iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chorizo and White Bean Stew

Ingredients:
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Ingredient info: Smoked paprika can be found at most supermarkets.

Instructions:
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.
Beer-Braised Carnitas

Ingredients:
2 dried New Mexico or guajillo chiles
4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
12 ounce lager (such as Modelo Especial or Budweiser)
4 garlic cloves, lightly crushed
4 teaspoons kosher salt

Instructions:
Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.
Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.
Parmesan-Roasted Cauliflower

Ingredients:
1 head cauliflower, 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, 3 tablespoons olive oil, Kosher salt, Freshly ground black pepper, 1/2 cup grated Parmesan

Instructions:
Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Pineapple Pork Chops

Ingredients:
1/4 pineapple
1/4 cup cilantro sprigs
2 sliced chiles (such as jalapeño or serrano)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 chopped garlic clove
4 pork chops

Instructions:
Peel, core, and chop 1/4 pineapple into chunks. Mix with 1/4 cup cilantro sprigs, 2 sliced chiles (such as jalapeño or serrano), 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 chopped garlic clove. Pour over 4 pork chops. Cover; chill at least 6 hours and up to 1 day. (Before marinating, set some marinade aside to use as a dipping sauce.) Remove pork from marinade; grill or broil.
Warm Shrimp and Escarole Salad

Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted butter
2 anchovy fillets packed in oil, drained
2 large garlic cloves, finely chopped
2 tablespoons drained capers, chopped
8 radishes, trimmed, quartered
1 1/4 pounds large shrimp, peeled, deveined
1 head of escarole, torn into large pieces (about 10 cups)
3 tablespoons finely grated Parmesan
1 tablespoon fresh lemon juice
Kosher salt
freshly ground pepper

Instructions:
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
Mushroom, Leek, and Fontina Frittata

Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt
freshly ground pepper

Instructions:
Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
Buttered Spinach with Vinegar

Ingredients:
4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons (or more) red wine vinegar
Kosher salt
freshly ground pepper

Instructions:
Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.
Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired; toss to coat.
Charred Tomatillo Salsa

Ingredients:
1/2 pound tomatillos, husked, rinsed, patted dry
1/2 large white onion, cut into 8 wedges
1 jalapeño or serrano chile, halved, seeded
2 tablespoons (or more) fresh lime juice
Kosher salt

Instructions:
Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.
Pineapple-Mint Vodka

Ingredients:
1 pineapple, 750-milliliter bottle vodka, 2 mint sprigs

Instructions:
Peel and slice 1 pineapple. Combine in a large jar with one 750-milliliter bottle vodka and 2 mint sprigs. Let sit for at least 8 hours and up to 3 days (the flavor will grow stronger the longer it sits). Strain. Muddle strained-out pineapple and mint for drinks if desired.
Rigatoni with Spicy Calabrese-Style Pork Ragù

Ingredients:
1 medium onion, quartered, 1 carrot, peeled, cut into 1" pieces, 1 celery stalk, cut into 1" pieces, 4 garlic cloves, 2 teaspoons fresh oregano leaves, 1/4 teaspoons crushed red pepper flakes, 1/2 cup coarsely chopped flat-leaf parsley, divided, 1 28-ounce can whole peeled tomatoes, 1/4 cup olive oil, 1 pound hot or sweet Italian sausage, casings removed, 1 pound ground pork, Kosher salt, freshly ground pepper, freshly ground pepper, 1 tablespoon tomato paste, 1 pound mezzi rigatoni or penne rigate, 3/4 cup finely grated Parmesan or Grana Padano plus more

Instructions:
Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.
Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.
Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.
Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.
Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt. DO AHEAD: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before continuing.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.
Nachos With All the Fixings

Ingredients:
Nonstick vegetable oil spray
3 9-ounce bags tortilla chips
Beer-Braised Carnitas
2 15-ounce cans black beans, rinsed
1 large white onion, chopped
3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)
8 ounces Cotija cheese or feta, crumbled
1 bunch radishes, thinly sliced
1 cup fresh cilantro leaves
Charred Tomatillo Salsa
Dried Chile Salsa
Pickled jalapeños
Pico de gallo
Guacamole
2 cups sour cream, thinned with 1/3 cup water
Hot pepper sauce (such as Cholula)

Instructions:
Preheat oven to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Dividing evenly between baking sheets, layer chips, carnitas, beans, onion, and shredded cheese, mounding in the center. DO AHEAD: Nachos can be assembled up to 1 hour before baking.
Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.
Vinegar-Braised Chicken and Onions

Ingredients:
2 pounds cipolline or pearl onions
Kosher salt
3 tablespoons olive oil
8 ounces pancetta (Italian bacon), cut into 1/4" pieces
4 garlic cloves, peeled, crushed
5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
Freshly ground black pepper
3/4 cup balsamic vinegar
3/4 cup red wine vinegar
2 cups low-sodium chicken broth
1/2 cup golden raisins
2 bay leaves

Instructions:
Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel.
Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl.
Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta.
Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions.
Carefully drain fat from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes.
Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.
Apple-Molasses Upside-Down Cake

Ingredients:
5 tablespoons unsalted butter
1 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
3/4 teaspoons baking soda
1/2 teaspoons baking powder
3/4 cup mild-flavored (light) molasses
1 large egg
2 teaspoons grated peeled ginger
1/2 cup sugar, divided
1/3 cup sour cream
1/4 cup whole milk
3-4 Honeycrisp or Pink Lady apples
(about 2 pounds)
peeled

Instructions:
Place a rack in middle of oven; preheat to 350°F. Melt butter in a 10" (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.
Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.
Spicy Pineapple Wedges

Ingredients:
1/2 pineapple, 1/4 cup crumbled Cotija or feta cheese, 1/8 teaspoon cayenne pepper

Instructions:
Cut 1/2 pineapple lengthwise into 8 wedges and cut core from each wedge; remove skin, if desired. Dividing evenly, sprinkle pineapple with 1/4 cup crumbled Cotija or feta cheese and 1/8 teaspoon cayenne pepper.
Ricotta Gnudi with Pomodoro Sauce

Ingredients:
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoons freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoons kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups Quick Pomodoro Sauce

Instructions:
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
Pistachio Cranberry Oatmeal Icebox Cookies

Ingredients:
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
3 cups old-fashioned rolled oats
1 cup roasted and salted shelled pistachios (about 5 ounces)
1 cup dried cranberries (about 4 ounces)
"4 ounces bittersweet or white chocolate
melted (see Cooks notes)"
A sharp serrated knife; a heavy-duty sealable plastic bag (not pleated)

Instructions:
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined. Add eggs and vanilla and beat well.
Add flour and mix on low speed until just combined well. Stir in oats, pistachios, and cranberries.
Divide dough in quarters. Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy). Chill until firm, at least 4 hours.
Heat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
Work with 1 log at a time, keeping remaining log chilled. If log softens as you work with it, rewrap it and chill or freeze it until firm. Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet. Continue cutting, arranging slices as cut about 2 inches apart on sheet.
Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total. Cool cookies on baking sheets 1 minute before transferring to racks to cool completely. (Parchment can be reused, but cool baking sheets between batches.)
If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth. Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water.
Cool chocolate slightly, then put in plastic bag and press out excess air. Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan. Let cookies stand at cool room temperature until chocolate is set.
Green Beans with Caramelized Pecans

Ingredients:
1/2 cup pecan halves and pieces (2 ounces)
2 1/2 pounds green beans, trimmed
5 tablespoons unsalted butter
1/3 cup shallot, finely chopped (about 2 medium)
3 tablespoons packed light brown sugar
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
or to taste

Instructions:
Heat oven to 350°F with rack in middle.
Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.
Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)

Ingredients:
1 1/4 to 1 1/2 pounds chicken breasts with skin and bones
5 cups water
1 large white onion, finely chopped and divided
2 large garlic cloves; 1 whole, 1 finely chopped
1 Turkish bay leaf
Salt
"1 pound plum tomatoes (about 4; see Cooks notes)", 2 tablespoons canola oil
1/2 teaspoon dried oregano
1 to 1 1/2 tablespoons finely chopped chipotle in adobo, including some sauce
24 (5- to 6-inch) soft corn tortillas
1/4 cup crumbled cotija or mild goat cheese
24 small sprigs cilantro
Instant-read thermometer (optional); a 3-inch round cookie/biscuit cutter

Instructions:
Combine chicken with water, half of onion, whole garlic clove, bay leaf, and 1 teaspoon salt in a medium (3- to 4- quart) saucepan. Bring to a boil, then reduce heat and cook at a bare simmer for 10 minutes. Cover and let sit until chicken is just cooked through (165°F on an instant-read thermometer), about 15 minutes. Transfer chicken to a cutting board. Strain and reserve 1 cup of broth for tinga and save remaining broth for another use.
When chicken is cool enough to handle, shred it, discarding skin and bones.
Cut an X in the bottom of each tomato. Blanch in a saucepan of boiling water for 1 minute. Transfer tomatoes to a bowl of ice water. Peel and core, then finely chop.
Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and crumble in oregano, then cook, stirring, until fragrant, 1 minute. Add tomato and continue to cook, stirring occasionally, until thickened but still saucy, 10 to 15 minutes.
Preheat oven to 350°F (a toaster oven works fine, too).
Add chicken, 3/4 cup of reserved cooking liquid, and chipotle to the tomato sauce and simmer, stirring occasionally, until thickened and excess liquid is almost completely evaporated, 10 to 15 minutes. Cool to warm and moisten with additional cooking liquid if mixture looks dry.
Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles). Wrap each stack in foil and warm through in oven, 5 to 10 minutes.
To serve, arrange warm tortillas on a heated platter and divide chicken mixture among them (about 1 rounded tablespoon per tortilla), spooning it onto center of each tortilla. Sprinkle with cheese and top each taco with a cilantro sprig.
Swiss Chard with Horseradish

Ingredients:
"3 pounds green Swiss chard (2 to 3 bunches; see Cooks notes)", 3 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
3 tablespoons water
1/2 teaspoon salt
1 1/2 tablespoons bottled white horseradish (not drained)
or to taste

Instructions:
Cut out stems and center ribs from chard, discarding any tough parts (see Cooks' notes), then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side).
Heat oil in a wide heavy pot (5- to 7-quart capacity) over medium heat until shimmering, then cook onion, stirring occasionally, until it begins to soften, about 5 minutes. Add chard stems and ribs, the water, and 1/2 teaspoon salt, and cook, covered, until just tender, 8 to 10 minutes.
Increase heat to medium-high. Add leaves in handfuls, turning with tongs and adding more as previous batches wilt, until all leaves have been added to pot. Cover with lid, then reduce heat to medium and cook, stirring once or twice, until just tender (do not overcook), 2 to 3 minutes. Remove from heat and stir in horseradish.