iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Millet "Burrito" Bowl

Ingredients:
Kosher salt
1 1/2 cups millet
4 tablespoons extra-virgin olive oil
2 teaspoons whole cumin seeds
1/4 cup fresh lime juice (3 to 4 limes), plus 1 lime cut into wedges for serving
3/4 teaspoon ground coriander
Freshly cracked black pepper
1 (15-ounce) can pinto or black beans, drained and rinsed
4 radishes, halved and thinly sliced
4 scallions, finely chopped
4 cups baby arugula or torn arugula
3/4 cup crumbled Cotija, feta, or goat cheese
1/4 cup roasted and salted pumpkin seeds (pepitas)
Salsa and sour cream for serving (optional)

Instructions:
Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.
Pannelet Cookies with Sweet Potato and Coconut

Ingredients:
"1 cup (8 ounces) mashed or puréed baked orange-fleshed yam (see Cooks Note), such as jewel or garnet", "2 cups (6 ounces) unsweetened dried shredded coconut, toasted (see Cooks Note)", 1 1/3 cups (9.3 ounces) sugar
2 large egg whites
3/8 teaspoon salt
1 teaspoon finely grated lemon zest
1 cup (5 ounces) whole almonds, with or without skin
Sugar or Cardamom Sugar (see below) or turbinado sugar for rolling
Cookie sheets
lined with parchment paper or greased; food processor

Instructions:
In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together.
In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine (mostly) to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.
Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Roll the balls in sugar (or, if using turbinado sugar roll only the top half of each ball in sugar to avoid oversweetening). Place 1 1/2 inches apart on the lined or greased cookie sheets.
Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface (though still very tender and moist inside) and deep golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for up to 4 or 5 days.
Cardamom Pannelets: Omit the lemon zest. Add 1 1/2 teaspoons ground cardamom, 2 teaspoons grated orange zest, and 2 teaspoons orange flower water to the yam mixture.
Masala Pannelets: A little Spanish/Asian fusion cookie and very good. Omit the lemon zest. Add 2 teaspoons garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.
Slow-Cooker White Chicken Chili

Ingredients:
2 pounds boneless, skinless chicken thighs
1 1/2 large onions, finely chopped
1 medium jalapeño, seeded, finely chopped
4 garlic cloves, finely chopped
2 (4-ounce) cans diced green chiles, preferably "fire-roasted"
2 teaspoons ground cumin
1 teaspoon ground coriander
3 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground pepper, preferably white, plus more
6 cups homemade chicken stock or low-sodium chicken broth
1 1/2 cups frozen corn, preferably "fire-roasted"
3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
Sour cream, cilantro, lime wedges, and cornbread (for serving)
A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

Instructions:
If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.
Apple-Cranberry Crisp with Oatmeal-Cookie Crumble

Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1 cup old-fashioned oats
1/2 cup (packed) light brown sugar
1 teaspoon vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, room temperature
1/2 cup sliced almonds
7 1/2 pounds baking apples (such as Honeycrisp, Braeburn, and/or Golden Delicious; about 16), peeled, cored, cut into 1/8" slices
1 1/4 cups fresh or frozen cranberries, thawed if frozen
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
Sweetened whipped cream or vanilla ice cream and toasted almonds (for serving)
A 4-quart baking dish
braising pan
or Dutch oven (at least 12" in diameter and 2 1/2" deep)

Instructions:
Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.
Beef and Potato Pasties

Ingredients:
2 1/2 cups all-purpose flour, plus more for surface
2 teaspoons kosher salt, divided, plus more
10 1/2 tablespoons unsalted butter, divided, plus more for serving
3/4 pound boneless chuck steak, cut into 1/2" cubes
1 medium russet potato, peeled, cut into 1/2" cubes (about 1 1/2 cups)
1/2 medium onion, finely chopped (about 1 cup)
3/4 teaspoon freshly ground black pepper
1 large egg
Ketchup (for serving; optional)

Instructions:
Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45–60 minutes. Serve with butter and ketchup, if desired.
Pumpkin and Cookie-Butter Sheet Cake with Toasted Meringue

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/3 cups canned pumpkin purée
1 cup sour cream
3/4 cup speculoos cookie butter (preferably Biscoff)
2 teaspoons vanilla extract
2 cups (packed) light brown sugar
4 large eggs
4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 tablespoons pepitas (pumpkin seeds)
A 13x9" baking pan
preferably light metal

Instructions:
Preheat oven to 350°F. Butter baking pan, line with parchment paper, then butter parchment. Dust pan with flour, tapping out excess.
Whisk baking powder, cinnamon, nutmeg, ginger, salt, baking soda, and 3 cups flour in a large bowl. Whisk pumpkin, sour cream, cookie butter, and vanilla in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in another large bowl until lightened in color and fluffy, about 3 minutes. Add eggs one at a time, beating on medium speed after each addition, until combined. Add dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth surface.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
Pour enough water into a small saucepan to come 1" up sides; bring to a simmer. Whisk egg whites, granulated sugar, vanilla, nutmeg, cinnamon, and salt in a large bowl. Place bowl over simmering water, making sure bottom of bowl does not touch water, and cook, stirring constantly, until whites are hot to the touch and sugar is dissolved, 1–2 minutes. Remove bowl from water. Using electric mixer on high speed, beat egg white mixture until cooled, fluffy, and holds stiff peaks, about 5 minutes.
Spread meringue evenly over cake, creating peaks and valleys with a spatula. Sprinkle pepitas over meringue. If desired, heat with a kitchen torch or broiler, watching carefully and checking every minute, to lightly brown top, about 5 minutes total. Slice into pieces and serve.
Cake, without meringue, can be made 1 day ahead; cover and store at room temperature.
Homemade Cultured Butter

Ingredients:
1 quart heavy cream
1/2 cup buttermilk or plain yogurt (not Greek)
Flaky sea salt (for serving; optional)
A stand mixer; cheesecloth

Instructions:
Whisk cream and buttermilk in a large bowl. Cover loosely with plastic and let sit at room temperature until thickened and tastes tangy, at least 12 hours and up to 36 hours (how long this takes will depend on the temperature of your kitchen). Chill until crème fraîche is cool, about 2 hours.
Transfer crème fraîche to the bowl of a stand mixer fitted with the whisk attachment. Cover space between top of bowl and head of mixer with plastic wrap (this is a must, unless you want cream all over your kitchen). Beat on high speed until butterfat has separated and starts to clump around bottom of whisk, about 5 minutes.
Line a fine-mesh sieve with cheesecloth. Strain butter mixture through sieve into a small bowl. Pull cheesecloth tightly over butter and form into a ball. Squeeze to drain any excess buttermilk; reserve buttermilk for another use.
Transfer butter to a clean bowl and knead, adding a few tablespoons of ice water at a time. Drain water off butter as it becomes cloudy; repeat 3–4 times (the water you drain off should become clearer each time). Continue to knead until no liquid remains. Transfer butter to an airtight container or roll into parchment-wrapped logs. Wrap in plastic and chill until ready to use. Serve with sea salt, if desired.
Butter can be made 2 weeks ahead; keep chilled, or freeze up to 3 months.
Chile-Rubbed Turkey

Ingredients:
10 dried guajillo chiles
6 dried ancho chiles
8 dried chiles de árbol
2 tablespoons cumin seeds
1 small onion, chopped
1 head of garlic, cloves peeled, crushed
6 (12-ounce) cans pale lager (such as Tecate or Budweiser)
1/2 cup (packed) light brown sugar
2 bunches oregano, divided
1 cup plus 2 1/2 teaspoon kosher salt
1 (12–14-pound) turkey, giblets and neck removed
1 large onion, quartered
1 head of garlic, halved
2 cups (or more) low-sodium chicken broth
1/2 cup (1 stick) unsalted butter, melted
1/4 cup fresh lime juice
Lime wedges and fresh chiles and herbs (for garnish; optional)

Instructions:
Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.
Purée chile mixture with soaking liquid, onion, and garlic in a blender.
Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.
Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2 1/2 teaspoon salt into remaining 1 1/2 cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.
Preheat oven to 375°F. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325°F and roast, basting every 30–40 minutes with melted butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 2 1/2–3 hours longer.
Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.
Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.
Garnish turkey as desired and serve with pan sauce alongside.
White Chocolate Pumpkin Mousse

Ingredients:
6 ounces white chocolate, chopped
1 (15-ounce) can pumpkin purée
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup heavy cream

Instructions:
Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl—mixture should be cool to the touch; if it’s still warm, let sit 5 minutes.
Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Add one-quarter of cream to pumpkin mixture and stir to combine. Gently fold in remaining cream. Serve immediately or chill until ready to use.
Pumpkin Pie–Spice Whipped Cream

Ingredients:
2 cups heavy cream, 2 tablespoons powdered sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, Pinch of kosher salt, 1/4 teaspoon ground cinnamon, plus more for serving

Instructions:
Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and 1/4 tsp. cinnamon in a large bowl until medium peaks form. Transfer whipped cream to a serving bowl and top with more cinnamon.
Cream can be made 2 hours ahead; cover and chill.
Stovetop Butterscotch Apples and Cranberries

Ingredients:
1/2 cup dried cranberries, 4 tablespoons unsalted butter, divided, 1/2 vanilla bean, split lengthwise, 1/2 cup light brown sugar, 1/8 teaspoon kosher salt, 6 red-skinned, sweet apples, such as Honeycrisp or Gala, cored, cut into 1/2" slices

Instructions:
Place cranberries in a small bowl and cover with very hot water; set aside.
Melt butter in a large heavy pot over high heat. Scrape in vanilla seeds; discard pod. Add brown sugar and salt and cook, stirring, until combined. Add apples and cook, stirring often, until apples are soft and liquid is almost completely evaporated, 15–20 minutes.
Transfer apple mixture to a large serving bowl. Drain cranberries, add to apple mixture, and toss to combine.
Pull-Apart Bread with Pumpkin and Spinach

Ingredients:
3 cups all-purpose flour
3/4 cup pumpkin purée (fresh or canned)
2/3 cup lukewarm whole milk
1/4 cup sugar
1 teaspoon active dry yeast
1 teaspoon ground nutmeg
10 tablespoons unsalted butter, melted, divided
1 1/4 teaspoons kosher salt, divided
Vegetable oil (for greasing)
1/2 cup (packed) finely grated Pecorino cheese (about 1 1/4 ounces)
1/2 cup (packed) thawed, drained frozen spinach
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 large egg
Flaky sea salt

Instructions:
Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.
Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon

Ingredients:
1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash
2 cups heavy whipping cream, divided
1 cup finely grated Parmesan (about 3 ounces), divided
3 strips bacon (about 3 ounces)
4 tablespoons sugar, divided
2 tablespoons finely chopped hazelnuts
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
3 tablespoons chopped chives
divided

Instructions:
Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8–10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20–30 minutes.
Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
Squash shells can be filled (not baked) 2 days ahead; cover and chill.