iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cherry Pistachio Slice-and-Bake Cookies

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup dried cherries, chopped
2 ounces dark chocolate (60%–70% cacao), chopped
Vegetable oil cooking spray
1/2 cup pistachios
finely chopped

Instructions:
In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.
Tropical Fruit and Cake Trifle

Ingredients:
1 package (3.4 ounces) vanilla pudding
Vegetable oil cooking spray
1 1/2 cups sugar, divided
1 cup cake flour, sifted
1/8 teaspoon salt
12 large egg whites (or 2 1/2 cups store-bought egg whites)
1/2 teaspoon cream of tartar
1/2 cup peach jam
1/2 cup shredded coconut
1 1/2 cups heavy cream
1/2 teaspoon coconut extract
8 cups fruit
such as mango
papaya
kiwi
strawberries
banana
cut into 1-inch pieces

Instructions:
Make pudding as directed on package. Heat oven to 350°. Line a 13" x 17" baking pan with parchment paper; coat with cooking spray. In a bowl, combine 3/4 cup sugar, flour and salt. In another bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar; beat until soft peaks form. Slowly add remaining 3/4 cup sugar, beating until mixture is thick and shiny. Fold flour mixture into egg mixture in four batches; spread batter in pan. Bake until golden, 20 to 25 minutes. Loosen sides of cake with a knife; let cool. In a bowl, microwave jam for 30 seconds. Invert cake on cutting board; spread with jam and cut into 2-inch squares. In a nonstick pan over medium-high heat, toast coconut, stirring, 4 minutes. In another bowl, beat cream and coconut extract with an electric mixer until peaks form. Reserve 1/4 cup whipped cream. Fold pudding and 1/4 cup coconut into remaining whipped cream. In a large glass bowl, assemble trifle: Layer 1/3 cake squares, 1/3 fruit and 1/3 pudding mixture; repeat twice. Top with remaining 1/4 cup whipped cream and 1/4 cup coconut.
Orange Cranberry Bundt Cake

Ingredients:
Vegetable oil cooking spray, 3 cups plus 1 tablespoon all-purpose flour, divided, 2 cups granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 4 eggs, 3/4 cup lowfat buttermilk, 1/2 cup olive oil, 1/3 cup freshly squeezed orange juice, 2 teaspoons orange zest, 1 teaspoon vanilla extract, 1/2 cup dried cranberries, coarsely chopped, "1 cup confectioners sugar", 3 tablespoons Grand Marnier orange liqueur

Instructions:
Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. In a bowl, mix confectioner's sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.
Chocolate Meringues and Strawberries

Ingredients:
1 bag (16 ounce) frozen strawberries, thawed, halved
3/4 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon balsamic vinegar
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup heavy cream
"2 tablespoons confectioners sugar"
2 ounces dark chocolate (60%¿70% cacao)
shaved

Instructions:
Heat oven to 325°. In a bowl, combine strawberries, 2 tablespoons granulated sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt; beat to combine. Slowly add remaining 3/4 cup granulated sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture; whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper–lined baking sheet. Make an indentation in the middle of each meringue so sides are 1/2-inch thick. Place in oven, reduce temperature to 300° and bake until meringues are dry on outside and soft in center, 50 minutes. Cool on sheets. Using an electric mixer, whip cream and confectioner's sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Tortillas with Eggs and Spicy Bean Chili

Ingredients:
1/2 cup canned peeled tomatoes
1/4 cup chicken stock
1/4 small yellow onion
2 teaspoons ground cumin
1 clove garlic
1/2 chile in adobo
1 tablespoon vegetable oil
1 can (14 ounces) black beans
2 eggs
2 corn tortillas (6 inches each)
1/4 cup Cotija cheese
6 thin slices avocado
1/8 cup cilantro leaves, roughly chopped
2 lime wedges

Instructions:
In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.
Perfect Pork Chops

Ingredients:
4 pork chops, Salt and freshly ground black pepper, N/A freshly ground black pepper, 3 tablespoons olive oil, 2 shallots, diced, 2 tablespoons butter, 2 cups white cooking wine, 3 tablespoons Dijon mustard, 1 tablespoon blackstrap molasses, maple syrup, or honey

Instructions:
MAKE IT: Season both sides of the pork chops with salt and pepper to taste and drizzle with the olive oil. Set the chops, covered, on the counter for 1 hour before preparing the dish to bring them to room temperature. In a large skillet over medium heat, cook the shallots in butter until translucent. Add the wine, mustard, and molasses, syrup, or honey to the shallots and stir. Cook for 3 minutes, then add the pork chops and cover. Simmer for 25 minutes and remove from heat. To serve, let the pork chops rest for 5 minutes and then slice thinly and spoon the sauce over the top.
Beer-Braised Holiday Top of the Rib

Ingredients:
1 tablespoon sweet or hot smoked paprika, 1 tablespoon dark brown sugar, 1 tablespoon ground cumin, 1 tablespoon instant coffee granules, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, One 5-pound top of the rib, 3 tablespoons olive oil, Three 12-ounce cans or bottles dark lager beer, 1 garlic head, halved horizontally, 1 pound small parsnips, peeled and halved length wise, 1 pound peeled baby carrots with greens

Instructions:
1. Preheat the oven to 325°F
2. Combine the paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder in a small bowl and stir to mix. Pat the meat dry with paper towels and rub the spice mixture all over.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat until nicely browned, 4 to 6 minutes per side. Pour the beer over the meat, cover, and transfer to the oven.
4. Roast for 2 hours. Flip the meat over. Add the garlic, parsnips, and carrots. Cover and roast until the meat and vegetables are tender, about 1 1/2 hours more. Transfer the meat to a cutting board and let rest at least 15 minutes before slicing. Transfer the vegetable and garlic to a platter, reserving the pan sauce.
Winter Lettuces with Pomegranate Seeds

Ingredients:
Shallot vinaigrette
1 pound mix of escarole, endive, radicchio and frisée, torn into bite-size pieces
1/2 cup fresh pomegranate seeds
Freshly ground pepper to taste

Instructions:
Place the greens in a large bowl. Add the dressing and toss to coat.
Sprinkle the pomegranate seeds over the greens and serve with freshly ground pepper.
Basic Pull-Apart Challah

Ingredients:
2 ounces (1/4 cup) active dry yeast
2 cups plus 3 tablespoons granulated sugar
6 cups warm water (90° to 100°F)
1/4 cup kosher salt
6 pounds high-gluten (bread) or all-purpose flour
4 large eggs, separated
1 1/4 cups canola oil
Cooking spray
1/2 cup sesame seeds
1/2 cup poppy seeds

Instructions:
1. Bloom the yeast: Dissolve the yeast and 3 tablespoons sugar in 2 cups of the warm water in a medium bowl; set aside to bloom. If the yeast doesn't bloom after 5 minutes discard the mixture and start over.
2. Place the salt, flour, and the remaining 2 cups sugar together in a very large bowl and stir together. Add the 4 egg yolks. Make a well in the middle and add the yeast mixture and the remaining 4 cups water. Start kneading together; add 1/2 cup canola oil. Knead for 10 minutes, adding 1/2 cup canola oil, a small amount at a time, to create a workable dough. The dough will become a cohesive mass yet be a bit sticky. Rub a little of the remaining 1/4 cup canola oil over the top and sides of the dough. Loosely cover the dough with a kitchen towel and place the bowl in a warm spot for 15 minutes.
3. After 15 minutes, the dough will have relaxed a bit and should be easier to work with. Lightly oil your hands and knead the dough again until smooth and satiny, 2 to 3 minutes. Rub a little oil over the top and sides of the dough. Cover with a kitchen towel and place the bowl in a medium garbage bag. Place the open end loosely underneath the bowl to trap air. Let the dough rise in a warm dark corner of your kitchen until doubled in size, about 1 hour.
4. Uncover the dough. With lightly oiled hands, punch the dough down to release air. Cover again with the bag, loosely tucked under, and let rise for 1 hour.
5. Divide the dough into five equal parts, about 2 pounds each. Preheat oven to 375°F. Spray five 9-inch round baking pans with cooking spray.
6. Place one piece of dough on a smooth work surface. Squeeze out any air bubbles from the dough and roll in into a 12-inch rope. If the dough is sticking, lightly spray your work surface with cooking spray. Cut the rope into eight equal pieces. Roll each piece into a ball. Place one ball in the center of the prepared pan and surround it with the remaining balls. Repeat with the remaining pieces of dough so you have five pans of challah. Loosely cover each pan with a kitchen towel or plastic wrap and let rise 15 minutes. (If you can't fit all the pans in your oven at once and you want your challahs to be as beautiful as possible, shape the remaining dough while the first round of challahs are in the oven so they don't see rise for too much longer than 15 minutes before baking.)
7. Beat the egg whites with 1 teaspoon water in a small bowl and brush the challahs. Sprinkle each with sesame or poppy seeds or a combination of the two.
8. Bake for 10 minutes. Reduce the temperature to 350°F and bake until tops are dark golden brown, 35 to 45 minutes more. Let cool 15 minutes before serving warm, or cool completely on a wire rack.
Chunky Red Chili

Ingredients:
3 tablespoons olive oil
1 pound ground beef
1 pound beef stew meat, cut into 1/2 inch chunks
1 large onion, coarsely chopped
1 medium green bell pepper, ribs and seeds removed, coarsely chopped
One 28-ounce can whole plum tomatoes, drained
One 8-ounce can tomato sauce
One 15 1/2 ounce can red kidney beans, rinsed and drained
One 15 1/2 ounce can black beans, rinsed and drained
3 tablespoons packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 teaspoons dried basil
2 teaspoons ground cumin
2 teaspoons kosher salt
2 bay leaves
Tortilla chips
for serving (optional)

Instructions:
1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes. Remove the ground beef with a slotted spoon and set aside in a large bowl or place. Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes. Remove the stew meat with a slotted spoon and add it to the ground beef. Pour off the fat and any accumulated juices from the pot.
2. Heat the remaining 1 tablespoon oil. Add the onion and pepper, and cook until slightly softened, about 4 minutes. Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves. Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon. Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours. Remove and discard the bay leaves. Divide the chili among 8 bowls and serve warm, with chips on the side, if you like.
Hot and Crunchy Avocado Fries

Ingredients:
3/4 cup panko breadcrumbs, 2 tablespoons ground flax, 1 teaspoon mild chili powder, 1 egg, 2 avocados, Vegetable oil cooking spray, Salt, Hot sauce

Instructions:
Heat oven to 400°. In a bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons ground flax and 1 teaspoon mild chili powder. In another bowl, whisk 1 egg. Cut 2 peeled avocados into 16 wedges, dip wedges in egg, press into breadcrumb mixture and transfer to a baking sheet. Coat with vegetable oil cooking spray. Bake until outside is crispy, 10 to 12 minutes. Season with salt and drizzle with hot sauce.
Fontina Mac with Squash and Sage

Ingredients:
6 tablespoons shredded Parmesan, 8 ounces shell pasta, 2 tablespoons plus 2 teaspoons butter, divided, 12 whole fresh sage leaves, plus 2 tablespoons, finely chopped, 2 tablespoons all-purpose flour, 3 cups 1 percent milk, 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces, 2 cloves garlic, chopped, 1/2 tsp salt, 2 cups shredded Fontina, 1 1/3 cups reduced-fat shredded Swiss cheese, 1/4 teaspoon cayenne pepper

Instructions:
Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 8 2-inch rounds. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta as directed on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter. Cook whole sage leaves until crisp, 45 seconds. Transfer to a paper towel-lined plate, reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.
Spicy Jalapeño Sweet Potato Fries

Ingredients:
3 medium peeled sweet potatoes, 1 tablespoon cornstarch, 1/2 teaspoon jalapeño salt, Vegetable oil cooking spray, 1 jalapeño

Instructions:
Heat oven to 425°. Cut 3 medium peeled sweet potatoes into 1/4-inch-thick fries. In a bowl, combine 1 tablespoon cornstarch and 1/2 teaspoon jalapeño salt; add fries and toss. Arrange fries on two baking sheets coated with vegetable oil cooking spray; coat with more cooking spray. Bake until fries begin to brown, 10 minutes. Remove from oven and flip; spritz with cooking spray and sprinkle with 1 sliced jalapeño. Bake until golden, 8 minutes.
Red Velvet Mug Cake

Ingredients:
1 large egg, 3 tablespoons vegetable oil, 1 teaspoon liquid red food coloring, 3 tablespoons buttermilk, 2 teaspoons pure vanilla extract, 1/4 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1/4 cup self-rising flour, Pinch of kosher salt, 1/4 teaspoon cider, white, white wine, or rice vinegar

Instructions:
In a large mug, whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla, and sugar. Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each until risen and firm.
Caramel-Fleur de Sel Mug Cake

Ingredients:
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon caramel sauce, store-bought or homemade
2 tablespoons milk
6 tablespoons (1/4 cup plus 2 tablespoons) self-rising flour
1/2 teaspoon fleur de sel
4 caramel candies
preferably salted

Instructions:
In a large mug, whisk together the butter and sugar with a fork. Stir in the egg, vanilla, caramel sauce, and milk. Add the flour and 1/4 teaspoon of the fleur de sel. Beat the batter until smooth. Divide the batter between two mugs. Top each mug with a pinch of the remaining fleur de sel. Microwave separately for 30 seconds each. Place two caramel candies on the top of each partially cooked mug cake, then continue cooking 1 to 1 1/2 minutes more until risen and firm.
Gingerbread Cookie Sandwiches

Ingredients:
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup unsalted butter, at room temperature
1 cup (firmly packed) dark brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup molasses
1/3 cup unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
"1 1/2 cups confectioners sugar"
1 tablespoon milk
plus more as needed

Instructions:
1. In a large bowl, combine the flour, baking soda, salt, and spices; set aside. In the bowl of a stand mixer, beat the butter and sugars together until they appear light and fluffy. Add the egg and mix to combine. Add the molasses and mix to combine, scraping down the sides of the bowl once if needed.
2. Working in three batches, add the dry ingredients, mixing between each addition until just incorporated. Remove the dough and turn it out onto a sheet of plastic wrap; form into a disk, wrap tightly and refrigerate until firm, at least 2 hours. (Dough can be made up to 1 day ahead.)
3. Preheat the oven to 350°F. Remove the dough and cut it in half. Re-wrap one half and place back in the fridge; let the other sit at room temperature a few minutes to soften slightly. Lightly flour a work surface and your rolling pin, and roll out the dough to 1/4-inch thick.
4. Line a baking sheet with parchment paper. Using cookie cutters, cut out the gingerbread men, and transfer to the prepared sheets. (If the dough feels very soft, refrigerate the gingerbread men on the baking sheet for 15 minutes before placing in the oven to bake.) Bake until cookies appear firm and like they're just starting to crisp, 12 to 15 minutes. Remove and let cool on the sheet 5 minutes, then transfer to racks to cool completely.
5. Meanwhile, make the sandwich filling. Beat together the butter, vanilla, and salt until fluffy. Add the confectioners' sugar in 2 batches and beat on low speed until incorporated. Add the milk and beat until the mixture is thick but spreadable, adding more milk in 1 teaspoon increments as needed. Spread some of the icing onto half of the cooled gingerbread men; sandwich each with another cookie.
Candy Cane Cookies

Ingredients:
2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon kosher salt, 1/3 cup unsalted butter, 1/3 cup vegetable shortening, 1 large egg, 3/4 cup granulated sugar, 1 1/2 teaspoons pure vanilla extract, About 16 drops red food coloring

Instructions:
1. In a medium bowl, combine the flour, baking powder and salt; set aside.
2. In the bowl of a stand mixer, beat the butter and shortening together at medium-high speed. Add the egg, sugar, and vanilla extract and beat to incorporate on medium speed. Add the flour mixture and mix on low speed until just incorporated.
3. Divide the dough evenly into two balls. Wrap one in plastic wrap. Place the other in a medium bowl and add the red food coloring a few drops at a time, mixing and squishing the dough with your hands to help the coloring incorporate. (Warning: You will have pink fingers!) When all the food coloring is worked in, wrap the dough in plastic wrap; refrigerate both doughs until slightly firm, about 1 hour.
4. Position a rack in the center of the oven, preheat the oven to 375°F, and line 2 large baking sheets with parchment paper.
5. Grab a small chunk of one of the doughs (about 1 tablespoon) and roll it on a clean work surface into a thin tube (about 1/4- to 1/2-inch-thick). Trim to about 4 inches in length. Repeat with the other color of dough. When you have two tubes in two different colors, lay them side by side on the work surface and roll them together gently to stick. Twist them to form a spiral of color, then shape one end into a hook shape to form a candy cane. Transfer to the prepared baking sheets. Repeat with the remaining dough.
6. Bake until the cookies are just set but not yet browned, 8 to 10 minutes. Remove and let cool on the baking sheet for 3 to 5 minutes; then transfer carefully to racks to cool completely.
Oregano Eggs (Uova all'Origano)

Ingredients:
2 tablespoons extra-virgin olive oil, 8 large eggs, 1/4 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/4 cup grated Grana Padano or Parmigiano-Reggiano

Instructions:
Set a large (12-inch) nonstick skillet over a burner that's still off. Swirl the pan with the olive oil, and gently break all the eggs to fill the pan, taking care not to break the yolks. Sprinkle with the salt and dried oregano. Sprinkle the grated cheese over all.
Cover the skillet, and turn the flame to medium-low. Cook until the whites are set and the yolks are done to your liking, about 7 to 8 minutes for still-runny yolks.
This is a great breakfast or main course, or, served over some arugula, it can be an appetizer.
Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)

Ingredients:
2 tablespoons extra-virgin olive oil, 1 1/2 pounds thinly sliced chicken cutlets, 1 teaspoon kosher salt, All-purpose flour, for dredging, 2 tablespoons unsalted butter, 1 large red onion, sliced, 1 cup pitted Gaeta or Kalamata olives, whole or halved, Juice and grated zest of 1 orange, 1/2 cup white wine, 1 teaspoon fennel powder, 2 tablespoons chopped fresh Italian Parsley

Instructions:
In a large skillet, over medium heat, heat the olive oil. Season the chicken with 1/2 teaspoon of salt, and lightly dredge it in flour. Lightly brown the chicken in the skillet (you want the chicken to end up with a blond-colored crust) on both sides, about 2 minutes per side. Cook the chicken in batches if necessary, depending on the size of your skillet. Remove pieces to a plate as they color.
Once the chicken is colored, add the butter and onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine, and fennel powder. Put chicken back in the skillet, and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and serve.