iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Bell Pepper and Goat Cheese Strata

Ingredients:
2 tablespoons olive oil, plus additional for brushing pan
8 eggs
1 cup 2 percent milk
1/4 cup grated Parmesan
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes
1 large red bell pepper, thinly sliced
1 onion, thinly sliced
1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)
1/2 cup goat cheese, crumbled
Fresh thyme sprigs for garnish (optional)

Instructions:
Brush a 9" x 9" pan with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each salt and black pepper. Add bread; toss until coated; ransfer to pan; let sit. Heat oven to 400°F. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Sauté bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1⁄4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired.
Pear Cranberry Sparklers

Ingredients:
2 cups pear nectar
1/2 cup unsweetened cranberry juice (or 3/4 cup cranberry juice cocktail for a sweeter drink)
Seltzer or Prosecco
to top off

Instructions:
Combine nectar and juice up to 3 days in advance. Pour into champagne flutes or wineglasses; top with seltzer or Prosecco right before serving.
Almond Pancakes with Sour Cherry Syrup

Ingredients:
1/2 cup dried sweetened sour cherries
1 cinnamon stick
1/2 cup maple syrup
1 1/2 cups all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon kosher salt
2 eggs, beaten
2 cups lowfat buttermilk
1/4 teaspoon almond extract (optional)
Oil or butter, for greasing pan
1/2 cup sliced almonds, divided
1/2 cup nonfat plain Greek yogurt

Instructions:
In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.
Biscuits

Ingredients:
Parchment paper, 2 cups all-purpose flour, plus additional for dusting, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 5 tablespoons cold unsalted butter, thinly sliced, 2/3 cup lowfat buttermilk, plus additional for brushing, 3 tablespoons nonfat plain Greek yogurt

Instructions:
Heat oven to 425&Deg;F. Line a baking sheet with parchment paper. In a bowl, whisk flour, baking powder, baking soda and salt. Rub butter into flour with fingertips until butter pieces are coated and about the size of peas. Stir in buttermilk and yogurt until just combined. Scrape dough onto a lightly floured surface; very gently shape it into an 8"x 6" rectangle, being careful not to overwork dough. Cut into 12 square biscuits. Transfer biscuits to baking sheet; brush tops with buttermilk. Bake until puffed and lightly golden, 15 minutes; serve.
Tropical Fruit Salad

Ingredients:
1 large pineapple, cored and chopped, 2 ripe mangoes, chopped, 2 bananas, sliced, 1/2 cup chopped canned lychees in syrup, drained, 1/2 cup pomegranate seeds, 3 tablespoons shredded sweetened dried coconut

Instructions:
Prep fruit except for coconut 1 day ahead; refrigerate. In a pan, toast coconut over medium heat, tossing until golden, 1 to 2 minutes. Transfer to a plate. Top salad with coconut before serving.
Kale Salad with Dates, Parmesan and Almonds

Ingredients:
Juice of 1/2 lemon, 1/2 shallot, chopped, 1 teaspoon honey, 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, 2 bunches kale, stems removed, leaves shredded or finely chopped, 2 tablespoons extra-virgin olive oil, 1/3 cup sliced almonds, 8 dates, pitted and chopped, 2 1/2 ounces Parmesan, shaved with a peeler

Instructions:
In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.
Clementine Mulled Cider

Ingredients:
1 quart apple cider
Peel of 2 clementines, cut into strips
1 cinnamon stick
6 whole cloves
8 ounces rum (optional)

Instructions:
Bring cider, peels, cinnamon stick and cloves to a boil in a large saucepan. Reduce heat; simmer 5 minutes. Keep warm until serving time. Strain into mugs; add rum, if desired.
Ambrosia Sauce

Ingredients:
2 cups (packed) light brown sugar
2 cups mirin (sweet Japanese rice wine)
2 cups reduced-sodium soy sauce
1 cup chopped peeled fresh ginger (about one 4x1" piece)
2 tablespoons ground coriander
1/4 teaspoon whole black peppercorns
Ingredient info: Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
Four clean 8-ounce jars

Instructions:
Bring sugar and 2 cups water to a boil in a medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Boil for 2 minutes.
Reduce heat to medium; add mirin and next 4 ingredients. Simmer, stirring often, until sauce thickens slightly and has reduced to about 4 cups, 60-70 minutes.
Strain sauce through a fine-mesh sieve into a large heatproof pitcher. Divide among jars. Let cool. Screw on lids and chill. DO AHEAD: Ambrosia sauce can be made 2 months ahead. Keep refrigerated.
Udon With Chicken and Scallions

Ingredients:
1 lb chicken tenders (not coated or cooked)
1 lb fresh or frozen broccoli florets
1 lb dried udon
1/2 cup oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon toasted sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)

Instructions:
Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
While noodles cook, tear chicken into chunks.
Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
Crunch Bars

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for dish
1/2 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoons fine sea salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped
1-1 1/2 cups assorted toppings, such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut, and popcorn
Flaky sea salt (such as Maldon)

Instructions:
Arrange a rack in middle of oven; preheat to 375°F. Line the bottom and sides of a 13x9x2" metal or glass baking dish with foil, allowing 2" overhang on either side; butter foil in dish.
Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).
Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.
Preheat oven to 375°F. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.
Scatter toppings over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.
Carefully remove foil from cookie and slide onto a cutting board. Cut into bars. DO AHEAD: Crunch Bars can be made 5 days ahead. Store airtight at room temperature.
Citrus Salad with Fried Rosemary and Olives

Ingredients:
Vegetable oil, 4 3-inch rosemary sprigs, kosher salt, 10 pitted oil-cured black olives, 6 blood oranges, 6 Cara Cara oranges, freshly ground black pepper, 2 tablespoons extra-virgin olive oil, A deep-fry thermometer

Instructions:
Pour vegetable oil into a small heavy saucepan to a depth of 1". Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350°F. Add four 3" rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel-lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2" rounds; arrange on a platter. DO AHEAD: Oranges, rosemary, and olives can be prepared 6 hours ahead. Cover and chill orange slices. Separately store rosemary and olives airtight at room temperature.
Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges.
Linzer Stars

Ingredients:
1 1/2 cups all-purpose flour
1 1/3 cups slivered almonds
1 3/4 teaspoons ground cinnamon
1/2 teaspoons fine sea salt
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
2 teaspoons dark rum
1/4 teaspoon vanilla extract
1/2 cup seedless raspberry jam
Powdered sugar (for dusting)
A 2" star cookie cutter; a 1/2" star cookie cutter

Instructions:
Pulse flour, almonds, cinnamon, and salt in a food processor until almonds are finely ground (no larger than poppy seeds).
Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy, about 3 minutes. Add egg; beat until well blended, about 1 minute. Beat in rum and vanilla. Reduce speed to low; add dry ingredients. Beat dough just to blend; gently knead if necessary to form a ball.
Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8" thick. Chill dough in paper until very firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover; keep chilled.
Arrange a rack in middle of oven and preheat to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Working with 1 dough disk at a time, remove top sheet of paper and, using 2" star cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2" apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.
Using 1/2" star cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, 11-13 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Bring jam and 1 teaspoon water to a boil in a small saucepan; let cool slightly.
Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up star points and allowing jam to push up slightly through center. DO AHEAD: Linzer Stars can be assembled 8 hours ahead. Store airtight at room temperature.
Coq au Vin

Ingredients:
2 tablespoons vegetable oil, divided
5 skin-on, bone-in chicken legs (thigh and drumstick)
Kosher salt and freshly ground black pepper
N/A freshly ground black pepper
12 ounces thick-cut bacon, cut crosswise into 1/3" slices
3 carrots, peeled, chopped
3 celery stalks, minced
1 onion, minced
4 cups dry red wine, such as Burgundy, divided
1/2 cup tomato paste
1 quart low-sodium chicken broth
12 sprigs thyme
6 sprigs rosemary
1 pound assorted wild mushrooms
such as oyster and maitake
cleaned
cut into bite-size pieces (about 8 cups)

Instructions:
Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.
Better Than Nutella (Chocolate-Hazelnut Spread)

Ingredients:
2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
1/4 cup sugar
1 pound semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature
1 cup heavy cream
3/4 teaspoon kosher salt
Four clean 8-ounce jars

Instructions:
Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
Tuckers

Ingredients:
2 1/2 cups unsweetened shredded coconut
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon food-grade pure rose extract (not rose water); optional
Red liquid food coloring
White sanding sugar
Ingredient info: Unsweetened shredded coconut is sold at natural foods stores. Rose extract is available at surlatable.com. Look for sanding sugar at specialty foods stores.

Instructions:
Cook first 3 ingredients in a medium saucepan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.
Pecan Sandies for My Mom

Ingredients:
1 3/4 cups + 1 1/2 teaspoons all-purpose flour (250 grams)
3/4 cup coarsely chopped pecans (80 grams)
6 ounces (170 grams) unsalted butter, at room temperature
3/4 cup + 1 3/4 teaspoons powdered sugar (90 grams)
Additional powdered sugar for dusting (optional)

Instructions:
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection) or 350°F (standard). Line two sheet pans with Silpats or parchment paper.
Toss the flour and pecans together in a medium bowl.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth. Add the 90 grams/3/4 cup plus 1 3/4 teaspoons powdered sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the flour mixture and mix on low speed for about 30 seconds, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
Divide the dough into 30-gram/1 1/2-tablespoon portions, roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them. Press the cookies into 2-inch disks.
Bake until pale golden brown, 15 to 18 minutes if using a convection oven, 22 to 25 minutes if using a standard oven, reversing the positions of the pans halfway through. (Sandies baked in a convection oven will not spread as much as those baked in a standard oven and will have a more even color.)
Set the pans on a cooling rack and cool for 5 to 10 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely.
If desired, dust with powdered sugar.
The cookies can be stored in a covered container for up to 3 days.
Hot-Cocoa Affogato with Peppermint Ice Cream

Ingredients:
3 cups whole milk
1 cup chilled heavy cream, divided
1/3 cup sugar
1 large pinch of kosher salt
1 vanilla bean, split lengthwise
5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
1/3 cup (loosely packed) natural unsweetened cocoa powder
1 tablespoon finely ground espresso or dark-roast coffee beans
2 pints peppermint or mint chip ice cream
8 small candy canes (optional)

Instructions:
Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.
Winter Greens Gratin

Ingredients:
1 tablespoon unsalted butter plus more for dish
2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounce bags trimmed, chopped kale (about 24 cups)
Kosher salt
2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces
1/4 cup extra-virgin olive oil
3 cups coarse fresh breadcrumbs
1/2 cup finely grated Parmesan
2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme
2 shallots, sliced into 1/4"-thick rounds (about 1 cup)
1 cup heavy cream
1 cup whole milk
7 garlic cloves, smashed
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 cup coarsely grated Gruyère

Instructions:
Lightly butter a 3-quart baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotted spoon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.
Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.
Heat oil in a 12" skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.
Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyère over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.
Preheat oven to 400°F. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.