iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sweet Potato Toasts with Toppings

Ingredients:
1 large sweet potato, scrubbed (peel if desired, but it’s not necessary)
Toppings of choice (I like almond butter and berries for a sweeter version or avocado and an egg for a savory twist)
Pinch of sea salt

Instructions:
Cut the sweet potato lengthwise into 1/4-inch slices. Toast it in a toaster (you will probably need two cycles) or in a toaster oven for about 10 minutes, until the potato has cooked through and is golden brown around the edges. Add the toppings of your choice and sprinkle with a pinch of sea salt. Get creative!
Store any unused “toast” in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Instant Pot Butternut Squash Hash

Ingredients:
1/2 cup 1/4-inch-cubed butternut squash, Kosher salt and freshly ground black pepper, 1 teaspoon olive oil, 1 onion, roughly chopped, 1 bell pepper, roughly chopped, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, 5 rosemary needles, minced, 1 garlic clove, minced, 2 large eggs

Instructions:
In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit “cancel.”
Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the “egg” setting, and cook for 1 minute. Quick-release the pressure and serve.
Pistachio-Rose Shortbread Squares

Ingredients:
2 1/4 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. kosher salt
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 large egg
2 Tbsp. rose rooibos tea or other rooibos tea, crushed
1 tsp. finely grated lemon zest
1/2 tsp. vanilla extract
1/2 cup raw pistachios, chopped
1/4 cup freeze-dried raspberries
1/4 cup pink or red sanding sugar

Instructions:
Whisk flour, baking powder, and salt in a medium bowl.
Using an electric mixer on medium-high speed, beat powdered sugar and butter in a large bowl until aerated and pale, about 3 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl, then beat 2 minutes more. Reduce mixer speed to medium, add egg, and beat until well incorporated. Add tea, lemon zest, and vanilla and beat, scraping down sides of bowl, until combined, about 30 seconds more.
Reduce mixer speed to low and beat in dry ingredients, followed by pistachios. Stir dough a few times with a spatula, making sure to get to bottom of bowl.
Turn out dough onto a clean work surface and divide into quarters. Working one quarter at a time, place dough on a sheet of parchment paper and pat with your hands into a log, then pull the parchment up around the log and, using the parchment to help contain the dough, press it firmly against your work surface, rotating and squaring off edges until you have a long 1"-thick rectangle. Wrap parchment-wrapped dough tightly in plastic wrap and chill at least 3 hours.
Place racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Unwrap dough and let sit at room temperature 10–15 minutes.
Pulverize raspberries into a fine powder in a food processor or spice mill. Transfer to a plate and mix in sanding sugar.
Roll dough in raspberry sugar, pressing with your hands to adhere. Using a thin, sharp knife, cut into 1/3"-thick slices, rotating rectangle a quarter turn after each slice to help maintain its shape. Arrange slices on prepared baking sheets, spacing 1/2" apart. Bake cookies, rotating pans top to bottom and front to back halfway through, until opaque and barely golden, 14–16 minutes. Transfer pans to wire racks and let cool.
Dough can be made 4 days ahead. Keep chilled. Cookies can be made 1 week ahead. Store in an airtight container at room
Molasses Sandwich Cookies with Coffee Cream

Ingredients:
2 1/4 cups all-purpose flour
1 Tbsp. finely ground coffee or espresso
1 3/4 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1/4 tsp. ground allspice
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled
1/2 cup (packed) dark brown sugar
1/4 cup mild-flavored (light) molasses
3/4 cup granulated sugar, plus more for rolling
1 large egg
3 Tbsp. unsalted butter, cut into pieces
8 oz. blond chocolate, such as Dulcey, or milk chocolate, divided
3/4 cup heavy cream
2 tsp. finely ground coffee or espresso
1/2 tsp. vanilla extract
1/4 tsp. kosher salt

Instructions:
Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It’s important to bake only 1 sheet of cookies at a time; they’re very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
Bake cookies until centers are cracked and edges are set, 5–7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.
White Chocolate Fruitcake Bars

Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup almond flour or meal
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup granulated sugar
1 large egg
1 Tbsp. finely grated orange zest
1 Tbsp. freshly grated ginger (from one 3" piece)
2 tsp. vanilla extract
1 cup dried cranberries, finely chopped
3/4 cup unsweetened coconut flakes or coconut chips
2 oz. white chocolate, coarsely chopped
8 oz. white chocolate, finely chopped, or white chocolate chips
1 Tbsp. virgin coconut oil
1/2 tsp. kosher salt
Sprinkles and/or sanding sugar (for sprinkling)

Instructions:
Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
Whisk flour, almonds, baking powder, and salt in a medium bowl.
Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25–30 minutes. Transfer pan to a wire rack and let cool.
Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you’re impatient, chill 10–15 minutes).
Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8–10 minutes).
Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.
Hanukkah Chicken

Ingredients:
3 lb. skinless, boneless chicken thighs
1/4 tsp. cayenne pepper
Kosher salt, freshly ground pepper
2 lb. russet potatoes, peeled, coarsely shredded on the large holes of a box grater or in a food processor
1 small onion, peeled, shredded on the large holes of a box grater or in a food processor
2 Tbsp. matzo meal
1 large egg
1/2 cup plus 2 Tbsp. vegetable, canola, or grapeseed oil, divided
3 Pink Lady apples (about 1 1/2 lb.), sliced into 1/2" wedges
1/2 cup dry white wine
1 1/2 cups unsweetened applesauce
4 sprigs thyme
2 Tbsp. fresh lemon juice
1/4 cup coarsely chopped parsley leaves
2 tsp. finely grated lemon zest

Instructions:
Place a rack in oven as close to broiler as possible; preheat broiler. Season chicken on all sides with cayenne, 1 Tbsp. salt, and 1 tsp. black pepper. Let sit 10–15 minutes.
Meanwhile, working in batches, wring out excess moisture from shredded potatoes and onion in a clean dish towel over the sink (the more liquid you remove, the crispier your latkes will be, so take your time and use several towels if necessary). Transfer potatoes and onion to a large bowl.
Whisk matzo meal, 2 tsp. salt, and 1 tsp. pepper in a medium bowl. Add egg and whisk to combine. Add to potato mixture and mix to evenly distribute.
Heat 1/4 cup oil in a 10" ovenproof (preferably cast-iron) skillet over medium-high until shimmering. Carefully transfer potato mixture into hot oil in skillet and use a rubber spatula to spread it into an even layer, pressing to flatten as much as possible. Cook until edges are just starting to brown, about 5 minutes. Brush 2 Tbsp. oil over and transfer skillet to broiler. Broil, checking often to make sure latke isn’t burning, until top is crisped and deeply golden brown, 10–12 minutes.
While latke is in the oven, heat remaining 2 Tbsp. oil in a large skillet over high. Working in 2 batches, cook chicken flat side down until golden brown, about 4 minutes. Turn and cook until other side is golden brown, about 1 minute. Transfer to a plate.
Cook apples in hot oil and fat in pan over medium-high heat, stirring occasionally, until caramelized and softened, 8–10 minutes. Add wine and cook, stirring occasionally, until reduced by half, 2–3 minutes. Using a slotted spoon, transfer apples to a medium bowl, leaving reduced wine behind in skillet. Add applesauce, thyme, and 3/4 tsp. salt to skillet and stir to combine. Nestle chicken into sauce in skillet. Pile apple mixture over chicken. Cover and cook over medium heat until chicken is cooked through, about 15 minutes.
Carefully invert skillet with latke onto a cutting board, then slice latke into 8 wedges.
Drizzle lemon juice over chicken. Toss parsley, lemon zest, and 1/4 tsp. salt in a small bowl. Sprinkle over chicken and apples. Serve chicken with latke wedges alongside.
Tandoori Chicken Bowls

Ingredients:
½ cup plain whole-milk Greek yogurt
2 tsp. tomato paste
1½ tsp. paprika
1 tsp. ground coriander
5 tsp. kosher salt, divided
1½ lb. skinless, boneless chicken breasts, cut into 2" pieces
¼ cup plus 2 Tbsp. grapeseed or vegetable oil, divided
1 medium butternut squash (about 2 lb.) peeled, cut into 1" pieces
6 scallions, thinly sliced
6 Tbsp. fresh lime juice
2 Tbsp. finely chopped peeled ginger (from one 3" piece)
3 cups cilantro leaves with tender stems; plus more for serving (optional)
Steamed rice (for serving)

Instructions:
Place racks in upper and lower thirds of oven; preheat to 450°F. Mix yogurt, tomato paste, paprika, coriander, and 2 tsp. salt in a medium bowl. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes.
Rub a rimmed baking sheet with 1 Tbsp. oil. Arrange chicken on sheet, making sure there’s space around each piece.
Toss squash, 1 Tbsp. oil, and 1 tsp. salt on another rimmed baking sheet and spread out into a single layer.
Roast chicken on upper rack and squash on lower, tossing squash halfway through, until chicken is cooked through and starting to char in spots, and squash is fork-tender and golden brown around the edges, 15–17 minutes.
Meanwhile, purée scallions, lime juice, ginger, 3 cups cilantro, 3 Tbsp. water, and remaining ¼ cup oil and remaining 2 tsp. salt in a blender until smooth.
Divide rice among bowls. Top with sauce, chicken, squash, and cilantro leaves, if using. Alternatively, serve chicken, squash, rice, and sauce separately for any picky eaters at your table, or keep the sauce on the side entirely.
Do Ahead: Chicken can be marinated 1 day ahead; cover and chill. Chicken and squash can be roasted and sauce can be made 2 days ahead; cover and chill separately. Reheat chicken and squash in a 300°F oven before serving.
Cranberry Linzer Tart

Ingredients:
1 lb. fresh (or frozen) cranberries
1 1/4 cups granulated sugar
1 Tbsp. finely grated peeled ginger
1 Tbsp. unsalted butter
Pinch of kosher salt
1 tsp. finely grated lemon zest
1 1/2 cups walnuts
1 cup granulated sugar
2 tsp. finely grated lemon zest
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. baking powder
2 cups all-purpose flour, plus more for dusting
14 Tbsp. chilled unsalted butter, cut into pieces
2 large eggs
Powdered sugar (for serving)
A 10"-diameter fluted tart pan with removable bottom

Instructions:
Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1 3/4 cups), 10–12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.
Place a rack in middle of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.
Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a 1/2"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.
Scrape filling into crust and spread into an even layer. Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a 1/8"-thick round. Cut dough into 8 strips. Arrange strips over top of tart in a crosshatch pattern (this dough is delicate,so don’t fuss with strips too much once they’re on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15–20 minutes.
Beat remaining egg in a small bowl and brush over crust. Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45–55 minutes. Let cool.
Just before serving, remove ring from pan and dust tart with powdered sugar.
Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill. Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.
Parsnip Confit with Pickled Currants

Ingredients:
2 1/2 lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large
2 heads of garlic, halved crosswise
1 (4") piece ginger, scrubbed, sliced lengthwise into 1/8"-thick planks
3 large sprigs rosemary, divided, plus 1 Tbsp. rosemary leaves for serving
1 Tbsp. plus 1 tsp. kosher salt
3 cups extra-virgin olive oil
1/2 cup dried currants
1/4 cup sugar
1/2 cup plus 1 Tbsp. apple cider vinegar
2 tsp. Aleppo-style pepper

Instructions:
Preheat oven to 300°F. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over and roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30–40 minutes. Let cool slightly.
Meanwhile, bring currants, sugar, 1/2 cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and 1/4 cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.
Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.
Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10–12 minutes.) Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.
Parnsips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300°F oven before browning. Currants can be pickled 1 week ahead; cover and chill.
Cranberry Sauce with Orange and Cinnamon

Ingredients:
1 medium navel orange, seeds removed, chopped
1 lb. fresh (or frozen) cranberries
1 cup sugar
2 Tbsp. unsalted butter
1 (3"-long) cinnamon stick
1/2 tsp. ground allspice
Pinch of kosher salt

Instructions:
Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Let cool.
Sauce can be made 1 week ahead. Cover and chill.
Cornbread Stuffing with Sausage and Collard Greens

Ingredients:
Buttermilk Cornbread
9 Tbsp. unsalted butter, divided, plus more for pan
2 Tbsp. extra-virgin olive oil
1 1/2 lb. hot or sweet Italian sausage, casings removed
1 large onion, finely chopped
2 celery stalks, finely chopped
6 garlic cloves, thinly sliced
2 Tbsp. finely chopped rosemary
1 Tbsp. kosher salt
1/2 tsp. crushed red pepper flakes
2 bunches collard greens, stems and ribs removed, leaves torn or cut into 2" pieces
1 1/2 cups heavy cream
2 1/2 cups low-sodium chicken broth, divided
3 large eggs
beaten to blend

Instructions:
Place a rack in middle of oven; preheat oven to 300°F. Cut cornbread into 1" cubes and divide between 2 large rimmed baking sheets. Toast, turning over halfway through, until outsides are dried out and some of the sides are golden brown, 45–55 minutes.
Increase oven temperature to 350°F. Lightly butter a 13x9" baking dish. Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange sausage in a single layer in pot and cook, undisturbed, until browned underneath, about 4 minutes. Break up into bite-size pieces with a heatproof rubber spatula or wooden spoon and continue to cook, tossing occasionally, until just cooked through, about 3 minutes longer. Transfer sausage to a large bowl.
Reduce heat to medium-low and add 8 Tbsp. butter to same pot; swirl to melt and to coat bottom of pot. Add onion, celery, garlic, rosemary, salt, and red pepper flakes. Cook, stirring often, until vegetables are softened but not yet browned, about 5 minutes. Add collard greens and cook, tossing occasionally, until wilted, about 2 minutes. Add cream and 1 cup broth and bring mixture to a bare simmer. Cover pot and cook until greens are softened, 7–9 minutes.
Add vegetable mixture to bowl with sausage; mix in remaining 11/2 cups broth, then eggs. Add cornbread and carefully toss once (don’t break up pieces). Let sit 5 minutes, then gently toss again. Let sit until almost all the liquid has been absorbed, about 5 minutes more. Transfer stuffing, still being gentle with it, to prepared baking dish. Dot surface with pieces of remaining 1 Tbsp. butter and cover with foil.
Bake stuffing until hot in the center when pierced with a paring knife, 20–25 minutes. Remove foil and continue to bake until surface is deep golden brown and there are some crispy bits of sausage and greens on top, 25–30 minutes more.
Cornbread croutons can be made 2 days ahead; store in an airtight container at room temperature. Stuffing can be assembled but not baked one day ahead; cover and chill. Bring to room temperature before baking.
Shaved Carrots with Charred Dates

Ingredients:
1 1/2 lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges or 2 small grapefruits
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)

Instructions:
Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.
Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.
Pour half of dressing over carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.
Heat a small skillet, preferably cast iron, over medium-high. Cook dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.
Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces and toss into carrots. Taste and season with more salt if needed. Top with tarragon.
Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.