iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Citrus-Sage Roast Turkey Breast with Gravy: Small Crowd

Ingredients:
1 (5- to 6- pound) turkey breast, at room temperature for 1 hour
1 stick (1/2 cup) unsalted butter, well softened
1/4 cup finely chopped fresh sage leaves
1 teaspoon grated lemon zest
Salt
Freshly ground black pepper
1 navel orange
1/2 medium red onion, cut into wedges
1 1/2 to 2 cups brown turkey stock or low-sodium chicken broth
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
Flameproof roasting pan (not glass) with a V-rack; instant-read thermometer; 1-quart glass measure

Instructions:
Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.
Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly.
Put turkey on V rack in roasting pan and sprinkle all over with 3/4 teaspoon salt (if using a kosher turkey, see the Cooks' notes) and 1/4 teaspoon pepper. Put orange and red onion wedges in area between rack and breast. Add 1 cup water to pan and roast turkey 30 minutes.
Reduce oven temperature to 350°F. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes.
Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 165°F, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add 1/2 cup water.) (Total roasting time: about 1 1/2 hours.)
Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges.
Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 2 1/4 cups (if stock is congealed, heat to liquefy).
Melt butter in a 1 1/2- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.
Mashed Potato and Cauliflower Gratin

Ingredients:
2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
Salt
1 1/4 cups whole milk, divided
1 stick (8 tablespoons) unsalted butter, divided
4 ounces coarsely grated Italian Fontina or Gruyère (about 1 cup packed)
1/4 teaspoon freshly ground black pepper
1 (2- to 2 1/2-pound) head cauliflower, cut into 1 1/2-inch pieces, including stems and core
3 garlic cloves, peeled and smashed
3/4 to 1 cup grated Parmigiano-Reggiano
divided

Instructions:
Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.
Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).
Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.
Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.
Spicy Summer Rolls with Peanut Dipping Sauce

Ingredients:
"2/3 cup hoisin sauce (see Cooks notes:)", 1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1 1/2 teaspoons sugar
2 3/4 cups coarsely grated carrot (about 1 pound; use large holes on a box grater)
3 tablespoons finely chopped serrano or jalapeño chiles, including seeds
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Asian or Italian)

Instructions:
Whisk together sauce ingredients in a bowl until smooth. Set aside.
Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.
Scary Barbecue Snack Mix

Ingredients:
"6 cups popcorn (1 1/2 ounces; see Cooks notes)", 2 cups coarsely broken blue corn tortilla chips (2 3/4 ounces)
2 cups Cheddar fish-shaped crackers or other cheese crackers (3 3/4 ounces)
2 cups corn nuts (6 1/2 ounces) or smokehouse almonds
1 stick (1/2 cup) unsalted butter
1/2 cup barbecue sauce
1 teaspoon Worcestershire sauce
2 tablespoons sugar
2 teaspoons smoked paprika (sometimes labeled pimentón dulce)
2 teaspoons chili powder
2 teaspoons garlic powder
1/2 teaspoon Tabasco (optional)
Large (18- by 13-inch) rimmed baking sheet

Instructions:
Heat oven to 300°F with rack in middle. Grease rimmed baking sheet with oil.
Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl.
Melt butter in a small saucepan over medium heat. Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using.
Drizzle barbecue sauce mixture over snack mix and stir until combined well.
Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. Cool in pan on a wire rack (it will crisp as it cools), then break into pieces.
Tapioca with Stewed Apples and Apricots

Ingredients:
1/2 cup/70 g tapioca (soaked overnight in plenty of water)
1 1/3 cups/350 ml milk
1 teaspoon vanilla extract
1 tablespoon butter, plus more as needed
2 tablespoons runny honey, agave nectar, or brown sugar
12 dried apricots (like the tapioca, soaked overnight, but in about 1 cup/250 ml orange juice)
1 cup/250 ml or so water
1 cinnamon stick
A few tablespoons of orange juice
1 tablespoon agave nectar or honey
2 eating apples
peeled
cored
and sliced

Instructions:
Having soaked the tapioca overnight, drain and place it in a saucepan with the milk, vanilla extract, and butter. Bring to a boil, turn to low, and simmer, stirring in the honey, agave, or sugar, for another 10 minutes.
Cut your overnight magically plumped apricots into halves or quarters, if desired. In another saucepan, place the water, cinnamon, orange juice, agave or honey, and apples and bring to a boil, giving it a good stir now and then. Simmer for about 10 to 15 minutes, or until the apples are tender.
Now, here you can do one of two things. Serve the stewed fruit as is on top of the tapioca or put the tapioca in a small ovenproof dish with another tablespoon of butter, pour the apples and apricots on top, and bake at 350°F/180°C for 15 or so minutes. The choice, Cilla, is yours.
Mozzarella and Roasted Red Pepper Boo-schetta

Ingredients:
1 (12-inch-long) loaf of Italian bread (about 2 to 3 inches in diameter), cut into 20 slices, about 1/2 inch thick
1 to 2 large garlic cloves, halved crosswise
Salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 (1/2-pound) balls fresh, lightly salted mozzarella
"2 tablespoons prepared basil pesto (see Cooks notes)", 2 tablespoons mascarpone, softened
7 large pitted black olives (Mediterranean-style or canned California), ends trimmed and each olive cut crosswise into thirds
1 (7-ounce) jar roasted red bell peppers
drained
patted dry
and cut into thin strips

Instructions:
Heat oven to 400°F with rack in middle.
Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely.
Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the "irises" of the "eyeballs." Add 6 to 8 pepper slices for "veins," trimming to fit.
Serve within 1 hour of making.
Salmon Fillets with a Wasabi Coating

Ingredients:
3/4 cup/100 g wild rice, 1 large beet, 1 pomegranate, 1 tablespoon olive oil, A small handful of chopped fresh mint, Salt and pepper, 2 tablespoons mayonnaise, 1/2 teaspoon ground cumin, 1 teaspoon wasabi paste or powder mixed to a paste with water, 2 salmon fillets, about 6 ounces/175 g each, Salt and pepper

Instructions:
In a saucepan, cook the wild rice (two parts water to one part rice) by boiling for 45 minutes. Leave to the side to cool.
Meanwhile, in another saucepan, cover the beet with water; bring to a boil, then reduce the heat and simmer for about 30 minutes, until the beet is tender. Drain, and when cool enough to handle, peel off the skin and cut the beet into coarse chunks.
Chop the pomegranate in half and extract the seeds. Add the pomegranate, beet, olive oil, and mint to the rice. Leave to the side.
Make the wasabi coating by mixing together the mayonnaise, cumin, and wasabi. Taste and adjust if you want. Preheat the oven to 350°F/180°C.
Wash and dry the salmon, and season. Heat a griddle or ovenproof frying pan big enough to fit both salmon fillets and, when it is searing hot, drop in the salmon, skin-side down. Turn after 5 minutes or when the skin is brown and crispy. Take off the heat, carefully turn again, and spoon the wasabi coating onto the top of the salmon. Put the pan into the oven and cook for around 10 minutes, until the coating begins to brown. Serve on the wild rice.
Spicy Sweet-and-Sour Grilled Chicken

Ingredients:
1 cup water
1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
1 cup soy sauce
1 cup distilled white vinegar
3/4 cup sugar
3/4 cup minced onion (about 1 medium)
1/3 cup minced serrano or jalapeño chiles with seeds
1/4 cup minced garlic (about 9 large cloves)
6 large chicken drumsticks (about 1 1/2 pounds)
6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
Lime wedges for serving
Instant-read thermometer

Instructions:
Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
Serve chicken with reserved sauce.
Chile-Ginger-Mint Jellies

Ingredients:
3 cups water
1 cup thinly sliced fresh ginger (about 4 ounces; no need to peel)
1/2 cup sugar
"1 to 2 tablespoons chopped serrano or jalapeño chiles, including seeds (see Cooks notes)", 1 cup fresh mint leaves
2 1/4 teaspoons unflavored gelatin (almost one 1/4-ounce packet)
1 cup chilled heavy cream
"2 tablespoons confectioners sugar", Thinly sliced candied ginger
Mint sprigs

Instructions:
Bring 2 1/2 cups water, ginger, sugar, and chiles to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and briskly simmer for 10 minutes. Stir in mint, then remove pan from heat. Cover pan with a lid and let stand for 15 minutes. Strain ginger-mint tea through a fine-mesh sieve into a large liquid measuring cup or bowl.
Sprinkle gelatin over remaining 1/2 cup water in cleaned saucepan and let stand for 1 minute to soften. Heat mixture over medium heat, stirring, until gelatin is dissolved, then stir mixture into ginger-mint tea until combined well.
Measure liquid, and if it's less than 2 1/2 cups, add more water. If it's more, don't worry. Let mixture cool for 30 minutes, then divide among six (6- to 8-ounce) serving glasses. Chill jellies in a small baking pan, tops of glasses covered with a sheet of paper towel secured by plastic wrap, until set, at least 4 hours.
Beat cream with sugar in a bowl with an electric mixer until it just holds soft peaks. Top jellies with cream, candied ginger, and mint sprigs.
Chocolate-Covered Pumpkin Cheesecake Pops

Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 large egg
1 cup canned pure pumpkin (not pumpkin pie filling)
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
1 pound bittersweet chocolate (60% cacao), chopped
2 tablespoons graham cracker crumbs
"9-inch glass pie plate; 1 1/2-inch-diameter ice cream scoop
holding about 1 tablespoon; 24 (6- to 8-inch) lollipop sticks (see Cooks notes)"

Instructions:
Heat oven to 350°F with rack in middle. Oil pie plate.
Beat cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, then beat in egg until combined. Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.
Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes. Transfer to a rack to let cool completely. (Cheesecake will set completely as it cools.)
Cover cheesecake with a round of wax paper or parchment then wrap in plastic and chill until cold, at least 3 hours.
Scoop out pumpkin cheesecake, packing cheesecake in ice cream scoop each time and leveling it off, then releasing it, flat side down, onto 2 small, wax paper-lined rimmed baking sheets. Freeze until frozen solid, at least 1 hour.
Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.
Working with one pan of cheesecake balls at a time (and keeping the other pan frozen), rest a cheesecake scoop on a fork and lower it into chocolate, then spoon chocolate over it to coat it completely. Let excess chocolate drip off, then scrape bottom of fork against edge of bowl and return coated ball, flat-side down, to wax paper-lined pan. Sprinkle with graham cracker crumbs and push a lollipop stick 3/4 inch through ball. Repeat with remaining balls on first baking sheet. (If cheesecake begins to soften, return to freezer to harden.) Refrigerate finished pops.
Melt remaining chocolate in another small deep bowl in same manner and coat remaining cheesecake balls.
Keep pops refrigerated or frozen until serving.
Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing

Ingredients:
2 pounds/1 kg pumpkin, seeded and chopped into coarse slices, 1 large red onion, peeled and coarsely sliced, A few fresh sage leaves, coarsely torn, Salt and pepper, 2 tablespoons olive oil, 1 1/2 teaspoons cumin seeds or ground cumin, Juice of 1/2 lemon, 1 tablespoon olive oil, 1 teaspoon crème fraîche or sour cream, 2 tablespoons olive oil, 1 clove garlic, peeled and finely chopped, A handful of Swiss chard, A handful of curly kale

Instructions:
Preheat the oven to 425°F/220°C. Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.
While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving.
Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.
Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.
Spritz Cookies

Ingredients:
"2 1/4 cups/315 g Jeannes Gluten-Free All-Purpose Flour", 1/4 tsp salt
1 cup/225 g unsalted butter, at room temperature
1/2 cup/100 g granulated sugar
1 extra-large egg, plus egg yolk, at room temperature
3/4 tsp pure vanilla extract
Colored sugar for sprinkling (optional)
1 cup/170 g semisweet chocolate chips (optional)

Instructions:
Preheat the oven to 350°F/180°C/gas mark 4. Have ready two ungreased cookie sheets.
In a small bowl, mix together the flour and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light, about 1 minute. Add the granulated sugar and beat for 1 minute. Add the whole egg and egg yolk and beat for 1 minute. Add the vanilla and beat until combined. Reduce the speed to low, add the flour mixture, and beat until combined.
Here comes the fun part. Prepare your cookie press by placing the plunger on the tube part and turn to lock. Lift the plunger until it's all the way at the top. Then fill the tube with the dough from the bottom opening. Fit the disk of your choice into the bottom ring and screw on tightly. Now press the gun part (it will click each time you press the handle) until you see dough just pushing against the disk at the bottom.
Now you're ready to press out dough. Place the end of the press firmly and evenly against a cookie sheet and press once on the gun. Lift the press. If the dough was adequately pressed against the disk, you should have a nice cookie shape on the sheet. If dough came out but did not stick, or if the shape is wonky, pick up the dough and put it back into the bowl (I told you this would be easy). Press out enough cookies to cover the cookie sheets, spacing them about 1 1/2 in/4 cm apart. Lightly sprinkle with colored sugar (if using). I usually sprinkle some with colored sugar and leave some plain.
Bake until the cookies are light brown on the bottoms, 13 to 15 minutes. Remove to wire racks to cool completely. Repeat the process with the remaining dough, allowing the cookie sheets to cool completely. If the dough starts to seem too squishy to make defined shapes, refrigerate it for a few minutes.
If you like melt the chocolate chips in a small saucepan over extremely low heat until just barely melted. Watch carefully to prevent burning. Remove from the heat and whisk until smooth. Line a cookie sheet with waxed paper. With a butter knife, spread a bit of melted chocolate on the bottoms of some of the cookies and press the cookies, chocolate-side down, onto the waxed paper. For sandwich cookies, spread melted chocolate on the bottom of a cookie and press the bottom of another cookie of the same shape onto the chocolate. Or drizzle melted chocolate on top of the shapes. Be creative! Let the cookies sit for about 1 hour to let the chocolate set.
Store in an airtight container, with waxed paper between the layers, at room temperature for up to 7 days.
Jeanne's Gluten-Free All-Purpose Flour

Ingredients:
1 1/4 cups/170 grams brown rice flour, 1 1/4 cups/205 grams white rice flour, 1 cup/165 grams sweet rice flour, 1 cup/120 grams tapioca flour, scant 2 tsp xanthan gum

Instructions:
In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.
Tortellini with Porcini Mushroom Sauce

Ingredients:
1 ounce dried porcini mushrooms
2 (8-ounce) packages dried three-cheese tortellini (such as Barilla)
2 tablespoons (1/4 stick) butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme,divided
1/2 cup whipping cream
3/4 cup freshly grated Parmesan cheese
divided

Instructions:
Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.