oil-cured black olives, pitted and halved
1 teaspoon (8 grams) minced drained oil-packed anchovies
1/4 teaspoon (0.7 grams) minced garlic
Extra virgin olive oil, for brushing and drizzling
6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1 1/2 cups)
1 fresh basil leaf, rolled up lengthwise and cut crosswise into fine julienne
Dried oregano, for sprinkling
2 pizza baking stones or steels
pizza peel

Instructions:
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside.
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
Sprinkle a wooden peel with the dusting mixture.
Roll out the dough into a round 14 to 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, then dock the surface.
Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border. Drizzle more oil over the top.
Slide the pizza onto the top stone. Bake for 4 minutes. Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top. Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown.
If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds.
Transfer the pizza to a cutting board and cut into 6 wedges. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.
No Noodle Pad Thai

Ingredients:
1 daikon radish, peeled or zucchini
4 carrots, peeled
4 cups mung bean sprouts
4 scallions, thinly sliced
12 oz organic, GMO-free firm tofu, cut in quarters
1 small handful cilantro leaves, chopped, plus extra for serving
2 tablespoons black sesame seeds, plus extra for serving
4 slices of lime, to serve
1/2 cup peanut butter (adjust to allergies by choosing a different seed or nut butter)
4 tablespoons lime juice
2 tablespoons clear honey, preferably unheated
2 tablespoons organic, GMO-free tamari or soy sauce
1 pinch ground cayenne pepper or more to taste
2 teaspoons grated fresh ginger
About 3 tablespoons water
to thin

Instructions:
Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top.
Parisian

Ingredients:
1 (13-ounce/370-gram) ball Master Dough , preferably with starter, made with Poolish
Flour, for dusting
8 ounces (225 grams) assorted mushrooms (such as pioppini, oyster, shiitake, and trumpet)
Olive oil, for sautéing
Fine sea salt and freshly ground black pepper
5 ounces (140 grams) part-skim mozzarella cheese, shredded (1-1/4 cups)
1-1/2 teaspoons (6 grams) truffle paste, or 1 fresh truffle (to taste)
1-1/2 ounces (45 grams) Saint André Cheese
2 pizza baking stones or steels
pizza peel

Instructions:
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
Meanwhile, clean and trim the mushrooms so that they will all cook in about the same amount of time. Leave the pioppini and other small, delicate mushrooms whole. Slice the trumpets lengthwise into slices 1/8 inch thick.
Heat a generous film of oil in a skillet over medium-high heat until very hot. Add the larger mushroom pieces and sauté for 1 minute. Add the remaining mushrooms, season with fine sea salt and pepper, and sauté, stirring often, for 2 to 3 minutes, until the mushrooms are softened but not browned. Remove from the heat and set aside.
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
Dust a wooden peel with the flour. Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
Mound the mozzarella in the center of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border. Scatter the mushrooms evenly over the top.
Slide the pizza onto the top stone. Bake for 7 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and then transfer it to the bottom stone. Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown.
Transfer the pizza to a cutting board and cut into 6 wedges. Garnish each wedge with 1/4 teaspoon dollops of truffle paste, pinches of the Saint André, and shavings of Comté. Scatter the arugula over the top and finish with a drizzle of extra virgin oil and a pinch each of pepper and Maldon salt.
Cal-Italia Pizza with Prosciutto and Figs

Ingredients:
1 (13-ounce/370-gram) ball Master Dough , preferably with starter made with Poolish
1 cup (255 grams) balsamic vinegar
3 parts flour mixed with 1 part semolina, for dusting
2-ounce (55-gram) piece Asiago cheese, cold, for shaving
6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1-1/2 cups)
1-1/2 ounces (45 grams) Gorgonzola cheese, broken into small pieces
2 to 3 tablespoons (40-60 grams) fig jam, preferably Dalmatia brand
3 ounces (85 grams) thinly sliced prosciutto (about 6 slices)
2 pizza baking stones or steels
pizza peel

Instructions:
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
Sprinkle a wooden peel with the dusting mixture.
Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
Slide the pizza onto the top stone.
Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.
Rich Turkey Gravy

Ingredients:
3-3 1/2 cups Roasted Poultry Stock warmed
1/2 cup dry white wine, brown ale, Port, or apple cider
1/2 cup all-purpose flour
1-2 teaspoons apple cider vinegar
1 tablespoon soy sauce, brown ale, or Port (optional)
Some chopped fresh herbs (such as thyme or parsley; optional)
Kosher salt, freshly ground pepper
freshly ground pepper

Instructions:
Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.
Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.
Spiced Dried-Fruit Chutney

Ingredients:
1 finely chopped shallot
1 tablespoon coriander seeds
1 tablespoon finely chopped peeled ginger
1 teaspoon vegetable oil
1 1/2 cups coarsely chopped dried apricots
1 cup apple cider vinegar
1/4 cup coarsely chopped dried figs
1/4 cup coarsely chopped prunes
1/4 cup golden raisins
1/4 cup robust-flavored (dark) molasses
1 1/2 cups water
Salt and pepper

Instructions:
Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.
Roasted Poblano and Caper Salsa

Ingredients:
1 poblano chile, peeled, seeded, and coarsely chopped, 1/3 cup olive oil, 1 tablespoon capers, 1/2 teaspoon cumin seeds, 1 lemon, sliced into thin rounds seeds removed, 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, Salt and pepper

Instructions:
Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
Rye, Kale, Mushroom, and Pumpkin Seed Stuffing

Ingredients:
4 tablespoons plus 3/4 cup olive oil, divided, plus more
10 cups coarsely torn seeded rye, dried out overnight
1/4 cup raw pumpkin seeds (pepitas)
1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
Kosher salt, freshly ground pepper
4 celery stalks, chopped
6 medium shallots, chopped
1 bunch kale, ribs and stems removed, leaves torn
2 tablespoons finely chopped fresh sage
1 tablespoon chopped fresh rosemary
1/2 cup dry white wine
2 large eggs
3 cups chicken stock or low-sodium chicken broth
divided

Instructions:
Preheat oven to 350°. Brush a shallow 3-quart baking dish and a sheet of foil with oil. Place bread in a very large bowl.
Toast seeds on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; add to bowl with bread.
Heat 2 tablespoons oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6–8 minutes. Transfer to bowl. Repeat with 2 tablespoons oil and remaining mushrooms.
Heat 1/4 cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8–10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.
Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.
Whisk eggs, 2 cups stock, and 1/2 cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.
Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.