iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beef and Squash Chili

Ingredients:
1 dried ancho chile
1 dried pasilla chile
3 cups low-sodium chicken broth
2 tablespoons plus 1 teaspoon vegetable oil
1 pound boneless beef chuck roast, cut into 1/2" pieces
Kosher salt
Freshly ground pepper
1 large white onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (12-ounce) bottle lager
1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1" pieces
2 tablespoons fresh lime juice
2 tablespoons raw pumpkin seeds (pepitas)
Sour cream
Chopped avocado
Sliced red onion (for serving)

Instructions:
Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.
Meanwhile, preheat oven to 350°F. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool.
Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
Pomegranate and Fennel Glazed Rack of Lamb

Ingredients:
3 tablespoons chopped fresh oregano, 2 tablespoons olive oil, 3 tablespoons plus 2 teaspoons pomegranate molasses, 3 tablespoons fennel seeds, divided, Kosher salt, Freshly ground pepper, 2 medium fennel bulbs, sliced lengthwise, 1 small onion, thinly sliced, 2 3–3 1/2-pound racks of lamb, rib bones frenched, 2 tablespoons vegetable oil, 2 tablespoons white wine vinegar, 1/4 cup pomegranate seeds

Instructions:
Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8–10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25–30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
Serve lamb over vegetables topped with pomegranate seeds.
Cashew Nut Nog

Ingredients:
1 cup cashews
1 cup skin-on hazelnuts (not roasted)
2 wide strips orange zest
2 cinnamon sticks
2 star anise pods
4 whole cloves
1 13.5 ounce can coconut milk
2 tablespoons agave syrup (nectar)
1 teaspoon vanilla extract
4 large egg whites*
1/4 cup powdered sugar
1 tablespoon cornstarch
1/4 teaspoons cream of tartar
1 cup dark or spiced rum (optional)
Freshly grated nutmeg (for serving)
2 pieces of cheesecloth

Instructions:
Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.
Remove spice bundle; discard. Blend nut mixture 2 minutes. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible. Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.
Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.
DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.
Golden Cashew-Curry Brittle

Ingredients:
Nonstick vegetable oil spray, 1 cup cashews, 1/8 cup sugar, 1/4 cup light corn syrup, 1 teaspoon kosher salt, 3/4 teaspoons curry powder, 1 tablespoon unsalted butter, 3/4 teaspoons baking soda, A candy thermometer, Latex or other food-grade disposable gloves

Instructions:
Preheat oven to 350°. Lightly coat a silicone baking mat or parchment paper with nonstick spray. Toast cashews on an unlined rimmed baking sheet, tossing once, until just beginning to brown, 5.8 minutes. Let cool.
Meanwhile, bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan fitted with a thermometer over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally (at this point, you do not want to stir; doing so could encourage the sugar to crystallize), until thermometer registers 230°.
Add salt, curry powder, and cashews and stir, making sure cashews are completely coated and spices are evenly combined. Continue to cook, stirring constantly, until thermometer registers 300° (caramel will be a deep golden brown and cashews will be completely toasted).
Remove from heat and carefully stir in butter and baking soda; caramel will bubble and foam.
Immediately pour mixture onto prepared baking mat and let cool slightly. Wearing gloves (maybe even two pairs. mixture will be extremely hot), lift up an edge of baking mat and use it to fold mixture onto itself as if you were going to knead it; continue working in this fashion 1 minute. This will distribute the heat and incorporate air, resulting in a thin, crackly consistency.
As soon as mixture begins to firm up, stretch out, making it thin in places, but keeping it in one piece. (If today is not your day to sculpt molten sugar, simply pour mixture onto prepared sheet and use a spatula to spread it as thin as you can.) Let cool, then break brittle into uneven pieces, whatever size you like.
Roast Ducks with Potatoes, Figs, and Rosemary

Ingredients:
2 5-pound whole Peking ducks, 2 large onions, quartered, 1 large bunch rosemary, divided, Kosher salt, freshly ground pepper, 3 pounds small Yukon Gold potatoes, peeled, 2 pints fresh black Mission or Turkish figs, halved

Instructions:
Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.
Preheat oven to 425°. Set ducks, breast side down, on a work surface and score fatty areas along backs and thighs with a paring knife, being careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts but extending to tops of legs. Poke a few holes around extra-fatty areas of cavity.
Stuff ducks with onions and all but 4 sprigs rosemary; season generously with salt and pepper (much of the seasoning will melt away as the fat renders).
Place ducks, breast side down, in a large roasting pan; pour in 1/2 cup water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer ducks to a platter or baking dish. Carefully pour rendered fat into a heatproof measuring cup.
Toss potatoes and 1/4 cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers 155°, 50–60 minutes. Transfer ducks to a cutting board; let rest at least 10 minutes before carving.
Meanwhile, add figs and remaining 4 rosemary sprigs to pan; toss well. Roast until figs are soft and juicy, 5–8 minutes. Serve duck with figs and potatoes.
Gluten-Free Lacy Oat Sandwich Cookies

Ingredients:
1/4 cup heavy cream, 1 tablespoon brown rice syrup, 6 ounces high-quality bittersweet chocolate, finely chopped, 1 tablespoon orange liqueur, such as Cointreau, 1 3/4 cups gluten-free rolled oats, 3 tablespoons rice-based gluten-free all-purpose flour*, 1/4 teaspoon fine sea salt, 3/4 cup granulated sugar, 2 tablespoons heavy cream, 2 tablespoons brown-rice syrup, 5 tablespoon unsalted butter, 1/2 teaspoons vanilla extract

Instructions:
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F. Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside.
In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer. Immediately remove pot from heat and stir in chocolate. Let stand for 3 minutes, and then stir until chocolate is melted and smooth. Add orange liqueur and stir to combine.
Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground. Set aside.
In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter. Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute. Remove the pot from the heat and stir in vanilla. Add the oat mixture and stir until well combined. Let dough cool for 15 minutes.
Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit. Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking. Let cookies cool completely before removing them from the baking sheets.
Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere. Let set briefly before serving.
Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks.
Gluten-Free Pistachio Truffle Cookies

Ingredients:
1/2 cup heavy cream, 2 tablespoons brown-rice syrup, 8 ounces high-quality bittersweet chocolate, finely chopped, 1 tablespoon cognac, 1 cup plus 3 tablespoons shelled pistachios, divided, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1/4 teaspoon fine sea salt, 1 large egg white, 1 teaspoons vanilla extract, 1/8 teaspoon almond extract, 6 ounces high-quality bittersweet chocolate, roughly chopped, 1 tablespoon extra-virgin coconut oil

Instructions:
In a small saucepan, heat cream and brown rice syrup over medium heat until it just begins to simmer. Immediately remove the pot from heat and add chocolate. Let stand for 3 minutes, then stir until chocolate is melted and smooth. Add cognac and stir to combine.
Transfer truffle filling to a medium bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F. In the bowl of a food processor, pulse 3 tablespoons pistachios until very finely ground and powdery. Set ground pistachios aside.
In the bowl of a food processor, combine remaining 1 cup pistachios, sugar, cornstarch, and salt; pulse until very finely ground. Add the egg white, vanilla extract, and almond extract, and pulse until well combined.
Drop dough by teaspoonfuls onto two parchment-lined baking sheets, spacing them 1 inch apart. Use a finger dipped in water to gently flatten the pistachio rounds until they are about 1 inch in diameter. Bake until the cookies are set and edges are golden, about 12 minutes. Let the cookies to cool completely, then freeze cookies for 1 hour.
Once the cookies have been frozen, spoon 1/2 teaspoon truffle filling on the flat side of each cookie. Use a butter knife or small offset spatula to shape the filling to a domed point. Freeze cookies until the filling is set, about 15 minutes more. Place cookies on a wire rack placed over a parchment-lined rimmed baking sheet.
In a heatproof bowl set over a medium saucepan of barely simmering water, combine the 6 ounces of chocolate and the coconut oil. Stir until mixture is smooth; remove from heat and let cool slightly.
Working with one cookie at a time, spoon the chocolate shell over the cookies to completely enclose the filling. Sprinkle the top of each cookie with a pinch of reserve ground pistachio while the glaze is still wet. Let cool completely before serving.
Make ahead: The cookies can be stored in the refrigerator for up to 1 week.
Gluten-Free Citrus Sugar Cookies

Ingredients:
1/2 teaspoon psyllium-husk powder
1 1/2 teaspoon whole flax seeds
1 teaspoon chia seed
2 1/2 cups rice-based gluten-free all-purpose flour*
2 tablespoons cornstarch
1/4 teaspoon fine sea salt
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large egg yolks
1 1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated grapefruit zest
1 cup confectioners sugar
1/8 teaspoon ground cloves
2 tablespoons butter, melted
1/2 teaspoon finely grated lime zest, plus 2 1/2 teaspoon lime juice
1/2 teaspoon finely grated lemon zest, plus 2 1/2 teaspoon lemon juice
1/2 teaspoon finely grated grapefruit zest, plus 2 1/2 teaspoon grapefruit juice
coffee grinder or mortar and pestle
stand or hand mixer

Instructions:
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F. Use a coffee grinder or mortar and pestle to grind the psyllium, flax and chia seeds to a fine powder, transfer to a bowl along with the flour mix, cornstarch, and salt. Whisk a few times to combine, and set aside.
In a separate large bowl, beat the sugar and butter together using an electric mixer. Beat in the yolks and vanilla until combined. Add the flour mixture and mix just until combined. Divide the dough in three equal parts, placing each in a medium bowl. Add one type of zest to each bowl. Mix the zest into the dough until evenly distributed. Form each dough into a disc, wrap in plastic, and refrigerate until dough has firmed up a bit, about 15 minutes. Place each piece of dough between two pieces of parchment and roll to a 8-x-6-inch rectangle. Stack the dough sheets and transfer to the refrigerator. Chill until firmed up, about 30 minutes.
Remove the dough from the refrigerator and remove top layers of parchment. Using a sharp knife, cut the dough lengthwise and crosswise to form 1 1/4-inch squares. Arrange the dough squares 2 inches apart on two baking sheets. Chill until firm, about 15 minutes.
Bake cookies until light golden on the edges, about 15 minutes. Let cool for 10 minutes on the baking sheet, then transfer the cookies to wire rack set over a parchment-lined baking sheet to cool completely.
Sift the confectioners sugar into a large bowl, add the ground cloves, and whisk together to combine. Whisk in the melted butter. Place a third of the mixture into each of three separate small bowls. Whisk one type of juice into each of the separate bowls to make three varieties of citrus glazes.
Glaze the top of each type of cookie with 1 teaspoon of glaze of the same flavor. Use the back of a spoon or a small offset spatula to spread the glaze over the top of the cookie. Repeat to glaze all of the cookies. Sprinkle the zest of the same citrus over each cookie. Let stand at room temperature until set, about 2 hours.
Smoky Turkey Corn Chowder with Bacon

Ingredients:
6 slices bacon (4 ounces)
1 medium yellow onion, chopped
1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper, seeded and chopped
1/2 medium jalapeño, finely chopped, plus more to taste
1 teaspoon ground cumin
6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth
1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
Two 4-ounce cans mild diced green chiles, drained
2 teaspoons dried oregano
2 dried bay leaves
4 cups shredded turkey or rotisserie chicken
10 ounces frozen corn, thawed
3/4 cup half-and-half, plus more to taste
Sliced scallions, for serving
Chopped parsley
for serving

Instructions:
In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
Serve chowder topped with crumbled bacon, scallions, and parsley.
Green Beans with Za'atar and Lemon

Ingredients:
1/4 cup low-sodium chicken broth
2 pounds thin green beans (haricot verts), stem ends trimmed
2 tablespoons unsalted butter
"1 tablespoon zaatar", Grated zest of 1 lemon
Kosher salt
freshly ground black pepper

Instructions:
In large skillet over medium-high heat, bring the broth to a simmer. Add the green beans, cover pan, and cook, tossing occasionally, until crisp-tender, 5 to 7 minutes. Uncover pan and add butter; toss to coat.
Remove pan from heat and stir in the za'atar, lemon zest, salt and pepper to taste before serving.
Buttermilk Fried Chicken Fingers

Ingredients:
3 1/2 cups buttermilk, 3 1/2 cups whole milk, 1 small Spanish onion, cut into 1/2-inch thick slices, 2 medium jalapeños, sliced, 1 tablespoon kosher salt, 1 tablespoon Tabasco pepper sauce, 2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips, 3 1/2 cups all-purpose flour, 2 tablespoons granulated garlic, 2 tablespoons onion powder, 1 tablespoon plus 1 teaspoon dried thyme, 2 teaspoons ground sage, 1 tablespoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 tablespoon plus 1 teaspoon kosher salt, 1 tablespoon plus 1 teaspoon coarse ground black pepper, Canola oil, for frying, Homemade or store bought ranch dressing, for serving, deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

Instructions:
In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
Preheat oven to 250°F. Set cooling racks over rimmed baking sheets. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.
In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350°F on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any vegetables and excess liquid, and dredge in the seasoned flour. Fry chicken pieces, turning once, until golden and cooked through, 6 to 7 minutes total per batch. Transfer chicken to wire racks and warm in oven while frying remaining batches.
Serve chicken fingers with ranch dressing, if desired.
Quick-Roasted Turkey with Parsley-Caper Sauce

Ingredients:
One 10-12 pound turkey, giblets reserved for another use
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1 medium shallot, roughly chopped
2 tablespoons brine-packed capers, drained
1/4 cup flat-leaf parsley leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Large rimmed baking sheet; sharp kitchen shears; parchment paper

Instructions:
Preheat the oven to 450°F. Place the turkey on a cutting board, breast side down. Using a sharp pair of kitchen shears, cut out the backbone. Flip the turkey over and open it like a book. Press on the turkey with your hands to flatten and pat dry with paper towels. Place the turkey, breast side up, on a rimmed baking sheet lined with parchment paper.
Drizzle the oil over the turkey, and rub into the skin, then season generously with salt and pepper. Roast for 20 minutes. Remove from the oven, baste with the pan juices, and return to the oven. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F, 20 to 25 minutes more.
Meanwhile, make the parsley-caper sauce: Combine all the ingredients in a blender and pulse until combined and still slightly chunky. (The mixture should look heavy on the herbs.)
Let the turkey rest 30 minutes before carving, then serve with the parsley-caper sauce.
Maple-Roasted Delicata Squash with Red Onion

Ingredients:
3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 medium red onions, halved lengthwise and cut into 1/2-inch rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
freshly ground black pepper

Instructions:
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.
White Noise Spritz

Ingredients:
1 1/2 ounces Cocchi Americano Bianco, 1 ounce elderflower liqueur, such as St-Germain, 2 ounces club soda, 1 grapefruit twist

Instructions:
Fill a 10-ounce Collins glass with ice. Add Cocchi and elderflower liqueur. Top with club soda, stir briefly with a long cocktail spoon, and garnish with a grapefruit twist.