iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Smoked Salmon Dip

Ingredients:
2/3 cup crème fraîche
2/3 cup plain Greek-style yogurt
4 teaspoons Prepared Horseradish , or store-bought (white)
1 pound thinly sliced smoked salmon
2 tablespoons thinly sliced chives plus more
Kosher salt and freshly ground black pepper
1 lemon
Pumpernickel toasts
flatbread crisps
or bagel chips

Instructions:
Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-size pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead.
Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2"-long pieces of fresh chives. Serve with pumpernickel toasts.
Butterscotch Blondie Bars With Peanut-Pretzel Caramel

Ingredients:
1 1/2 cups all-purpose flour
2 teapsoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter
2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
4 cups roasted unsalted peanuts
2 cups sugar
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy cream
1 1/2 cups 1 1/2"-wide thin twisted pretzels, coarsely crushed
A 13x9x2" metal baking pan

Instructions:
Preheat oven to 350°F. Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.
Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on a wire rack.
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside.
Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.
Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars. DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving.
Potato Rolls with Caraway Salt

Ingredients:
1 8-ounce russet potato, peeled, cut into 1" pieces
4 tablespoons (1/2 stick) unsalted butter plus more for bowl and pan
1 cup whole milk
2 tablespoons sugar, divided
1 1/2 teaspoons kosher salt, divided
1 1/4-ounce package (2 1/2 teaspoons) active dry yeast
3 3/4 cups (or more) all-purpose flour, divided, plus more for surface
1 teaspoon toasted caraway seeds, lightly crushed
1 teaspoon pretzel salt or sea salt
1 large egg
2 teaspoons heavy cream
A 13x9x2" baking pan

Instructions:
Place the potato in a small saucepan and add water to cover by 1". Bring to a boil; reduce heat to medium and simmer until potato is tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid in a small microwave-safe bowl.
Meanwhile, melt 4 tablespoons butter in another small saucepan. Add milk; stir until warm, about 1 minute, and set aside. Transfer cooked potato to a large bowl.
Mash with a fork, then stir in milk mixture, 1 tablespoon sugar, and 1/2 teaspoon salt (mixture will be slightly lumpy).
Rewarm potato cooking liquid in microwave (or let cool) until an instant-read thermometer registers 105°F-110°F. Stir in remaining 1 tablespoon sugar, 1 teaspoon salt, and yeast; let stand until foamy, about 10 minutes. Add yeast mixture to potato mixture and stir to combine. Add 3 1/4 cups flour with a wooden spoon and stir until a sticky dough forms.
Turn dough onto a floured surface and knead, dusting surface, dough, and your hands often with remaining 1/2 cup flour to keep dough from sticking, until dough is smooth, elastic, and slightly sticky, 7-8 minutes. Form into a ball and transfer to a buttered bowl. Turn to coat dough with butter and cover bowl with plastic wrap. Let dough rise, chilled, overnight.
Butter baking pan. Mix caraway seeds and pretzel salt in a small bowl; set aside. Punch down dough (do not knead). Cut dough in half, then roll each piece into a 12"-long log. Cut each log into 12 equal pieces, then roll each piece into a ball (for 24 total). Arrange in pan, evenly spaced, in 6 rows of 4. Cover loosely with plastic wrap. Let rise in a warm, draft-free place until almost doubled in size, about 1 hour.
Arrange a rack in middle of oven and preheat to 375°F. Whisk egg and cream in a small bowl; brush tops of rolls with some of egg wash. Sprinkle with caraway salt. Bake, rotating pan once, until rolls are cooked through and deep golden, 25-30 minutes. Transfer to wire rack and let cool in pan for 5 minutes, then run a sharp knife around edges to loosen from pan; do not separate rolls. Transfer to rack and let cool for 10 minutes. DO AHEAD: Can be made 8 hours ahead. Rewarm, wrapped in foil, in a 300°F oven until heated through. Serve warm.
Peppermint Meringues

Ingredients:
3 large egg whites, room temperature, 1/8 teaspoon kosher salt, 1/3 cup sugar, 1/2 cup powdered sugar, 1/8 teaspoon peppermint extract, 12 drops red food coloring

Instructions:
Preheat oven to 200°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. (alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.
Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
Cardamom Crescents

Ingredients:
2 1/2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups powdered sugar, divided
1 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract

Instructions:
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms. Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2-3 minutes. Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). Transfer to a work surface; knead to form a ball, about 4 turns.
Measure 1 rounded tablespoon of dough; form into a ball, then roll into a 1 1/2"-long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 1" apart on prepared sheets.
Bake, rotating sheets halfway through baking, until bottoms are golden, 12-15 minutes. Sift remaining 1 cup powdered sugar into a shallow wide bowl. Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat. Transfer to a wire rack to let cool. Roll or dust cooled cookies with powdered sugar. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
Chicken Liver Mousse with Riesling-Thyme Gelée

Ingredients:
1 pound chicken livers, cleaned
4 cups milk, divided
2 cups (4 sticks) unsalted butter, room temperature, divided
3 tablespoons finely chopped shallots
3 sprigs thyme
2 tablespoons Calvados (apple brandy)
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper
1 teaspoon unflavored gelatin
2 teaspoons sugar
3/4 cup sweet (Auslese) Riesling
Fresh thyme sprigs or leaves (optional)
16 1/4"-thick slices white sandwich bread, each cut into 4 triangles
Melted unsalted butter
Small (2-4-ounce) glass jars or bowls

Instructions:
Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.
Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.
Transfer liver mixture to a food processor; add 2 teaspoons salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1-2 hours.
Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine.
Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.
Preheat oven to 450°F. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Let mousse soften slightly at room temperature for 30 minutes before serving with toasts.
BA Party Mix

Ingredients:
4 cups Bugles (original flavor)
3 cups whole wheat sesame pretzel rounds or other small pretzels
2 cups roasted unsalted peanuts
1 cup raw shelled pumpkin seeds (pepitas)
1 cup store-bought roasted green peas (not wasabi flavor)
6 tablespoons (3/4 stick) unsalted butter
12 large garlic cloves, crushed
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon English mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon paprika plus more for sprinkling
1/8 teaspoon freshly ground black pepper
3 cups Terra Stix
Ingredient info: English mustard powder
an extremely hot mustard
is available at many supermarkets and at specialty foods stores.

Instructions:
Preheat oven to 250°F. Combine the first 5 ingredients in a large bowl. Set aside.
Melt butter in a small saucepan over low heat. Add garlic and gently cook to infuse butter, about 5 minutes. Strain into a small bowl, pressing to extract garlic juices; discard garlic. Stir in Worcestershire, Dijon mustard, mustard powder, salt, paprika, and pepper. Pour over mixture in bowl and gently toss to coat.
Divide mixture between 2 baking sheets and spread in an even layer. Bake, stirring every 15 minutes, until dry and toasted, about 1 hour. Sprinkle mixture with a few pinches of paprika. Toss and let cool completely on baking sheets (party mix will become crispy as it cools).
Transfer party mix to a large bowl. Add Terra Stix and toss to mix well. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Roast Beef Tenderloin with Caesar Crust

Ingredients:
1 4-pound center-cut beef tenderloin, fat and silverskin trimmed, Kosher salt, 4 teaspoons freshly ground black pepper plus more for seasoning, 2/3 cup fine fresh breadcrumbs made from day-old white bread, 2/3 cup finely grated Parmesan, 2/3 cup mayonnaise, 4 anchovy fillets packed in oil, drained, finely chopped, 4 teaspoons Dijon mustard, 4 teaspoons finely grated lemon zest, 2 teaspoons Worcestershire sauce, 2 garlic cloves, finely chopped

Instructions:
Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
Uncover tenderloin; let stand at room temperature for at least 2 hours.
Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.
Boozy Olives

Ingredients:
20 each red and green Cerignola olives
1 1/2 cups gin
6 3x1" strips lemon zest (yellow part only)
1/4 cup dry vermouth
2 tablespoons fresh lime juice
Ingredient Info: Large Cerignola olives are available at better supermarkets and at specialty foods stores.

Instructions:
Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.
Duck Fat-Potato Galette with Caraway and Sweet Onions

Ingredients:
4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan
1/2 teaspoon caraway seeds
2 tablespoons rendered duck or bacon fat, melted
1 teaspoon (or more) kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds medium Yukon Gold potatoes, unpeeled, cut into 1/8"-thick slices with a mandoline or V-slicer
1 small sweet onion (such as Maui), very thinly sliced
Ingredient info: Rendered duck fat can be found at better supermarkets and at specialty foods stores and dartagnan.com.
The outer ring from a 9"-diameter springform pan

Instructions:
Arrange a rack in middle of oven; preheat to 425°F. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper. Add potatoes; toss to coat.
Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 tablespoon melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon butter. Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
Poached Eggs in Tomato Sauce With Chickpeas and Feta

Ingredients:
1/4 cup olive oil, 1 medium onion, finely chopped, 4 garlic cloves, coarsely chopped, 2 jalapeños, seeded, finely chopped, 1 15-ounce can chickpeas, drained, 2 teaspoons Hungarian sweet paprika, 1 teaspoon ground cumin, 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved, Kosher salt and freshly ground black pepper, 1 cup coarsely crumbled feta, 8 large eggs, 1 tablespoon chopped flat-leaf parsley, 1 tablespoon chopped fresh cilantro, Warm pita bread

Instructions:
Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
Forked Oven-Roasted Potatoes

Ingredients:
6 pounds small Yukon Gold potatoes (1 1/2"-2"- diameter), peeled
1 tablespoon kosher salt plus more
1/2 cup olive oil

Instructions:
Preheat oven to 425°F. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60-70 minutes.
Honey-Bourbon Toddy

Ingredients:
2 tablespoons honey
"6 tablespoons bourbon (or better yet, Apple Bourbon, in which case youll use 1 tablespoon honey)", 3x1/2" strip of lemon peel
1 cinnamon stick

Instructions:
Stir 2 tablespoons honey and 1 cup hot water in a 2-cup measuring cup until honey dissolves. Add 6 tablespoons bourbon (or better yet, Apple Bourbon, in which case you'll use 1 tablespoon honey; for recipe, see below). Divide between 2 Toddy glasses. Twist a 3x1/2" strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.
To make Apple Bourbon, combine a 750-milliliter bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip or use in recipe above.
Edamame Hummus

Ingredients:
2 10-ounce packages frozen shelled edamame (soybeans)
Kosher salt
2 10-ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup chopped fresh mint plus more for garnish
Freshly ground black pepper
Endive spears

Instructions:
Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
Cherry-Pistachio Nougat

Ingredients:
Nonstick vegetable oil spray
1 cup natural unsalted pistachios
1 1/3 cups sugar
1/2 cup honey
1 large egg white, room temperature
Pinch of kosher salt
3/4 cup dried cherries
2 8x11" sheets of edible rice paper, trimmed to 8x8" (wafer paper)
Ingredient info: Edible rice paper, a.k.a. wafer paper, can be found at baking supply stores and beryls.com.
An 8x8" baking pan; a candy thermometer

Instructions:
Preheat oven to 325°F. Lightly coat baking pan with nonstick spray. Line with plastic wrap, leaving a 1" overhang on all sides. Set aside.
Spread out pistachios on a rimmed baking sheet and bake, stirring once, until just beginning to turn light golden brown in spots, about 10 minutes. Let cool. Coarsely chop and set aside.
Combine sugar, honey, and 2 tablespoons water in a small deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of pan. Increase heat and boil until thermometer registers 252°F, about 3 minutes.
Meanwhile, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.
With mixer running, gradually stream hot syrup into egg whites. Beat until meringue is thick, has tripled in volume, and has cooled slightly, 10-12 minutes. Remove the bowl from the mixer and add cherries and pistachios to meringue; mix nougat with a rubber spatula to distribute evenly.
Place one 8x8" sheet of rice paper (or 8x8" sheet of parchment paper sprayed with nonstick spray) in the prepared pan. Transfer nougat to pan, spreading in an even layer. Top with second sheet of rice paper (or 8x8" sheet of parchment paper sprayed with nonstick spray). Using an offset spatula, press the nougat into an even layer. Let stand at room temperature until set, about 2 hours.
Using overhang from plastic wrap, lift nougat out of pan and transfer to a work surface; discard plastic. Run a large sharp knife under hot tap water; wipe dry. Cut nougat crosswise into 4 strips, then cut each strip crosswise into 10 pieces, occasionally reheating knife under hot water and wiping dry. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
Almond-Oat Lace Cookies

Ingredients:
1/2 cup whole natural unsalted almonds with skins
2 tablespoons old-fashioned oats
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons superfine sugar
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons honey
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
4 ounces bittersweet chocolate
melted

Instructions:
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight between sheets of parchment or waxed paper.