iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Baked Apples with Candied Fennel and Pistachios

Ingredients:
1/2 fennel bulb, cut into 1/4-inch pieces
3/4 cup sugar
3/4 cup water
3 (3-inch-long) strips lemon zest
1 teaspoon fennel seeds
4 Gala apples
1/3 cup shelled pistachios, coarsely chopped
3 tablespoons golden raisins
2 to 3 tablespoons fresh lemon juice, divided
2 tablespoons unsalted butter
cut into pieces

Instructions:
Preheat oven to 350°F with rack in middle.
Cover fennel with cold water in a medium saucepan and bring to a boil, then drain. Return fennel to saucepan and stir in sugar, water (3/4 cup), zest, and fennel seeds. Gently simmer, uncovered, until fennel is tender and translucent and liquid is syrupy, about 45 minutes. Cool fennel slightly in syrup.
Core apples from top using a melon baller, leaving about 1 inch intact at base. Arrange apples in a baking dish just large enough to hold them.
Transfer fennel with a slotted spoon to a bowl (reserve syrup and zest) and add pistachios and raisins. Finely chop zest and stir into fennel mixture. Fill apples with some of mixture, reserving remainder.
Stir 1 tablespoon lemon juice into reserved fennel syrup and pour over apples. Add butter to baking dish and bake apples, covered with foil, 25 minutes. Uncover and bake, basting occasionally, until tender, about 25 minutes more.
Stir remaining fennel mixture and lemon juice to taste into syrup in dish. Serve over apples.
Frozen Peanut Butter Pie with Candied Bacon

Ingredients:
7 bacon slices (about 6 ounces)
3/4 cup sugar, divided
1/8 teaspoon ground cinnamon
About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs)
3/4 stick unsalted butter, melted
1 cup milk
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1 1/4 cups chilled heavy cream
1/3 cup salted roasted peanuts, finely chopped
a 10-inch pie plate (6-cup capacity)

Instructions:
Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.
Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.
Buttermilk French Toast

Ingredients:
1 1/2 cups well-shaken buttermilk
4 large eggs
3 tablespoons sugar
1/4 teaspoon salt
12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
4 1/2 tablespoons unsalted butter, divided
warm maple syrup

Instructions:
Preheat oven to 200°F.
Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.
Mussels with Garam Masala

Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 fennel bulb, trimmed and finely chopped, reserving fronds
4 garlic cloves, chopped
1 teaspoon garam masala (Indian spice mixture)
1/4 teaspoon hot red-pepper flakes
1 (15-ounce) can diced tomatoes in juice
2/3 cup well-stirred canned unsweetened coconut milk
4 pounds cultivated mussels, scrubbed
1 cup basil leaves, finely chopped
Accompaniment: naan or crusty bread

Instructions:
Heat oil in an 8-quart heavy pot over medium-high heat until it shimmers. Cook onion, fennel, garlic, garam masala, red-pepper flakes, and 1/4 teaspoon each of salt and pepper, stirring occasionally, until onion and fennel are tender, 12 to 15 minutes.
Add tomatoes with juice and coconut milk and bring just to a boil. Add mussels and cook over medium-high heat, covered, stirring occasionally, just until mussels open wide, 8 to 10 minutes. (Discard any that remain unopened after 10 minutes.)
Chop about 2 tablespoons reserved fennel fronds and stir into mussels along with basil.
Pumpkin Potato Puree

Ingredients:
1 1/2 pound large boiling potatoes
1/2 stick unsalted butter, cut into pieces
1 cup canned pure pumpkin
3/4 cup whole milk, warmed
1/4 pound Italian Fontina cheese, diced (about 1 cup)
1 1/2 teaspoon finely chopped sage
1 tablespoon cider vinegar
1/4 teaspoon grated nutmeg

Instructions:
Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.
Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.
Chicken and Celery Pot Stickers

Ingredients:
1 1/2 medium celery ribs, leaves reserved
2 garlic cloves
1/4 pound ground dark meat chicken
3 1/2 tablespoons low-sodium soy sauce, divided
1/4 teaspoon Asian sesame oil
20 wonton or gyoza wrappers
1 tablespoon rice vinegar (not seasoned)
2 tablespoons vegetable oil
1/2 cup water

Instructions:
Cut celery into 2-inch pieces. With food processor running, drop in celery and garlic and finely chop. Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.
Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.
Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar.
Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate. Serve immediately, with dipping sauce.
Onion Anchovy Galette

Ingredients:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt
3 to 5 tablespoons ice water
2 large onions (2 pounds total), sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
5 to 6 anchovy fillets
1 garlic clove
2 tablespoons tomato paste
1/2 teaspoon dried thyme
crumbled

Instructions:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry or bench scraper if you have one, and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Cook onions in oil and butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 30 minutes.
Preheat oven to 375°F with rack in middle.
Finely chop anchovies and garlic together. Stir together with tomato paste and thyme.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to a parchment-lined large baking sheet.
Spread tomato-anchovy mixture over dough, leaving a 2-inch border along edge, then arrange onions on top. Fold edges of dough inward. Bake until pastry is golden, 45 to 50 minutes. Serve warm or at room temperature.
Chewy Nut and Cereal Bars

Ingredients:
1 1/2 cups sliced almonds (4 1/2 ounces)
1/3 cup sesame seeds
1/3 cup mild honey
3 tablespoons packed light brown sugar
1 tablespoon vegetable oil
3 cups crisp rice cereal (preferably brown-rice)
1 cup roasted salted cashews (1/4 pound), coarsely chopped
2 large egg whites

Instructions:
Preheat oven to 350°F with rack in middle. Lightly oil a 9-inch square baking pan, then line bottom and sides with parchment and lightly oil parchment.
Toast almonds in a 4-sided sheet pan until pale golden, 6 to 9 minutes. Stir in sesame seeds and bake until seeds are golden, 3 to 4 minutes more. Transfer to a plate and cool completely.
Reduce oven to 325°F.
Gently heat honey, brown sugar, and oil in a small saucepan over low heat, stirring, until smooth.
Stir together rice cereal, cashews, and almond-sesame mixture in a large bowl.
Beat egg whites with a rounded 1/4 teaspoon salt in a small bowl with a fork until foamy, 1 to 2 minutes.
Stir honey mixture into cereal mixture, then stir in whites.
Spread mixture in baking pan, pressing gently, and bake until golden brown, 35 to 40 minutes. Cool completely, then turn out onto a cutting board and cut into bars.
Lemon Sabayon with Grapefruit

Ingredients:
3 grapefruits, 2 whole large eggs, 2 large egg yolks, 3/4 cup sugar, 1/2 cup fresh lemon juice, 2 tablespoons cold unsalted butter, cut in half

Instructions:
Cut peel, including all white pith, from grapefruits with a sharp knife. Cut segments free from membranes and divide among 6 bowls.
Whisk together whole eggs, yolks, and sugar in a metal bowl until combined well, 1 to 2 minutes. Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes. Add one third of lemon juice and whisk until thickened, about 1 minute. Add half of remaining lemon juice and whisk until thickened, about 1 minute. Repeat with remaining lemon juice. Continue cooking, whisking constantly, until thickened and an instant-read thermometer registers 170°F, 7 to 8 minutes more. Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.
Spoon warm sabayon over grapefruit segments. Serve remaining sabayon on the side.
Scallion Crusted Artic Char

Ingredients:
4 to 6 scallions
1 tablespoon mayonnaise
2 (6-ounce) pieces arctic char fillet

Instructions:
Preheat broiler. Line rack of broiler pan with foil.
Finely chop scallions and stir together with mayonnaise. Pat fillets dry. Place fillets, skin sides down, on broiler pan and season each fillet with a generous pinch of salt and pepper. Spread scallion mixture evenly over tops of fillets.
Broil 3 to 4 inches from heat until scallions are slightly charred and fish is just cooked through, about 8 minutes.
Turkey and Apricot Meatloaf

Ingredients:
1 cup coarse fresh bread crumbs (from 2 slices white sandwich bread)
1/3 cup whole milk
2 medium celery ribs, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon ancho chile powder
1/4 cup extra-virgin olive oil
2 pound ground dark-meat turkey
1/2 cup dried California apricots, finely chopped
1/2 cup chopped flat-leaf parsley
3 tablespoons apricot preserves, divided
1 1/2 tablespoons soy sauce, divided
1 tablespoon Worcestershire sauce
2 large eggs, lightly beaten
2 teaspoons water

Instructions:
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl.
Meanwhile, cook celery, carrot, onion, and garlic with chile powder and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add to bread-crumb mixture with turkey, dried apricots, parsley, 1 tablespoon preserves, 1 tablespoon soy sauce, Worcestershire sauce, eggs, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until just combined. Form into a 9- by 5-inch oval loaf (mixture will spread slightly) in a 13- by 9-inch shallow baking dish.
Stir together water, remaining 2 tablespoons preserves, and remaining 1/2 tablespoon soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into center registers 165°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Tuscan Turkey Soupy Noodles

Ingredients:
Carcass from a 12- to 14-pound roast turkey, including skin, or 6 pound turkey wings
4 quarts water
2 medium leeks, greens reserved and white and pale green parts washed (see Cooking Tips) and chopped
6 large garlic cloves, finely chopped
1/4 cup olive oil
1 medium onion, chopped
1 1/2 tablespoons chopped rosemary
3 carrots, chopped
3 celery ribs, chopped
1 (28-ounce) can whole tomatoes in juice, drained and chopped
8 ounces dried egg pasta squares (such as Cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as Barilla), broken into roughly 1- to 1 1/2-inch pieces
5 to 8 ounces baby spinach
grated Parmigiano-Reggiano

Instructions:
Break down carcass into smaller pieces. Simmer carcass, water, reserved leek greens, and 1/2 teaspoon salt in a 7- to 10-quart heavy pot, uncovered, skimming froth, 3 hours.
Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).
If stock measures less than 10 cups, add water. If it measures more, boil until reduced.
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill (covered once cool) before removing fat. (It will be easier to remove when cool or cold.)
Cook garlic in oil in cleaned pot over medium heat, stirring, until pale golden, about 1 minute. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until golden, 5 to 8 minutes. Stir in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes. Add carrots, celery, and 1/4 teaspoon salt and cook, stirring occasionally, 3 minutes. Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and pepper.
Stir in pasta and briskly simmer soup, stirring occasionally, until pasta is al dente. Add spinach and stir until wilted.
Potato Samosa Phyllo Triangles

Ingredients:
1 1/2 pound Yukon Gold or boiling potatoes
1 large onion, chopped (2 3/4 cups)
1 teaspoon garam masala (Indian spice blend)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 cup vegetable oil
1/2 cup frozen peas, thawed
12 (17- by 12-inch) phyllo sheets, thawed if frozen
3/4 stick unsalted butter, melted and cooled
Indian chutney

Instructions:
Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
Preheat oven to 375°F with racks in upper and lower thirds.
Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
Fruit Salad with Herb, Citrus, Mint-Maple, or Basic Syrup

Ingredients:
1 pint strawberries, hulled and halved, 1 half-pint raspberries, 1 half-pint blueberries or blackberries, 2 oranges, peeled and cut into sections, 2 kiwis, peeled and cut into large chunks, 1 mango, peeled, pitted, and cut into large chunks, 1 papaya, peeled, pitted, and cut into large chunks, 2 cups fresh pineapple cut into large chunks, 1 cup cantaloupe or honeydew melon cut into large chunks, 1/4 cup fresh mint, julienned, Basic , Herb , Mint-Maple or Citrus syrups, "Fresh rosemary or mint sprigs if youre using Herb Syrup"

Instructions:
Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.
Sour-Cream Pancakes with Sour-Cream Maple Syrup

Ingredients:
Scant 1/2 cup sour cream, 1/3 cup pure maple syrup, 3 tablespoons unsalted butter, cut into pieces, 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup sour cream, 1/2 cup whole milk, 1 large egg, 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

Instructions:
Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
Preheat oven to 200°F.
Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
Serve pancakes with warm syrup.
Chorizo Hash Browns

Ingredients:
1 small onion, finely chopped
3 scallions, finely chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
2 pound russet (baking) potatoes (about 3)
1 1/2 to 2 ounces Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
1/4 cup chopped flat-leaf parsley
1/8 teaspoon paprika
1 tablespoon unsalted butter

Instructions:
Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.
Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.
Dulce de Leche and Nut–Butter Truffles

Ingredients:
4 ounces 60%-cacao bittersweet chocolate, finely chopped
2 tablespoons dulce de leche at room temperature
2 tablespoons well-stirred natural almond butter or peanut butter
1/4 to 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
2 ounces 60%-cacao bittersweet chocolate
finely chopped

Instructions:
Melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in dulce de leche and nut butter. Cool slightly, then roll level teaspoons of mixture into balls and place on a tray. Chill completely, about 30 minutes.
Sift cocoa powder into a medium baking pan or onto a tray. Melt chocolate in a shallow heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove pan from heat, leaving bowl over water. Dip truffles, 1 at a time, in chocolate, lifting out with a fork and letting excess drip off, then immediately transfer to cocoa, turning to coat. Let stand until coating is set, then shake off excess cocoa in a sieve. (Remaining cocoa can be sifted and returned to container.)
Provençal Braised Lamb Chops

Ingredients:
4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced lengthwise (1/4 cup)
2 medium onions, sliced (4 cups)
1 Turkish or 1/2 California bay leaf
1 1/2 cups dry white wine
1 1/2 pounds boiling potatoes
3 large thyme sprigs
1/3 cup oil-cured black olives
1 (14 1/2-ounce) can reduced-sodium chicken broth

Instructions:
Preheat oven to 375°F with rack in middle.
Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.