iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Salted Brown Butter Cookies

Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 cups all-purpose flour
1/4 cup cornstarch
3/4 cup packed light brown sugar
1 large egg
3/4 teaspoon fine sea salt
1 teaspoon vanilla
"1 (1-pound) box confectioners sugar", "4 teaspoons powdered egg whites (not reconstituted), such as Just Whites, or meringue powder (see Cooks notes)", 1/3 cup water
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Decorative sugars and or salts, if desired
"Wax paper and parchment paper; rolling pin rings (optional
but really helpful; see Cooks notes:); 3- to 4-inch holiday cookie cutters; several small
heavy-duty sealable plastic bags (not pleated)
if icing cookies"

Instructions:
Melt butter in a 1- to 2-quart heavy saucepan over medium-low heat, then cook over low heat, swirling pan occasionally, until butter has a nutty aroma and is a rich brown color, and bottom of pan is speckled with browned bits of the milk solids, 8 to 10 minutes. Transfer to a bowl, including browned milk solids on bottom, and chill until almost firm, about 30 minutes.
Whisk together flour and cornstarch in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then beat in egg, salt, and vanilla. Add flour mixture and mix on low speed until just combined well.
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firmer, but not hard, 15 to 30 minutes.
Heat oven to 350°F with rack in middle position. Line a large baking sheet with parchment paper.
Roll out 1 disk of dough (keep remaining dough chilled) between 2 large sheets of wax paper 1/8 inch thick (this is when the rolling pin rings are really helpful). Freeze or chill dough on a baking sheet or tray until firm, 5 to 15 minutes, then cut out as many cookies as possible from dough. Transfer cookies to lined baking sheet, arranging cookies about 1 inch apart. If the cookies become too warm to transfer, freeze or chill until firm (see Cooks' notes).
Bake cookies, 1 sheet at a time, until edges are golden, 8 to 10 minutes, then transfer to racks to cool completely.
Meanwhile, gather scraps of dough and repeat cookie process above. Parchment can be reused, but make sure baking sheet cools between batches. Make more cookies with remaining dough.
Beat together all ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute.
Increase speed to high and continue to beat until icing holds stiff peaks, about 3 minutes in a stand mixer or 10 minutes with a handheld. If not using icing immediately, cover surface with a dampened paper towel, then cover bowl with plastic wrap.
Transfer icing to a heavy-duty resealable bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above icing and decoratively pipe icing onto cookies. If desired, sprinkle with sanding sugars or colorful sea salts while icing is still wet. (For tinted icing, see Cooks' notes.)
Let icing dry completely (about 1 hour) before storing cookies.
Salmon with Potato "Scales"

Ingredients:
2 (2 pound) pieces center-cut salmon fillet
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 large russet (baking) potatoes (about 1 1/2 pounds total)
1 stick (1/2 cup) unsalted butter, melted
2 tablespoons olive oil
Lemon slices for serving
"An adjustable-blade slicer; a 1- to 1 1/2-inch round cookie cutter; two slotted spatulas (see Cooks notes)"

Instructions:
Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces.
Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Season with 1 teaspoon each salt and pepper.
Scrub potatoes well. Cut several 1/16-inch-thick slices lengthwise from wider side of 1 potato with slicer (discard outer piece or pieces that are all peel). Stack slices of potato and cut out as many rounds as possible with cookie cutter.
Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Continue cutting and stacking a few potato slices at a time and cutting and applying potato "scales" to fish in batches, until tops of all pieces of fish are coated. Lightly brush any remaining butter over scales, and chill until butter is firm, about 1 hour.
Preheat oven to 400°F with rack in middle. Line a large rimmed sheet pan with foil.
Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Add 2 to 3 pieces of fish, potato sides down, to skillet. Cook until potatoes are golden brown and crisp, 2 to 4 minutes. Carefully turn fish over using 2 spatulas and cook until skin is golden and crisp, about 2 minutes. Carefully transfer fillets (again using 2 spatulas), skin sides down, to sheet pan. Brown remaining fillets.
Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you'll see it—is when the white albumin in the fish exudes from the fish and begins to set).
Parmesan Pepper Curly Kale Chips

Ingredients:
"3 pounds curly kale (see Cooks notes)", 4 tablespoons olive oil, divided
8 tablespoons finely grated Parmigiano-Reggiano, divided
2 teaspoons freshly ground black pepper, divided
Fine sea salt, divided
2 very large bowls; 2 large (half-sheet 18- by 13-inch) rimmed sheet pans; parchment paper or nonstick foil

Instructions:
Heat oven to 275°F with racks in upper and lower thirds.
Line rimmed sheet pans with parchment or nonstick foil.
Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.
Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.
Southern-Style Fried Chicken

Ingredients:
4 skinless chicken breast halves (8 ounces each), or 1 whole chicken (3 to 3 1/2 pounds), cut into serving pieces
Shortening for frying
1/2 cup buttermilk
2 large eggs, beaten
1 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon black pepper
Chicken Velouté

Instructions:
Rinse chicken and pat dry with paper towels. Place shortening in a large cast-iron skillet and heat to 350°F. Melted shortening should be 1/2 inch deep.
In a shallow bowl, whip together buttermilk and eggs. In another shallow bowl, combine flour, salt, and pepper. Dip chicken pieces in egg mixture, then dredge in seasoned flour. Carefully place about half of the chicken pieces in hot shortening. (The temperature of the shortening will drop when you add the chicken; try to maintain a temperature of 325°F.) Fry chicken until golden brown on all sides or until each piece reaches an internal temperature of 160°F, turning the chicken several times to prevent burned spots. This will take about 10 minutes for skinless breasts and 20 minutes for pieces with skin and bones. Drain cooked chicken on a rack, then keep warm in a 200°F oven while frying remaining chicken. Serve with chicken velouté.
Yaka Mein

Ingredients:
1 (8-ounce) package spaghetti
2 quarts beef stock
1 teaspoon Cajun Seasoning
2 cups cooked meat (beef, chicken, pork, shrimp, turtle), finely chopped
2 tablespoons soy sauce
3 hard-boiled eggs, peeled and halved lengthwise
1 bunch green onions
finely chopped

Instructions:
Cook spaghetti according to package directions. While spaghetti is cooking, bring stock and Cajun Seasoning to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.
To assemble, place drained spaghetti in 6 individual bowls. Divide meat and egg halves over spaghetti. Ladle on broth and sprinkle with green onions.
Apple Fritters with Orange Glaze

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon fine salt
2 large eggs
3/4 cup whole milk
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons grated orange zest from 1 navel orange (set aside orange to use for juice in glaze)
1 teaspoon pure vanilla extract
2 Golden Delicious apples (1 pound total), peeled, cored, cut into 1/4-inch-thick slices
About 3 cups vegetable oil
"1 cup confectioners sugar plus more for dusting", 3 tablespoons orange juice from navel orange
1/2 teaspoon pure vanilla extract
Deep-fat/candy thermometer

Instructions:
Whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk eggs, then whisk in milk, melted butter, zest, and vanilla. Add wet ingredients into dry and fold until just combined (do not overmix), then fold in apples.
Heat 3/4 inch of oil in a 10- to 12-inch deep heavy skillet over medium heat until it shimmers. Drop a little batter into the oil. If it bubbles and rises to the top, the oil is ready. If it browns immediately, reduce heat. (Or use a deep-fat/candy thermometer to heat oil until it registers 375°F.) Using two tablespoons (soup spoons), drop spoonfuls of batter, each containing 2 apple slices, into oil. Working in batches of 5, cook fritters, turning over halfway through, until golden brown, center is just cooked through, and apples are tender, 3 to 4 minutes total. Transfer with a slotted spoon to paper towels to drain. (Make sure oil returns to 375°F between batches.)
Whisk together 1 cup confectioners' sugar with orange juice and vanilla until smooth.
Dust fritters with some additional confectioners' sugar and drizzle glaze over fritters.
Stage Planks

Ingredients:
3-3 1/2 cups all-purpose flour, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, 1 cup buttermilk, 1/4 teaspoon salt, 3/4 cup molasses, 1/4 cup sugar, 6 tablespoons unsalted butter, softened

Instructions:
Preheat oven to 375°F. Line 2 cookie sheets with parchment paper and set aside. In a medium bowl, sift together 3 cups flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside. In bowl of a standing mixer, add molasses, sugar, and butter. Mix on medium-high speed until color turns lighter, about 2 minutes. On low mixer speed, alternate flour and buttermilk with butter mixture. Raise speed to medium and mix 30 seconds. Dough should be stiff enough to roll out. If not, mix in up to 1/2 cup more flour to reach proper consistency.
On a hard floured surface, roll dough to a 10" x 16" rectangle. Slice down the middle horizontally, then vertically at 2-inch intervals to make 16 cookies. Place individual pieces at least 1 inch apart on prepared cookie sheets. Bake until tops are firm, about 15 minutes. Remove from oven and cool completely in pans.
Coconut Macaroon Sandwiches with Lime Curd

Ingredients:
1 (14-ounce) bag (5 1/3 cups) sweetened flaked coconut
1/2 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites
1/4 teaspoon pure almond extract
1 tablespoon lime zest
3/4 cup fresh lime juice (from about 6 limes)
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into pieces
4 large egg yolks
1 drop green food coloring, if desired
Edible gold or silver glitter or clear sanding sugar (optional)
Small offset spatula (optional
but very helpful); edible gold or silver glitter; a heavy-duty resealable plastic bag (not pleated)

Instructions:
Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.
Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.
Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets.
Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.
Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely.
Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat.
Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.
Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd.
Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner.
Salted Chocolate Caramels

Ingredients:
Large (13" x 18") rimmed baking sheet
Candy thermometer
Heatproof spatula
Cutting board, lined with parchment or wax paper
Wax twisting papers
3 1/2 tablespoons (50 g) unsalted butter, plus about 1 teaspoon for greasing thebaking sheet
1 3/4 cups (350 g) granulated sugar
3 1/2 ounces (100 g) unsweetened dark chocolate, chopped into small pieces (about 1/2 cup)
1 1/2 cups (12 ounces/375 g) evaporated milk
2/3 cup (160 g) heavy (whipping) cream
3/4 cup plus 1 tablespoon (300 g) light corn syrup
1 tablespoon (20 g) coarse sea salt
Cooking spray or vegetable oil

Instructions:
1. Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.
2. Combine the sugar, chocolate, evaporated milk, and heavy cream, in a large (6- to 8-quart) saucepan or stockpot. Bring to a boil over medium-high heat, uncovered and without stirring.
3. Once the mixture has come to a boil, insert the candy thermometer. Add the corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230°F/110°C (thread stage), about 30 minutes.
4. Add the 3 1/2 tablespoons butter and, stirring continuously, cook the caramel until it reaches 238°F/115°C (soft ball stage), 15 to 20 minutes. Remove the caramel from the heat.
5. Stir in the salt, making sure to mix well so that it's distributed evenly. Wearing oven mitts, carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it's firm to the touch, at least 3 hours, preferably overnight. (If it's humid, cover the caramel with plastic wrap until you can cut it and wrap it in wax paper.)
6. Lightly coat a sharp chef's knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut).
Store the caramels in an airtight container at cool room temperature for up to 4 weeks; they'll last for up to 3 months in the refrigerator.
Five-Minute Marzipan

Ingredients:
3 cups (24 ounces/685 g) almond paste
"2 1/2 cups (300 g) confectioners sugar, plus extra if needed", 1 tablespoon (15 g) kirsch or other brandy (see Note), plus extra if needed
Stand mixer fitted with paddle attachment
or a clean work surface (if using your hands)

Instructions:
1. If using a stand mixer: Combine the almond paste, confectioners' sugar, and 1 tablespoon of the brandy in the mixing bowl. Mix on low speed until everything is completely incorporated and the dough is smooth and pliable, about 5 minutes.
If using your hands: Form the almond paste into a flat round on your work surface. Dust half of the confectioners' sugar over the round and begin kneading it into the paste, folding the paste over on itself repeatedly. Drizzle 1 tablespoon of the brandy over the dough and knead it in. Once it's incorporated, dust the remainder of the sugar over the dough and knead until it's completely incorporated.
2. The dough should be uniform and pliable. If it's dry, add a few more drops of flavoring (or warm water) and knead until it's at the desired consistency; if it's sticky, a little more confectioners' sugar.
Store marzipan, wrapped very well in plastic wrap, in the refrigerator for at least 3 months.
Paloma

Ingredients:
kosher salt, 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, 1 teaspoon sugar, 1/4 cup mezcal or tequila, 1/4 cup club soda

Instructions:
Pour some kosher salt on a plate. Rub half of rim of a highball glass with a grapefruit wedge; dip rim of glass in salt. Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in glass; stir until sugar is dissolved. Stir in 1/4 cup mezcal or tequila, add ice, and top off with 1/4 cup club soda. Garnish with grapefruit wedge.
Charred Lemon-Shallot Chutney

Ingredients:
1 large lemon, cut into 1/4" rounds, 4 medium shallots, cut into 1/2" slices, 2 tablespoons sugar, 3/4 cup extra-virgin olive oil, divided, Fine sea salt and freshly ground black pepper, 1/3 cup aged balsamic vinegar, 2 tablespoons chopped fresh chives, 2 teaspoons Dijon mustard

Instructions:
Preheat broiler. Line a rimmed baking sheet with foil. Toss lemon, shallots, sugar, and 1/4 cup oil in a large bowl to coat. Season with salt and pepper. Spread mixture out evenly on prepared sheet; set bowl aside.
Broil lemon-shallot mixture until beginning to char in spots, 8-10 minutes. Turn lemon rounds and shallot slices over and broil until almost completely charred, 6 minutes, watching closely (once they begin to char, they can darken very quickly; discard any burnt lemon or shallot). Let cool.
Coarsely chop mixture. Place in reserved bowl and stir in vinegar, chives, Dijon mustard, and remaining 1/2 cup oil. Season with salt and pepper. DO AHEAD: Chutney can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.
Red Quinoa with Pistachios

Ingredients:
1 tablespoon olive oil, 1 shallot, finely chopped, Kosher salt and freshly ground black pepper, 1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve, 1 1/2 cups low-sodium chicken broth or water, 1/4 cup unsalted, shelled raw pistachios, chopped, 3 tablespoons chopped flat-leaf parsley, 1 tablespoon chopped fresh mint

Instructions:
Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Lemon-Honey Tart with Salted Shortbread Crust

Ingredients:
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
2/3 cup powdered sugar
1 Meyer lemon or thin-skinned regular lemon
1 cup sugar
3 tablespoons honey
1 tablespoon finely grated lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh lemon juice, preferably Meyer lemon
A 9"-diameter springform pan

Instructions:
Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
Salted Pistachio Brittle

Ingredients:
Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
Coarse gray sea salt (such as fleur de sel or sel gris)
A candy thermometer

Instructions:
Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces. DO AHEAD: Brittle can be made 1 week ahead. Store airtight between sheets of parchment paper (to prevent sticking) at room temperature.