iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roasted Winter Vegetable Baklava

Ingredients:
1/2 cup walnuts (2 ounces), toasted
1/4 cup fine dry plain bread crumbs
1 pound Yukon Gold potatoes
2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
3/4 pound parsnips (3 medium), sliced diagonally 1/3 inch thick
1/2 pound carrots (3 medium), sliced diagonally 1/3 inch thick
1 large onion, halved and sliced
3/4 cup olive oil, divided
2/3 cup water
1/3 cup chopped dill
8 (17-by 12-inch) phyllo sheets, thawed if frozen
Equipment: a shallow 3-quart oval or rectangular baking dish

Instructions:
Preheat oven to 425°F with racks in upper and lower thirds.
Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).
Peel potatoes and slice 1/4 inch thick. Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack in middle.
Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.
Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.
Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in center of dish).
Spoon vegetables into phyllo shell. Fold overhang toward center over filling (it will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.
Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.
Winter Panzanella With Stuffing Croutons

Ingredients:
4 cups (firmly packed) leftover stuffing, torn into bite-size pieces
1/2 cup pecans
1/4 cup fresh grapefruit juice
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon honey
1 red or white endive, cut in half crosswise, leaves separated
1 small Treviso radicchio or any other chicory, cored, torn into 2-inch pieces
1 sweet-tart apple (such as Pink Lady), cored, halved, thinly sliced crosswise
1 small beet, any color, peeled, very thinly sliced crosswise
Kosher salt
Olive oil (for drizzling)

Instructions:
Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes.
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.
Turkey Shawarma With Crunchy Vegetables

Ingredients:
1 cup plain whole-milk Greek yogurt
1 garlic clove, finely grated
1 teaspoon finely grated lemon zest
3 teaspoons fresh lemon juice, divided
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
Pinch of cayenne pepper
4 tablespoons unsalted butter, divided
2 tablespoons vegetable oil, divided
4 cups shredded turkey meat, room temperature, divided
1 small red onion, halved, very thinly sliced
2 medium Persian cucumbers, cut into matchsticks
1 medium carrot, peeled, cut into matchsticks
4 radishes, trimmed, thinly sliced
1 tablespoon plus 2 teaspoons red wine vinegar
2 cups mixed tender herbs (such as torn mint leaves, parsley leaves with tender stems, and/or dill fronds)
6 white pitas with pockets, warmed
Hot sauce (for serving)

Instructions:
Mix yogurt, garlic, lemon zest, and 2 tsp. lemon juice in a medium bowl; season with salt. Set yogurt sauce aside.
Mix black pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a small bowl. Heat 2 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium. As soon as butter is melted, add half of spice mixture and cook, stirring, until fragrant, about 30 seconds. Add half of turkey meat and toss to coat. Transfer to a large bowl. Repeat with remaining 2 Tbsp. butter, 1 Tbsp. oil, spice mixture, and turkey meat. Add remaining 1 tsp. lemon juice to turkey mixture and toss to combine.
Toss onion, cucumbers, carrot, radishes, and vinegar in a large bowl to combine. Add herbs, season with salt, and gently toss again.
Cut 1" off top of each pita and stuff back into pocket, nudging it all the way to the bottom. Spread some of the yogurt sauce inside each pita without tearing sides and fill with turkey and vegetable mixture. Serve with hot sauce and remaining yogurt sauce.
Croque Madame With Cranberry-Mustard Relish

Ingredients:
1/3 cup leftover cranberry sauce
3 tablespoons whole grain mustard
1/2 teaspoon crushed red pepper flakes
4 (1/2-inch-thick) slices Pullman or other white bread
4 tablespoons unsalted butter, divided
8 ounces aged white cheddar, grated (about 3 cups), divided
8 ounces thinly sliced ham, divided
2 teaspoons vegetable oil
4 large eggs
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 350°F. Mix cranberry sauce, mustard, and red pepper flakes in a small bowl. Spread relish over 1 side of each slice of bread.
Melt 1 Tbsp. butter in a medium ovenproof nonstick skillet over medium heat. Place 1 slice of bread, plain side down, in skillet and cook until just golden on bottom side, about 2 minutes.
Scatter 3/4 cup cheese over and slightly around bread (the cheese in contact with the pan will begin to melt immediately). Transfer skillet to oven and bake until cheese is golden brown around edges, about 2 minutes. Remove skillet from oven and top bread with a few slices of ham; let sandwich cool slightly in pan 1 minute. Using a rubber spatula, carefully loosen edges of cheese and transfer sandwich to a plate. Repeat with remaining butter, bread, cheese, and ham to make 3 more sandwiches. Wipe out skillet.
Heat oil in same skillet over medium. Crack eggs into skillet, cover, and cook until whites are just set but yolks are still runny, about 3 minutes. Top each sandwich with a fried egg; season with salt and pepper.
Mashed Potato Skordalia

Ingredients:
1/3 cup walnuts
1 cup mashed potatoes, room temperature
4 garlic cloves, finely grated
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons olive oil, plus more for drizzling
Kosher salt
1 tablespoon finely chopped chives
Pita chips and/or cucumber spears (for serving)

Instructions:
Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.
3-Ingredient Seeded Crackers

Ingredients:
2 cups whole wheat flour, 1 teaspoon kosher salt, plus more, 1/3 cup olive oil, 1 tablespoon honey, 1 tablespoon fennel, sesame, and/or caraway seeds

Instructions:
Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15–18 minutes. Let cool (they'll crisp up) before serving.
Thanksgiving Skillet Pizza

Ingredients:
All-purpose flour (for surface)
8 ounces prepared pizza dough, room temperature
3 tablespoons olive oil, divided
1 1/2 cups shredded cooked turkey or rotisserie chicken
1/4 cup cranberry sauce, plus more for serving (optional)
1 cup mashed white or sweet potatoes
Kosher salt, freshly ground black pepper
2 cups shredded mozzarella, cheddar, and/or Fontina cheese (about 6 ounces), divided
1 cup cooked vegetables, such as green beans, Brussels sprouts, sautéed greens, carrots, squash, or mushrooms
1/2 cup sliced red onion
Pinch crushed red pepper flakes (optional)
A 12-inch cast-iron skillet

Instructions:
Place a rack in upper third of oven; preheat to 500°F. On a lightly floured surface, roll dough to a 12" round (if dough springs back, cover with plastic and let rest 5 minutes, then roll again, resting as needed).
Heat 2 Tbsp. oil in a cast-iron skillet over medium-high until very hot. Carefully transfer dough to skillet. Brush top of dough with remaining 1 Tbsp. oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden brown and crispy, 3–4 minutes.
Meanwhile, toss turkey with 1/4 cup cranberry sauce, if using, in a medium bowl.
Remove skillet from heat. Using a large flat spatula, flip dough. Spread potatoes over dough, leaving a 3/4" border on all sides; season with salt and pepper. Top with 1 cup cheese, then turkey mixture, vegetables, and onion. Top with remaining 1 cup cheese and red pepper flakes, if using. Bake pizza until dough is golden brown and cheese is melted, 6–8 minutes.
Transfer pizza to a cutting board and cut into wedges. Serve with additional cranberry sauce alongside, if using.
3-Ingredient Sweet Potato Casserole with Maple Pecans

Ingredients:
Olive oil (for pan)
5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2" pieces
2 teaspoons kosher salt, divided, plus more
1 1/4 cups pure maple syrup, divided
2 cups pecan halves (about 7 ounces)
1 1/2 teaspoons freshly ground black pepper
divided

Instructions:
Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
Coarsely chop pecans and sprinkle evenly over potato mixture.
Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.
Zhoug (Spicy Herb Sauce)

Ingredients:
"2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks Note below)", 1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar

Instructions:
Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.
Shakshuka (Baked Eggs With Spicy Tomato Sauce)

Ingredients:
2 tablespoons extra-virgin olive oil
4 teaspoons finely chopped garlic
1 (28-ounce) can diced tomatoes, including the liquid
1 teaspoon Maras pepper
"1 1/2 teaspoons hawayei (see Cooks Note), or 1 teaspoon curry powder", 1 1/2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
6 eggs
6 (6-inch) store-bought pita breads or 3 Sofra Pita Breads, split in half widthwise
1/2 cup Zhoug

Instructions:
Preheat the oven to 350°F.
To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don’t reduce too much. Set the sauce aside to cool slightly.
Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn’t float on top; leave a little space between each egg.
To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.
Horseradish-Yogurt Sauce

Ingredients:
4 cups Greek-style yogurt, preferably full-fat
1 (6-ounce) jar prepared horseradish
2 garlic cloves, finely grated
2 teaspoons kosher salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper

Instructions:
Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
Sauce can be made 1 day ahead; transfer to an airtight container and chill.
Espresso Chocolate Sablés

Ingredients:
1 1/2 tablespoons instant espresso
1 tablespoon boiling water
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
2/3 cup (80 grams) confectioners’ sugar
1/2 teaspoon fine sea salt
Pinch ground cinnamon (optional)
3/4 teaspoon pure vanilla extract
2 cups (272 grams) all-purpose flour
4 ounces (113 grams) bittersweet chocolate
finely chopped

Instructions:
Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you’re using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet—you can stack the slabs—and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you’ve got them. Have a 2-inch-diameter cookie cutter at hand.
Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough—in the rings—on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.
Sweet Potato Fritters

Ingredients:
About 1 pound sweet potatoes, 1/3 cup all-purpose flour, or more as needed, 1/3 cup cornmeal, 1/4 cup chopped red onion, 1 egg, lightly beaten, Salt and freshly ground black pepper, Vegetable oil for deep frying

Instructions:
Heat the oven to 200°F. Line an oven-proof plate or baking sheet with paper towels. Peel and grate the sweet potatoes and squeeze or press them dry if necessary; you want 3 packed cups; save the rest for later.
Combine the grated sweet potato, flour, cornmeal, onion, egg, and sprinkle of salt and pepper and mix well with a fork. If the mixture looks too liquid, add more flour, 1 tablespoon at a time. (You can make the batter ahead of time and refrigerate for up to a couple of hours before cooking.)
Put 2 inches of oil in a large pot over medium heat. When the oil is hot, carefully drop spoonfuls of sweet potato into the pot. (Work in batches to avoid crowding the pot.)
Cook turning them with tongs or a slotted spoon as necessary so they brown on all sides, until they’re cooked through, 5 to 7 minutes. Transfer the finished fritters to the paper towel–lined plate and put it in the oven to keep warm while you make the rest. Serve hot or at room temperature, with more salt and pepper if you like.
Drying Grated Vegetables: Put them into a strainer over a bowl or just squeeze them between your hands.
Heating Oil for Deep Frying: To use a thermometer for deep frying, clip it on the side of the pot and make sure the tiny hole that registers the temperature isn’t touching the pot. If you don’t have a thermometer, use a pinch of cornmeal or flour to test when the oil is ready for frying: It should sizzle immediately but not burn.
Putting the Fritters in the Oil: To minimize splattering, hold one spoon close to the oil and scrape the batter into the oil with another spoon.
Recognizing Doneness: The fritters should be golden on the outside and soft but not wet in the middle. Check inside—you should still be able to tell the sweet potatoes were grated.
Bite-Size Stollen (Stollenkonfekt)

Ingredients:
7 tablespoons/100g unsalted high-fat, European-style butter, at room temperature, 1/3 cup plus 1 tablespoon/80g granulated sugar, 1 cup/250g Quark, drained if necessary, Grated peel of 1 organic lemon, 1/2 teaspoon vanilla extract, 1 tablespoon dark rum, 2 1/3 cups, scooped and leveled, plus 1 tablespoon/ 300g all-purpose flour, 1/4 teaspoon salt, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/8 teaspoon ground cardamom, 1 1/2 teaspoons baking powder, 1/2 cup/75g blanched whole almonds, chopped, 1 cup/150g raisins, 7 tablespoons/100g unsalted butter, 13 tablespoons/100g confectioners’ sugar, 3 tablespoons Vanilla Sugar

Instructions:
Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.
Using your hands, pinch off golf ball–size pieces of dough and, without overhandling them, form them into 2-inch/5cm ovals or blocks. Place them on the prepared baking sheets, leaving 1 inch/2.5 cm between them. Place one baking sheet in the oven and bake for 30 minutes, or until the Stollen bites are a pale golden brown.Meanwhile, make the topping: Melt the butter in a small saucepan. Place the confectioners’ sugar and Vanilla Sugar in a small bowl and whisk to combine.Remove the Stollen bites from the oven and slide in the second batch. Let the finished bites cool briefly, just until you can handle them. Dip each bite into the melted butter, and then toss in the confectioners’ sugar mixture and place back on the baking sheet to set. Repeat with the second batch when they have baked.When the Stollen bites are completely cool, store in airtight containers, separated by pieces of waxed or parchment paper, for at least 1 day. They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners’ sugar. The bites will keep in an airtight container for at least 10 days and up to 3 weeks.
Quark (Sour Fresh Cheese)

Ingredients:
8 1/2 cups/2L buttermilk

Instructions:
Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid.
Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass.
Vanilla Sugar (Vanillezucker)

Ingredients:
2 cups/400g granulated sugar, 1 vanilla bean

Instructions:
Cut the vanilla bean in quarters and place in the bowl of a small food processor. Add the sugar. Process until the vanilla bean is finely ground and well distributed. The sugar will be powdery.
Transfer the sugar to an airtight container. It will keep indefinitely.