iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mushroom and Burrata Lasagnette

Ingredients:
3 tablespoons unsalted butter, divided
3 tablespoons olive oil, divided, plus more for brushing
1 1/2 pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces
Kosher salt, freshly ground pepper
1 large shallot, finely chopped
1/3 cup dry white wine
1 cup ricotta
1/4 cup heavy cream
6 fresh pasta sheets (about 7x5") or 12 dried lasagna noodles
8 ounces burrata or fresh mozzarella, torn into large pieces
1 1/2 ounces Parmesan, finely grated
6 teaspoons marjoram leaves
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn
1 tablespoon white wine vinegar

Instructions:
Preheat oven to 425°F. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to crisp, 8–10 minutes. Transfer to a medium bowl. Repeat with 1 tablespoon butter, 1 tablespoon oil, and remaining mushrooms. Return all mushrooms to skillet (reserve bowl) and add shallot, wine, and remaining 1 tablespoon butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to bowl.
Combine ricotta and cream in a small bowl; season with salt and pepper.
Working in batches, cook pasta in a large pot of boiling salted water, stirring occasionally, until just softened, about 30 seconds. (If using dried noodles, cook until al dente.) Transfer noodles to a large rimmed baking sheet as you go, brushing with oil and overlapping as needed.
Spread a thin layer of ricotta mixture in a small baking dish and top with a pasta sheet (if using dried, use 2 noodles side by side). Spread a large spoonful of ricotta mixture over pasta, scatter some mushrooms over, then a few pieces of burrata. Top evenly with some Parmesan and 1 teaspoon marjoram leaves. Repeat layering process (starting with noodles and ending with marjoram) 5 more times; finish with the last of the Parmesan and a grind or two of pepper.
Cover lasagnette with foil and bake until warmed through, 10–15 minutes. Remove foil and continue baking until golden brown, 15–20 minutes. Let cool at least 5 minutes.
Meanwhile, toss kale in a large bowl with vinegar and remaining 1 tablespoon oil to coat and massage leaves just to soften slightly; season with salt and pepper. Serve lasagnette with kale alongside.
Lasagnette can be assembled 1 day ahead. Cover and chill.
Crispy Spiced Potato Wedges

Ingredients:
2 pounds russet potatoes (2-3 medium), scrubbed, cut into 1/2"-thick wedges
1/4 cup plus 1 teaspoon kosher salt, divided, plus more for serving
Canola oil (for frying)
2 tablespoons yellow mustard seeds, divided
1 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons Hungarian sweet paprika, plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon garlic powder, plus more for serving
2 cups buttermilk
A deep-fry thermometer

Instructions:
Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5–7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2–3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
Working in two batches, fry wedges, turning once halfway through, until crisp, 6–8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.
Chocolate Plum Cake

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 pound ripe or very ripe plums, coarsely chopped
6 ounces bittersweet chocolate (70–72% cacao), coarsely chopped
5 large eggs, room temperature
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups cold heavy cream
Unsweetened cocoa powder (for dusting)
A 9-inch-diameter springform pan

Instructions:
Preheat oven to 350°F. Butter bottom and sides of springform pan and line bottom with parchment.
Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into chocolate mixture until well combined.
Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10–12 minutes. Using a rubber spatula, fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.
Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45–55 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Mound whipped cream in center of cake, then dust with cocoa powder.
Plum Freezer Jam With Cardamom and Ginger

Ingredients:
3 1/3 cups coarsely chopped plums (from about 1 1/4 pounds)
1 (1-inch) piece ginger (about 1 1/2 ounces)
1 1/3 cups sugar
1/4 cup Ball® RealFruit® Instant Pectin
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom

Instructions:
Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
Ladle jam into sterilized jars, leaving 1/2" from the top to allow for expansion. Cover and chill.
Jam can be made and chilled for up to 2 weeks or frozen for up to 1 year.
22-Minute Pad Thai

Ingredients:
"8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chuns or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)", 1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water
3 tablespoons (packed) dark brown sugar
2 teaspoons chili-garlic sauce, plus more for serving
3 tablespoons vegetable oil
4 large eggs, beaten to blend
3/4 pound peeled and deveined medium shrimp
1 bunch scallions, green and white parts separated, coarsely chopped
2 cups mung bean sprouts (about 1/3 pound), plus more for serving
1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
Coarsely chopped fresh cilantro (for serving)
Lime wedges (for serving)

Instructions:
Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.
Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.
Caramel Corn Clusters

Ingredients:
2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
a candy thermometer

Instructions:
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
Pasta Dough for Handmade Shapes

Ingredients:
1 1/2 cups semolina flour, 1 teaspoon kosher salt, 1 3/4 cups all-purpose flour, plus more for surface

Instructions:
Blend semolina flour, salt, 1 3/4 cups all-purpose flour, and 1 cup warm water in a food processor until mixture just begins to form a ball. Turn out dough onto a work surface lightly dusted with all-purpose flour and knead, incorporating more flour if needed to keep dough from sticking, until smooth and elastic, 8–10 minutes. Wrap dough in plastic wrap and let rest at room temperature 1 hour.
Dough can be made 1 day ahead; wrap in plastic wrap and chill. Let dough come to room temperature before shaping.
The Ruby Diamond

Ingredients:
1 1/2 ounces gin, 1 1/2 ounces mezcal, 3/4 ounce Cappelletti, 3/4 ounce fresh lemon juice, 1/4 ounce fresh orange juice

Instructions:
Combine gin, mezcal, Cappelletti, lemon juice, and orange juice in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 20 seconds. Strain into a chilled champagne coupe or Nick and Nora glass.
Sorghum-Bourbon Pecan Pie

Ingredients:
15 shortbread pecan sandies
6 tablespoons all-purpose flour
3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pie plate
6 tablespoons unsalted butter
1/3 cup dark brown sugar
1/2 teaspoon kosher salt
3/4 cup sorghum syrup
3 tablespoons bourbon
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups (6 ounces) toasted and chopped pecans

Instructions:
Preheat the oven to 350°F. Butter a 9-inch pie plate. In a food processor, pulse the cookies and flour together until pulverized. Add the butter and process until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until lightly browned, 12 to 14 minutes. Let cool completely on a wire rack.
Put the butter, brown sugar, and salt in a saucepan and cook over medium heat, stirring occasionally, until the sugar is melted, about 2 minutes. Whisk in the syrup, bourbon, and vanilla. In a bowl, whisk the eggs together. Temper the egg mixture: slowly whisk 1/2 cup of the warm butter-sugar mixture into the eggs.
Pour the tempered egg mixture back into the saucepan with the butter-sugar mixture and reduce the heat to medium-low. Cook, stirring constantly, until the mixture is glossy, about 3 minutes. Remove from the heat and stir in the pecans.
Pour the mixture into the crust and bake until the center feels set yet soft, 30 to 40 minutes. Let cool completely on a wire rack; this will take about 4 hours. Serve at room temperature.
Bourbon Balls

Ingredients:
2 cups crushed vanilla wafers (about 8 ounces)
1 cup finely chopped toasted pecans
8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
1/2 cup heavy cream
1/4 cup light corn syrup
1 teaspoon ground cinnamon
1/3 cup bourbon
Finely ground vanilla wafers
Finely chopped pecans or other nuts
"Dusting of cocoa powder
cinnamon sugar
or confectioners sugar"

Instructions:
Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.
Sammy's Asada

Ingredients:
1 jalapeño pepper, seeded and chopped, 2 garlic cloves, minced, 1 large handful of fresh oregano, 3 limes, juiced, 1 orange, juiced, 1/2 cup olive oil, 2 pounds flank or skirt steak, Salt and freshly ground black pepper, Tortillas, rice, beans, and guacamole, for serving

Instructions:
1. Put the pepper, garlic, oregano, lime and orange juices, and olive oil in a large nonreactive mixing bowl and whisk until the marinade emulsifies. Pour the marinade into a large zip-lock bag and add the steak, shaking until the meat gets well coated. (You can also put the steak directly in the mixing bowl, but you'll want to turn it at least once while the meat is marinating.) Refrigerate for at least 2 hours but no longer than overnight. When you're ready to start cooking, remove the steak from the marinade, pat dry, and let the meat come to room temperature.
2. Preheat an outdoor grill over a medium-high flame and brush the grates of the grill with oil so the meat doesn't stick. (You can also broil the meat in the oven.)
3. Sprinkle the meat with salt and pepper and grill (or broil) for about 7 minutes per side. I like mine medium-rare. If you don't, grill (or broil) about 2 minutes more.
4. Remove the steak from the heat and let it rest on a cutting board for about 5 minutes, then slice it diagonally against the grain.
5. Warm up your tortillas. Get your rice, beans, and guacamole ready, and you're good to go.
Cod en Cocotte with Tomatoes, Olives & Chorizo

Ingredients:
2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

Instructions:
Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
The casserole can be assembled and refrigerated for up to 4 hours before baking.
Vegan Pumpkin Pie

Ingredients:
1 cup vegan butter, chilled and cut into 1/2 inch cubes, 2 1/4 cups unbleached all-purpose flour, 1 teaspoon kosher salt, 1 tbsp evaporated cane juice sugar, 1/3 to 1/2 cup ice-cold water, 2 1/4 cups drained soft silken tofu, 1 cup canned organic pumpkin purée, 1 cup plus 1 tablespoon cold vegan cream cheese, cut into 1-inch chunks, 1 1/4 cups evaporated cane juice sugar, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 tablespoon vanilla extract

Instructions:
Place the butter and flour in the freezer for at least 30 minutes.
Place the chilled flour, the salt, and the cane juice sugar in the bowl of a food processor and pulse to combine. Scatter the butter cubes over the flour and pulse until the mixture forms coarse crumbs. With the motor running, add 1/3 cup of the water through the feed tube and mix until the dough just starts to form a ball on the blade. Add more water, 1 tablespoon at a time, if the dough seems too dry. Transfer the dough to a lightly floured work surface and shape it into a disk. Wrap tightly in plastic wrap and freeze the dough for at least 1 hour before rolling it out.
Place the unwrapped dough disk on a lightly dusted work surface. Using a rolling pin, roll the dough out into a circle that is 1/8 inch thick, lifting and rotating the dough as necessary. Roll the dough up on the rolling pin and unroll it over a 9-inch pie pan. Gently press the dough onto the bottom and up the sides of the pan. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Tuck the overhanging dough underneath itself, pressing it onto the rim of the pan. Flute the edges by pinching the dough from the outside in a V shape with your thumb and index finger while poking the center of the shape with the index finger of your other hand from the inside. Lightly prick the bottom of the dough with a fork at 1/2 inch intervals. Refrigerate the dough in the pan for 20 minutes to firm it up.
Preheat the oven to 350°F.
Right before baking, line the dough with parchment paper and cover with pie weights or dried beans. Place the pie pan on a baking sheet and bake for 20 minutes. Carefully lift the parchment paper (along with the weights) out of the pie pan and bake the crust for 10 to 15 minutes longer, until golden brown. Transfer the pie pan to a wire rack and cool completely.
Preheat the oven to 325°F.
Place the tofu and pumpkin puree in the bowl of a food processor and process until smooth, about 45 seconds. Add the chucks of cream cheese and the remaining ingredients and process until smooth and creamy, about 1 minute. Pour the mixture into the prepared crust and bake the pie for 50 to 55 minutes, until just set in the center (it will still be slightly jiggly but should not be liquid). Turn the oven off and leave the pie in the oven for another 30 minutes. Transfer to a wire rack and cool completely.
Refrigerate the pie for at least 4 hours or overnight before serving.
Sweetie Pie's Tender Oven-Baked St. Louis-Style BBQ Ribs

Ingredients:
2 to 4 pounds boneless pork ribs (you could also use beef)
1 cup pineapple juice, unsweetened
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon paprika
About 1 1/2 cups water
1 cup Barbecue Sauce

Instructions:
1. Preheat the oven to 250°F.
2. Wash the ribs under cold running water and pat them dry.
3. Put the ribs in a large deep dish and pour the pineapple juice over it. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
4. Whisk together the salt, pepper, sugar, and paprika in a large baking dish. Roll the ribs in the mixture, then arrange them in the baking dish. Add enough water to come halfway up the sides of the baking pan.
5. Bake the ribs for about 1 hour or until they are no longer pink when the meat is sliced away from the bone, then remove them from the oven and drain. Add the barbecue sauce and toss the ribs evenly to coat.
6. Increase the oven temperature to 400°F and return the baking dish to the oven. Bake for 20 to 30 minutes. Remove from heat and serve.
Pasta With 15-Minute Meat Sauce

Ingredients:
1 pound pasta
Kosher salt
1 medium onion, peeled, quartered
1 celery stalk, quartered
1 small carrot, peeled, quartered
2 garlic cloves, peeled
2 tablespoons olive oil
1/2 pound ground beef or vegetarian substitute such as Lightlife Plant-Based Ground
1/2 pound ground pork or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
2 tablespoons tomato paste
1 teaspoon dried oregano
Freshly ground black pepper
1/4 cup red wine
1 (15-ounce) can tomato sauce
2 tablespoons cold unsalted butter
Freshly grated Parmesan (for serving)

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped.
Heat oil in a large skillet over high. Add chopped vegetables, beef, and pork and cook, breaking up with a spatula, until meat is beginning to brown, about 3 minutes. Stir in tomato paste, oregano, 3/4 tsp. salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until heated through, about 1 minute. Add wine and cook, stirring constantly, until reduced by half, about 1 minute more. Stir in tomato sauce, reduce heat to medium, and simmer until sauce is slightly thickened, about 4 minutes.
Remove from heat, then stir in butter. Toss meat sauce with pasta, top with Parmesan, and season with pepper.
Let sauce cool, then chill in an airtight container for up to 3 days or freeze for up to 2 months.
Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce

Ingredients:
1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Instructions:
Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6–7 minutes (do not brown). Stir in parsley, then remove from heat.
While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1–2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.