iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crispy Salt and Pepper Potatoes

Ingredients:
2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
¾ teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

Instructions:
Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn’t be any liquid whites in the bowl). Add the potatoes and toss until they’re well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they’re not touching) and roast until the potatoes are very crispy and tender when poked with a knife, 15 to 20 minutes (depending on the size of the potatoes).
Transfer to a bowl and serve.
Thanksgiving Mac and Cheese

Ingredients:
1 cup evaporated milk, 1 cup whole milk, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. smoked paprika, ½ tsp. freshly ground black pepper, 1 tsp. kosher salt, plus more, 2 lb. extra-sharp cheddar, coarsely grated, 4 oz. full-fat cream cheese, 1 lb. elbow macaroni

Instructions:
Place a rack in middle of oven; preheat to 400°. Bring evaporated milk and whole milk to a bare simmer in a large saucepan over medium heat. Whisk in garlic powder, onion powder, paprika, pepper, and 1 tsp. salt. Working in batches, whisk in three fourths of the cheddar, then all of the cream cheese.
Meanwhile, bring a large pot of generously salted water to a boil (it should have a little less salt than seawater). Cook macaroni, stirring occasionally, until very al dente, about 4 minutes. Drain in a colander.
Add macaroni to cheese sauce in pan and mix until well coated. Evenly spread out half of macaroni mixture in a 13x9" baking dish. Sprinkle half of remaining cheddar evenly over. Layer remaining macaroni mixture on top and sprinkle with remaining cheddar. Bake until all of the cheese is melted, about 10 minutes. Let cool slightly before serving.
Italian Sausage and Bread Stuffing

Ingredients:
1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
4-qt shallow ceramic or glass baking dish

Instructions:
Preheat oven to 350°F with rack in middle. Generously butter baking dish.
Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
Newton's Law

Ingredients:
1 teaspoon dark brown sugar
1 teaspoon hot water
1 ½ oz. bourbon
½ oz. fresh lemon juice
2 teaspoons apple butter (storebought or homemade)
Garnish: orange twist and freshly grated or ground cinnamon

Instructions:
Stir together brown sugar and hot water in a cocktail shaker to dissolve. Let cool, then add bourbon, lemon juice, and apple butter and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled rocks glass. Garnish with orange twist and cinnamon.
Warm Comfort

Ingredients:
2 chamomile tea bags, 1½ oz. reposado tequila, ¾ oz. fresh lemon juice, 1 Tbsp. agave nectar

Instructions:
Place 2 chamomile tea bags in a heatsafe vessel, such as a large liquid measuring cup. Pour in 1 ½ cups boiling water, and let steep 5 minutes, then remove tea bags.
Add 1 ½ oz. reposado tequila, ¾ oz. fresh lemon juice, and 1 Tbsp. agave nectar and stir until incorporated. Pour into a 16-ounce insulated mug (or two smaller 8-ounce mugs) and drink hot.
Apples and Oranges

Ingredients:
3 oz. Grand Marnier
1 oz. Amaro Averna
Small pat salted butter (about ½ teaspoon)
1 cup hot apple cider
1½ to 3 tsp. fresh lemon juice (to taste, depending on the sweetness of your cider)
Garnish: freshly ground pink peppercorns
plus 2 lemon wheels (optional)

Instructions:
Add 3 oz. Grand Marnier, 1 oz. Amaro Averna, and a small pat of salted butter to a 16-ounce travel mug or large heatproof measuring cup. Add 1 cup hot apple cider and stir until butter melts.
Add 1½ tsp. fresh lemon juice and taste for sweetness, adding additional if needed. If serving in travel mug, garnish with ground pink peppercorns and seal. If serving in mugs, divide drink between two warmed mugs and garnish each with a pink peppercorn-dusted lemon wheel.
Turmeric Hot Toddy

Ingredients:
¼ cup granulated sugar
¾ tsp. ground turmeric
1 ½ oz. Amontillado sherry
1 oz. bourbon, aged rum, Scotch, mezcal, or gin
1 oz. Turmeric Syrup
½ oz. fresh lemon juice
Garnish: Dehydrated lemon wheel (optional)

Instructions:
For the turmeric syrup, combine ½ cup hot water and ¼ cup sugar in a liquid measuring cup or mason jar. Add ¾ tsp. ground turmeric and stir—or seal and shake—until sugar is completely dissolved. (This makes enough syrup for 4 drinks. Syrup can be used immediately or refrigerated, covered, up to 10 days. Shake or stir before using to reincorporate turmeric.)
For the toddy, combine 1 ½ oz. Amontillado sherry, 1 oz. bourbon (or other spirit of choice), 1 oz. Turmeric Syrup, and ½ oz. fresh lemon juice in a sturdy pint glass or 16-ounce thermos. Top with 8 oz. hot water and stir gently. Garnish with dehydrated lemon wheel if desired.
Spiced Lentil and Caramelized Onion Baked Eggs

Ingredients:
1 (14.5-ounce) can basic lentil soup, like Amy’s
1 large onion, thinly sliced
½ tsp. turmeric
1 tsp. cumin
¼ tsp. Aleppo pepper or ⅛ tsp. crushed red pepper flakes
2 Tbsp. tomato paste
3 large eggs
2 Tbsp. ghee, unsalted butter, or olive oil
½ tsp. whole cumin seeds
Olive oil
Kosher salt and freshly ground black pepper
Parsley
for finishing

Instructions:
Place an oven rack in the center of the oven, then preheat to 350°F.
In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.
Hot Pimento Cheese Dip

Ingredients:
1 (7 oz./200 g) can chipotle in adobo sauce
½ garlic clove, minced
Kosher salt
1½ tsp. cornstarch
1 (5 fl oz./150 ml) can evaporated milk (about ½ cup plus 2 Tbsp)
8 oz. (230 g) sharp or extra-sharp Cheddar cheese, coarsely grated (about 2 cups)
2 oz. (55 g) cream cheese, roughly diced, at room temperature
¼ cup (60 g) mayonnaise
1 (4 oz./115 g) jar diced pimento peppers, drained
1½ tsp. Chipotle Pepper Purée

Instructions:
Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife’s sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.
Spiral Ham in the Slow Cooker

Ingredients:
1 (6- to 7-pound) bone-in, hickory-smoked, uncured fully cooked ham
5 medium parsnips, peeled and halved lengthwise
5 medium carrots, peeled and halved lengthwise
1 cup maple syrup
2 cups unsweetened apple juice
½ cup packed dark brown sugar
½ cup smooth Dijon mustard
½ cup grainy Dijon mustard
2 tablespoons apple cider vinegar
Kosher salt (if needed)

Instructions:
Pour 3 cups of water into a 7-quart slow cooker. Add the ham, cut-side up, as well as the parsnips and carrots. Pour the maple syrup and apple juice over the ham, and sprinkle the brown sugar over the top. Cook on high, uncovered, for 30 to 45 minutes, then cover the slow cooker and cook on low until the ham is tender, 3 to 4 hours. Hams vary in size and tenderness, so be patient. When it’s tender, the meat should come off the bone with very little resistance. Taste a small piece for tenderness.
Transfer the ham and vegetables to a deep serving platter (reserve the liquid in the pot). Use a pair of kitchen shears or scissors to cut the slices of ham off the bone and let them fall onto the platter. Stir both kinds of mustard and the vinegar into the cooking liquid left in the slow cooker and taste for seasoning—the sauce may or may not need salt. Pour the liquid over the ham and vegetables, and serve.
Butternut Squash and Apple Soup

Ingredients:
6 slices bacon, cut crosswise into ½-inch pieces
2 celery ribs, chopped
1 carrot, chopped
1 medium onion, chopped
¼ teaspoon cinnamon
¾ pound boiling potatoes
2 medium Granny Smith apples (about ¾ pound total)
1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (3½ to 4 cups)
2 cups reduced-sodium chicken stock or broth
2 to 2½ cups water
Sour cream

Instructions:
Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)
Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.
While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.
Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)
While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.
Serve soup topped with sour cream, bacon, and apple matchsticks.
Cooks' Notes: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container—reheat in a 375°F oven in a small baking pan.
Caesar Salad Roast Chicken

Ingredients:
8 anchovies, mashed to a paste
8 garlic cloves, finely grated
6 Tbsp. mayonnaise, divided
1 Tbsp. Dijon mustard, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1½ tsp. freshly ground black pepper, plus more
1 (3½–4-lb.) whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
Kosher salt
8 medium shallots, unpeeled, halved lengthwise
2 lemons, divided
1 oz. Parmesan, finely grated
4 oz. country-style bread, torn into (1½") pieces
2 romaine hearts
leaves separated
torn

Instructions:
Place a rack in lower third of oven; preheat to 450°F. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°F). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.
Reduce oven temperature to 400°F. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.
Chicken and Rice With Leeks and Salsa Verde

Ingredients:
1½ lb. skinless, boneless chicken thighs (4–8 depending on size)
Kosher salt, freshly ground pepper
3 Tbsp. unsalted butter, divided
2 large or 3 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced
Zest and juice of 1 lemon, divided
1½ cups long-grain white rice, rinsed until water runs clear
2¾ cups low-sodium chicken broth
1 oil-packed anchovy fillet
2 garlic cloves
1 Tbsp. drained capers
Crushed red pepper flakes
1 cup tender herb leaves (such as parsley, cilantro, and/or mint)
4–5 Tbsp. extra-virgin olive oil

Instructions:
Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt.
Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde.
Gorditas con Camarones

Ingredients:
1⅓ cups instant corn masa flour (such as Maseca)
5 Tbsp. lard, melted, or vegetable oil, divided
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
4 guajillo or dried New Mexico chiles, stems and seeds removed
2 morita chiles, stems removed, or 2 canned chipotle chiles in adobo
1 tsp. ground coriander or cumin
1½ lb. medium shrimp, peeled, deveined
4 garlic cloves, thinly sliced
2 sprigs thyme
1 Tbsp. apple cider vinegar
1 tsp. agave syrup or honey
3 Tbsp. unsalted butter, cut into pieces
Sliced onion
sliced avocado
cilantro leaves with tender stems
and lime wedges (for serving)

Instructions:
Stir masa, 1 Tbsp. lard, 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and 1 cup water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 Tbsp. water. Cover and let sit at least 30 minutes and up to 3 hours.
Meanwhile, bring guajillo chiles, morita chiles, coriander, and 1½ cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.
Place rack in lowest position in oven; preheat to 500°F. Brush a rimmed baking sheet with 2 Tbsp. lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5"-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.
Bake gorditas until outer edges are lightly golden, 10–12 minutes. Turn over and bake until golden brown and crisp, 10–12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).
Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6–8 minutes. Add shrimp and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.
Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.
Enfrijoladas

Ingredients:
5 Tbsp. vegetable oil, divided
8 corn tortillas
12 oz. fresh chorizo
3 garlic cloves, crushed
½ medium white onion, thinly sliced, plus more for serving
Kosher salt
2 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained
1½ cups low-sodium chicken broth
6 oz. queso fresco or Cotija cheese, crumbled
Cilantro leaves with tender stems and sliced avocado (for serving)

Instructions:
Using 2 Tbsp. oil, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside.
Heat remaining 3 Tbsp. oil in same skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7–9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6–8 minutes. Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
Set reserved pan over medium-high and heat oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.
Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.
Caramelized Plantain Parfait

Ingredients:
6 Tbsp. virgin coconut oil
4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise
Kosher salt
3 cups plain unsweetened coconut milk yogurt or Greek yogurt
2 ripe mangoes, thinly sliced
Toasted nuts
seeds
and/or unsweetened shredded coconut (for serving)

Instructions:
Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.