iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roasted White Chocolate Panna Cotta

Ingredients:
8 ounces white chocolate, chopped (227 grams)
2 cups whole milk (480 grams)
1 1/2 teaspoons powdered gelatin (5 grams)
3/4 teaspoon kosher salt (3 grams)
1 cup cold heavy cream (240 grams)
Six 6-ounce bowls or ramekins

Instructions:
Preheat the oven to 250°F.
Put the chocolate into an 8 × 11-inch glass baking dish and transfer to the oven. Stir every 10 minutes with a rubber spatula until it turns a nutty brown color, about 1 hour. (The chocolate may be lumpy and not completely smooth; that's fine.) Remove the chocolate from the oven and spread it out on a sheet of parchment paper. Cool to room temperature and then transfer to a heatproof bowl.
Pour the milk into a wide saucepan and sprinkle the gelatin evenly over the surface. Let stand for 10 minutes. Heat the milk over medium heat, whisking, until it just begins to boil. Add the salt and whisk until the gelatin is completely dissolved. Pour about a third of the hot milk over the chocolate and stir slowly until the chocolate is completely melted. Add the remaining milk and whisk until completely combined and smooth. Add the cream and whisk until combined; let stand until room temperature.
Divide the mixture among six 6-ounce glass bowls or ramekins set on a small sheet pan. Pop any bubbles that come to the surface with the tip of a knife. Refrigerate the panna cotta until completely set and cold, at least 2 hours and preferably overnight.
To unmold, fill a small bowl with hot water. Dip the bottom of each bowl in the water for 10 seconds. Wipe the surface of the bowl dry before inverting onto a serving plate.
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

Ingredients:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup chopped cilantro
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
11/2 teaspoons tamari or soy sauce
11/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
11/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Tomato salsa
for serving

Instructions:
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.
Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses

Ingredients:
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste
Two 28-ounce cans whole tomatoes
2 teaspoons dried oregano
Two 15-ounce containers part-skim ricotta cheese
1 1/2 cups packed basil leaves
1/2 cup grated Parmesan (about 2 ounces)
2 large egg yolks
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
Pinch kosher salt
Vegetable-oil cooking spray
9 no-boil lasagna noodles (such as Barilla)
1 pound fresh mozzarella, grated (about 4 cups)
9 x 13 x 2-inch baking dish
preferably glass

Instructions:
Position the rack in the upper third of the oven and preheat to 375°F.
In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
Corsican Greens Pie with Butternut Squash and Three Cheeses

Ingredients:
12 ounces all-butter puff pastry, thawed if frozen
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for drizzling
1/2 small red onion, thinly sliced (about 3/4 cup)
3 celery stalks with leaves, thinly sliced (about 3/4 cup)
1 bunch Swiss chard (about 8 ounces) or mix of other greens like kale, beet tops, turnip tops, or spinach, stemmed, leaves coarsely chopped, and stalks sliced 1/2-inch thick
Salt
Freshly ground black pepper
2 garlic cloves, peeled and thinly sliced
2 teaspoons chopped sage
2 tablespoons torn mint leaves
2 tablespoons chopped Italian parsley
1/2 cup crumbled feta
1/2 cup finely grated Pecorino
2 tablespoons pine nuts, lightly toasted
Grated zest of 1 lemon
6 tablespoons fresh ricotta, divided
12 wide, long ribbons of peeled butternut squash
1 egg
lightly beaten

Instructions:
Preheat oven to 425°F. Roll out pastry to 1/8-inch thickness, then cut it into a 12-inch-wide circle. Place on a baking sheet lined with parchment paper. Refrigerate until ready to use.
a large sauté pan over medium-high heat, heat 2 tablespoons oil. Add onion, celery, chard stems, 1/4 teaspoon salt, and a hearty grind of black pepper and cook until softened, about 5 minutes. Add chard leaves, garlic, and sage and cook until chard leaves are wilted, about 5 minutes more. Transfer vegetable mixture to a large bowl and stir in mint, parsley, feta, Pecorino, pine nuts, lemon zest, and 3 tablespoons of the ricotta. Set aside to cool, about 10 minutes.
Toss the squash ribbons (if using) with remaining 1 teaspoon oil. Spread vegetable mixture onto the pastry, leaving 1 1/4-inch border. Dollop remaining ricotta on the vegetable mixture and top with squash ribbons. Roll the pastry edges up around the side of the filling and pinch edges together to form a secure edge around the tart. Brush pastry with beaten egg and refrigerate for 10 minutes.
Bake tart until pastry is golden and cooked through at the bottom, 25 to 30 minutes. Remove from oven and drizzle with a bit of olive oil. Cut into wedges and serve warm or at room temperature.
Hatch Chile con Queso Dip

Ingredients:
5 large fresh or 1 cup frozen, defrosted or canned, chopped hatch chiles, drained, squeezed dry
3 tablespoons unsalted butter
2 tablespoons grated onion
3 garlic cloves finely grated using a microplane
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 to 2 cups whole milk
4 cups grated Cheddar cheese (nothing fancy!)
2 cups grated Monterey Jack cheese
2 plum tomatoes, seeded, diced, drained
Roughly chopped cilantro (for serving)
White-corn tortilla chips (for serving)

Instructions:
If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.
Lamb Kebabs in Pomegranate-Walnut Marinade

Ingredients:
2 pounds lamb tenderloin or boneless shank or neck, cut into 1 1/2-inch pieces, 1 cup walnuts, 3/4 cup pomegranate molasses, 2 garlic cloves, crushed, 2 tablespoons vegetable oil, such as grapeseed, 1 cup loosely packed flat-leaf parsley leaves, plus extra chopped for garnish, Sea salt, Freshly ground black pepper

Instructions:
Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and oil into a puree. Add the parsley leaves and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.
If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4-inch apart, leaving 2 inches of space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers. Allow the meat to come to room temperature (no more than 45 minutes total).
Meanwhile, heat the grill to high heat. Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally, until the meat is slightly charred on the outside and very pink on the inside.
Transfer to a serving platter and season with salt and pepper. Garnish with chopped parsley and serve.
Pork Dumplings

Ingredients:
1 3/4 cups all-purpose flour plus additional for dusting
1 (2-inch) piece peeled fresh ginger
1/2 cup light soy sauce
1 bunch scallions, thinly sliced
3/4 lb ground pork (from shoulder; not lean)
a 3 1/4-inch round cookie cutter

Instructions:
Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes.
While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick).
Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.
Reserve 2 tablespoons scallions for garnish, then finely chop remainder and put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Gently knead with your hands in bowl until just combined. Chill, covered, 10 minutes.
While pork mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust a work surface with flour. Halve dough and rewrap 1 half. Pat remaining half into a flat square. Roll out dough into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed, then cut out 12 rounds (very close together) using cookie cutter. (If dough is sticking to cutter, lightly dip cutter in flour and shake off excess before cutting out each round.) Reserve scraps.
Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to lined baking sheet. Combine scraps of dough and wrap in plastic wrap, then let stand at least 10 minutes.
While scraps are standing, begin forming dumplings. Line another large baking sheet with paper towels and dust lightly with flour. Put 1 dough round on fingers of 1 hand near palm and put 2 slightly rounded teaspoons pork mixture in center of round. Fold round in half, enclosing filling, and pinch edges together to seal. Put dumpling on lined baking sheet and form 23 more dumplings in same manner (you may have some filling left over). Cover dumplings loosely with more paper towels. Roll out scraps into a 10-inch square (less than 1/8 inch thick) and cut out 8 more rounds. Form 8 more dumplings for a total of 32. Discard remaining scraps.
Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved scallions. Serve with ginger dipping sauce.
Marinated Baby Artichokes with Hot Pepper

Ingredients:
24 baby artichokes (about 6 pounds), trimmed
1/2 cup fresh lemon juice
1 cup white wine vinegar (5% acidity)
1/2 cup olive oil
2 garlic cloves, sliced
1 teaspoon pickling salt
1/2 teaspoon hot pepper flakes

Instructions:
In a large nonreactive pot, combine the lemon juice, vinegar, oil, garlic, pickling salt, and pepper flakes. Bring to a boil. Add the artichokes, cover, and boil for 10 minutes.
Have ready 2 clean pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange. Remove the artichokes from the marinade with a slotted spoon and pack them into the jars, filling the jars about three-fourths full. Resist the temptation to overpack or you will compromise the seal. Cover the artichokes with the marinade, distributing the garlic and hot pepper evenly and leaving 1/2 inch of headroom. (Refrigerate any leftover marinade: It holds for months.) Wipe the rims, place on the lids, and screw on the bands fingertip tight.
Process the jars in a water bath for 25 minutes. You can process 4 half-pints for the same amount of time. Be sure to make altitude adjustments when preserving.The artichokes will be ready to eat in 2 weeks.
Ricotta Cheese

Ingredients:
4 cups whole organic milk, 1/2 teaspoon salt, 2 tablespoons distilled white vinegar

Instructions:
Have ready a colander lined with cheesecloth placed over a large bowl. Place the milk and salt in a large heavy-bottomed pot. Slowly bring the milk to 185°F. The milk will sizzle at the perimeter of the pot. Take the milk off the heat and stir in the vinegar. The curds will precipitate promptly. Allow them to form, a couple of minutes. Pour the milk and curds through the cheesecloth. Allow the curds to drain for an hour or so, then squeeze the curds in the cheesecloth and pack in a bowl. The ricotta holds for about 2 days in the refrigerator.
Chicken with Pork-Stuffed Cherry Peppers

Ingredients:
12 cherry peppers, stemmed, seeded, and rinsed
1 cup water
1 cup white wine vinegar
2 tablespoons olive oil
4 bone-in, skin-on chicken legs (separated into thighs and drumsticks) or 8 chicken thighs
Salt and freshly ground black pepper
1/3 cup white wine
One 3-inch sprig of fresh rosemary
1 1/4 cups sliced onion (1 large)
1 tablespoon minced garlic
1 large (6 inch) Italian sweet sausage
1/2 cup chicken stock
2 tablespoons chopped flat-leaf parsley
for garnish (optional)

Instructions:
In a medium pot, combine the cherry peppers, water, and vinegar. Bring to a boil over medium-high heat and cook until the peppers lighten in color, from red to bright orange, and are pliable, about 5 minutes. Drain and set aside.
In a large skillet, heat the oil over medium heat. Season the chicken with salt and pepper to taste. Add to the skillet and cook until browned all over, about 20 minutes, turning once or twice. Add the white wine and rosemary and cook until the wine has mostly evaporated, about 5 minutes. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
Remove the casing on the sausage. Roll the sausage meat into little balls about the size of marbles and stuff them into the cavities of the cherry peppers. Add the stuffed peppers and the stock to the skillet with the chicken. Cover and cook over medium-low heat for 15 minutes for the flavors to meld and the pork to cook. It will be pale in color. Uncover and cook until the sauce reduces by about half, 10 to 15 minutes longer.
Serve garnished with parsley, if you'd like.
Pea Pesto

Ingredients:
2 cups chicken stock
4 cups shelled fresh peas (about 4 pounds in the pod)
1 to 2 tablespoons chopped garlic
1 to 2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Instructions:
In a large saucepan, bring the chicken stock to a boil over medium heat. Add the peas, reduce the heat, and boil the peas gently until tender, about 10 minutes for large peas (smaller ones cook more quickly). Drain and reserve the stock.
Place the peas in a food processor with 1 cup of the reserved stock, 1 tablespoon garlic, 1 tablespoon lemon juice, and salt and pepper to taste. Process to a smooth puree. At this point taste the cream and adapt it to your taste. If you'd like more lemon juice, add it. Missing that garlic heat? Add it. Not creamy (which can happen if the peas are not cooked quite enough or if they are starchy)? Add more stock.
Place the puree in one-cup containers or half-pint freezer jars leaving 1 inch of headroom and freeze.
Orange Olive Oil Pound Cake

Ingredients:
1 tablespoon unsalted butter, for the pan, 2 cups all-purpose flour, 1 tablespoon baking powder, Pinch of salt, 3 large eggs, 1 1/4 cups sugar, 1 cup olive oil, 1/2 cup whole milk, 2 tablespoons brandy, 2 tablespoons orange liqueur, such as Cointreau, 1 tablespoon grated lemon zest, 1 tablespoon grated orange zest, 1/2 cup fresh orange juice

Instructions:
Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.
Grandma-Style Pizza

Ingredients:
One 28-oz. can whole peeled tomatoes, 2 anchovies, 2 garlic cloves, 6 tablespoons olive oil, 1/4 cup basil leaves, Salt, Pepper, 12 ounces fresh mozzarella, grated, Grandma-Style Pizza Dough

Instructions:
Drain one 28-oz. can whole peeled tomatoes and pulse tomatoes with 2 anchovies, 2 garlic cloves, 6 tablespoons olive oil, and 1/4 cup basil leaves in a food processor or blender until mostly smooth (some texture is okay); season with salt and pepper.
A classic Grandma-just sauce and mozzarella-flips the usual script: Add cheese before sauce. Master this basic pie and you're ready to improvise (see below for ideas).
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Once Grandma-Style Pizza Dough has risen on baking sheet, top with 12 ounces fresh mozzarella, grated, and dot pie with 1 1/2 cups Fresh Tomato Pizza Sauce. Bake pie until golden brown and crisp on bottom and sides, 20-30 minutes.
Spiced Popcorn with Pecans and Raisins

Ingredients:
5 cups popped popcorn, 2 cups pecans, 2 tablespoons unsalted butter or 2 tablespoons virgin coconut oil, 1 teaspoons cinnamon, 1 teaspoons kosher salt, 1 teaspoons paprika, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ginger, 1/2 teaspoons nutmeg, 2 tablespoons pure maple syrup, 1 cup golden raisins

Instructions:
Preheat oven to 300°. Toss 5 cups popped popcorn with 2 cups pecans.
Melt 2 tablespoons unsalted butter or 2 tablespoons virgin coconut oil in a small skillet over low heat. Add 1 teaspoons cinnamon, 1 teaspoons kosher salt, 1 teaspoons paprika, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ginger, and 1/2 teaspoons nutmeg and cook, stirring, 30 seconds. Stir in 2 tablespoons pure maple syrup. Pour over popcorn mixture and mix to coat.
Spread out on a rimmed baking sheet and bake, tossing every 10 minutes, until dry and nuts are toasted, 30—40 minutes. Let cool; toss in 1 cup golden raisins.
Pumpkin Gruyère Gratin with Thyme

Ingredients:
1 teaspoon extra-virgin olive oil
1 teaspoon butter
1 medium onion, halved and sliced
One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)
1 tablespoon fresh thyme leaves, stems reserved
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
3/4 cup heavy cream
2 garlic cloves, very thinly sliced
Pinch cayenne pepper
Freshly grated nutmeg
2 teaspoons cornstarch
3 1/2 ounces Gruyère cheese, grated (1 heaping cup)
1/3 cup Japanese-style breadcrumbs (panko)

Instructions:
Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.