iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Wagon-Wheel Pasta & Goat Cheese

Ingredients:
1/2 pound wagon-wheel (or any short) pasta
1 10-ounce box frozen lima beans
1 tablespoon olive oil
1 large onion, sliced thinly
2 tablespoons crème fraîche (or sour cream)
1 tablespoon finely chopped fresh thyme (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces creamy aged goat cheese
cut into small chunks

Instructions:
1. Bring a large pot of salted water to a boil, then add the pasta.
2. After 5 minutes, add the lima beans.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until browned, about 7 minutes.
4. When the pasta is ready, drain it with the beans (reserving 1/2 cup of the liquid), then return the pasta and beans to the pot along with the onion, crème fraîche, thyme (if using), salt, pepper, goat cheese, and the reserved water. Toss together and serve.
My Favorite Chicken Salad

Ingredients:
1 roasted chicken
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano
Juice of 1 lemon
1/2 cup imported black olives
2 tablespoons drained tiny capers
8 grape tomatoes (yellow and red), halved lengthwise
1/4 pound thin green beans, cooked
Romaine lettuce leaves, for serving
2 tablespoons chopped parsley

Instructions:
1. Remove the skin from the chicken and tear the meat into large pieces. Place in a bowl. Combine with the oil, oregano, and lemon juice. Let stand for 1 hour.
2. Toss the chicken with the olives, capers, tomatoes, and beans. Season with salt and pepper. Arrange the salad on romaine leaves on a decorative platter, sprinkle with parsley, and serve.
BLT Salad with Ranch

Ingredients:
1/2 pound slab bacon, cut into 1x1/4-inch pieces
4 cups cubed (1 inch) French bread
1 teaspoon dried thyme
4 cups baby arugula
4 cups frisée
4 ripe tomatoes, cut into 1-inch cubes
2 tablespoons snipped fresh chives
1/2 cup prepared ranch dressing

Instructions:
1. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.
2. Preheat the oven to 350°F.
3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
4. Place arugula and frisée in a bowl.
Bazooka Bubblegum Cocktail

Ingredients:
16 pieces bubblegum, preferably Double Bubble, cut in half
2 cups (16 ounces) vodka
1 tablespoon (1/2 ounce) freshly squeezed lemon juice (from ½ lemon)
1 tablespoon (1/2 ounce) freshly squeezed lime juice (from ½ lime)
1 tablespoon (1/2 ounce) simple syrup
1/2 egg white* or 1 tablespoon pasteurized liquid egg whites (optional)
1 cup ice
*The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.

Instructions:
In large airtight container, combine bubblegum and vodka. Seal and allow to infuse, stirring every 6 hours, for 24 hours. Pour vodka through fine mesh strainer, discarding bubble gum.
In cocktail shaker, stir together 2 ounces bubblegum-infused vodka, lemon juice, lime juice, simple syrup, and egg white if using. Add ice and shake vigorously for 20 seconds. Strain into a chilled coupe glass.
Sausage Ragout with Linguine

Ingredients:
1 pound each sweet and hot Italian sausage, pork or turkey, 1/4 cup olive oil, 1 large onion, diced, 1 tablespoon minced garlic, 2 red bell peppers, diced, 1 green bell pepper, diced, 6 ripe Italian plum tomatoes, cut into 8 pieces each, 1 cup prepared marinara sauce, 1/2 cup dry red wine, 1/2 cup chopped fresh flatleaf parsley, plus 2 tablespoons for garnish, 1 pound linguine, cooked

Instructions:
1. Cut sausages into 1/2-inch slices. Heat oil in a large skillet over medium heat. Cook the sausage in batches until browned. Transfer to a large, heavy pot.
2. Add the onion and garlic to the sausage; cook, stirring, for 5 minutes over low heat.
3. Raise the heat to medium and add the peppers. Cook, stirring, for 7 minutes.
4. Stir in the tomatoes, marinara sauce, wine, and chopped parsley; season with salt and pepper. Simmer, covered, stirring occasionally, for 30 minutes. Serve over pasta; sprinkle with 2 tablespoons parsley.
Majestic and Moist New Year's Honey Cake

Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (see Note)
1/2 cup slivered or sliced almonds (optional)
I like this cake best baked in a 9-inch angel food cake pan
but you can also make it in a 10-inch tube or bundt cake pan
a 9-by-13-inch sheet pan
or three 8-by-4 1/2-inch loaf pans.

Instructions:
Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
Anne Whiteman's Birthday Kugel

Ingredients:
6 eggs
1 1/2 cups 4-percent-fat cottage cheese (small or large curd, or California-style)
1 cup plus 2 tablespoons sour cream
3/4 cup sugar
2 1/4 cups whole milk
3/4 cup raisins
6 tablespoons butter, melted
2 1/4 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1 tablespoon salt
18 ounces wide, preferably flat egg noodles
1 cup coarsely crushed corn flakes
2 tablespoons butter, melted
2 teaspoons ground cinnamon

Instructions:
To make the kugel, in the bowl of a food processor fitted with the metal blade, whirl together the eggs. Add the cottage cheese, sour cream, and sugar. Process until smooth. Pour into a large bowl and stir in the milk, raisins, melted butter, vanilla, and orange and lemon zests.
In a large pot, bring at least 5 quarts of water to a boil over high heat, salt, and cook the noodles until just before they are fully cooked, about 5 minutes, but check package directions for exact timing. Drain and stir the noodles into the egg-cheese mixture, then refrigerate, tightly covered, overnight. (I think this step of preparing ahead was mainly for convenience. I have baked the pudding immediately, and it turns out lighter; the noodles don't absorb as much of the custard.
Lightly butter a 9- by 13-inch baking dish. Preheat the oven to 350° F.
To make the topping, toss together the corn flakes, melted butter, and cinnamon in a small bowl. To bake the kugel, pour the noodle mixture into the baking dish and sprinkle evenly with the topping. Bake for 35 to 40 minutes, until lightly browned. Let stand at least 10 minutes before serving.
Owl Brownie Pops

Ingredients:
"12 (2 ¾- x 2 ¾-inch) brownies* made from Dylans Candy Bar Brownie Mix or your favorite recipe", Seven Minute Frosting or 1 (16-ounce) container purchased vanilla frosting
1 (8.25-ounce) container white sugar crystal sprinkles
24 butterscotch candies
24 black M&Ms;
12 cashews
About 1 cup candy corn
12 old-fashioned candy sticks or craft sticks*
1 (2 ¾-inch) round cookie cutter
*Baking the brownies in a 9- x 13-inch pan allows you to cut them into 12 (2 ¾- x 2 ¾-inch) squares.
** Old-fashioned candy sticks can be purchased at candy stores or ohnuts.com. Craft sticks can be purchased at craft stores or craftsetc.com.

Instructions:
Using 2 3/4-inch round cookie cutter, cut each brownie into circle. Using small offset spatula or knife, spread frosting in thin even layer on top of each brownie.
Sprinkle each brownie with white sprinkles.
To create eyes, arrange 2 butterscotch candies near top of 1 brownie and press gently to secure. Using small offset spatula or knife, place small dollop of frosting onto 1 black M&M;, then gently press into 1 butterscotch. Repeat with second M&M; on second butterscotch. To create nose, place 1 cashew between butterscotch eyes and press gently to secure. To create feathers, arrange about 7 pieces candy corn above eyes and press gently to secure. Decorate remaining brownies in same manner.
Insert candy or craft stick into one side of each brownie.
Host of Ghosts

Ingredients:
One purchased 9-inch angel food cake, 2 recipes Seven Minute Frosting , at room temperature, Small sugar candy eyes, 2 for each ghost, 10-inch cake plate, for serving, Small offset spatula, Disposable decorating bag, Assorted eggcups and salt wells, for serving

Instructions:
1. Place the cake on the cake plate. Reserve 1 cup of frosting to make additional ghost figures. Using an offset spatula, fill the hole in the center of the cake with frosting and then spread frosting over the top and sides in a wavy pattern.
2. Add the reserved frosting to the decorating bag; snip off the tip of the bag to create a 1/8- to 1/4-inch opening.
3. Referring to the photo, pipe as many ghosts as you like onto and around the cake and into the eggcups. For each, apply pressure to squeeze out some frosting for a base, then lift the bag slowly, decreasing the pressure until the ghost is the desired size; stop the pressure and lift off the bag. Add 2 candy eyes to each ghost.
Pumpkin Brownie Pops

Ingredients:
"12 (2 ¾- x 2 ¾-inch) brownies* made from Dylans Candy Bar Brownie Mix or your favorite recipe", Seven Minute Frosting or 1 (16-ounce) container purchased vanilla frosting
Liquid food coloring in red and yellow
1 (8.25 ounce) container orange sugar crystal sprinkles
36 candy corn (less than ½ cup)
48 sugar candy bats (also called dextrose candy bats)
1 (7-inch) green apple licorice twist, cut into 12 (1/2-inch-long) pieces
24 mini green gummy candies
12 old-fashioned candy sticks or craft sticks*
1 (2 ¾-inch) round cookie cutter
*Baking the brownies in a 9- x 13-inch pan allows you to cut them into 12 (2 ¾- x 2 ¾-inch) squares.
**Old-fashioned candy sticks can be purchased at candy stores or ohnuts.com. Craft sticks can be purchased at craft stores or craftsetc.com.

Instructions:
Using 2 3/4-inch round cookie cutter, cut each brownie into circle.
Place frosting in small bowl and tint orange (see Decorating Tips). Using small offset spatula or knife, spread frosting in thin even layer on top of each brownie.
Sprinkle each brownie with orange sprinkles.
To create eyes, arrange 2 candy corn near top of 1 brownie and press gently to secure. To make nose, arrange 1 candy corn in between eyes and perpendicular to brownie. To create smile, arrange sugar candy bats in smile shape below nose and press into place. To make stem, push green apple licorice into top of brownie. To create leaves, arrange 2 mini green gummy candies alongside stem, gently pressing into frosting to secure. Decorate remaining brownies in same manner.
Insert candy or craft stick into one side of each brownie.
Haunted Gingerbread House

Ingredients:
Royal icing or 1 (16-ounce) container vanilla frosting
Liquid food coloring in red, yellow, green, and blue
1 undecorated gingerbread house*
Black licorice laces
Gummy spiders
Candy corn in assorted flavors
Green apple sour belts
Mellocreme pumpkins
Sugar candy bats (also called dextrose candy bats)
Marshmallow ghosts
*Undecorated gingerbread houses can be purchased from Dylans Candy Bar or Amazon.com

Instructions:
Place 1/2 cup icing in small bowl and tint purple (see Decorating Tips).
Place 1/2 cup icing in small bowl and tint green (see Decorating tips).
Place 1/4 cup icing in small bowl and tint orange (see Decorating tips).
Using small offset spatula or knife, spread purple icing in thin, even layer on roof.
Cut black licorice laces into shorter pieces, then arrange in crisscross pattern on right side of roof to create spiderweb. Gently press into icing to secure. Arrange gummy spiders on roof, gently pressing to secure. Arrange candy corn along seam where left and right sides of roof meet. Arrange candy corn in three vertical lines on left side of roof.
Using small offset spatula or knife, spread green icing in thin, even layer on base of house. Arrange green apple sour belts around base of house to form grass.
Using small offset spatula or knife, spread small dollop of orange icing on bottom of one Mellocreme pumpkin, then place in front of house. Repeat with additional pumpkins if desired.
Using small offset spatula or knife, spread white icing in thin, even layer across surface of door. Gently press sugar candy bats onto door. Place small dollop of white icing on 1 sugar bat and attach to left side of roof. Repeat as desired.
Using small offset spatula or knife, spread small dollop of white icing on marshmallow ghost then gently press it onto front of house.
Using small offset spatula or knife, spread thin line of orange icing along seam where roof meets front of house. Arrange candy corn along seam, gently pressing to secure.
Arrange candy corn along sides and back of house to form fence. If necessary, secure with additional icing.
Continue adding candy as desired.
Vidalia Onion Fritters

Ingredients:
1 1/3 cups all-purpose flour, or more if needed
2 teaspoons baking powder
Coarse (kosher) salt, to taste
2 to 2 1/2 cups milk
2 large eggs
1/2 teaspoon white wine vinegar
1/4 teaspoon Tabasco sauce or chili-garlic sauce (sambal oelek)
2 large Vidalia onions, sliced lengthwise (top to bottom)
Canola or other vegetable oil, for deep-frying
Tamarind Dipping Sauce
for serving

Instructions:
1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.
2. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not overmix. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn't, sprinkle in a little more flour. If it's too thick, add a little more milk. The batter should look somewhat free-form, not doughy.
3. Preheat the oven to its lowest setting.
4. Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels. Place the fritters in the oven to keep warm while you finish frying them all. Serve on a doily-lined platter or in a lined woven basket accompanied by the dipping sauce in one or more bowls.
Tamarind Dipping Sauce

Ingredients:
5 ounces tamarind pulp
2 cups plus 2 tablespoons cold water
1 piece (1 inch) fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons sugar, or more to taste
1 tablespoon chili-garlic sauce (sambal oelek)
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon good-quality soy sauce, such as Kikkoman
2 tablespoons cornstarch

Instructions:
1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.
Poached Salmon with Basil Butter and Succotash

Ingredients:
Kosher salt to taste
1 cup mixed shell beans, such as cranberry, fava, lima, flageolets, and/or butter beans
3 tablespoons unsalted butter, softened
1 small onion, finely diced
1 cup fresh corn kernels (from about 1 large ear of corn)
1 cup Chicken Stock, high-quality low-sodium store-bought chicken stock, or water
Black pepper from a mill
1 large shallot, finely diced
Four 6-ounce wild salmon fillets, skin and any pin bones removed
1/2 cup Fish Stock
1/2 cup dry white wine
1 teaspoon freshly squeezed lemon juice
1/3 cup heavy cream
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons fresh basil (preferably a mix of green and purple basil) cut into chiffonade

Instructions:
Bring a large pot of salted water to a boil and fill a large bowl halfway with ice water. Add the beans to the boiling water and blanch for 2 to 3 minutes, then drain, transfer to the ice water to stop the cooking and set the color, drain again, and set aside.
Heat a wide, deep, heavy-bottomed sauté pan over medium heat. Add 2 tablespoons of the softened butter and, when it has melted but not browned, add the onion. Cook until soft and translucent but not browned, 8 to 10 minutes. Add the corn and blanched beans and stir to heat through. Pour in the stock and raise the heat to high. Continue to cook until the liquid has almost completely reduced but enough remains to lightly coat the vegetables, about 5 minutes total. Be careful not to overcook the sauce, as the vegetables may discolor. Season to taste with salt and pepper and set aside, covered, to keep warm.
Rub the remaining 1 tablespoon softened butter over the bottom of a deep, heavy-bottomed 10-or 12-inch sauté pan. Sprinkle the shallot over the bottom of the pan and set the salmon fillets on top without crowding them. Gently pour the stock and wine over and around the fish to come about two-thirds up their sides. Cover the pain tightly with a lid or aluminum foil, set over medium-high heat, and bring the liquid to a rolling boil, about 3 minutes. Reduce the heat to medium and cook the fish for another minute. Remove the cover and use a fish spatula or regular spatula to carefully remove the fillets from the sauté pan and transfer them to a large plate or platter. (They will be slightly undercooked, but will continue to cook via carryover heat.) Cover loosely with foil. (If you used foil to cover the pan, you can use that to tent the fish.)
Drain and discard all abut 1/3 cup of the poaching liquid from the pan. Add the lemon juice and a pinch of salt. Place over high heat, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in the cream, bring back to a boil, and continue to boil for 1 minute. Reduce the heat to medium and whisk in the cold butter, a few pieces at a time, incorporating each addition entirely before adding more. Season to taste with salt and pepper and keep warm. Stir in the basil just before serving.
To serve, drain the succotash in a strainer and divide it evenly among 4 dinner plates. Place the salmon on top and generously spoon over the sauce. Serve immediately.
Texas Beef Brisket Chili

Ingredients:
6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
Fresh cilantro leaves
1 Red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas

Instructions:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
Steak with Parmesan Butter, Balsamic Glaze, and Arugula

Ingredients:
2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
2 large lemon wedges

Instructions:
Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.