iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pan-Roasted Chicken with Pineapple-Chile Glaze

Ingredients:
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (3 1/2–4 pound) chicken, halved
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 fresh pineapple, sliced 1/2" thick
1 serrano chile, sliced
2 garlic cloves, crushed
3/4 cup pineapple juice
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon paprika

Instructions:
Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40–45 minutes.
Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.
When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.
Creamed Greens Tartine

Ingredients:
2 shallots, thinly sliced into rings
5 tablespoons vegetable oil, divided
3 cups leftover creamed greens (such as kale or spinach)
3/4 cup leftover gravy
Kosher salt, freshly ground pepper
4 large eggs
1 cup parsley leaves with tender stems
2 tablespoons sliced fresh chives
4 slices thick sourdough bread
toasted

Instructions:
Bring shallots and 4 Tbsp. oil to a simmer in a small saucepan over medium heat; cook until shallots are golden brown all over, about 5 minutes. Transfer shallots to paper towels with a slotted spoon and let cool.
Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and season with salt and pepper if needed.
Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and cook until whites are opaque and just set but yolks are still soft, about 3 minutes; season with salt and pepper.
Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.
Beef Picadillo Puffy Tacos

Ingredients:
2 tablespoons vegetable oil, plus more for frying (about 4 cups)
1/2 small onion, chopped
1 small Yukon Gold potato, peeled, chopped
1 small carrot, peeled, chopped
1 small poblano chile, chopped
2 garlic cloves, thinly sliced
Kosher salt
2 pounds ground beef chuck (20% fat)
2 cups fresh salsa
8 corn tortillas
Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving)
A deep-fry thermometer

Instructions:
Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8–10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12–15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15–20 minutes. Season beef picadillo with salt.
Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate—or "puff"—the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil’s surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.
Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.
Cured Egg Yolks

Ingredients:
1 3/4 cups kosher salt, 1 1/4 cups sugar, 4 large egg yolks, Nonstick vegetable oil spray

Instructions:
Whisk 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place a large egg yolk (4 total) in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
Preheat oven to 150°F. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
Generously coat a wire rack set inside a rimmed baking sheet with nonstick vegetable oil spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1 1/2–2 hours. Let cool. (Alternatively, if your oven doesn't go that low, you can dry out eggs in an unheated oven for 2 days.)
Yolks can be cured 1 month ahead. Place in an airtight container and chill.
Pull-Apart Potato Rolls

Ingredients:
1 large Yukon Gold potato (about 12 ounces), scrubbed
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
1 1/2 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons)
3 (heaping) tablespoons sugar
2 large eggs, beaten to blend
1 large egg yolk, beaten to blend
2 2/3 cups (or more) bread flour
1 Tbsp. flaky sea salt, plus more
Vegetable oil (for surface)
A potato ricer

Instructions:
Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30–40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard).
Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
Add eggs, egg yolk, 2 2/3 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 1/2 times its initial size).
Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.
Preheat oven to 400°F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15–20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.
Dry Chimichurri Rub

Ingredients:
3 tablespoons dried oregano leaves, 3 tablespoons dried basil leaves, 2 tablespoons dried parsley flakes, 2 tablespoons dried thyme leaves, 2 tablespoons coarse kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon dried savory leaves, 1 tablespoon smoked paprika*, 2 teaspoons garlic powder, 1 to 2 teaspoons dried crushed red pepper

Instructions:
Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar

Ingredients:
1/4 cup plus 1 tablespoon Champagne or white wine vinegar
2 Honeycrisp apples, thinly sliced
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil
8 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced
1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
1/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater
3/4 cup coarsely chopped salted, smoked almonds, divided
Flaky sea salt
Freshly ground black pepper
1/2 cup (1") chives

Instructions:
Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.
Chicken and Caraway Schnitzel With Buttermilk Spaetzle

Ingredients:
1 1/2 cups all-purpose flour
3 eggs
1 1/4 cups buttermilk
1 teaspoon table salt
4 (4 1/2-ounce) boneless and skinless chicken thighs, trimmed
2 cloves garlic, crushed
1 teaspoon smoked paprika
2 teaspoons caraway seeds, crushed
1//4 cup white wine
Sea salt and cracked black pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup buttermilk
2 cups panko (Japanese) breadcrumbs
Vegetable oil, for shallow-frying
2/3 cup unsalted butter, diced
1/2 cup sage leaves
Lemon wedges
to serve

Instructions:
Using a meat mallet, pound the chicken thighs to 1/4" thick. Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine. Add the chicken and toss to combine. Refrigerate for 15 minutes to marinate.
To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine. Bring a large pot of salted water to a boil. In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings. Cook for 1 minute or until the spaetzle rises to the surface. Remove with a slotted spoon and set aside. Repeat with the remaining batter. Keep spaetzle warm.
Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl. Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.
Pour oil into a large frying pan to a depth of 1" and heat over high heat. Cook the chicken in batches, turning, for 3–4 minutes or until golden and cooked through. Drain on paper towels, set aside and keep warm.
Heat another large frying pan over high heat. Add the butter and cook for 3–4 minutes or until it starts to foam. Add the sage and cook for 1 minute. Add the spaetzle and toss to coat. Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges.
Chicken and Spelt Soup with Greens

Ingredients:
1 (3 1/4-pound) chicken, rinsed and drained
1 carrot, peeled and chopped
1 stalk celery, chopped
1 yellow onion, skin on, quartered
1 leek, chopped
2 fresh bay leaves
1 head garlic, halved crosswise
1 teaspoon black peppercorns
2 liters water
1 cup spelt
2 stalks celery, trimmed and chopped, extra
10 1/2 ounces broccolini, florets trimmed and stalk chopped
Sea salt and cracked black pepper
3 1/2 ounces green beans, trimmed and chopped
1 3/4 ounces baby kale leaves (about 3/4 cup)
1 tablespoon finely grated lemon zest
Baby lemon balm leaves
to serve

Instructions:
Place the chicken, carrot, celery, onion, leek, bay leaves, garlic, peppercorns and water in a large pot over high heat and bring to a boil. Reduce the heat to medium, cover with a lid and simmer for 1 hour 30 minutes.
Strain the soup, reserving the stock and the whole chicken. Return the stock to a clean pot over high heat, add the spelt and bring to a boil. Cover with a lid, reduce the heat to medium and cook for 15 minutes or until tender. Shred the chicken, discarding the skin and bones.
Add the extra celery, broccolini, salt and pepper to the pot and cook for 4 minutes. Add the green beans and shredded chicken and cook for 2 minutes or until the beans are tender. Remove from the heat and stir in the kale leaves and lemon zest. Divide the soup among bowls, top with the lemon balm and sprinkle with cracked black pepper to serve.
Fresh Tomato, Kale, and Caper Berry Pasta

Ingredients:
1 3/4 pounds cherry tomatoes, quartered, 1 tablespoon red wine vinegar, 1/3 cup extra-virgin olive oil, Sea salt and cracked black pepper, 1 pound spaghetti, 1/3 cup store-bought pesto, 2 cups baby kale leaves, 1/3 cup caper berries, 1 cup fresh ricotta

Instructions:
Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. Set aside to marinate for 10 minutes.
While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. Drain the pasta and place in a large bowl, add the pesto and toss to coat. Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve.
Salted Caramel Chocolate Brownie

Ingredients:
3/4 cup all-purpose flour
1/8 teaspoon baking powder
1 1/4 cups brown sugar
2 eggs
1/3 cup store-bought caramel filling or dulce de leche
2 teaspoons vanilla extract
2/3 cup unsalted butter, melted
5 1/4 ounces dark chocolate, chopped (about 2/3 cup)
1/2 teaspoon sea salt

Instructions:
Preheat oven to 325°F. Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir in the chocolate and spoon the mixture into an 8" square cake pan lined with non-stick parchment paper. Sprinkle with the sea salt and bake for 40–45 minutes or until just firm around the edges.
Cut into 16 squares and serve warm or cold.
Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust

Ingredients:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
A 9" pie pan (not deep dish)
pastry brush

Instructions:
Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25–30 minutes.
Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
Pie can be made 1 day ahead; store at room temperature.
Thai Coconut, Broccoli and Coriander Soup

Ingredients:
1/3 cup store-bought green curry paste
1 (13.5-ounce) can coconut milk
3 cups water
Sea salt and cracked black pepper
1 pound broccoli florets, chopped
2 cups baby spinach leaves, plus more to serve
2 cups cilantro leaves
2 scallions, shredded
Store-bought crispy shallots or onions
to serve

Instructions:
Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.
Tarragon and Lemon Roast Chicken

Ingredients:
4 pounds skin-on, bone-in chicken pieces, 1 tablespoon extra-virgin olive oil, Sea salt and cracked black pepper, 10 small sprigs tarragon, 1 tablespoon finely grated lemon zest, 3 cloves garlic, sliced, 2 fennel bulbs, trimmed and sliced, 1/2 cup dry white wine, 1/2 cup chicken stock, Lemon wedges, to serve

Instructions:
Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6–8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2–3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
Transfer to the oven and roast for 20–25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
Molten Peanut Butter and Chocolate Fondant Cakes

Ingredients:
7 ounces dark chocolate, chopped
7 tablespoons unsalted butter, chopped
2 eggs
2 egg yolks
1/2 cup superfine sugar
1/4 cup all-purpose flour, sifted
8 tablespoons smooth peanut butter
Cocoa powder, for dusting
Four (1-cup) dariole molds (or other 1-cup baking molds)

Instructions:
Preheat oven to 400°F. Place the chocolate and butter in a saucepan over low heat and stir until the chocolate is melted and smooth. Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
Spoon two-thirds of the mixture into 4 (1-cup) well-greased dariole molds or other 1-cup baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16–18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.
Coffee Doughnuts with Coffee Glaze

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons cold brew coffee concentrate
2 quarts canola oil (for frying)
1 cup powdered sugar
2 tablespoons cold brew coffee concentrate
A 3" round cutter
1" round cutter
deep-fry thermometer

Instructions:
Combine flour, baking powder, baking soda, and salt in a large bowl.
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.
Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
Chai Doughnuts with Spiced Sugar

Ingredients:
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons freshly brewed chai tea
2 quarts canola oil (for frying)
A 3" round cutter
1" round cutter
deep-fry thermometer

Instructions:
Whisk sugar, cinnamon, salt, cardamom, ginger, and nutmeg in a large bowl until well combined.
Combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg in a large bowl.
Beat sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and tea, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes. Toss doughnuts in Spiced Sugar.