iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Soft Gingerbread Tiles with Rum Butter Glaze

Ingredients:
6 tbsp (85 g) unsalted butter, at room temperature
1/3 packed cup plus 2 tbsp (90 g) dark brown sugar
1/4 cup (100 g) blackstrap molasses
1 large egg yolk
1 3/4 cups plus 2 tbsp (235 g) all-purpose flour, plus extra for pressing
1 tbsp Dutch-processed cocoa powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
1/4 tsp freshly ground black pepper
"2/3 cup (80 g) confectioners sugar", 1/8 tsp ground cinnamon
1 tbsp (15 g) unsalted butter, melted and warm
1 tbsp dark rum (or lemon juice)
1 tsp warm water

Instructions:
Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated. Add the egg yolk and continue to beat until fully combined.
Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper and set aside.
Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. How far you need to press to get an imprint will depend on your stamp; the patterns on some are more deeply cut than others. Bear in mind that the cookies rise a little when cooked, so any soft imprints will disappear. Using a round cookie cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread. Transfer the cookies to the lined baking sheets, spaced about 3/4 inch/2 cm apart. Reroll the dough and continue to stamp and cut cookies until all the dough is used up.
Bake for 9–10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don’t be tempted to bake them for any longer.
To make the rum butter glaze while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners’ sugar and cinnamon into a small bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to—it should be the consistency of runny honey.
Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.
Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.
These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.
French's Green Bean Casserole

Ingredients:
"1 can (10 1/2 oz.) Campbells® Condensed Cream of Mushroom Soup", 3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
"1 1/3 cups Frenchs® Crispy Fried Onions
divided"

Instructions:
Mix soup, milk, and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
Bake at 350°F for 30 min. or until hot. Stir.
Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
This recipe is made available as a courtesy by The French's Food Company LLC.
Parmesan-Crusted Chicken

Ingredients:
"1/2 cup Hellmanns® or Best Foods® Real Mayonnaise", 1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

Instructions:
Preheat oven to 425°F.
Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
Bake until chicken is thoroughly cooked, about 20 minutes.
This recipe is made available as a courtesy by Hellmann's®.
Fresh Cranberry Sauce

Ingredients:
1 cup sugar
1 cup water
1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries

Instructions:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
This recipe is made available as a courtesy by Ocean Spray Cranberries, Inc.
Macaroni & Cheese for a Crowd

Ingredients:
1 box (16 oz.) dry, small elbow macaroni, cooked and drained
1/4 cup cornstarch
2 teaspoons salt
1/2 teaspoon ground black pepper
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
2 cups water
1/4 cup butter or margarine
3 cups (12 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Monterey Jack or hot pepper Monterey Jack cheese
1 pinch paprika

Instructions:
Preheat oven to 375°F. Grease 13x9-inch baking dish or disposable baking pan.
Combine cornstarch, salt and pepper in large saucepan. Stir in evaporated milk, water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in cheeses until melted. Place macaroni into prepared dish. Pour cheese sauce over macaroni; stir to coat. Sprinkle with paprika.
Bake for 20 to 25 minutes or until bubbly.
This recipe is made available as a courtesy by VeryBestBaking.com, a property of NESTLÉ USA.
Gold Medal® Classic Biscuits

Ingredients:
2 cups Gold Medal™ all-purpose flour, 1 tablespoon sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1/2 cup shortening, butter, or margarine, 3/4 cup milk

Instructions:
Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
This recipe is made available as a courtesy by BettyCrocker.com, a property of General Mills Inc.
Golden Yellow Corn Bread or Corn Muffins

Ingredients:
1 cup Indian Head Yellow Corn Meal, 1 cup all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, 3 teaspoons baking powder, 1/4 cup oil, 1 cup milk, 1 egg, beaten

Instructions:
Preheat oven to 425°F. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425°F for 15-20 minutes. Makes 12 muffins.
For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, 1/2 cup sugar, 1/2 cup oil and 2 eggs. Reduce the heat to 400°F. Bake for 20-25 minutes.
This recipe is made available as a courtesy by Wilkins Rogers Mills.
Garlic Cheddar Biscuits

Ingredients:
2 3/4 cups all-purpose flour
1 tbsp Davis or Clabber Girl Baking Powder
1/2 tsp garlic powder, plus an extra 1/4 tsp (optional)
1/2 tsp salt
1 cup shortening
1 cup buttermilk
1 cup shredded cheddar cheese
2 tbsp butter
melted

Instructions:
Preheat oven to 425°F. Combine flour, baking powder, 1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks cut in shortening until mixture is crumbly. With a fork, add buttermilk and cheese and stir until mixture forms a soft dough. Drop dough by 1/4 cupfuls onto greased cookie sheet. Combine butter and remaining 1/4 teaspoon garlic powder (if using); brush on biscuit tops. Bake 10-12 minutes or until golden brown.
This recipe is made available as a courtesy by Davis, a trademark of the Clabber Girl Corporation.
Pappardelle with Slow-Cooked Brisket

Ingredients:
500g (about 1 pound) pappardelle
1 recipe Slow-Cooked Beef Brisket, heated through
2/3 cup (50g) finely grated pecorino
Cracked black pepper
Baby (micro) parsley
to serve

Instructions:
Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.
Ricotta Cheesecake with Almond Praline

Ingredients:
1 cup (150g) plain (all-purpose) flour
1/4 cup (55g) caster (superfine) sugar
100g (7 tablespoons) unsalted butter, chopped
330g (10 1/2 ounces) cream cheese, chopped and softened
500g (2 cups) fresh ricotta
1 1/3 cups (295g) caster (superfine) sugar
1/4 cup (60ml) lemon juice
2 tablespoons finely grated lemon rind
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon water
5 eggs
3/4 cup (165g) raw caster (superfine) sugar
1/2 cup (40g) flaked (blanched
sliced) almonds
toasted

Instructions:
Preheat oven to 150°C (300°F).
Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Set aside.
To make the base, place the flour, sugar and butter in a food processor and process for 1 minute or until a rough dough forms.
Using the back of a spoon, press the mixture into the base of the prepared tin. Bake for 30–35 minutes or until golden and just cooked. Set aside to cool slightly.
While the base is baking, make the filling. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Place the cornstarch and water in a small bowl and mix until smooth. Add the cornstarch mixture and the eggs to the filling and process to combine.
Lightly re-grease the sides of the cake tin and pour the filling over the base, tapping gently to remove any air bubbles.
Bake for 50 minutes–1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
Refrigerate for 1 hour or until chilled.
Preheat oven to 200°C (400°F). Sprinkle the sugar over a large lightly greased baking tray lined with non-stick baking paper. Bake for 12–15 minutes or until melted. Sprinkle with the almonds and allow to set completely on the tray. Crush the praline into small pieces. Sprinkle the cheesecake with the almond praline to serve, pressing gently to secure.
Simple Vanilla Jam Drops

Ingredients:
1 x quantity unrolled Vanilla Snap Cookie dough
1/2 cup (160g) raspberry jam

Instructions:
Place the butter, sugar and vanilla in a food processor and process until smooth.
Add the flour, egg and extra egg yolk and process until a smooth dough forms.
Preheat oven to 180°C (350°F). Roll tablespoons of the dough into balls and place on lightly greased baking trays lined with non-stick baking paper. Flatten slightly and, using your fingertip, make an indent in each round. Fill each indent with 1/4 teaspoon of the jam. Bake for 12–14 minutes or until golden. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool completely.
Sweet and Buttery Loaf

Ingredients:
1 teaspoon dry yeast
1/4 cup (60ml) warm water
2 2/3 cups (400g) plain (all-purpose) flour, plus more for dusting
175g (about 12 1/3 tablespoons) unsalted butter, chopped; plus 25g (about 1 3/4 tablespoons), melted; and more to serve
1/3 cup (75g) caster (superfine) sugar
2 egg yolks
1/2 cup (125ml) buttermilk
1 teaspoon vanilla extract
1/2 teaspoon table salt

Instructions:
Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
Increase the speed to medium and beat for 8 minutes or until pale and creamy.
Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
Scrape down the sides of the bowl. Beat for a further 8–10 minutes or until the dough is smooth.
Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2–3 hours or until the dough has doubled in size.
Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1–2 hours or until doubled in size.
Preheat oven to 180°C (350°F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30–35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.
Instant Pot Slow-Cooked Ground Beef and Cocoa Chili

Ingredients:
1 tablespoon extra-virgin olive oil
2 medium white or yellow onions, finely chopped
1 medium green or red bell pepper, stemmed, seeded, and chopped
2 cloves garlic, finely chopped
1 small jalapeño, stemmed, seeded, and finely chopped
1 pound ground beef
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt, plus extra as needed
1/4 teaspoon freshly ground black pepper, plus extra as needed
1 (14 1/2-ounce) can diced tomatoes, drained
1 cup store-bought reduced-salt beef broth, or homemade beef broth
Finely grated zest and freshly squeezed juice of 2 medium limes
1 (15 ounce) can black beans, drained and rinsed
Crushed roasted peanuts
for garnish

Instructions:
Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
Chili will keep, in an airtight container in the refrigerator, for up to 4 days.
Cinnamon Toast Bites

Ingredients:
1 pound challah bread, cut into 1x1" cubes
1 cup (2 sticks) unsalted butter
1 cup sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

Instructions:
Preheat oven to 375°F. Arrange bread in a single layer on a parchment-lined rimmed baking sheet. Bake, tossing halfway through, until completely dried out, 18–20 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Whisk in sugar and 1/2 cup water and cook until sugar is dissolved. Whisk in cinnamon, vanilla, and salt. Transfer syrup to a large bowl, add bread, and toss quickly until coated. Using a slotted spoon, return cubes to baking sheet; discard remaining syrup. Bake bread, tossing halfway through, until sugar is slightly caramelized, about 10 minutes more. Let cool slightly.
Bites can be made 1 day ahead. Store in an airtight container at room temperature.
Instant Pot Turkey Chili Verde

Ingredients:
2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese
for serving

Instructions:
Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
Ladle into bowls and serve hot, topped with the cheese.
Cauliflower Risotto

Ingredients:
2 heads cauliflower, broken into florets, 2 tablespoons extra-virgin olive oil, 3 cloves garlic, thinly sliced 1 1/2 cups vegetable stock, 3 tablespoons grated Parmesan cheese, 1/4 cup chopped chives

Instructions:
In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.
Roasted Strawberry Danish

Ingredients:
2 cups (1 pint) fresh strawberries, hulled and halved
6 tablespoons sugar
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into very small pieces
2/3 cup cream cheese, softened slightly
1 teaspoon fresh lemon juice
"1/4 cup confectioners sugar
plus extra for dusting (optional)"
2 English muffins
halved and toasted

Instructions:
Adjust an oven rack to the middle position and preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper and set it aside.
Toss the strawberries and 2 tablespoons sugar in a medium-size bowl. Turn the strawberries out onto the prepared sheet pan and turn them all cut side up. Roast until they are soft and juicy, about 20 minutes. Remove from the oven and return the strawberries to the bowl. Discard the parchment paper and set the sheet pan aside.
Meanwhile, whisk the flour, remaining 3 tablespoons sugar, and the salt in a medium-size bowl. Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea-size pieces.
In a separate medium-size bowl, stir together the cream cheese and lemon juice. Place the confectioners’ sugar in a sieve and sift it into the cream cheese; stir until smooth. Reduce the oven temperature to 325°F.
Divide the cream cheese mixture among the toasted English muffin halves, spreading it evenly. Make a well in the center of the cream cheese mixture and add some strawberries to it, then sprinkle the streusel around the edges of the cream cheese–topped muffin halves.
Return the sheet pan to the oven and bake until the streusel becomes golden, 12 to 15 minutes. Remove from the oven and cool slightly before serving. Dust with more confectioners' sugar, if you like.
Teriyaki Salmon and Kale Sheet Pan Supper

Ingredients:
1 large bunch kale
1 tablespoon olive oil
4 (6–8-ounce) salmon fillets
Kosher salt and black pepper
1/2 cup store-bought teriyaki sauce (look for the thick kind)

Instructions:
Preheat the oven to 425°F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks.
Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.
Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface.
Bake for about 10 minutes, shaking the pan once to make sure the kale doesn’t burn. (It should brown a little around the edges.)
Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can’t even wait for a plate!)
Instant Pot Black Beans with Green Chiles and Cumin

Ingredients:
3 poblano chiles
2 jalapeño or serrano chiles
5 tablespoons extra-virgin olive oil
1 large onion, diced
2 tablespoons finely chopped fresh sage (or use marjoram or oregano)
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 pound dried black beans
1 tablespoon kosher salt, plus more as needed
1 medium-size ripe tomato, quartered
1 bunch fresh cilantro, stems and leaves separated
1 small bunch scallions, white and green parts separated, thinly sliced
Freshly ground black pepper, to taste
Grated Monterey Jack cheese, for serving (optional)
Lime wedges
for serving

Instructions:
Roast the poblano and jalapeño chiles over an open flame on your stove, or under your broiler, until their skins are blistered and charred all over, about 10 minutes. Transfer them to a bowl, cover with a plate, and let them sit until they are cool enough to handle. Then rub the skins off with a paper towel, and seed and dice the chiles.
Using the sauté function, heat 2 tablespoons of the oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Stir in the sage, two-thirds of the minced garlic, and the chili powder and cumin; cook for 1 minute. Stir in the chopped poblanos, half the jalapeños, and the beans, salt, and 5 cups of water. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren’t cooked through, cook on high pressure for 5 minutes, then manually release pressure.
While the beans are cooking, in a blender combine the tomato, cilantro stems, half the cilantro leaves, the scallion whites, the remaining garlic, the remaining 3 tablespoons oil, the remaining jalapeños, and a large pinch of salt. Blend to puree; then taste and add more salt and pepper if necessary.
When the beans finish cooking, stir in the tomato puree; let sit for 5 minutes. Then, if the mix seems thin, simmer it on the sauté setting for a few minutes to thicken it up.
Transfer the beans to individual serving bowls, and top with the cheese if using, the remaining cilantro leaves, and thinly sliced scallion greens. Serve with lime wedges on the side.
Cook on high for 6 to 7 hours or on low for 8 to 10 hours. Add the tomato puree during the last 20 minutes.