iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chestnut, Onion, and Currant Stuffing

Ingredients:
10 cups 1/4-inch dice seven-grain bread (about 1 pound)
2 large onions
1 stick (1/2 cup) unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups chicken broth
1 cup dried currants
1 cup packed fresh flat-leafed parsley leaves
1 teaspoon chopped fresh sage leaves
1/2 teaspoon chopped fresh thyme leaves
Garnish if desired: chopped fresh flat-leafed parsley leaves

Instructions:
Preheat oven to 325° F.
In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Halve onions lengthwise and cut each half into 8 wedges. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 minutes.
If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes. Remove pan from heat and stir in currants. Let mixture stand 5 minutes.
Chop parsley. In a large bowl toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
In a shallow baking dish bake stuffing in preheated 325° F. oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
Garnish stuffing with parsley.
Apple Pancakes with Cinnamon Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
1 2/3 cups all purpose flour
2 tablespoons (packed) golden brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter
melted
divided

Instructions:
Using electric mixer, beat all ingredients in small bowl until blended.
Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
Pistachio Cake

Ingredients:
3/4 cup shelled natural pistachios (4 ounces)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large eggs

Instructions:
Preheat oven to 350°F. Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.
Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste). Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
Combine milk and vanilla in a measuring cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and reinvert cake onto a platter. Cut into squares and serve warm or at room temperature.
Mixed Berry Pavlovas

Ingredients:
13 large egg whites, 1/4 teaspoon salt, 2 1/2 cups superfine granulated sugar, 1 1/2 tablespoons cornstarch, 1 1/2 tablespoons distilled white vinegar, 2 lb strawberries, halved or quartered if large, 3 tablespoons fresh lime juice, 1/4 cup plus 1 1/2 tablespoons granulated sugar, 1 lb blackberries, 2 1/2 cups chilled heavy cream, 2 teaspoons vanilla, Special equipment: a standing electric mixer

Instructions:
Preheat oven to 250°F and line 2 large baking sheets with parchment.
Swirl whites in a metal bowl set over a saucepan of simmering water until barely warm to the touch. Beat whites with salt in a standing electric mixer until they hold soft peaks. Beat in 2 cups superfine sugar and continue beating until mixture holds stiff, glossy peaks (see cooks' note, below). Stir together remaining 1/2 cup superfine sugar and cornstarch. Beat into meringue, then beat in vinegar.
Spoon 8 mounds of meringue (each about 2 inches high and approximately 1/2 cup) 1 inch apart on each lined baking sheet. Divide any remaining meringue among mounds. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp but still soft inside, 1 to 1 1/4 hours total. If meringues are still not crisp after 1 1/4 hours, turn off oven and cool in oven 1 hour. Transfer from parchment to racks to cool. (Meringues may stick if cooled completely on paper.)
Just before serving, toss strawberries with lime juice and 1/4 cup granulated sugar and let stand, tossing occasionally until sugar is dissolved, 10 minutes. Add blackberries and toss to coat.
Beat cream with vanilla and remaining 1 1/2 tablespoons granulated sugar with cleaned beaters. Tap meringues gently with back of a spoon to create indentations, then mound some whipped cream and berries onto each.
Raspberry Jam Tart with Almond Crumble

Ingredients:
2 cups sliced natural almonds
2/3 cup sugar
1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
11/4 cups all-purpose flour
1 rounded 1/4 teaspoon salt
2 tablespoons beaten egg
1 cup raspberry jam

Instructions:
Preheat oven to 400°F.
Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.
Cider-Braised Pork Shoulder with Caramelized Onions

Ingredients:
1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
2 garlic cloves, cut into slivers
2 tablespoons olive oil
1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 cup unfiltered apple cider

Instructions:
Preheat oven to 325°F.
Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
Stir in cider and return pork to pot.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
Tomato, Garlic, and Potato Frittata

Ingredients:
6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 ounces)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)

Instructions:
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Preheat broiler.
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into 4 wedges.
Cornmeal Pancakes with Honey-Pecan Butter

Ingredients:
1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup
warmed

Instructions:
Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.
Ginger-Pecan Roulade with Honey-Glazed Pecans

Ingredients:
1/2 stick (1/4 cup) unsalted butter, melted, plus additional for brushing pan
3/4 cup pecans, toasted and cooled
1/4 cup cake flour (not self-rising) plus additional for dusting
1 tablespoon unsweetened cocoa powder plus additional for dusting
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
5 large eggs, separated
1/3 cup packed dark brown sugar
1/3 cup unsulfured molasses
1 1/4 cups heavy cream
1 tablespoon granulated sugar plus additional for sprinkling
1/2 cup chopped crystallized ginger
Honey-glazed pecans

Instructions:
Preheat oven to 350°F. Line bottom and sides of a 15- by 10- by 1-inch jelly-roll pan with foil, dull side up, and brush with melted butter. Dust pan with flour, knocking out excess.
Finely grind pecans with cake flour, cocoa, spices, and salt in a food processor. Beat together yolks, brown sugar, and molasses with an electric mixer at high speed until mixture is very thick and pale brown and forms a ribbon when beater is lifted, about 2 minutes with a standing model and 5 minutes with a hand-held.
Fold in pecan mixture gently but thoroughly. Transfer 1 cup batter to another bowl and fold in 1/4 cup melted butter, then fold butter mixture into remaining batter gently but thoroughly.
Beat whites with cleaned beaters in another bowl until they just hold soft peaks (do not overbeat). Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
Spread batter evenly in jelly-roll pan and bake in middle of oven until set and firm to the touch, about 12 minutes. Cool in pan on a rack and cover with plastic wrap.
Beat cream with sugar until it just holds stiff peaks, then fold in 6 tablespoons crystallized ginger.
Put an 18-inch length of foil on a work surface and sprinkle with some sugar. Invert cake onto foil sheet and gently peel off foil from top. Spoon three fourths of whipped cream over cake, leaving a 1/2-inch border around edges.
Beginning with a short side and using foil as an aid, roll up cake, jelly-roll fashion, and transfer, seam side down, to a platter.
Just before serving, spoon remaining whipped cream on top of roulade and sprinkle with honey-glazed pecans and remaining crystallized ginger.
Dandelion Salad with Warm Bacon Dressing

Ingredients:
1 lb tender dandelion greens, tough stems removed, 5 bacon slices, 1 1/2 tablespoons finely chopped shallot, 1 1/2 tablespoons cider vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper

Instructions:
Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.
Brownie Pudding Cake

Ingredients:
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon double-acting baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
3/4 cup firmly packed light brown sugar
1 1/3 cups boiling water
Accompaniment: coffee ice cream

Instructions:
Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
Serve the cake hot with the ice cream.
Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Ingredients:
1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Instructions:
Preheat oven to 475°F.
Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
4 to 5 preserved lemons
5 lb. butternut squash, peeled and seeded
3/4 to 1 cup olive oil
3 cups chopped onion
7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
4 (3-inch) cinnamon sticks
3 cups chopped fresh flat-leaf parsley
2 cups pine nuts, toasted
2 cups golden raisins
1 teaspoon ground cinnamon
Preheat oven to 475°F.
Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.
Rice with Soy-Glazed Bonito Flakes and Sesame Seeds

Ingredients:
Leftover katsuo bushi (dried bonito flakes) from making dashi or 1 cup katsuo bushi fresh from package
1 tablespoon sake
1/4 teaspoon sugar
1 1/2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
2 cups Japanese short-grain rice
2 cups water

Instructions:
If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry. Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed. Stir in sesame seeds and spread on a plate to cool.
Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
Serve rice with bonito-flake topping.
Spanakopita

Ingredients:
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 lb baby spinach
1/2 lb feta, crumbled (scant 2 cups)
1/2 teaspoon freshly grated nutmeg
10 (17- by 12-inch) phyllo sheets
thawed if frozen

Instructions:
Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Preheat oven to 375°F.
Melt remaining 1 stick butter in a small saucepan, then cool.
Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.