iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mashed Root Vegetables with Bacon Vinaigrette

Ingredients:
1/2 cup apple cider vinegar
2 tablespoons yellow mustard seeds
4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes
1/2 pound thick-cut applewood-smoked bacon, diced
1 large white onion, diced
1 tablespoon (packed) dark brown sugar
Kosher salt, freshly ground pepper
2 tablespoons chopped flat-leaf parsley

Instructions:
Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately.
Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.
Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.
Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.
Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).
Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.
Brown Butter Apple Tart

Ingredients:
Nonstick vegetable oil spray
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1 cup sugar
1/4 teaspoon kosher salt
1 large egg, beaten to blend
2 tablespoons heavy cream
2 teaspoons vanilla extract
3 1/2 cups unbleached all-purpose flour
4 large eggs
1 cup sugar
1 cup (2 sticks) unsalted butter
1 vanilla bean, split lengthwise
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
3 firm, tart apples (such as Pink Lady or Braeburn), peeled, cored, cut crosswise into 1/4"-thick rings
Whipped cream
An 11"-diameter or 11x8x1" tart pan with removable bottom

Instructions:
Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes.
Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.
Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8" thick and 2" wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.
Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.
Preheat oven to 350°F. Line dough with parchment paper or heavy-duty foil, leaving a 1"-2" overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)
Whisk eggs and sugar in a medium bowl just to blend. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.
Line tart shell with apples.4 Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.
Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.
Cranberry Hand Pies

Ingredients:
3 2/3 cups unbleached all-purpose flour
1 cup sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) plus 3 tablespoons unsalted butter, cut into 1/2" cubes, frozen
1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
1 1/2 cups sugar
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1/2 teaspoon instant tapioca (not starch)
1/2 vanilla bean, split lengthwise
1 large egg, beaten to blend
Raw sugar
A 3"-diameter cookie cutter or biscuit cutter

Instructions:
Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse cornmeal (no big pieces of butter should remain). With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
Divide dough in half. Form each half into a ball; flatten into disks. Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature for 15 minutes to soften slightly before rolling out.
Combine cranberries, sugar, orange zest and juice, and tapioca in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Let stand for juices to accumulate, about 10 minutes, then cook over medium heat until mixture comes to a simmer and begins to thicken, 5-6 minutes. (Some cranberries will have burst.) Let cool completely. DO AHEAD: Cranberry filling can be made 5 days ahead. Cover and chill.
Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16" thick. Using cookie cutter, cut out 16 circles.
Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. Top with remaining circles to form 8 pies. Using a fork, crimp 1/4" around edges to seal. If desired, use cookie cutter to clean edges. Repeat with remaining dough, egg, and filling.
Divide pies between prepared sheets; chill for 45 minutes. DO AHEAD: Pies can be made 2 hours ahead. Cover; keep chilled.
Preheat oven to 425°F. Working with 1 baking sheet of pies at a time, score dough, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar.
Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack and let cool completely. Repeat with remaining baking sheet of pies.
Kale Dressing

Ingredients:
2 pounds country-style white bread, crusts removed, torn into 1" pieces
3/4 cup extra-virgin olive oil, divided
2 tablespoons fennel seeds
1/4 cup (1/2 stick) unsalted butter
2 sprigs rosemary
1 dried chile de árbol, broken in half
1 1/2 cups minced fennel
1 1/2 cups minced onions
2 tablespoons fresh thyme leaves
3 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
Slow-Cooked Tuscan Kale
1/2 cup dry white wine
3 1/2 cups low-sodium chicken or turkey broth
2 large eggs, beaten to blend
Ingredient info: Dried chiles de árbol
thin
red
very hot 3"-long chiles
are available at Latin markets
specialty foods stores
and some supermarkets.

Instructions:
Preheat oven to 400°F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.
Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.
Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.
Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.
Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2" baking dish. Cover with foil.
Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.
Spiced Bundt Cake with Apple Caramel Sauce

Ingredients:
1 cup sugar
Pinch of cream of tartar
1/4 cup fresh apple cider
1/4 cup heavy cream
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Nonstick vegetable oil spray
1 1/4 cups (2 1/2 sticks) unsalted butter
1 vanilla bean, split lengthwise
2 1/3 cups all-purpose flour
1 1/4 cups slivered almonds
2 teaspoons baking powder
2 teaspoons kosher salt
1 1/2 teaspoons freshly grated nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 cup (packed) dark brown sugar
1 cup sugar
3/4 cup powdered sugar plus more
1 teaspoon finely grated lemon zest
3 large eggs
5 large egg yolks
1 cup whole milk
A 10"-diameter nonstick Bundt pan

Instructions:
Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.
Italian Mother-In-Law Dressing

Ingredients:
1/4 cup (1/2 stick) unsalted butter plus more for baking dish
1/4 cup golden raisins
3 cups low-sodium chicken broth, divided
1 pound good-quality day-old country bread, torn into 1/2" pieces (about 10 cups)
8 tablespoons olive oil, divided
1 bunch red Swiss chard, center ribs and stems removed and cut into 1/2" pieces, leaves torn
2 1/2 cups chopped yellow onions
5 garlic cloves, chopped
1/4 cup red wine vinegar
1 tablespoon sugar
1 cup pitted green olives, 3 coarsely chopped
4 ounces pine nuts (about 1/2 cup), toasted
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 large eggs

Instructions:
Preheat oven to 250°F. Butter a 13x9x2" baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.
Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool and transfer to a very large bowl.
Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted. Transfer to bowl with bread. Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes. Add to bowl.
Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic. Stir often until just beginning to brown, about 10 minutes. Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes.
Add onion mixture to chard in bowl. Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 1 cup broth and toss gently. Let cool completely.
Preheat oven to 350°F. Whisk remaining 1 cup broth and eggs in a small bowl. Gently fold into dressing until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Creamed Peas and Onions

Ingredients:
2 cups whole milk
3 whole cloves
1 bay leaf
1 pound pearl onions (about 2 cups), peeled, trimmed, or 1 pound frozen pearl onions, thawed
3 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon sugar
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
2 1-pound bags frozen peas, thawed
1/4 cup crème fraîche
whole-milk
Greek yogurt
or sour cream

Instructions:
Bring milk, cloves, and bay leaf to a boil in a small saucepan; reduce heat to low and simmer for 15 minutes to let flavors meld. Strain into a medium bowl; discard solids. Cover milk and keep warm.
Meanwhile, place onions in a large skillet (at least 12"). Add water to half-cover the onions (about 1 cup). Add 1 tablespoon butter, 1 teaspoon salt, and sugar. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and onions are golden brown, about 12 minutes. Gently transfer onions to a large plate.
Melt remaining 2 tablespoons butter in same skillet over medium heat; add flour and whisk to combine. Cook, stirring occasionally and scraping up browned bits from bottom of pan, for 1 minute. Whisk in reserved milk, adding 1/4-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in crème fraîche.
Sweet Potatoes with Bourbon and Maple

Ingredients:
1 1/2 cups strong hot coffee
9 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
1/2 teaspoons instant espresso powder
1/3 cup bourbon
9 tablespoons unsalted butter, divided
Kosher salt and freshly ground black pepper
5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2"-3" pieces
3 tablespoons olive oil
1/2 cup chopped smoked almonds (or toasted almonds)

Instructions:
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
Arrange racks in upper and lower thirds of oven; preheat to 425°F.1 Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce alongside for those who want more.
"Simple Is Best" Dressing

Ingredients:
¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Instructions:
Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Roasted Squash with Date Relish and Pumpkin Seeds

Ingredients:
1/3 cup shelled raw pumpkin seeds (pepitas)
1 teaspoon plus 3/4 cup extra-virgin olive oil, divided
Kosher salt
4 pound kabocha or acorn squash, each squash halved through root end, seeded
1 tablespoon fresh thyme leaves
Freshly ground black pepper
1/4 cup (or more) fresh lemon juice
1/4 cup chopped flat-leaf parsley
1 bunch dandelion greens, tough ends trimmed (about 4 ounces)
1 cup Deglet Noor dates (about 3 1/2 ounces), pitted, thinly sliced lengthwise
2 ounces Parmesan
cut into 1/4" cubes (about 1/3 cup; optional)

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 375°F. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.
Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.
Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.
Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.
Cornbread, Sausage, and Pecan Dressing

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-old cornbread, broken into 1 1/2"-2" pieces (9 cups)
1 pound breakfast sausage links, casings removed
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/4 cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 1/4 cups chopped toasted pecans (optional)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 large eggs

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).